Handbook Of Cereal Science And Technology
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| Author | : Karel Kulp |
| Publisher | : CRC Press |
| Total Pages | : 807 |
| Release | : 2000-03-28 |
| Genre | : Technology & Engineering |
| ISBN | : 1420027220 |
This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation. Written by over 40 internationally respected authorities, the
| Author | : Klaus J. Lorenz |
| Publisher | : Marcel Dekker Incorporated |
| Total Pages | : 882 |
| Release | : 1991 |
| Genre | : Technology & Engineering |
| ISBN | : 9780824783587 |
Understanding of the composition, chemistry, and processing aspects of grains are fundamental to increased food production for the world's population. The detailed reviews presented here deal first with the history, types and uses of the major cereals and then with their chemistry and components and
| Author | : Samuel A. Matz |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 778 |
| Release | : 1991-04-30 |
| Genre | : Technology & Engineering |
| ISBN | : 9780442308308 |
This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, classification, structure, composition, nutritional importantance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains. The book also details the latest methods of producing, cleaning, and storing these grains. The second section of the book offers current information on the technological and engineering principles of feed milling, flour milling, baking, malting, brewing, manufacturing breakfast cereals, snack food production, wet milling (starch and oil production from grains), rice processing, and other upgrading procedures applied to cereal grains. This section also explains the value and utilization of by-products and examines many rarely discussed processing methods. In addition, the book provides reviews of current knowledge on the dietary importance of cereal proteins, lipids, fibre, vitamins, minerals, and anti-nutrient factors, as well as the effects of processing methods on these materials.
| Author | : Y. H. Hui |
| Publisher | : CRC Press |
| Total Pages | : 934 |
| Release | : 2004-03-19 |
| Genre | : Technology & Engineering |
| ISBN | : 9780203913550 |
Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information.Co-Edited by Fidel
| Author | : Karel Kulp |
| Publisher | : CRC Press |
| Total Pages | : 808 |
| Release | : 2000-03-28 |
| Genre | : Technology & Engineering |
| ISBN | : 9780824782948 |
This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation. Written by over 40 internationally respected authorities, the Handbook of Cereal Science and Technology, Second Edition discusses recent developments in the chemical composition and functionality of cereal components such as proteins, carbohydrates, and lipids; highlights newly developed special ingredients and microbiological operations in processed foods; and investigates the most up-to-date production, processing, and uses of triticale, wild rice, and other grains. The book also addresses the latest standards set by the U.S. Department of Agriculture, international organizations, and industry lobby groups; illustrates how new breeds of cereal grains are developed and sustained; explains new processing techniques for producing baked goods, pasta, breakfast cereals, and snack foods; and evaluates up-to-the-minute methods of fortifying foods with folic acid and other supplements.
| Author | : Stanley P. Cauvain |
| Publisher | : DEStech Publications, Inc |
| Total Pages | : 511 |
| Release | : 2009 |
| Genre | : Reference |
| ISBN | : 1932078991 |
Presents an introduction to the techniques and information required for the testing and analysis of cereals throughout the entire grain chain, from breeding through harvesting and storage to processing and the manufacture of cereal-based food products.
| Author | : Elke K Arendt |
| Publisher | : Elsevier |
| Total Pages | : 519 |
| Release | : 2013-04-09 |
| Genre | : Technology & Engineering |
| ISBN | : 0857098926 |
Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products.The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products.Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals. - A comprehensive overview of all of the important cereal and pseudo-cereal species - Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth - Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains
| Author | : Sergio O. Serna-Saldivar |
| Publisher | : CRC Press |
| Total Pages | : 396 |
| Release | : 2012-02-16 |
| Genre | : Medical |
| ISBN | : 1439855668 |
Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author's text, Cereal Grains: Properties, Processing, and Nutritional Attributes. Organized so that readers
| Author | : G. Owens |
| Publisher | : Elsevier |
| Total Pages | : 249 |
| Release | : 2001-03-20 |
| Genre | : Technology & Engineering |
| ISBN | : 1855736284 |
Cereals processing is one of the oldest and most important of all food technologies. Written by a distinguished international team of contributors, this collection reviews the range of cereal products and the technologies used to produce them. It is designed for all those involved in cereals processing, whether raw material producers and refiners needing to match the needs of secondary processors manufacturing the final product for the consumer, or secondary processors benchmarking their operations against best practice in their sector and across cereals processing as a whole. - The authorative guide to key technological developments within cereal processing - Reviews the range of cereal products and the technologies used to produce them
| Author | : Amalendu Chakraverty |
| Publisher | : CRC Press |
| Total Pages | : 926 |
| Release | : 2003-01-22 |
| Genre | : Technology & Engineering |
| ISBN | : 9780203911310 |
The Handbook of Postharvest Technology presents methods in the manufacture and supply of grains, fruits, vegetables, and spices. It details the physiology, structure, composition, and characteristics of grains and crops. The text covers postharvest technology through processing, handling, drying and milling to storage, packaging, and distribution. Additionally, it examines cooling and preservation techniques used to maintain the quality and the decrease spoilage and withering of agricultural products.
