Cereals processing technology:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Cambridge [u.a.]
Woodhead Publ. [u.a.]
2001
|
| Ausgabe: | 1. publ. |
| Schriftenreihe: | Woodhead Publishing in food science and technology
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | X, 238 S. graph. Darst. |
| ISBN: | 185573561X 0849312191 |
Internformat
MARC
| LEADER | 00000nam a2200000 c 4500 | ||
|---|---|---|---|
| 001 | BV014007592 | ||
| 003 | DE-604 | ||
| 005 | 20011115 | ||
| 007 | t | ||
| 008 | 011114s2001 d||| |||| 00||| eng d | ||
| 020 | |a 185573561X |9 1-85573-561-X | ||
| 020 | |a 0849312191 |9 0-8493-1219-1 | ||
| 035 | |a (OCoLC)248449684 | ||
| 035 | |a (DE-599)BVBBV014007592 | ||
| 040 | |a DE-604 |b ger |e rakwb | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-M49 | ||
| 082 | 0 | |a 664.7 | |
| 084 | |a LAN 311f |2 stub | ||
| 084 | |a LEB 310f |2 stub | ||
| 245 | 1 | 0 | |a Cereals processing technology |c ed.by Gavin Owens |
| 250 | |a 1. publ. | ||
| 264 | 1 | |a Cambridge [u.a.] |b Woodhead Publ. [u.a.] |c 2001 | |
| 300 | |a X, 238 S. |b graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 0 | |a Woodhead Publishing in food science and technology | |
| 650 | 7 | |a Cereais |2 larpcal | |
| 650 | 0 | 7 | |a Getreideprodukt |0 (DE-588)4020794-8 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Getreidebau |0 (DE-588)4020792-4 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Getreidetechnologie |0 (DE-588)4157205-1 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmitteltechnologie |0 (DE-588)4034901-9 |2 gnd |9 rswk-swf |
| 651 | 7 | |a Tecnologia De Alimentos |2 larpcal | |
| 689 | 0 | 0 | |a Getreidebau |0 (DE-588)4020792-4 |D s |
| 689 | 0 | |5 DE-604 | |
| 689 | 1 | 0 | |a Getreidetechnologie |0 (DE-588)4157205-1 |D s |
| 689 | 1 | |5 DE-604 | |
| 689 | 2 | 0 | |a Getreideprodukt |0 (DE-588)4020794-8 |D s |
| 689 | 2 | 1 | |a Lebensmitteltechnologie |0 (DE-588)4034901-9 |D s |
| 689 | 2 | |5 DE-604 | |
| 700 | 1 | |a Owens, Gavin |e Sonstige |4 oth | |
| 856 | 4 | 2 | |m HBZ Datenaustausch |q application/pdf |u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009589868&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |3 Inhaltsverzeichnis |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-009589868 | ||
