The magazine for grains, flour, bread, dough, cereals and technology

The journal cereal technology deals with the scientific, research-oriented and technological side of the production and processing of grains and related raw materials. Application-oriented and state-of-the-art, cereal technology provides information in the form of contributions by well-known authors.

The journal includes scientific analyzes, technical and technological aspects, research results, the presentation of research methods and manufacturing processes as well as legal foundations and measures for professional development.

For the peer-reviewed part of the journal, an editorial board comprising renowned scientists reviews each submitted text for its quality. As a result, cereal technology publishes only highly qualified manuscripts of international authors.

cereal technology covers a wide range of topics. Recent publications have included studies on the chemopreventive ingredients of rye and wheat loaves, on ergot in rye, on the nutrition and health claims of cereals, or on the analytical distinction between wheat and spelt using typical proteins and peptides. In addition to scientific publications, the magazine also provides information on current news and events in the industry. Do you want to stay up to date with the latest research and be the first to read the results of important studies and analyzes? Then subscribe to cereal technology, which provides the expertise of the industry four times a year with vivid graphics in an attractive layout.

 

DOI: 10.23789 / 1869-2303

If you have any questions, please contact the following persons:

Editorial staff
Heike van Braak
Inger Verlagsgesellschaft mbH
Luisenstrasse 34
49074 Osnabrück
Phone: +49 (0) 541-580-544-47
Fax: +49 (0) 541-580-544-99
E-Mail: vanbraak{e}ingerverlag.de

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Sonja Shirley
Inger Verlagsgesellschaft mbH
Luisenstrasse 34
49074 Osnabrück
Telephone: +49 (0) 234-915-271-76
Fax: +49 (0) 541-580-544-99
E-Mail: shirley{e}ingerverlag.de

Subscription service
Inger Abo-Team
Inger Verlagsgesellschaft mbH
Luisenstrasse 34
49074 Osnabrück
Phone: +49 (0) 541-580-544-60
Fax: +49 (0) 541-580-544-99
E-Mail: abo{e}ingerverlag.de

The new Backtechnik Europe

The special magazine for bakery industry and baking chains worldwide.

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