Second Edition of Cereal Technology Handbook
from
C.H.I.P.S.
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Handbook of Cereal Science and Technology
Second Edition, Revised and Expanded
edited by Karel Kulp.
This thoroughly revised Second Edition addresses the full spectrum of cereal
grain science, employing chemical and technological perspectives and providing
new and expanded treatment of food enrichment techniques, nutritional standards,
and product quality evaluation.
Examines all major cereal grains and cereal food products, as well as soy beans
and oil-seed grains often used in processing.
Written by over 40 internationally respected authorities, the Handbook of
Cereal Science and Technology, Second Edition
- discusses the recent developments in the chemical composition and functionality of cereal components such as proteins, carbohydrates, and lipids
- highlights newly developed special ingredients and microbiological operations in processed foods
- investigates the most up-to-date production, processing, and uses of triticale, wild rice, and other grains
- addresses the latest standards set by the U.S. Department of Agriculture, international organizations, and industry lobby groups
- illustrates how new breeds of cereal grains are developed and sustained
- explains new processing techniques for producing baked goods, pasta, breakfast cereals, and snack foods
- evaluates up-to-the-minute methods of fortifying foods with folic acid and other supplements
- and more!
Abundantly referenced with over 2600 bibliographical citations and
lavishly illustrated with more than 800 drawings, tables, photos, and micrographs,
the Handbook of Cereal Science and Technology, Second Edition is a superb
resource of up-to-date information.
Contents
- Wheat
Elieser S. Posner
- Corn: The Major Cereal of the Americas
Lawrence A. Johnson
- Barley
Eugene A. Hockett
- Oats
Michael S. McMullen
- Sorghum
Lloyd W. Rooney and Sergio Othón Serna-Saldivar
- The Millets
Cassandra M. McDonough, Lloyd W. Rooney, and Sergio Othón Serna-Saldivar
- Rice: Production, Processing, and Utilization
Navam S. Hettiarachchy, Zhi Yong Ju, Terry Siebenmorgen, and Roy N. Sharp
- Rye
Klaus Lorenz
- Triticale: Production and Utilization
N. L. Darvey, H. Naeem, and J. Perry Gustafson
- Wild Rice: Processing and Utilization
Ervin A. Oelke and James J. Boedicker
- Oilseeds and Oil-Bearing Materials
Edmund W. Lusas
- Cereal Proteins: Composition of Their Major Fractions and Methods for
Identification
George Lookhart and Scott Bean
- Cereal Carbohydrates
David R. Shelton and Won Jong Lee
- Cereal Lipids
Okkyung Kim Chung and Jae-Bom Ohm
- Minor Constituents of Cereals
Margaret Ann Bock
- Quality Evaluation of Cereals and Cereal Products
Vladimir F. Rasper and Charles E. Walker
- Breads and Yeast-Leavened Bakery Foods
Karel Kulp and Joseph G. Ponte, Jr.
- Soft Wheat Products
Hamed Faridi, Charles S. Gaines, and Brian L. Strouts
- Ready-to-Eat Breakfast Cereals
Paul J. Whalen, Julia L. DesRochers, and Charles E. Walker
- Pasta: Raw Materials and Processing
Brendan J. Donnelly and Joseph G. Ponte, Jr.
- Cereal-Based Snack Foods
Joseph A. Maga
- Malted Cereals: Their Production and Use
Richard E. Pyler and D. A. Thomas
- Cereal Enrichment and Nutrient Labeling
Peter M. Ranum
- Nutritional Quality of Cereal-Based Foods
Carol F. Klopfenstein
- Nonfood Uses of Cereals
John W. Lawton
- Fermentation and Microbiological Processes in Cereal Foods
Pierre Gélinas and Carole McKinnon
- Special Food Ingredients from Cereals
Joseph G. Ponte, Jr., Ismail Sait Dogan, and Karel Kulp
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Handbook of Cereal Science and Technology
Second Edition, Revised and Expanded
edited by Karel Kulp
2000 • 808 pages • $268.95 + shipping
Texas residents please add 6.75 % sales tax
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