Datensatz im Suchindex
| _version_ | 1804128863593168896 |
|---|---|
| adam_text | Titel: Cereals processing technology
Autor: Owens, Gavin
Jahr: 2001
Contents
List of contributors ..................................................... ix
1 Introduction ...................................................... 1
W. G. Owens, Satake Centre for Grain Process Engineering,
University of Manchester Institute of Science and Technology
Part I Cereal and flour production .................................. 5
2 Cereal production methods ...................................... 7
E. J. Evans, University of Newcastle
2.1 Introduction .................................................. 7
2.2 Varietal selection ............................................ 17
2.3 Crop establishment ........................................... 18
2.4 Crop nutrition ................................................ 19
2.5 Weed control ................................................ 22
2.6 Disease control .............................................. 23
2.7 Pest control .................................................. 24
2.8 Harvesting and grain storage ................................. 25
2.9 References and further reading ............................... 26
3 Wheat, corn and coarse grains nulling .......................... 27
W. G. Owens, Satake Centre for Grain Process Engineering,
University of Manchester Institute of Science and Technology
3.1 Introduction .................................................. 27
3.2 The evolution of modern flour nulling ....................... 28
3.3 The flour milling process .................................... 30
vi Contents
3.4 Recent developments in flour milling ........................ 33
3.5 On-line process measurement ................................ 36
3.6 Automation and its role within the milling industry ......... 37
3.7 Milling research ............................................. 42
3.8 Optimisation of processes ................................... 44
3.9 The future ................................................... 48
3.10 References ................................................... 49
4 Biotechnology, cereal and cereal products quality .............. 53
R. J. Henry, Southern Cross University, Lismore
4.1 Introduction: productivity, product quality and safety ....... 53
4.2 Herbicide resistance ......................................... 54
4.3 Disease resistance ........................................... 55
4.4 Improved nutritional properties .............................. 57
4.5 Improved processing qualities ............................... 58
4.6 Improved cereal quality control .............................. 65
4.7 Examples of transformed wheat and barley .................. 65
4.8 Examples of transformed rice and maize .................... 68
4.9 Future trends ................................................ 71
4.10 Sources of further information and advice ................... 71
4.11 References ................................................... 72
Part II Cereal products ............................................... 77
5 Rice production .................................................. 79
B. S. Luh, University of California, Davis
5.1 Introduction ................................................. 79
5.2 Rice grain quality indicators ................................. 80
5.3 Rice cultivation, including genetic modification ............. 90
5.4 Processing issues ............................................ 96
5.5 Rice snack foods ............................................ 96
5.6 Rice noodles, parboiled and quick-cooking rice ............. 98
5.7 Canned and frozen rice ...................................... 100
5.8 Extruded rice ................................................ 101
5.9 Shreddedrice ................................................ 102
5.10 Baby foods .................................................. 103
5.11 Puffed rice cake ............................................. 104
5.12 Rice Krispies* ............................................... 105
5.13 Future trends ................................................ 105
5.14 Sources of further information ............................... 106
5.15 Acknowledgements .......................................... 106
5.16 References ................................................... 1°7
Contents vii
6 Pasta production ................................................. 109
B. A. Marchylo and J. E. Dexter, Canadian Grain Commission,
Winnipeg
6.1 Introduction .................................................. 109
6.2 History of pasta processing .................................. 110
6.3 Pasta-making process ........................................ 112
6.4 Advances in drying technology .............................. 117
6.5 Raw material selection ....................................... 121
6.6 The future ................................................... 126
6.7 References and further information .......................... 127
7 Asian noodle processing .......................................... 131
D. W. Hatcher, Canadian Grain Commission, Winnipeg
7.1 Introduction .................................................. 131
7.2 Noodle diversity ............................................. 132
7.3 White salted noodles ......................................... 136
7.4 Alkaline noodles ............................................. 143
7.5 Instant noodles ............................................... 148
7.6 Buckwheat noodles .......................................... 150
7.7 Future of the industry ........................................ 151
7.8 Summary .................................................... 153
7.9 General sources of information .............................. 154
7.10 References ................................................... 154
8 Breakfast cereals ................................................. 158
R. B. Fast, Consultant, Robert B. Fast Associates Inc., Poultney
8.1 Introduction .................................................. 158
8.2 The industry and its structure ................................ 159
8.3 Recent trends and technology developments ................. 163
8.4 The future of the industry .................................... 170
8.5 Sources of further information ............................... 171
8.6 References ................................................... 172
9 Malting ....................................................... 173
G. Gibson, Consultant, Cowan Linn, Glasgow
9.1 Introduction .................................................. 173
9.2 The UK malting industry .................................... 173
9.3 Basic malting process ........................................ 175
9.4 Barley intake, wet bin storage, and drying ................... 181
9.5 Dry barley storage ........................................... 183
9.6 Malting plant ................................................ 189
9.7 Malt storage ................................................. 200
9.8 Automation .................................................. 201
9.9 The future of the malting industry ........................... 202
9.10 Further reading .............................................. 203
viii Contents
9.11 References ................................................... 203
10 Breadmaking ....................................................
204
