Breakfast Cereals, and how They are Made

Front Cover
Robert B. Fast, Elwood F. Caldwell
American Association of Cereal Chemists, 2000 - Science - 562 pages
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Breakfast Cereals and How They Are Made, 2nd Edition fulfills the need for updated and new breakfast cereal information generated by the increased importance and consumption of breakfast cereals worldwide.

All of the chapters in this new book have been updated or significantly revised. Information on contemporary topics such as new developments in equipment and technology, the expansion of computer control within the industry, advances in nutritional knowledge, and environmental issues in breakfast cereal manufacturing have been added.

The novice or seasoned professional working in product development, process engineering, technical sales, nutrition, sensory analysis, packaging, or quality assurance is sure to benefit from the in-depth information presented in Breakfast Cereals and How They Are Made, 2nd Edition.

Includes advances to help boost productivity and improve product quality.
-- New developments in equipment and technology
-- Advances in nutritional findings
-- Improved attention to starch as a polymer and its processing characteristics as they affect tempering, preconditioning and flaking
-- Enhanced international coverage of process equipment
-- Increased detailed treatment of automation and computer control in processing
-- Expanded practical and regulatory information on environmental issues
-- Enlarged listing of manufacturers of processing and packaging equipment
-- Expanded and updated list of additional references

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