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Author : American Association of Cereal Chemists
Publisher : Amer Assn of Cereal Chemists
Page : 557 pages
File Size : 45,6 Mb
Release : 1990
Category : Technology & Engineering
ISBN : 091325066X
Author : R. Carl Hoseney
Publisher : Unknown
Page : 346 pages
File Size : 49,6 Mb
Release : 1986
Category : Barley
ISBN : PSU:000015269607
Author : Joseph Awika,Vieno Piironen,Scott Bean
Publisher : OUP USA
Page : 0 pages
File Size : 47,5 Mb
Release : 2012-06-07
Category : Science
ISBN : 0841226369
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 : S P Cauvain,L S Young,S Salmon
Publisher : Elsevier
Page : 592 pages
File Size : 47,8 Mb
Release : 2005-01-10
Category : Technology & Engineering
ISBN : 9781845690632
The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology with contributions from leading cereals institutes and individuals from around the world. They bring together all elements of the ‘grain chain’ from breeding of new wheat varieties through the milling processes and on to the conversion of flour into baked products ready for the consumer at large. Evaluating and predicting wheat flour properties require new equipment and new techniques and these are covered in depth. Cereals other than wheat are given due consideration. The versatility of wheat flour and its conversion into food is reviewed across a whole spectrum of products. There is a strong emphasis on the use of wheat flour for bread making but with consideration of applications in the manufacture of cakes, cookies, pastries, extruded foods, pasta and noodles. The development process and the benefits to consumers are also addressed. The Editors and the Organising Committee have assembled a collection of high-quality papers which provide a showpiece for the latest developments in cereal science and technology. Extensive collection of proceedings from the 12th International Cereal and Bread Congress High-quality papers highlighting the most recent developments in cereal science and technology Benefits for the industry and consumers are discussed
Author : American Association of Cereal Chemists
Publisher : American Association of Cereal Chemists
Page : 128 pages
File Size : 53,5 Mb
Release : 1998-06-01
Category : Technology & Engineering
ISBN : 091325083X
Author : Peter S. Belton,John R.N. Taylor
Publisher : Springer Science & Business Media
Page : 282 pages
File Size : 53,6 Mb
Release : 2013-03-14
Category : Technology & Engineering
ISBN : 9783662095447
This book, written by leading grain scientists from Europe and Africa, examines six grains that have been important food crops in various parts of the world and have the potential for much greater and more widespread use. The authors discss the chemistry, nutritional value, food processing technologies and potential applications of three true cereals: sorghum, spelt wheat and the major millet species, and three dicotyledonous pseudocereals: grain amaranth, buckwheat and quinoa. The text is of considerable importance in light of the fact that just three cereal grains account for more than 75% of all grains produced worldwide.
Author : Karel Kulp
Publisher : CRC Press
Page : 870 pages
File Size : 42,5 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 : Radomir Lasztity
Publisher : Routledge
Page : 337 pages
File Size : 53,8 Mb
Release : 2017-07-12
Category : History
ISBN : 9781351411202
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 : Susan Sungsoo Cho
Publisher : CRC Press
Page : 702 pages
File Size : 42,7 Mb
Release : 1999-01-19
Category : Technology & Engineering
ISBN : 0203909577
"Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake level for inclusion on nutritional labels. Addresses current research, applications, and implementation issues."
Author : Megh R. Goyal,Kamaljit Kaur,Jaspreet Kaur
Publisher : CRC Press
Page : 340 pages
File Size : 44,7 Mb
Release : 2021-07-30
Category : Medical
ISBN : 9781000164299
This book volume sheds light on the health benefits of selected cereal grains, processing technologies of cereals, specific roles of bioactive compounds of cereals in chronic disease prevention, and traditional and latest technologies to improve the functional benefits of cereal-based products. It presents a thorough review of the functional components of some lesser known or forgotten cereals and their role in maintaining good health. With advancements in cereal science and technology, new methods of processing have emerged that help to preserve or even enhance the health-benefitting properties of cereal grains. Further, plant breeding and biotechnology have contributed greatly in improving nutritional quality and functionality of these grains. This book provides comprehensive information on the simple as well as advanced methodologies for enhancing the properties of cereals that benefit human health. Some new approaches such as bio-fortification and extraction of bioactives from cereals are also included in the text.
