株式会社極東書店トップ ＞ 商品一覧 ＞ Handbook of Cereal Science and Technology, Revised and Expanded 2nd edition
商品詳細
Handbook of Cereal Science and Technology, Revised and Expanded 2nd edition
・ISBN 978-0-8247-8294-8 hard GB£ 375.00
￥118,800.- (税込) ※（※）価格はご注文時の参考価格となります。
納品価格につきましては書籍の入荷時点で確定となります。
版元の原価改定、外国為替の変動等により異なる場合がございますので、予めご了承下さい。
| 著者・編者 | Kulp, Karel (ed.), |
|---|---|
| シリーズ | (Food Science and Technology) |
| 出版社 | (CRC Press Inc, US) |
| 出版年月 | 2000 |
| ページ数 | 806 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A00-35697＞ |
解説
This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation.
Written by over 40 internationally respected authorities, the Handbook of Cereal Science and Technology, Second Edition discusses recent developments in the chemical composition and functionality of cereal components such as proteins, carbohydrates, and lipids; highlights newly developed special ingredients and microbiological operations in processed foods; and investigates the most up-to-date production, processing, and uses of triticale, wild rice, and other grains.
The book also addresses the latest standards set by the U.S. Department of Agriculture, international organizations, and industry lobby groups; illustrates how new breeds of cereal grains are developed and sustained; explains new processing techniques for producing baked goods, pasta, breakfast cereals, and snack foods; and evaluates up-to-the-minute methods of fortifying foods with folic acid and other supplements.