Principles of Cereal Science and Technology Authors Provide Insight into the Current State of Cereal Processing
J. A. Delcour (1) and R. C. Hoseney (2). (1) Katholieke Universiteit Leuven, Leuven (Belgium); (2) R&R Research Services, Inc., Manhattan, KS, U.S.A. Cereal Foods World 55(1):21-22.
Much has changed in cereal science and technology since the second edition of Principles of Cereal Science and Technology was published in 1994. The newest edition, available since January 2010, is completely updated, providing food science professionals and students the most thorough cereal science information available. With the recent publication of the third edition, Cereal Foods World asked the book’s authors, Jan Delcour and Carl Hoseney, to discuss the advances they see in cereal science and technology today.