Processing and Formulas for Food Products

Author: Zhang Meili
Publisher:
Publish Date: 2007-01-01
Features: This book is a practical manual on the processing of coarse grain foods. It is divided into eighteen chapters and systematically introduces the resource status, nutritional value, health benefits, and food processing technologies of various coarse grains such as buckwheat (sweet and bitter), oats, barley, millet, sorghum, amaranth, highland barley, mung beans, peas, kidney beans, red beans, black beans, lentils, and chickpeas. It focuses on the types of processed food products, their formulations, and processing techniques. The book's features include a comprehensive coverage of coarse grain varieties and typical, innovative processed products. This book is suitable for enterprises that use coarse grains as raw materials for various food processing, researchers engaged in the development of functional food from cereals, coarse grains, and legumes, faculty and students of food-related disciplines in institutions, as well as individual entrepreneurs and farmers for reference and reading.