Journal of the American Association of Cereal Chemists
Author : American Association of Cereal Chemists
Publisher :
Page : 840 pages
File Size : 43,69 MB
Release : 1915
Category : Bread
ISBN :
Author : American Association of Cereal Chemists
Publisher :
Page : 840 pages
File Size : 43,69 MB
Release : 1915
Category : Bread
ISBN :
Author : United States. Bureau of Chemistry and Soils
Publisher :
Page : 590 pages
File Size : 28,41 MB
Release : 1939
Category :
ISBN :
Author : Library of Congress. Copyright Office
Publisher :
Page : 1472 pages
File Size : 20,77 MB
Release : 1920
Category : American drama
ISBN :
Author : United States. Department of Agriculture
Publisher :
Page : 1230 pages
File Size : 45,81 MB
Release : 1928
Category : Agriculture
ISBN :
Author :
Publisher :
Page : 270 pages
File Size : 48,71 MB
Release : 1981
Category : Agriculture
ISBN :
Author : Library of Congress. Copyright Office
Publisher :
Page : 632 pages
File Size : 45,28 MB
Release : 1960
Category : Copyright
ISBN :
Author : Sergio O. Serna-Saldivar
Publisher : CRC Press
Page : 617 pages
File Size : 41,23 MB
Release : 2022-04-20
Category : Technology & Engineering
ISBN : 1000543358
The diverse segments of the snack industries that generate close to $520 billion of annual sales are adapting to new consumer ́s expectations, especially in terms of convinience, flavor, shelf life, and nutritional and health claims. Snack Foods: Processing, Innovation, and Nutritional Aspects was conceptualized to thoroughly cover practical and scientific aspects related to the chemistry, technology, processing, functionality, quality control, analysis, and nutrition and health implications of the wide array of snacks derived from grains, fruits/vegetables, milk and meat/poultry/seafood. This book focuses on novel topics influencing food product development like innovation, new emerging technologies and the manufacturing of nutritious and health-promoting snacks with a high processing efficiency. The up-to-date chapters provide technical reviews emphasising flavored salty snacks commonly used as finger foods, including popcorn, wheat-based products (crispbreads, pretzels, crackers), lime-cooked maize snacks (tortilla chips and corn chips), extruded items (expanded and half products or pellets), potato chips, peanuts, almonds, tree nuts, and products derived from fruits/vegetables, milk, animal and marine sources. Key Features: Describes traditional and novel processes and unit operatios used for the industrial production of plant and animal-based snacks. Depicts major processes employed for the industrial production of raw materials, oils, flavorings and packaging materials used in snack food operations. Contains relevant and updated information about quality control and nutritional attributes and health implications of snack foods. Includes simple to understand flowcharts, relevant information in tables and recent innovations and trends. Divided into four sections, Snack Foods aims to understand the role of the major unit operations used to process snacks like thermal processes including deep-fat frying, seasoning, packaging and the emerging 3-D printing technology. Moreover, the book covers the processing and characteristics of the most relevant raw materials used in snack operations like cereal-based refined grits, starches and flours, followed by chapters for oils, seasoning formulations and packaging materials. The third and most extensive part of the book is comprised of several chapters which describe the manufacturing and quality control of snacks mentioned above. The fourth section is comprised of two chapters related to the nutritional and nutraceutical and health-promoting properties of all classes of snacks discussed herein.
Author :
Publisher :
Page : 432 pages
File Size : 37,95 MB
Release : 1930
Category : Standardization
ISBN :
Author : KeShun Liu
Publisher : CRC Press
Page : 556 pages
File Size : 25,43 MB
Release : 2016-04-19
Category : Science
ISBN : 143981726X
In recent years, there has been a dramatic increase in grain-based fuel ethanol production in North America and around the world. Whether such production will result in a net energy gain or whether this is sustainable in the long term is under debate, but undoubtedly millions of tons of non-fermented residues are now produced annually for global tr
Author : Marcelo J. Carena
Publisher : Springer Science & Business Media
Page : 432 pages
File Size : 10,9 MB
Release : 2009-04-21
Category : Technology & Engineering
ISBN : 0387722971
Agriculture depends on improved cultivars, and cultivars are developed through proper plant breeding. Unfortunately, applied plant breeding programs that are focused on cereal commodity crops are under serious erosion because of lack of funding. This loss of public support affects breeding continuity, objectivity, and, perhaps equally important, the training of future plant breeders and the utilization and improvement of plant genetic resources currently available. Breeding programs should focus not only on short-term research goals but also on long-term genetic improvement of germplasm. The research products of breeding programs are important not only for food security but also for commodity-oriented public and private programs, especially in the fringes of crop production. Breeding strategies used for long-term selection are often neglected but the reality is that long-term research is needed for the success of short-term products. An excellent example is that genetically broad-based public germplasm has significantly been utilized and recycled by industry, producing billions of dollars for industry and farmers before intellectual property rights were available. Successful examples of breeding continuity have served the sustainable cereal crop production that we currently have. The fact that farmers rely on public and private breeding institutions for solving long-term challenges should influence policy makers to reverse this trend of reduced funding. Joint cooperation between industry and public institutions would be a good example to follow. The objective of this volume is to increase the utilization of useful genetic resources and increase awareness of the relative value and impact of plant breeding and biotechnology. That should lead to a more sustainable crop production and ultimately food security. Applied plant breeding will continue to be the foundation to which molecular markers are applied. Focusing useful molecular techniques on the right traits will build a strong linkage between genomics and plant breeding and lead to new and better cultivars. Therefore, more than ever there is a need for better communication and cooperation among scientists in the plant breeding and biotechnology areas. We have an opportunity to greatly enhance agricultural production by applying the results of this research to meet the growing demands for food security and environmental conservation. Ensuring strong applied plant breeding programs with successful application of molecular markers will be essential in ensuring such sustainable use of plant genetic resources.