{"product_id":"breakfast-cereals-and-how-they-are-made-raw-materials-processing-and-production-paperback-9780128120439","title":"Breakfast Cereals and How They Are Made; Raw Materials, Processing, and Production (Paperback) 9780128120439","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eBreakfast Cereals and How They Are Made\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eRaw Materials, Processing, and Production\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cp\u003eA holistic approach to breakfast cereal production, from raw ingredients to finished product \u003c\/p\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eAlicia A. Perdon (Edited by), Sylvia L. Schonauer (Edited by), Kaisa Poutanen (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780128120439, Elsevier Science\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback, published 14 January 2020\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e476 pages\u003cbr\u003e22.9 x 15.1 x 3 cm, 0.68 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003ci\u003eBreakfast Cereals and How They Are Made: Raw Materials, Processing, and Production, Third Edition,\u003c\/i\u003e covers the transformation of a cereal grain across the supply chain with oversight of the entire lifecycle – from ingredient, to finished product. The book provides essential Information for food product developers on the effect of ingredients and process conditions on breakfast cereal quality. All aspects of the processing of cereals grains into finished products is covered, from batching and cooking, toasting and tempering, coating, the inclusion of additional ingredients, and packaging information. In addition, the book covers the chemistry and economics of cereal crops.\u003c\/p\u003e  \u003cp\u003eEssential reading for all product developers working in the cereal industry, this book will also be of interest to academic researchers and postgraduate students in both cereal science and food processing.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e1. Breakfast Cereals and How They are Made - Introduction \u003ci\u003eAlicia A. Perdon, Kaisa S. Poutanen, and Sylvia L. Schonauer \u003c\/i\u003e2. Breakfast Cereals-Forms, Ingredients, and Process Flow \u003ci\u003eRobert Fast, Alicia A. Perdon, and Sylvia L. Schonauer\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection One - Raw Materials' Fundamentals \u003c\/b\u003e3. An Agronomic Overview of US Cereal Cropping Systems \u003ci\u003eMaria Arlene A. Adviento-Borbe \u003c\/i\u003e4. Cereal Grains and Other Ingredients \u003ci\u003eAlicia A. Perdon and Ulla Holopainen-Mantila \u003c\/i\u003e5. Cereal Raw Material Pretreatment \u003ci\u003eKaisa S. Poutanen \u003c\/i\u003e6. Major Changes in Cereal Biopolymers During Ready-to-Eat Cereal Processing \u003ci\u003eVictor T. Huang and Alicia A. Perdon \u003c\/i\u003e7. Extrusion--Cooking and Expansion \u003ci\u003eMagdalena Kristiawan, Laurent Chaunier, Aleida J. Sandoval, and Guy Della Valle \u003c\/i\u003e8. Thin-Layer Sugar Crystallization Principles \u003ci\u003eRichard W. Hartel\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection Two - Process and Packaging \u003c\/b\u003e9. Material Handling and Transporting \u003ci\u003eSylvia L. Schonauer and Robert B. Fast \u003c\/i\u003e10. Weighing and Blending (including granola processing) \u003ci\u003eRobert Fast, Alicia A. Perdon, and Sylvia L. Schonauer \u003c\/i\u003e11. Cookinglwood Caldwell \u003ci\u003eRobert Fast, Bradley Strahm, Paul Whalen, and Sylvia L. Schonauer \u003c\/i\u003e12. Drying \u003ci\u003eJames C. Breslin \u003c\/i\u003e13. Milling and Forming \u003ci\u003eJoseph A. George, Elwood F. Caldwell, Robert B. Fast, Charles Lauhoff, and Leon Levine \u003c\/i\u003e14. Tempering \u003ci\u003eElwood Caldwell, Robert Fast, James Ievolella, Harry Levine, Louise Slade, Sylvia L. Schonauer, and Alicia A. Perdon \u003c\/i\u003e15. Toasting \u003ci\u003eJames C. Breslin and Kevin Knott \u003c\/i\u003e16. Coating \u003ci\u003eJames C. Breslin, Robert E. Burns, and Wilf H. Jones \u003c\/i\u003e17. Fortification \u003ci\u003eCarol Saade and Emily O. Arijaje \u003c\/i\u003e18. Packaging Technology and Food Quality \u003ci\u003eFrank E. Pringle, Edward J. Monahan, and Elwood F. Caldwell\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection Three - Finished Food \u003c\/b\u003e19. Nutritional Aspects of Breakfast Cereals \u003ci\u003eJulie Miller Jones and Kaisa S. Poutanen \u003c\/i\u003e20. Environmental Challenges in Breakfast Cereal Manufacture \u003ci\u003eJohn Etzcorn and Alicia A. Perdon \u003c\/i\u003e21. Breakfast Cereals: Current and Future Challenges \u003ci\u003eSteve Leusner\u003c\/i\u003e\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Woodhead Publishing and AACC International Press","offers":[{"title":"Default Title","offer_id":46649796657432,"sku":"9780128120439","price":129.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780128120439.jpg?v=1694103467","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/breakfast-cereals-and-how-they-are-made-raw-materials-processing-and-production-paperback-9780128120439","provider":"Freshly Printed Books","version":"1.0","type":"link"}