Cereals Growing and Agriculture
mainly wheat, oats, rye and maize, but also other cereals and pseudocereals where there is a direct application to food products.
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Flour and Grain Composition and Quality
such as gluten, damaged starch and a-amylase activity.
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Ingredients and products
ingredients used by the bakery industry. Everything from acesulfame K to zein has appeared in this section. Also products made from them - bread, flour confectionery, biscuits, cereal-based snack foods, breakfast cereals, pizza and pasta etc.
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Processing Technology
covers processes and equipment from storage and handling to milling, baking and extrusion and other production techniques used in the baking industry. Packaging and preservation, process control and quality assurance are also included here.
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Nutrition
latest research on nutritional aspects of cereals and cereal products.
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Toxicology and Contaminants
microbial and chemical contaminants and their toxic effects.
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Health and Safety
problems encountered by workers in the industry
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Analytical Techniques
used in chemical analysis and the study of physical properties. A subsection on wheat and flour testing methods is included.
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Market Research and Statistics
trends in the milling and baking industries.
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Patents
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Abbreviations
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