Breakfast Cereals and How They Are Made

Breakfast Cereals and How They Are Made
Author: Alicia A. Perdon,Sylvia L. Schonauer,Kaisa Poutanen
Publsiher: Elsevier
Total Pages: 476
Release: 2020-01-09
ISBN 10: 0128120444
ISBN 13: 9780128120446
Language: EN, FR, DE, ES & NL

Breakfast Cereals and How They Are Made Book Review:

Breakfast Cereals and How They Are Made: 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. Essential 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. Provides an up-to-date, end-to-end overview of the production process of cereal products Edited by active cereals researchers working in industry, with experts from both academia and industry supplying content Includes essential information on both ingredients and processes in the production of breakfast cereals Discusses materials, cooking and packaging Includes nutrition, quality and safety

Breakfast Cereals and how They are Made

Breakfast Cereals  and how They are Made
Author: Robert B. Fast,Elwood F. Caldwell
Publsiher: Amer Assn of Cereal Chemists
Total Pages: 562
Release: 2000
ISBN 10: 9781891127151
ISBN 13: 1891127152
Language: EN, FR, DE, ES & NL

Breakfast Cereals and how They are Made Book Review:

Breakfast Cereals and How They Are Made, 2nd Edition fulfills the need for updated and new breakfast cereal information generated by the increased importance and consumption of breakfast cereals worldwide. All of the chapters in this new book have been updated or significantly revised. Information on contemporary topics such as new developments in equipment and technology, the expansion of computer control within the industry, advances in nutritional knowledge, and environmental issues in breakfast cereal manufacturing have been added. The novice or seasoned professional working in product development, process engineering, technical sales, nutrition, sensory analysis, packaging, or quality assurance is sure to benefit from the in-depth information presented in Breakfast Cereals and How They Are Made, 2nd Edition. Includes advances to help boost productivity and improve product quality. -- New developments in equipment and technology -- Advances in nutritional findings -- Improved attention to starch as a polymer and its processing characteristics as they affect tempering, preconditioning and flaking -- Enhanced international coverage of process equipment -- Increased detailed treatment of automation and computer control in processing -- Expanded practical and regulatory information on environmental issues -- Enlarged listing of manufacturers of processing and packaging equipment -- Expanded and updated list of additional references

Breakfast Cereals and how They are Made

Breakfast Cereals  and how They are Made
Author: Robert B. Fast
Publsiher: Amer Assn of Cereal Chemists
Total Pages: 372
Release: 1990
ISBN 10: 9780913250709
ISBN 13: 0913250708
Language: EN, FR, DE, ES & NL

Breakfast Cereals and how They are Made Book Review:

The cereal grains. Manufacturing technology of ready-to-eat cereals. Unit operations and equipment: blending and cooking, drying and dryers, tempering, flaking and toasting, extrusion and extruders. Applications of nutritional and flavoring/sweetening coatings. Package materials packaging of ready-to-eat breakfast cereals. Hot cereals. Fortification and preservation of cereals. Cereal nutrition. Quality assurance in breakfast cereal plants.

The Kelloggs

The Kelloggs
Author: Howard Markel
Publsiher: Vintage
Total Pages: 528
Release: 2017-08-08
ISBN 10: 0307907287
ISBN 13: 9780307907288
Language: EN, FR, DE, ES & NL

The Kelloggs Book Review:

