Advances In Cereal Science And Technology 9 Volume Set
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| Author | : Wiley-VCH |
| Publisher | : John Wiley & Sons |
| Total Pages | : 1576 |
| Release | : 2017-06-19 |
| Genre | : Technology & Engineering |
| ISBN | : 3527339906 |
A compilation of 58 carefully selected, topical articles from the Ullmann's Encyclopedia of Industrial Chemistry, this three-volume handbook provides a wealth of information on economically important basic foodstuffs, raw materials, additives, and processed foods, including a section on animal feed. It brings together the chemical and physical characteristics, production processes and production figures, main uses, toxicology and safety information in one single resource. More than 40 % of the content has been added or updated since publication of the 7th edition of the Encyclopedia in 2011 and is available here in print for the first time. The result is a "best of Ullmann's", bringing the vast knowledge to the desks of professionals in the food and feed industries.
| Author | : Yiu H. Hui |
| Publisher | : CRC Press |
| Total Pages | : 698 |
| Release | : 2006 |
| Genre | : Business & Economics |
| ISBN | : 1574445529 |
| Author | : Radomir Lasztity |
| Publisher | : Routledge |
| Total Pages | : 340 |
| Release | : 2017-07-12 |
| Genre | : Technology & Engineering |
| ISBN | : 1351411195 |
In the past decade, since the first edition was published, the study of cereal protein chemistry has grown and changed. New separation techniques have been introduced while the application of achievements of molecular biology and genetic engineering of proteins has progressed dramatically. This new edition includes these advances and updates the chemistry of cereal proteins for all specialists working in theory and practice of cereal grain production and processing.
| Author | : Joseph Awika |
| Publisher | : OUP USA |
| Total Pages | : 0 |
| Release | : 2012-06-07 |
| Genre | : Science |
| ISBN | : 9780841226364 |
Presents some of the latest research endeavors that aim to improve our understanding of how the chemistry of various grain components can be manipulated to improve contribution of cereals to human health
| Author | : |
| Publisher | : |
| Total Pages | : 1110 |
| Release | : 1978 |
| Genre | : Food |
| ISBN | : |
Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
| Author | : Norman Leslie Kent |
| Publisher | : Woodhead Publishing |
| Total Pages | : 352 |
| Release | : 1994 |
| Genre | : Technology & Engineering |
| ISBN | : 9780080408347 |
A thorougly revised edition that encompasses new material including sections dealing with extrusion cooking and the use of cereals for animal feed. The section on industrial uses for cereals has been expanded considerably.
| Author | : Arnel R. Hallauer |
| Publisher | : CRC Press |
| Total Pages | : 492 |
| Release | : 2000-08-23 |
| Genre | : Science |
| ISBN | : 1420038567 |
Completely revised and updated, the Second Edition of Specialty Corns includes everything in the first edition and more. Considered the standard in this field, significant changes have been made to keep all the information current and bring the references up-to-date. Two new chapters have been added to keep up with the latest trends: Blue Corn and
| Author | : Sergio O. Serna-Saldivar |
| Publisher | : CRC Press |
| Total Pages | : 684 |
| Release | : 2016-04-19 |
| Genre | : Medical |
| ISBN | : 1439899479 |
While cereals remain the world's largest food yield - with more than 2.3 billion metric tons produced annually - consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration of the scientific principles related to domesticatio
| Author | : M. Verzele |
| Publisher | : Elsevier |
| Total Pages | : 438 |
| Release | : 2013-10-22 |
| Genre | : Technology & Engineering |
| ISBN | : 1483290867 |
Largely based on laboratory work, the volume opens with a review on hops in general, while the bulk of the book covers the chemistry of the bitter acids of hop and beer. Practical, fully detailed procedures on the preparation and/or the separation of many of the compounds discussed are included. There is a chapter included on the complicated issue of bitter acid analysis, and several on the high-efficiency liquid chromatography of hop bitter acids. Bearing in mind the lack of literature produced recently in this field, the book is an excellent review of the present state of knowledge, and gives a large list of topics pointing to worthwhile studies for the future. The indexes provided will serve as a reference library-dictionary to hops, hop and beer bitter acids chemistry and analysis.
| Author | : Zdzislaw E. Sikorski |
| Publisher | : CRC Press |
| Total Pages | : 506 |
| Release | : 2001-06-22 |
| Genre | : Technology & Engineering |
| ISBN | : 9781566769600 |
Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitrogenous compounds. It emphasizes the structure-function relationship as well as the effects of practical conditions applied in food processing on the biochemical and chemical reactions in food proteins and food product quality. The first ten chapters discuss structure-function relationships, methods of analysis of nitrogenous compounds, chemical and enzymatic modifications, nutritive roles, and mutagenicity and carcinogenicity of food proteins. The following six chapters describe the proteins of meat and fish, milk, eggs, cereals, legumes, oilseeds and single cell organisms, and present detailed information on the effects of conditions applied in storage and processing on the reactions in proteins and their impact on quality attributes of food products.
