Characterization of Cereals and Flours

Characterization of Cereals and Flours
Author: Gonul Kaletunc
Publisher: CRC Press
Total Pages: 560
Release: 2019-07-17
Genre: Technology & Engineering
ISBN: 9780203911785

Characterization of Cereals and Flours is a state-of-the-art reference that details the latest advances to characterize the effects of manufacturing processes and storage conditions on the thermal, mechanical, and structural properties of cereal flours and their products - examining the influence of moisture absorption, storage temperature, baking, and extrusion processing on flour and cereal product texture, shelf-life, and quality. The book discusses the influence of additives on pre- and postprocessed food biopolymers; the development of databases and construction of state diagrams to illustrate the state and function of cereal flours before, during, and after production; and the current techniques in image analysis, light and electron microscopy, and NMR spectroscopy used to analyze the microstructure of cereal products. It also discusses the methods used to optimize processing parameters and formulations to produce end-products with desirable sensory and textural properties; the shelf life of cereal products; and the relationships between the sensory and physical characteristics of cereal foods.

Approved Methods of the American Association of Cereal Chemists

Approved Methods of the American Association of Cereal Chemists
Author: American Association of Cereal Chemists. Approved Methods Committee
Publisher: American Association of Cereal Chemists
Total Pages: 650
Release: 2000
Genre: Technology & Engineering
ISBN:

New methods have been added to the 10th Edition. The 10th Edition provides scientists working with grain-based ingredients the most up-to-date techniques and the highest level of analytical results. The 10th Edition also removes obsolete methods that are no longer in common use or for which equipment is no longer available.A concise and clearly written Objective has been added to every method in the 10th Edition, helping food scientists easily identify methods most appropriate for their specific applications.The 10th Edition Supplier Index is now greatly expanded, giving food scientists complete and rapid access to information about companies that can provide the instruments, chemicals, and equipment they need for each method.

The ICC Handbook of Cereals, Flour, Dough & Product Testing

The ICC Handbook of Cereals, Flour, Dough & Product Testing
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.

Quality Assurance for the Food Industry

Quality Assurance for the Food Industry
Author: J. Andres Vasconcellos
Publisher: CRC Press
Total Pages: 449
Release: 2003-12-29
Genre: Technology & Engineering
ISBN: 0203498100

Food companies, regardless of their size and scope, understand that it is impossible to establish a single division devoted to "quality", as quality is the responsibility and purpose of every company employee. Applying this theory demands the cooperation of each employee and an understanding of the methodology necessary to establish, implement, and

Cereal Grains

Cereal 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

Seed Analysis

Seed Analysis
Author: Hans-Ferdinand Linskens
Publisher: Springer Science & Business Media
Total Pages: 393
Release: 2013-11-11
Genre: Science
ISBN: 3662016397

Modern Methods of Plant Analysis When the handbook Modern Methods of Plant Analysis was first introduced in 1954 the considerations were: 1. the dependence of scientific progress in biology on the improvement of ex isting and the introduction of new methods; 2. the difficulty in finding many new analytical methods in specialized jour nals which are normally not accessible to experimental plant biologists; 3. the fact that in the methods sections of papers the description of methods is frequently so compact, or even sometimes so incomplete that it is dif ficult to reproduce experiments. These considerations still stand today. The series was highly successful, seven volumes appearing between 1956 and 1964. Since there is still today a demand for the old series, the publisher has decided to resume publication of Modern Methods of Plant Analysis. It is hoped that the New Series will be just as acceptable to those working in plant sciences and related fields as the early volumes undoubtedly were. It is difficult to single out the major reasons for success of any publication, but we believe that the methods published in the first series were up-to-date at the time and presented in a way that made description, as applied to plant material, com plete in itself with little need to consult other publications. Contribution authors have attempted to follow these guidelines in this New Series of volumes.