1st Edition
Engineering Aspects of Cereal and Cereal-Based Products
Cereals Production and Characteristics
László Láng, Mariann Rakszegi, and Zoltán Bedő
Transportation and Storage of Cereals
Paula M. R. Correia and Raquel P. F. Guiné
Malting
Luís F. Guido and Manuela M. Moreira
Rice Processing
Anshu Singh, Mithu Das, Satish Bal, and Rintu Banerjee
Dry Milling
Sara Beirão da Costa, Vítor D. Alves, and Luísa Beirão da Costa
Flour Quality and Technological Abilities
Maria Papageorgiou and Adriana Skendi
Bread Making
Duška Ćurić, Dubravka Novotni, and Bojana Smerdel
Confectionary Baking
Servet Gulum Sumnu and Ozge Sakiyan Demirkol
Breakfast Cereals
Maria João Barroca
Pasta
Eleonora Carini, Elena Curti, Michele Minucciani, Franco Antoniazzi, and Elena Vittadini
Wet Milling and Starch Extraction
Sergio O. Serna Saldivar
Extrusion Cooking of Cereal-Based Products
Rolando J. González, Silvina R. Drago, Roberto L. Torres, and Dardo M. De Greef
New Trends in Cereal-Based Products
Concha Collar
Effects of Processing on Nutritional and Functional Properties of Cereal Products
Sanaa Ragaee, Koushik Seethraman, and El-Sayed M. Abdel-Aal
Biography
Raquel P. F. Guiné has a license in chemical engineering, MSc in engineering science specializing in industrial engineering, and a Ph.D. in chemical engineering specializing in unit operations and transfer phenomena, all at the Faculty of Sciences, Coimbra University, Portugal. She is currently a coordinator–professor at the Food Engineering Department and member of the directory board of the CI&DETS Research Center, both at Polytechnic Institute of Viseu, Portugal.
Paula M. R. Correia has a license in agro-industrial engineering, MSc in food science and technology, and a Ph.D. in food engineering, all at the Institute of Agronomy, Technical University of Lisbon, Portugal. She is an adjunct professor at the Food Engineering Department and a researcher at the CI&DETS Research Center, both at Polytechnic Institute of Viseu, Portugal.
