Chemistry And Technology Of Cereals As Food And Feed

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Chemistry and Technology of Cereals as Food and Feed

Samuel A. Matz
Chemistry and Technology of Cereals as Food and Feed Book PDF

Author : Samuel A. Matz
Publisher : Springer Science & Business Media
Page : 778 pages
File Size : 52,9 Mb
Release : 1991-04-30
Category : Technology & Engineering
ISBN : 0442308302

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Chemistry and Technology of Cereals as Food and Feed by Samuel A. Matz Pdf

This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, classification, structure, composition, nutritional importantance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains. The book also details the latest methods of producing, cleaning, and storing these grains. The second section of the book offers current information on the technological and engineering principles of feed milling, flour milling, baking, malting, brewing, manufacturing breakfast cereals, snack food production, wet milling (starch and oil production from grains), rice processing, and other upgrading procedures applied to cereal grains. This section also explains the value and utilization of by-products and examines many rarely discussed processing methods. In addition, the book provides reviews of current knowledge on the dietary importance of cereal proteins, lipids, fibre, vitamins, minerals, and anti-nutrient factors, as well as the effects of processing methods on these materials.

Technology of Cereals

Norman Leslie Kent,A. D. Evers
Technology of Cereals Book PDF

Author : Norman Leslie Kent,A. D. Evers
Publisher : Woodhead Publishing
Page : 352 pages
File Size : 45,5 Mb
Release : 1994
Category : Technology & Engineering
ISBN : 0080408346

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Technology of Cereals by Norman Leslie Kent,A. D. Evers Pdf

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.

Kent’s Technology of Cereals

Kurt A. Rosentrater,Anthony D Evers
Kent s Technology of Cereals Book PDF

Author : Kurt A. Rosentrater,Anthony D Evers
Publisher : Woodhead Publishing
Page : 924 pages
File Size : 45,5 Mb
Release : 2017-09-21
Category : Technology & Engineering
ISBN : 9780081005323

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Kent’s Technology of Cereals by Kurt A. Rosentrater,Anthony D Evers Pdf

Kent’s Technology of Cereals: An Introduction for Students of Food Science and Agriculture, Fifth Edition, is a classic and well-established book that continues to provide students, researchers and practitioners with an authoritative and comprehensive study of cereal technology. This new edition has been thoroughly updated with new sections, including extrusion cooking and the use of cereals for animal feed. In addition, it offers information on statistics, new products, the impact of climate changes and genetics, new economic trends, nutrition regulations and new technologies. The book is useful for students, researchers, and industrial practitioners alike, covering the full spectrum of cereal grain production, processing, and use for foods, feeds, fuels, industrial materials, and other uses. Provides readers with a leader in cereal science literature Includes new sections on extrusion cooking and the use of cereals for animal feed, along with information on statistics, new products, impact of climate changes and genetics, new economic trends, new nutrition regulations and new technologies Useful for students, researchers and industrial practitioners alike

Cereals for Food and Beverages

George Inglett
Cereals for Food and Beverages Book PDF

Author : George Inglett
Publisher : Elsevier
Page : 572 pages
File Size : 46,9 Mb
Release : 2012-12-02
Category : Political Science
ISBN : 9780323145626

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Cereals for Food and Beverages by George Inglett Pdf

Cereals for Food and Beverages Recent Progress in Cereal Chemistry and Technology covers the proceedings of an international conference held in Copenhagen, Denmark on August 13-17, 1979. It summarizes the chemistry and technology of the major cereals related to their usage in food and beverages. This book is organized into 28 chapters that focus on various cereals, including wheat, maize, barley, oats, rye, sorghum, rice, and millet. It briefly discusses a range of fluorescence methods for visualizing major grain reserves, and then outlines the advantages of the methods over conventional microscopy. Considerable chapters are devoted to the chemistry of wheat as related to water activity, particle analysis, dietary fiber, proteins, and properties in breadmaking. A chapter also covers the milling technology of wheat for bread and soft wheat production. Discussions on maize science include a protein concentrate, starch, and protein chemistry. Chapters on maize technology cover the progress in sugar production by enzymes from starch, germ products in baked foods, and utilization in brewing. Subsequent chapters on barley studies include its morphology and physiology in malting; proanthrocyanidin-free barley in beer; and the basic science of hordein. Chemistry and technology of oats are covered in two chapters, followed by chapters on sorghum, rice, millet, soy sauce production, and hydrolyzed vegetable proteins. This book will be a useful reference for students, scientists, technologists, and manufacturers who are involved in any facet of food and beverage production.

