Principles of Cereal Science and Technology

Delcour, Jan A./ Hoseney, R. Carl

ISBN 10: 1891127632 / ISBN 13: 9781891127632

Published by Amer Assn of Cereal Chemists, 2009

About this Item

3rd edition. 270 pages. 10.00x8.00x0.75 inches. In Stock.

Seller Inventory # 1891127632

Bibliographic Details

• Title: Principles of Cereal Science and Technology
• Publisher: Amer Assn of Cereal Chemists
• Publication Date: 2009
• Language: English
• ISBN 10: 1891127632
• ISBN 13: 9781891127632
• Binding: Hardcover
• Edition: 3rd Edition
• Condition: Brand New
• Weight: 0.98 kilograms

About this title

Synopsis

Delcour (professor of food chemistry and cereal science and technology, Katholieke Universiteit Leuven, Belgium) and Hoseney, a professor at Kansas State University (Manhattan, KS) before retiring and starting a consulting company, updated the earlier versions (1986 and 1994) of the textbook. The book is designed for students beginning their study of cereal science and for professionals starting their career in cereal industries. The changing technologies required a substantial reworking of the material in the previous editions including more emphasis on enzyme technologies. Among the topics covered are starch, proteins, minor constituents, storage of cereals, dry milling, rheology of doughs and batters, breadmaking, chemically leavened products, pasta and noodles, malting and brewing, and feeds. Distributed by AACC International. Annotation ©2011 Book News, Inc., Portland, OR (booknews.com)

Review

...an enthralling introduction for any budding cereal scientist. --International Journal of Food Science and Technology