Icc Handbook Of 21st Century Cereal Science And Technology

Author : Peter R. Shewry,Hamit Koksel,John R.N. Taylor
Publisher : Elsevier
Page : 435 pages
File Size : 48,8 Mb
Release : 2023-06-30
Category : Technology & Engineering
ISBN : 9780323952965

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ICC Handbook of 21st Century Cereal Science and Technology by Peter R. Shewry,Hamit Koksel,John R.N. Taylor Pdf

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 : Karel Kulp
Publisher : CRC Press
Page : 870 pages
File Size : 48,6 Mb
Release : 2000-03-28
Category : Technology & Engineering
ISBN : 1420027220

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Handbook of Cereal Science and Technology, Revised and Expanded by Karel Kulp Pdf

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 : Stanley P. Cauvain,Linda S. Young
Publisher : DEStech Publications, Inc
Page : 511 pages
File Size : 45,7 Mb
Release : 2009
Category : Reference
ISBN : 9781932078992

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The ICC Handbook of Cereals, Flour, Dough & Product Testing by Stanley P. Cauvain,Linda S. Young Pdf

Presents an introduction to the techniques and information required for the testing and analysis of cereals throughout the entire grain chain, from breeding through harvesting and storage to processing and the manufacture of cereal-based food products.

Author : International Association for Cereal Science and Technology,Roland E. Poms
Publisher : Chiriotti
Page : 536 pages
File Size : 53,9 Mb
Release : 2006
Category : Foreign Language Study
ISBN : 8885022855

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ICC Multilingual Dictionary of Cereal Science and Technology by International Association for Cereal Science and Technology,Roland E. Poms Pdf

Author : Stanley P Cauvain,Linda S Young,S. Salmon
Publisher : CRC Press
Page : 600 pages
File Size : 49,8 Mb
Release : 2004-12-29
Category : Technology & Engineering
ISBN : 0849337712

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Using Cereal Science and Technology for the Benefit of Consumers by Stanley P Cauvain,Linda S Young,S. Salmon Pdf

The Latest News in Cereal Technology Assembling the combined input from the Proceedings of the 12th International Cereal and Bread Congress, this volume provides 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, this book brings together all elements of the “grain chain” from the breeding of new wheat varieties, through the milling processes, and on to the conversion of flour into baked products ready for the consumer. New equipment and techniques are covered in depth, and the versatility of wheat flour and its conversion into food is reviewed across a whole spectrum of products.

Author : Klaus J. Lorenz,Karel Kulp
Publisher : Marcel Dekker Incorporated
Page : 882 pages
File Size : 41,5 Mb
Release : 1991
Category : Technology & Engineering
ISBN : 0824783581

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Handbook of Cereal Science and Technology by Klaus J. Lorenz,Karel Kulp Pdf

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 : Karel Kulp
Publisher : CRC Press
Page : 808 pages
File Size : 53,7 Mb
Release : 2000-03-28
Category : Technology & Engineering
ISBN : 0824782941

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Handbook of Cereal Science and Technology, Second Edition, Revised and Expanded by Karel Kulp Pdf

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 : John Taylor,Joseph Awika
Publisher : Woodhead Publishing
Page : 356 pages
File Size : 46,5 Mb
Release : 2017-07-21
Category : Technology & Engineering
ISBN : 9780081008911

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Gluten-Free Ancient Grains by John Taylor,Joseph Awika Pdf

Gluten-Free Ancient Grains: Cereals, Pseudocereals and Legumes covers grains that are not related to wheat. This includes sorghum, the major millets - pearl, foxtail, proso and finger millet, as well as teff, the major pseudocereals - quinoa, amaranth and buckwheat, and emerging legume grains - lupin, cowpea, Bambara groundnut and marama beans. These are all characterized as gluten-free grains. The book provides key information on the sustainable production of these grains. Ancient grains are characterized by their ability to produce a crop under harsh environmental conditions where the major cereals are not-sustainable or even fail. In order to meet growing food demand, and with water resources becoming scarce, this is a highly valuable quality. Chapters review the major grains, analyzing their production and manufacture processes and detailing their impact on long-term good health. Of interest to many people and organizations in the food production chain, this book will be of significant value to agricultural scientists, food company innovation and R&D managers, academic and food company nutritionists and dietitians and governmental and non-governmental health ministries and research institutes. Provides a comprehensive overview of non-wheat grains Reviews the manufacture and sustainable production of these grains, detailing their abilities to grow in harsh conditions Analyzes the nutritional value of ancient grains and their health-promoting qualities

Author : Colin Wrigley,Ian Batey,Diane Miskelly
Publisher : Woodhead Publishing
Page : 830 pages
File Size : 44,5 Mb
Release : 2016-12-27
Category : Technology & Engineering
ISBN : 9780081007303

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Cereal Grains by Colin Wrigley,Ian Batey,Diane Miskelly Pdf

Cereal Grains: Assessing and Managing Quality, Second Edition, provides a timely update to this key reference work. Thoroughly revised from the first edition, this volume examines the latest research and advances in the field. New chapters have been added on alternative grains, including ancient grains and pseudocereals, biosecurity, and industrial processing of grains, amongst others. Quality and food safety are important throughout the value-addition chain, from breeding, production, harvest, storage, transport, processing, and marketing. At all stages, analysis is needed so that quality management can proceed intelligently. These considerations are examined for each of the major cereal species, including wheat (common and durum), rye and triticale, barley and oats, rice, maize (corn), pseudocereal species, sorghum, and the millets. Divided into five sections, the book analyses these for the range of cereal species before a final section summarizes key findings. Documents the latest research in cereal grains, from their nutraceutical and antioxidant traits, to novel detection methods Provides a complete and thorough update to the first edition, analyzing the range of major cereal species Presents detailed advice on the management of cereal quality at each stage of production and processing

Author : R. Carl Hoseney
Publisher : Unknown
Page : 346 pages
File Size : 44,9 Mb
Release : 1986
Category : Barley
ISBN : PSU:000015269607

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Principles of Cereal Science and Technology by R. Carl Hoseney Pdf

Author : Anonim
Publisher : Unknown
Page : 128 pages
File Size : 55,5 Mb
Release : 2017
Category : Electronic
ISBN : 1605953113

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ICC HANDBOOK OF CEREALS, FLOUR, DOUGH & PRODUCT TESTING. by Anonim Pdf

Author : Samuel A. Matz
Publisher : Unknown
Page : 262 pages
File Size : 46,9 Mb
Release : 1969
Category : Technology & Engineering
ISBN : WISC:89030470231

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Cereal Science by Samuel A. Matz Pdf

Author : Kurt A. Rosentrater,Anthony D Evers
Publisher : Woodhead Publishing
Page : 924 pages
File Size : 41,7 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

Author : American Association of Cereal Chemists
Publisher : Amer Assn of Cereal Chemists
Page : 557 pages
File Size : 42,5 Mb
Release : 1990
Category : Technology & Engineering
ISBN : 091325066X

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Advances in Cereal Science and Technology by American Association of Cereal Chemists Pdf

Author : Norman Leslie Kent,A. D. Evers
Publisher : Woodhead Publishing
Page : 352 pages
File Size : 52,7 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.