Cereals Processing Technology. Questo articolo non è disponibile.Cereals Processing Technology

Cereals processing is one of the oldest and most important of all food technologies. A distinguished international team of contributors reviews the range of cereal products and technologies used to produce them. It is designed for all those involved in cereals processing, whether raw material producers and refiners needing to match the needs of secondary processors benchmarking their operations against the best prices in their sector and across cereals processing as a whole.

The first half looks at cereal and flour production, with chapters on cereal and production methods and flour milling. There is also a chapter on the increasingly important and controversial area of cereal biotechnology and its application to wheat, barley, rice, and maize. The second half examines how these raw materials are then processed into final products for the consumer. There are chapters on rice and rice product production, pasta and Asian noodle processing, the manufacture of breakfast cereals, malting, and breadmaking.

Gavin Owens has worked for Odlum Group Ltd., Ireland's largest flour miller and has undertaken research in cereals processing at the internationally renowned Satake Centre for Grain Process Engineering at the University of Manchester Institute of Science and Technology, UK. He is now an independent consultant.