***2017 National Book Critics Circle Award Finalist for Nonfiction*** "What's more American than Corn Flakes?" —Bing Crosby From the much admired medical historian (“Markel shows just how compelling the medical history can be”—Andrea Barrett) and author of An Anatomy of Addiction (“Absorbing, vivid”—Sherwin Nuland, The New York Times Book Review, front page)—the story of America’s empire builders: John and Will Kellogg. John Harvey Kellogg was one of America’s most beloved physicians; a best-selling author, lecturer, and health-magazine publisher; founder of the Battle Creek Sanitarium; and patron saint of the pursuit of wellness. His youngest brother, Will, was the founder of the Battle Creek Toasted Corn Flake Company, which revolutionized the mass production of food and what we eat for breakfast. In The Kelloggs, Howard Markel tells the sweeping saga of these two extraordinary men, whose lifelong competition and enmity toward one another changed America’s notion of health and wellness from the mid-nineteenth to the mid-twentieth centuries, and who helped change the course of American medicine, nutrition, wellness, and diet. The Kelloggs were of Puritan stock, a family that came to the shores of New England in the mid-seventeenth century, that became one of the biggest in the county, and then renounced it all for the religious calling of Ellen Harmon White, a self-proclaimed prophetess, and James White, whose new Seventh-day Adventist theology was based on Christian principles and sound body, mind, and hygiene rules—Ellen called it “health reform.” The Whites groomed the young John Kellogg for a central role in the Seventh-day Adventist Church and sent him to America’s finest Medical College. Kellogg’s main medical focus—and America’s number one malady: indigestion (Walt Whitman described it as “the great American evil”). Markel gives us the life and times of the Kellogg brothers of Battle Creek: Dr. John Harvey Kellogg and his world-famous Battle Creek Sanitarium medical center, spa, and grand hotel attracted thousands actively pursuing health and well-being. Among the guests: Mary Todd Lincoln, Amelia Earhart, Booker T. Washington, Johnny Weissmuller, Dale Carnegie, Sojourner Truth, Henry Ford, John D. Rockefeller, Jr., and George Bernard Shaw. And the presidents he advised: Taft, Harding, Hoover, and Roosevelt, with first lady Eleanor. The brothers Kellogg experimented on malt, wheat, and corn meal, and, tinkering with special ovens and toasting devices, came up with a ready-to-eat, easily digested cereal they called Corn Flakes. As Markel chronicles the Kelloggs’ fascinating, Magnificent Ambersons–like ascent into the pantheon of American industrialists, we see the vast changes in American social mores that took shape in diet, health, medicine, philanthropy, and food manufacturing during seven decades—changing the lives of millions and helping to shape our industrial age.

The Great American Cereal Book

The Great American Cereal Book
Author: Martin Gitlin,Topher Ellis
Publsiher: Harry N. Abrams
Total Pages: 368
Release: 2012-02-01
ISBN 10: 9780810997998
ISBN 13: 0810997991
Language: EN, FR, DE, ES & NL

The Great American Cereal Book Book Review:

A pop culture compendium of breakfast cereal history, lore, and over 300 photographic images from the last 100 years.

Breakfast

Breakfast
Author: Heather Arndt Anderson
Publsiher: AltaMira Press
Total Pages: 238
Release: 2013-07-11
ISBN 10: 0759121656
ISBN 13: 9780759121652
Language: EN, FR, DE, ES & NL

Breakfast Book Review:

From corn flakes to pancakes, Breakfast: A History explores this “most important meal of the day” as a social and gastronomic phenomenon. It explains how and why the meal emerged, what is eaten commonly in this meal across the globe, why certain foods are considered indispensable, and how it has been depicted in art and media. Heather Arndt Anderson’s detail-rich, culturally revealing, and entertaining narrative thoroughly satisfies.

The Technology of Extrusion Cooking

The Technology of Extrusion Cooking
Author: N.D. Frame
Publsiher: Springer Science & Business Media
Total Pages: 253
Release: 2012-12-06
ISBN 10: 1461521351
ISBN 13: 9781461521358
Language: EN, FR, DE, ES & NL

The Technology of Extrusion Cooking Book Review:

Extrusion cooking is a specialist area of food technology because of the complexity of the interactive effects which are inherent in the system. General predictive modelling is very difficult because ingredients are diverse and can vary considerably. Modelling tends to be product specifi- new product development tends to be by experimental designs and good fortune. The emphasis of this book is on the latest and potential applications of twin screw extrusion in food production, specifically co-rotating inter meshing screw extruders. Of course, in order to develop products and maximise the extruder potential in terms of energy, product quality and output, an overall understanding of the material flow mechanism, barrel fill length and rheology is essential. The book aims to give explanations and general guidance with examples of screw design, configuration and operat ing parameters for a variety of product categories. It is also intended to help production operators diagnose the symptoms of particular problems such as temperature control, quality variation, raw material inconsistency, etc. For the product development technologist there is more than one way to make a similar product. For example, equipment manufacturers recom mend difficult methods for producing flaked corn. In addition, their machines may differ from each other in terms of screw design, power/ volume ratio, screw tip/barrel clearance, etc. , making scale-up more prob lematic.