Author : Milica Pojic,Uma Tiwari
Publisher : John Wiley & Sons
Page : 304 pages
File Size : 55,6 Mb
Release : 2020-12-08
Category : Technology & Engineering
ISBN : 9781119470212
Interest in cereals and other healthy grains has increased considerably in recent years, driving the cereal processing industry to develop new processing technologies that meet consumer demands for sustainable and nutritious cereal products. Innovative Processing Technologies for Healthy Grains is the first dedicated reference to focus on advances in cereal processing and bio-refinery of cereals and pseudocereals, presenting a broad overview of all aspects of both conventional and novel processing techniques and methods. Featuring contributions from leading researchers and academics, this unique volume examines the selection and characteristics of raw ingredients, new and emerging processing technologies, novel cereal-based products, and global trends in cereal and pseudocereal use, processing and consumption. The text offers balanced coverage of advances in both the development and processing of cereal and pseudocereal products, exploring topics including gluten-free products, cereal-based animal feed, health and wellness trends in healthy grain consumption, bioaccessibility and bioavailability of nutritional compounds, gluten-free products, and the environmental impact of processed healthy grains. This timely and comprehensive volume: Focuses on innovative cereal processing and bio-refinery of cereals and pseudocereals Provides informed perspectives on the current global trends in cereal and pseudocereal use, processing and consumption Describes the characteristics of healthy grains and their production, nutritional value, and utilization Explains the origin, production, processing, and functional ingredients of pseudocereals Reviews healthy grain products such as cereal-based beverages, fortified grain-based products, and cereal-based products with bioactive benefits Part of Wiley's IFST Advances in Food Science series Innovative Processing Technologies for Healthy Grains is an essential resource for food scientists, technologists, researchers, and other professionals working in the grain indus
Author : Gopal Kumar Sharma,Anil Dutt Semwal,Dev Kumar Yadav
Publisher : CRC Press
Page : 243 pages
File Size : 50,5 Mb
Release : 2021-12-22
Category : Technology & Engineering
ISBN : 9781000534719
The present book presents its reader with comprehensive knowledge related to cereals processing. It is imperative to have sound knowledge of food laws and regulations with an Indian perspective as these play a pivotal role in commercializing food products as well as fresh produce, which are aptly covered in this book. It includes recent trends in technology of cereals based products, technological updates in legumes and pulses based convenience/processed foods, various aspects of evolution of bakery and confectionery technology and technological evaluation of milling. Since age's process of fermentation was employed for preserving the cereals based food by using general and specified micro flora and micro fauna, the science and technology involved is well explained in the chapter titled 'Fermented Food Based on Cereal and Pulses.' The most important quality attributes related to cereals processing are rheological and thermal changes which occur when extrinsic factors such as moisture and temperature are ebbed and flowed. This subject was sensibly covered under 'Rheological and Thermal Changes Occurring During Processing.' Sugarcane and the sugar industry have the largest contribution to the industrial development. Various unit operations and technology involved are explained as recent updates in sugar, honey, jaggery and salt processing. Shelf life stability of the products with respect to various chemical parameters attributed to the oxidative changes in processed foods is also aptly covered. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.
Author : Radomír Lásztity
Publisher : Akademiai Kiads
Page : 316 pages
File Size : 55,7 Mb
Release : 1999
Category : Agricultural chemistry
ISBN : CORNELL:31924086564998
This book gives an up-to-date review of the chemical composition of all commercially important cereals. The recent results and present state of our knowledge relating to main components (carbohydrates, proteins, lipids, vitamins, minerals) of individual cereal grains are summarized. Particular attention is paid to the less-known biologically active minor components. This volume is an important source of knowledge for all specialists involved in production, processing and use of cereals and also for nutritionists.
Author : Norman Leslie Kent,A. D. Evers
Publisher : Woodhead Publishing
Page : 352 pages
File Size : 40,9 Mb
Release : 1994
Category : Technology & Engineering
ISBN : 0080408346
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 : Yeshajahu Pomeranz
Publisher : Wiley-VCH
Page : 510 pages
File Size : 43,9 Mb
Release : 1987
Category : Bread
ISBN : WISC:89015119738
Introduction; Cereal crops-general; Physical properties and structure; composition; classification and standards; Storage; Grain quality; Wheat-processing, milling; wheat flour components in bread making; Dough and bread structure the art and science of bread making; bread around the world; Sensory attributes and bread staling; bread in health and disease; Soft wheat products; Rice; Corn; Barley; Oats, sorghums and millets, and rye; Extrusion products; Industrial uses of cereals.