Oats

Francis Webster
Oats Book PDF

Author : Francis Webster
Publisher : Academic Press
Page : 376 pages
File Size : 41,7 Mb
Release : 2016-07-07
Category : Technology & Engineering
ISBN : 9780128104521

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Oats by Francis Webster Pdf

For the first major update of this topic in 21 years, editors Webster and Wood have gathered an elite group of internationally recognized experts. This new edition addresses all aspects of oat chemistry, processing, nutrition, and plant genetics. It reflects the considerable changes in the science and food uses of oats that have occurred during the last two decades. Each chapter presents an in-depth review of a specific research area complete with an extensive bibliography. The book provides an important summary of oat nutritional research and associated health claims that have been granted in recognition of the nutritional benefits associated with oat consumption. The individual chapters on component chemistry and functionality provide an excellent resource for product developers in their quest to design new, healthy, oat-based food products. The chapters on oat molecular biology and oat breeding coupled with the extensive works on oat nutrition provide direction to researchers interested in developing oats with enhanced nutrition. Oats: Chemistry and Technology, Second Edition, is the only up-to-date review of oat chemistry and technology and will be a valuable resource for food science professionals including nutritionists, cereal chemists, plant biochemists, plant breeders, molecular biologists, grain millers, and product development and research scientists. Improve Your Knowledge About This Super Grain Covers all areas of oat technology - Single source provides in-depth review of all aspects of oat technology. Provides an excellent source of oat nutritional information - Includes details of oat nutritional studies and potential health claims with a special emphasis on ß-glucans. Offers authoritative descriptions of oat composition and functional properties - Provides researchers and food scientists with key chemical and application information. Highlights oat improvement opportunities - Breeding and molecular information provides researchers direction on oat improvement opportunities. Updates our knowledge of oat-processing technology - Provides in-depth discussion of oat milling and oat fractionation. Demystifies oat phenolics - Provides a peer-reviewed, in-depth discussion of oat phenolic chemistry and functional attributes.

Kent's Technology of Cereals

Kurt. A. Rosentrater,Anthony D. Evers
Kent s Technology of Cereals Book PDF

Author : Kurt. A. Rosentrater,Anthony D. Evers
Publisher : Woodhead Publishing Limited
Page : 500 pages
File Size : 43,8 Mb
Release : 2017-09-01
Category : Electronic
ISBN : 0081005296

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Kent's Technology of Cereals by Kurt. A. Rosentrater,Anthony D. Evers Pdf

Kent's Technology of Cereals: An Introduction for Students of Food Science and Agriculture, Fifth Edition is a classic and well-established book that continues to provide students, researchers and practitioners with an authoritative and comprehensive study of cereal technology. This new edition has been thoroughly updated with new sections, including extrusion cooking and the use of cereals for animal feed. In addition, it offers information on statistics, new products, the impact of climate changes and genetics, new economic trends, nutrition regulations and new technologies. The book is useful for students, researchers, and industrial practitioners alike, covering the full spectrum of cereal grain production, processing, and use for foods, feeds, fuels, industrial materials, and other uses. Provides readers with a leader in cereal science literature Includes new sections on extrusion cooking and the use of cereals for animal feed, along with information on statistics, new products, impact of climate changes and genetics, new economic trends, new nutrition regulations and new technologies Useful for students, researchers and industrial practitioners alike

Novel Food and Feed Safety Safety Assessment of Foods and Feeds Derived from Transgenic Crops, Volume 1

OECD
Novel Food and Feed Safety Safety Assessment of Foods and Feeds Derived from Transgenic Crops Volume 1 Book PDF

Author : OECD
Publisher : OECD Publishing
Page : 300 pages
File Size : 53,8 Mb
Release : 2015-04-03
Category : Electronic
ISBN : 9789264180147

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Novel Food and Feed Safety Safety Assessment of Foods and Feeds Derived from Transgenic Crops, Volume 1 by OECD Pdf

These science-based consensus documents contain information for use during the regulatory assessment of food/feed products of modern biotechnology, i.e. developed from transgenic crops.

Cereals for Food and Beverages

Denmark) International conference on Cereals for Food and Beverages (1979 : Copenhagen
Cereals for Food and Beverages Book PDF

Author : Denmark) International conference on Cereals for Food and Beverages (1979 : Copenhagen
Publisher : Unknown
Page : 128 pages
File Size : 48,6 Mb
Release : 1980
Category : Cereals as food
ISBN : OCLC:961237188

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Cereals for Food and Beverages by Denmark) International conference on Cereals for Food and Beverages (1979 : Copenhagen Pdf

Advances in Cereals Processing Technologies

Gopal Kumar Sharma,Anil Dutt Semwal,Dev Kumar Yadav
Advances in Cereals Processing Technologies Book PDF

Author : Gopal Kumar Sharma,Anil Dutt Semwal,Dev Kumar Yadav
Publisher : CRC Press
Page : 242 pages
File Size : 55,8 Mb
Release : 2021-12-23
Category : Technology & Engineering
ISBN : 9781000534719

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Advances in Cereals Processing Technologies by Gopal Kumar Sharma,Anil Dutt Semwal,Dev Kumar Yadav Pdf

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.

Bibliography of Agriculture

Anonim
Bibliography of Agriculture Book PDF

Author : Anonim
Publisher : Unknown
Page : 1196 pages
File Size : 46,8 Mb
Release : 1959
Category : Agriculture
ISBN : UFL:31262082085423

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Bibliography of Agriculture by Anonim Pdf