Titre : | CHARACTERIZATION OF CEREALS AND FLOURS, 1 : PROPERTIES, ANALYSIS, AND APPLICATIONS |
Autre titre: | CARACTERISATION DES CEREALES ET DES FARINES |
Auteurs : | GONUL KALETUNC ; KENNETH J. BRESLAUER |
Type de document : | Livre |
Editeur : | NEW YORK : MARCEL DEKKER INC., 2003 |
ISBN/ISSN/EAN : | 978-0-8247-0734-7 |
Format : | 523 P. |
Langues: | Anglais |
Concepts : |
CEREALE
FARINE PRODUIT CEREALIER COLORIMETRE TEXTURE PROPRIETE MECANIQUE RHEOLOGIE EXTRUSION |
Résumé : | This state-of-the-art reference details the latest advances to characterize the effects of manufacturing processes and storage conditions on the thermal, mechanical, and structural properties of cereal flours and their productsexamining the influence of moisture absorption, storage temperature, baking, and extrusion processing on flour and cereal product texture, shelf-life, and quality. Characterization of Cereals and Flours discusses the influence of additives on pre- and post-processed food biopolymers, ..the development of databases and construction of state diagrams to illustrate the state and function of cereal flours before, during, and after production, ..current techniques in image analysis, light and electron microscopy, and NMR spectroscopy to analyze the microstructure of cereal products...methods to optimize processing parameters and formulations to produce end-products with desirable sensory and textural properties...the shelf life of cereal products...and relationships between the sensory and physical characteristics of cereal foods. |
Exemplaires (1)
Cote | Support | Section | Disponibilité |
---|---|---|---|
664.7 BRE | Livre | AA - Alimentation, santé et agroindustries | Disponible |