Crc Press Characterization Of Cereals And Flours Properties Analysis And Applications 09780367454531
£58.99
Product Description
Characterization of Cereals and Flours is a state-of-the-art reference that 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 products - examining the influence of moisture absorption storage temperature baking and extrusion processing on flour and cereal product texture shelf-life and quality. The book discusses the influence of additives on pre- and postprocessed 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; and the current techniques in image analysis light and electron microscopy and NMR spectroscopy used to analyze the microstructure of cereal products. It also discusses the methods used to optimize processing parameters and formulations to produce end-products with desirable sensory and textural properties; the shelf life of cereal products; and the relationships between the sensory and physical characteristics of cereal foods. | Characterization of Cereals and Flours Properties Analysis And Applications
Crc Press Characterization Of Cereals And Flours Properties Analysis And Applications 09780367454531
Characterization of Cereals and Flours is a state-of-the-art reference that 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 products - examining the influence of moisture absorption storage temperature baking and extrusion processing on flour and cereal product texture shelf-life and quality. The book discusses the influence of additives on pre- and postprocessed 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; and the current techniques in image analysis light and electron microscopy and NMR spectroscopy used to analyze the microstructure of cereal products. It also discusses the methods used to optimize processing parameters and formulations to produce end-products with desirable sensory and textural properties; the shelf life of cereal products; and the relationships between the sensory and physical characteristics of cereal foods. | Characterization of Cereals and Flours Properties Analysis And Applications
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