Author : Karel Kulp
Publisher : CRC Press
Page : 870 pages
File Size : 49,32 MB
Release : 2000-03-28
Category : Technology & Engineering
ISBN : 9781420027228
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 : Karel Kulp
Publisher : CRC Press
Page : 808 pages
File Size : 10,17 MB
Release : 2000-03-28
Category : 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 : Karel Kulp
Publisher : CRC Press
Page : 807 pages
File Size : 44,50 MB
Release : 2000-03-28
Category : 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
Page : 882 pages
File Size : 48,30 MB
Release : 1991
Category : 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 : Peter R. Shewry
Publisher : Elsevier
Page : 435 pages
File Size : 13,35 MB
Release : 2023-06-30
Category : Technology & Engineering
ISBN : 0323952968
ICC Handbook of 21st Century Cereal Science and Technology highlights the importance of cereals, presenting insights into the foundational structure of cereal grains, including potential contamination factors that can negatively impact cereal and grain yield. Focusing on the eight major cereal crops – wheat, maize, rice, barley, sorghum and millets, oats, rye and pseudocereals, this is the only available reference to provide standardized coverage for detailed comparison. Written by a global team of expert editors and contributors, the book provides practical insights into the utilization of cereals, grains and safety assessments. This International Association for Cereal Science and Technology endorsed volume continues their commitment to international cooperation through the dissemination of knowledge, conducting research and developing standard methods. Provides standardized insights into cereals, their grains, profiles and uses Includes the 8 most utilized cereals including pseudocereals Promotes understanding of the real-world use options of cereals
Author : Pieter Walstra
Publisher : CRC Press
Page : 749 pages
File Size : 35,92 MB
Release : 2002-10-08
Category : Technology & Engineering
ISBN : 0824743261
Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.
Author : Wayne E Marshall
Publisher : CRC Press
Page : 487 pages
File Size : 40,70 MB
Release : 1993-09-08
Category : Technology & Engineering
ISBN : 1482293374
Focuses on developments in rice storage, quality, processing and utilization, emphasizing their importance to growers, technologists and consumers. This work also provides insight into future advances and examines starch gelatinization in rice during the cooking process.
Author : Gulzar Ahmad Nayik
Publisher : CRC Press
Page : 447 pages
File Size : 15,66 MB
Release : 2023-03-07
Category : Technology & Engineering
ISBN : 1000831868
Ever since the beginnings of agriculture, cereals have provided unlimited health benefits to mankind as a staple food in our diet. Cereals are rich in complex carbohydrates that provide us ample energy, and help to prevent many diseases such as constipation, colon disorders, and high blood sugar levels. They enrich our overall health with abundant proteins, fats, lipids, minerals, vitamins, and enzymes. In every part of the world cereals are consumed for breakfast, lunch or dinner. Cereal Grains: Composition, Nutritional Attributes, and Potential Applications provides an overview of cereals including their properties, chemical composition, applications, postharvest losses, storage, and quality. Various well-versed researchers across the globe share their knowledge and experience covering cereal’s role in food security, allergens in grains, phytochemical profile, industrial applications, health benefits, global standard of cereals, and recent advances in cereal processing. Key Features: Contains comprehensive information on general composition and properties of cereals. Discusses the recent advances in cereal technology Provides knowledge on bioactive characterization of cereal grains Contain information on future aspect of grain quality and allergens in cereal grains This handbook is a valuable resource for students, researchers, and industrial practitioners who wish to enhance their knowledge and insights on cereal science. Researchers, scientists, and other professionals working in various cereal processing industries and other horticultural departments will also find the comprehensive information relevant to their work.
Author : Edgar Spreer
Publisher : Routledge
Page : 508 pages
File Size : 11,15 MB
Release : 2017-10-19
Category : Technology & Engineering
ISBN : 1351431358
Addressing both theoretical and practical issues in dairy technology, this work offers coverage of the basic knowledge and scientific advances in the production of milk and milk-based products. It examines energy supply and electricity refrigeration, water and waste-water treatment, cleaning and disinfection, hygiene, and occupational safety in dairies.
Author : John Prescott
Publisher : CRC Press
Page : 280 pages
File Size : 45,31 MB
Release : 2004-02-10
Category : Science
ISBN : 9780203023433
Featuring results presented at the Sensitivity to PROP (6-n-propylthiouracil) symposium held as a satellite to the European Chemosensory Research Organisation conference in Erlangen, Germany, this volume's field-shaping selections review all sides of PROP sensitivity measurement-from its descriptive worth with regard to sensory experiences, individual taste perceptions, and food choices to its predictive power in the nutrition and public health arenas. Written by recognized names from industry and academia, Genetic Variation in Taste Sensitivity is ideal for taste, olfaction, and flavor chemists and scientists; sensory evaluation chemists and scientists; and nutritionists.
