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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #205254
Title: BREAKFAST CEREALS

Author
item Kadan, Ranjit
item CALDWELL, E. - AMERICAN CEREAL CHEMISTS

Submitted to: Encyclopedia of Food Sciences and Nutrition
Publication Type: Book / Chapter
Publication Acceptance Date: 12/1/2003
Publication Date: 12/1/2003
Citation: Kadan, R.S., Caldwell, E.F. 2003. Breakfast cereals. In: Caballero, B., Tugo, L., and Finglas, P., editors. Encyclopedia of Food Sciences and Nutrition. 2 nd. edition. Oxford, UK: Elsevier Science Ltd. p. 1023-1027.

Interpretive Summary:

Technical Abstract: This chapter written for the Encyclopedia of Food Sciences and Nutrition summarizes the Cereal Breakfast industry in world up to 2003. The areas covered are the brief history of cereal processing, their classification i.e., ready to eat or hot cereals and their processing methods. It covers the relative cost per serving of the two classes of cereals and their contribution to the overall nutrition.