5. P. Cauvain, Campden and Chorleywood Food Research Association,
Chipping Campden
10.1 Introduction ................................................. 204
10.2 Bread dough development ................................... 205
10.3 Breadmaking processes ...................................... 206
10.4 The character of bread ....................................... 209
10.5 Bread flavour ................................................ 211
10.6 Bread types .................................................. 212
10.7 What determines bread quality? ............................. 213
10.8 Current mixing and processing technologies ................. 217
10.9 Future trends in breadmaking ................................ 226
10.10 Conclusions .................................................. 228
10.11 References ................................................... 228
Index 231
|
| any_adam_object | 1 |
| building | Verbundindex |
| bvnumber | BV014007592 |
| classification_tum | LAN 311f LEB 310f |
| ctrlnum | (OCoLC)248449684 (DE-599)BVBBV014007592 |
| dewey-full | 664.7 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.7 |
| dewey-search | 664.7 |
| dewey-sort | 3664.7 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Agrarwissenschaft Lebensmitteltechnologie Pflanzenbau |
| edition | 1. publ. |
| format | Book |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01823nam a2200493 c 4500</leader><controlfield tag="001">BV014007592</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20011115 </controlfield><controlfield tag="007">t</controlfield><controlfield tag="008">011114s2001 d||| |||| 00||| eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">185573561X</subfield><subfield code="9">1-85573-561-X</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0849312191</subfield><subfield code="9">0-8493-1219-1</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)248449684</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV014007592</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-M49</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">664.7</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">LAN 311f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">LEB 310f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Cereals processing technology</subfield><subfield code="c">ed.by Gavin Owens</subfield></datafield><datafield tag="250" ind1=" " ind2=" "><subfield code="a">1. publ.</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Cambridge [u.a.]</subfield><subfield code="b">Woodhead Publ. [u.a.]</subfield><subfield code="c">2001</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">X, 238 S.</subfield><subfield code="b">graph. Darst.</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="0" ind2=" "><subfield code="a">Woodhead Publishing in food science and technology</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Cereais</subfield><subfield code="2">larpcal</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Getreideprodukt</subfield><subfield code="0">(DE-588)4020794-8</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Getreidebau</subfield><subfield code="0">(DE-588)4020792-4</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Getreidetechnologie</subfield><subfield code="0">(DE-588)4157205-1</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Lebensmitteltechnologie</subfield><subfield code="0">(DE-588)4034901-9</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="651" ind1=" " ind2="7"><subfield code="a">Tecnologia De Alimentos</subfield><subfield code="2">larpcal</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Getreidebau</subfield><subfield code="0">(DE-588)4020792-4</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="689" ind1="1" ind2="0"><subfield code="a">Getreidetechnologie</subfield><subfield code="0">(DE-588)4157205-1</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="1" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="689" ind1="2" ind2="0"><subfield code="a">Getreideprodukt</subfield><subfield code="0">(DE-588)4020794-8</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="2" ind2="1"><subfield code="a">Lebensmitteltechnologie</subfield><subfield code="0">(DE-588)4034901-9</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="2" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Owens, Gavin</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="m">HBZ Datenaustausch</subfield><subfield code="q">application/pdf</subfield><subfield code="u">http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009589868&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA</subfield><subfield code="3">Inhaltsverzeichnis</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-009589868</subfield></datafield></record></collection> |
| geographic | Tecnologia De Alimentos larpcal |
| geographic_facet | Tecnologia De Alimentos |
| id | DE-604.BV014007592 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T18:56:00Z |
| institution | BVB |
| isbn | 185573561X 0849312191 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-009589868 |
| oclc_num | 248449684 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM |
| owner_facet | DE-M49 DE-BY-TUM |
| physical | X, 238 S. graph. Darst. |
| publishDate | 2001 |
| publishDateSearch | 2001 |
| publishDateSort | 2001 |
| publisher | Woodhead Publ. [u.a.] |
| record_format | marc |
| series2 | Woodhead Publishing in food science and technology |
| spelling | Cereals processing technology ed.by Gavin Owens 1. publ. Cambridge [u.a.] Woodhead Publ. [u.a.] 2001 X, 238 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Woodhead Publishing in food science and technology Cereais larpcal Getreideprodukt (DE-588)4020794-8 gnd rswk-swf Getreidebau (DE-588)4020792-4 gnd rswk-swf Getreidetechnologie (DE-588)4157205-1 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Tecnologia De Alimentos larpcal Getreidebau (DE-588)4020792-4 s DE-604 Getreidetechnologie (DE-588)4157205-1 s Getreideprodukt (DE-588)4020794-8 s Lebensmitteltechnologie (DE-588)4034901-9 s Owens, Gavin Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009589868&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Cereals processing technology Cereais larpcal Getreideprodukt (DE-588)4020794-8 gnd Getreidebau (DE-588)4020792-4 gnd Getreidetechnologie (DE-588)4157205-1 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| subject_GND | (DE-588)4020794-8 (DE-588)4020792-4 (DE-588)4157205-1 (DE-588)4034901-9 |
| title | Cereals processing technology |
| title_auth | Cereals processing technology |
| title_exact_search | Cereals processing technology |
| title_full | Cereals processing technology ed.by Gavin Owens |
| title_fullStr | Cereals processing technology ed.by Gavin Owens |
| title_full_unstemmed | Cereals processing technology ed.by Gavin Owens |
| title_short | Cereals processing technology |
| title_sort | cereals processing technology |
| topic | Cereais larpcal Getreideprodukt (DE-588)4020794-8 gnd Getreidebau (DE-588)4020792-4 gnd Getreidetechnologie (DE-588)4157205-1 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| topic_facet | Cereais Getreideprodukt Getreidebau Getreidetechnologie Lebensmitteltechnologie Tecnologia De Alimentos |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009589868&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT owensgavin cerealsprocessingtechnology |