Advances in Cereals Processing Technologies

The book provides comprehensive knowledge of cereals processing, including food laws and regulations, technology, and quality attributes. It covers recent trends in cereal-based products, legumes and pulses, bakery and confectionery technology, and fermentation. It also discusses sugarcane and the sugar industry, sugar, honey, jaggery, and salt processing, and shelf life stability of products.

Format: Hardback
Length: 234 pages
Publication date: 23 December 2021
Publisher: Taylor & Francis Ltd

The present book offers a comprehensive exploration of cereals processing, encompassing essential knowledge of food laws and regulations with an Indian perspective, technological advancements in cereal-based products, legumes and pulses convenience/processed foods, bakery and confectionery technology, and milling evaluation. It delves into the historical practice of fermentation for preserving cereals-based food using microflora and fauna, highlighting the science and technology involved. The book also explores the crucial quality attributes related to cereals processing, including rheological and thermal changes during extrinsic factors such as moisture and temperature. The sugarcane and sugar industry play a significant role in industrial development, and the book covers recent updates in sugar, honey, jaggery, and salt processing. Additionally, it addresses shelf life stability of products regarding chemical parameters attributed to oxidative changes in processed foods. It is important to note that T&F does not sell or distribute the hardback version of this book in India, Pakistan, Nepal, Bhutan, Bangladesh, and Sri Lanka. This title is co-published with NIPA.

Weight: 478g
Dimension: 158 x 235 x 21 (mm)
ISBN-13: 9781032198453