Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production

Alicia A. Perdon (Editor), Sylvia L. Schonauer (Editor), Kaisa S. Poutanen (Editor)

Research output: Book/ReportBook (editor)peer-review

Abstract

Raw Materials, Processing, and Production, Third Edition, 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.
Original languageEnglish
PublisherElsevier
Number of pages459
Edition3rd
ISBN (Electronic)978-0-12-812044-6
ISBN (Print)978-0-12-812043-9
DOIs
Publication statusPublished - 24 Jan 2020
MoE publication typeC2 Edited books

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