Cereal Grains for the Food and Beverage Industries

Cereal Grains for the Food and Beverage Industries
Author: Elke K Arendt,Emanuele Zannini
Publsiher: Elsevier
Total Pages: 512
Release: 2013-04-09
ISBN 10: 0857098926
ISBN 13: 9780857098924
Language: EN, FR, DE, ES & NL

Cereal Grains for the Food and Beverage Industries Book Review:

Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products. The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products. Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals. A comprehensive overview of all of the important cereal and pseudo-cereal species Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains

Whole Grains for a New Generation

Whole Grains for a New Generation
Author: Liana Krissoff
Publsiher: ABRAMS
Total Pages: 272
Release: 2013-02-01
ISBN 10: 1613124031
ISBN 13: 9781613124031
Language: EN, FR, DE, ES & NL

Whole Grains for a New Generation Book Review:

Delicious recipes, mouth-watering photos, and fresh, creative tips on cooking with amaranth, quinoa, and more. With more than 150 ideas for breakfast and brunch, appetizers and small bites, salads, main dishes and side dishes, sweets, snacks, sundry baked goods, and more, this refreshingly modern cookbook features recipes that include whole grains like barley, buckwheat, corn, oats, quinoa, and wheat. While some of these recipes happen to be vegetarian, some vegan, and some gluten free, all of them have one common characteristic: great flavor. Featuring ingredients that are readily available at your grocery store, Whole Grains for a New Generation shows how easy, delicious, and exciting whole grain cooking can be. Says author Liana Krissoff in the Introduction, “My cooking is inspired by all that’s flavorful, and I hope it serves as inspiration to you in turn.”

Kellogg Family Breakfast Cereal Pioneers

Kellogg Family  Breakfast Cereal Pioneers
Author: Joanne Mattern
Publsiher: ABDO
Total Pages: 32
Release: 2015-01-01
ISBN 10: 1629688894
ISBN 13: 9781629688893
Language: EN, FR, DE, ES & NL

Kellogg Family Breakfast Cereal Pioneers Book Review:

In this title, unwrap the lives of talented Kellogg's cereal pioneer, Dr. John Harvey Kellogg and W.K. Kellogg! Readers will enjoy getting the scoop on these Food Dudes, beginning with their childhood in Battle Creek, Michigan. Students can follow their success story from John's education at Bellevue Hospital Medical College and W.K.'s career as a broom salesman to their work together at the Battle Creek Sanitarium that led to the first flaked cereal business, the Sanitas Food Company. John and W.K.'s family and retirement years are also highlighted. Engaging text familiarizes readers with topics of interest including Charles W. Post's corporate espionage and the W.K. Kellogg Foundation. An entertaining sidebar, a helpful timeline, a glossary, and an index, supplement the historical and color photos showcased in this inspiring biography. Aligned to Common Core Standards and correlated to state standards. Checkerboard Library is an imprint of Abdo Publishing, a division of ABDO.

Chemistry and Technology of Cereals as Food and Feed

Chemistry and Technology of Cereals as Food and Feed
Author: Samuel A. Matz
Publsiher: Springer Science & Business Media
Total Pages: 751
Release: 1991-04-30
ISBN 10: 9780442308308
ISBN 13: 0442308302
Language: EN, FR, DE, ES & NL

Chemistry and Technology of Cereals as Food and Feed Book Review:

This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, classification, structure, composition, nutritional importantance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains. The book also details the latest methods of producing, cleaning, and storing these grains. The second section of the book offers current information on the technological and engineering principles of feed milling, flour milling, baking, malting, brewing, manufacturing breakfast cereals, snack food production, wet milling (starch and oil production from grains), rice processing, and other upgrading procedures applied to cereal grains. This section also explains the value and utilization of by-products and examines many rarely discussed processing methods. In addition, the book provides reviews of current knowledge on the dietary importance of cereal proteins, lipids, fibre, vitamins, minerals, and anti-nutrient factors, as well as the effects of processing methods on these materials.

Part of a Complete Breakfast

Part of a Complete Breakfast
Author: Tim Hollis
Publsiher: Unknown
Total Pages: 223
Release: 2012
ISBN 10: 9780813041490
ISBN 13: 081304149X
Language: EN, FR, DE, ES & NL

Part of a Complete Breakfast Book Review:

A look at the origin and evolution of breakfast cereal advertising and its associated cartoon mascots.

