000			01908nam a2200265Ia 4500
003			00IHBT
005			20140908102147.0
008			130910s9999 xx 000 0 und d
020			_a0824707346
041			_hENG
082			_a664.4
100			_aKaletunc, Gonul [Ed.] _95586
245			_aCharacterization of Cereals and Flours : Properties, Analysis and Applications _cEdited by Gonul Kaletunc, Kenneth J. Breslauer
260			_aNew York _bMarcel Dekker _c2003
300			_axvi, 523p.
440			_aFood Science and Technology _95587
500			_aCharacterization 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.
650			_aGrain Analysis _95588
650			_aGrain Processing _95589
650			_aFlours _95590
650			_aCereals _95591
650			_aFood Science _95592
700			_aBreslauer, Kenneth J. [Ed.] _95593
942			_2ddc
999			_c4391 _d4391
856			_uhttp://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=4391 _yhttp://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=4391