Cereals and Oilseeds Review
Author :
Publisher :
Page : 676 pages
File Size : 16,68 MB
Release : 2003
Category : Grain
ISBN :
Author :
Publisher :
Page : 676 pages
File Size : 16,68 MB
Release : 2003
Category : Grain
ISBN :
Author : United States. Congress. House. Committee on Agriculture. Subcommittee on General Farm Commodities and Risk Management
Publisher :
Page : 80 pages
File Size : 27,69 MB
Release : 2015
Category : Grain
ISBN :
Author : United States. Congress. House. Committee on Agriculture. Subcommittee on Wheat, Soybeans, and Feed Grains
Publisher :
Page : 50 pages
File Size : 43,60 MB
Release : 1993
Category : Business & Economics
ISBN :
Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 56 pages
File Size : 15,91 MB
Release : 1991
Category : Technology & Engineering
ISBN : 9789251030752
Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 68 pages
File Size : 16,13 MB
Release : 1992
Category : Technology & Engineering
ISBN : 9789251032053
Author : Bozzano G Luisa
Publisher : Elsevier
Page : 441 pages
File Size : 16,59 MB
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 008098438X
Lipids in Cereal Technology provides a comprehensive review of cereal lipids and their role in cereal processing and products. Topics range from acyl lipids and non-saponifiable lipids in cereals, such as barley and maize, to lipid metabolism in germinating cereals, physical state of lipids and their technical effects in baking, the effect of storage on the lipids and breadmaking properties of wheat flour, and lipids in pasta and pasta processing. Organized into 19 chapters, this review brings together the knowledge and experience of an international group of experts. It begins with an overview of the fundamental aspects of cereal grain lipids and enzymes. It then discusses the specific cereals, processing, and cereal products. Moreover, the book explains the composition and distribution of lipids in the grain, the biochemical changes that occur when the grain germinates, and the biochemistry of the enzymes involved in lipid degradation. Some chapters focus on wheat and the significance of lipids in milling, flour storage, baking, and pasta manufacture. Other chapters consider individual cereals such as rice, oats, maize, malt, and barley along with corn oil, wheat germ oil, and other cereal products.
Author : United States. Congress. Office of Technology Assessment
Publisher :
Page : 112 pages
File Size : 44,12 MB
Release : 1986
Category : Agricultural productivity
ISBN :
Author : Statistics Canada
Publisher :
Page : pages
File Size : 37,46 MB
Release : 1978
Category :
ISBN :
Author : Statistics Canada. Crops Section
Publisher :
Page : 364 pages
File Size : 34,56 MB
Release : 1981
Category : Grain trade
ISBN :
Author :
Publisher : DIANE Publishing
Page : 102 pages
File Size : 44,14 MB
Release :
Category :
ISBN : 1428909818