Food

Food
Author: Mark Hyman
Publsiher: Little, Brown
Total Pages: 400
Release: 2018-02-27
ISBN 10: 0316338850
ISBN 13: 9780316338851
Language: EN, FR, DE, ES & NL

Food Book Review:

#1 New York Times bestselling author Dr. Mark Hyman sorts through the conflicting research on food to give us the skinny on what to eat. Did you know that eating oatmeal actually isn't a healthy way to start the day? That milk doesn't build bones, and eggs aren't the devil? Even the most health conscious among us have a hard time figuring out what to eat in order to lose weight, stay fit, and improve our health. And who can blame us? When it comes to diet, there's so much changing and conflicting information flying around that it's impossible to know where to look for sound advice. And decades of misguided "common sense," food-industry lobbying, bad science, and corrupt food polices and guidelines have only deepened our crisis of nutritional confusion, leaving us overwhelmed and anxious when we head to the grocery store. Thankfully, bestselling author Dr. Mark Hyman is here to set the record straight. In Food: What the Heck Should I Eat? -- his most comprehensive book yet -- he takes a close look at every food group and explains what we've gotten wrong, revealing which foods nurture our health and which pose a threat. From grains to legumes, meat to dairy, fats to artificial sweeteners, and beyond, Dr. Hyman debunks misconceptions and breaks down the fascinating science in his signature accessible style. He also explains food's role as powerful medicine capable of reversing chronic disease and shows how our food system and policies impact the environment, the economy, social justice, and personal health, painting a holistic picture of growing, cooking, and eating food in ways that nourish our bodies and the earth while creating a healthy society. With myth-busting insights, easy-to-understand science, and delicious, wholesome recipes, Food: What the Heck Should I Eat? is a no-nonsense guide to achieving optimal weight and lifelong health.

The Breakfast Cereal Gourmet

The Breakfast Cereal Gourmet
Author: David Hoffman
Publsiher: Andrews McMeel Publishing
Total Pages: 144
Release: 2009-01-01
ISBN 10: 0740786253
ISBN 13: 9780740786259
Language: EN, FR, DE, ES & NL

The Breakfast Cereal Gourmet Book Review:

Ever since the first bowl was poured more than a century ago, people the world over have craved cereal. The Breakfast Cereal Gourmet celebrates this morning meal pop culture icon, serving up over 30 original recipes that utilize the likes of Kix, Trix, Froot Loops, Frosted Flakes, Chex, and Cheerios as a primary ingredient. The 128 full-color pages are filled with images of vintage packaging and original advertising, mixed with little-known cereal facts, figures, anecdotes, and history--all packaged in a format to look like a cereal box. But at its core are the recipes. And Cap'n Crunch Crab Cakes, Lucky Charmed Utah Lamb, Shredded Shrimp (with Pineapple Mango Salsa), Mocha-Cocoa Towers, and Cinnamon Toast Ice Cream are among the delicious five-star offerings (many from noted chefs such as Rick Bayless, Gale Gand, and Sherry Yard), guaranteed to get even the most jaded foodie to think outside the box. .

Uncle John s Heavy Duty Bathroom Reader

Uncle John s Heavy Duty Bathroom Reader
Author: Bathroom Readers' Institute
Publsiher: Simon and Schuster
Total Pages: 540
Release: 2012-06-01
ISBN 10: 1607106507
ISBN 13: 9781607106500
Language: EN, FR, DE, ES & NL

Uncle John s Heavy Duty Bathroom Reader Book Review:

It's here! The 23rd annual edition in the popular Uncle John's Bathroom Reader series. The big brains at the Bathroom Readers’ Institute have come up with 544 all-new pages full of incredible facts, hilarious articles, and a whole bunch of other ways to, er, pass the time. With topics ranging from history and science to pop culture, wordplay, and modern mythology, Heavy Duty is sure to amaze and entertain the loyal legions of throne sitters. Read about… * Sideshow secrets * The worst movie ever made * The hidden dangers of watching the Super Bowl * The father of the shopping mall * The physics of breakfast cereal * How to speak dog, and how to crack a safe * The unluckiest train ride of all time * The origins of casino games * Powering your car with pee * Keith Moon, bathroom bomber And much, much more!

The Case Against Sugar

The Case Against Sugar
Author: Gary Taubes
Publsiher: Anchor
Total Pages: 384
Release: 2016-12-27
ISBN 10: 0451493990
ISBN 13: 9780451493996
Language: EN, FR, DE, ES & NL

The Case Against Sugar Book Review:

From the best-selling author of Why We Get Fat, a groundbreaking, eye-opening exposé that makes the convincing case that sugar is the tobacco of the new millennium: backed by powerful lobbies, entrenched in our lives, and making us very sick. Among Americans, diabetes is more prevalent today than ever; obesity is at epidemic proportions; nearly 10% of children are thought to have nonalcoholic fatty liver disease. And sugar is at the root of these, and other, critical society-wide, health-related problems. With his signature command of both science and straight talk, Gary Taubes delves into Americans' history with sugar: its uses as a preservative, as an additive in cigarettes, the contemporary overuse of high-fructose corn syrup. He explains what research has shown about our addiction to sweets. He clarifies the arguments against sugar, corrects misconceptions about the relationship between sugar and weight loss; and provides the perspective necessary to make informed decisions about sugar as individuals and as a society.

