BREAKFAST CEREALS AND HOW THEY ARE MADE (2nd Edition).Edited by Robert Fast and Elwood Caldwell Published 2000 Hardback 562 Pages Price: [pound]134.00 (USA: American Association of Cereal Chemists The American Association of Cereal Chemists (AACC International since 2005) is a non-profit professional organization involved in the science of cereal or grain. Founded in 1916, they are headquartered in St. Paul, Minnesota. , Inc.) Since the original publication of the first edition of this book in 1990, significant advances have occurred in the topics that it considered: the cereal industry has grown dramatically; technological advances have occurred, and environmental management has become a critical part of the manufacturing picture. All of these are covered in this new, updated edition of the book, which also includes other issues of topical importance for the new millenium. Structurally, the book is organised as before, being oriented primarily to the ready-to-eat products that dominate the breakfast cereal breakfast cereal, a food made from grain, commonly eaten in the morning. The oldest type of cereal, known as porridge or gruel, requires cooking in water or milk. The modern breakfast cereals, however, are entirely precooked and eaten in cold milk. markets of the world, whilst not ignoring the hot or ready-to-cook products which were the original breakfast cereals This is a list of breakfast cereals. Many cereals are trademarked brands of large companies such as Kellogg's, General Mills, Malt-O-Meal, Nestlé, The Quaker Oats Company, and Post Cereals, but similar equivalent products are often sold by other manufacturers and as store own . Readers are first introduced to the principal cereal grains, and then to an overview of the techniques used in turning them into ready-to-eat products. Operational details are also considered, as well as packaging, fortification fortification, system of defense structures for protection from enemy attacks. Fortification developed along two general lines: permanent sites built in peacetime, and emplacements and obstacles hastily constructed in the field in time of war. , preservation, nutrition, quality assurance, computer control and environmental mana mana: see animism; taboo. mana Among Polynesian and Melanesian peoples, a supernatural force or power that may be ascribed to persons, spirits, or inanimate objects. gement. The appendices ap·pen·di·ces n. A plural of appendix. listing manufacturers of processing and packaging equipment, and other relevant applications proved popular in the first edition and have been retained and enlarged in this new edition. Chapter Titles: The Cereal Grains; Manufacturing Technology of Ready-to-Eat Cereals; Unit Operations Unit operations A structure of logic used for synthesizing and analyzing processing schemes in the chemical and allied industries, in which the basic underlying concept is that all processing schemes can be composed from and decomposed into a series of and Equipment 1. Blending and Cooking; 2. Drying and Dryers; 3. Tempering, Flaking, and Toasting; 4. Extrusion and Extruders; Application of Nutritional and Flavoring/ Sweetening Coatings; Hot Cereals; Packaging of Breakfast Cereals: Materials and Machinery; Fortifi-cation and Preservation of Cereals; Cereal Nutrition; Quality in Breakfast Cereals; Computer Control in the Breakfast Cereal Manufacture; Environmental Issues in Break-fast Cereal Manufacture; Partial List of Manufacturers of Equipment for Processing and Packaging of Breakfast Cereals |
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