Food Processing

Food Processing
Author: J. Scott Smith,Y. H. Hui
Publsiher: John Wiley & Sons
Total Pages: 524
Release: 2008-02-28
ISBN 10: 047028997X
ISBN 13: 9780470289976
Language: EN, FR, DE, ES & NL

Food Processing Book Review:

Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways: The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read. It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing. As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.

Handbook of Cereal Science and Technology

Handbook of Cereal Science and Technology
Author: Klaus J. Lorenz,Karel Kulp
Publsiher: Marcel Dekker Incorporated
Total Pages: 882
Release: 1991
ISBN 10: 9780824783587
ISBN 13: 0824783581
Language: EN, FR, DE, ES & NL

Handbook of Cereal Science and Technology Book Review:

Understanding of the composition, chemistry, and processing aspects of grains are fundamental to increased food production for the world's population. The detailed reviews presented here deal first with the history, types and uses of the major cereals and then with their chemistry and components and

Cereals Processing Technology

Cereals Processing Technology
Author: G. Owens
Publsiher: Elsevier
Total Pages: 248
Release: 2001-03-20
ISBN 10: 1855736284
ISBN 13: 9781855736283
Language: EN, FR, DE, ES & NL

Cereals Processing Technology Book Review:

Cereals processing is one of the oldest and most important of all food technologies. Written by a distinguished international team of contributors, this collection reviews the range of cereal products and the technologies used to produce them. It is designed for all those involved in cereals processing, whether raw material producers and refiners needing to match the needs of secondary processors manufacturing the final product for the consumer, or secondary processors benchmarking their operations against best practice in their sector and across cereals processing as a whole. The authorative guide to key technological developments within cereal processing Reviews the range of cereal products and the technologies used to produce them

Eat My Globe

Eat My Globe
Author: Simon Majumdar
Publsiher: Simon and Schuster
Total Pages: 320
Release: 2009-05-19
ISBN 10: 9781416576266
ISBN 13: 1416576266
Language: EN, FR, DE, ES & NL

Eat My Globe Book Review:

When Simon Majumdar hit forty, he realized there had to be more to life than his stable but uninspiring desk job. As he wondered how to escape his career, he rediscovered a list of goals he had scrawled out years before, the last of which said: Go everywhere, eat everything. With that, he had found his mission -- a yearlong search for the delicious, and curious, and the curiously delicious, which he names Eat My Globe and memorably chronicles in these pages. In Majumdar's world, food is everything. Like every member of his family, he has a savant's memory for meals, with instant recall of dishes eaten decades before. Simon's unstoppable wit and passion for all things edible (especially those things that once had eyes, and a face, and a mom and a pop) makes this an armchair traveler's and foodie's delight -- Majumdar does all the heavy lifting, eats the heavy foods (and suffers the weighty consequences), so you don't have to. He jets to thirty countries in just over twelve months, diving mouth-first into local cuisines and cultures as different as those of Japan and Iceland. His journey takes him from China, where he consumes one of his "Top Ten Worst Eats," stir-fried rat, to the United States, where he glories in our greatest sandwiches: the delectable treasures of Katz's Delicatessen in Manhattan, BBQ in Kansas and Texas, the still-rich po' boys of post-Katrina New Orleans. The meat of the story -- besides the peerless ham in Spain, the celebrated steaks of Argentina, the best of Münich's wursts as well as their descendants, the famous hot dogs of Chicago -- is the friends that Simon makes as he eats. They are as passionate about food as he is and are eager to welcome him to their homes and tables, share their choicest meals, and reveal their local secrets. Also a poignant memoir, Eat My Globe is a life told through food and spiced with Majumdar's remembrances of foods past, including those from his colorful childhood. (Raised in Northern England, he is the son of a fiery Welsh nurse and a distinguished Bengali surgeon.) A captivating look at one man's passion for food, family, and unique life experiences, Eat My Globe will make you laugh -- while it makes you hungry. It is sure to satiate any gastronome obsessed with globetrotting -- for now.