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Author : Beverley Headley-Ayotunde
Publisher : Unknown
Page : 24 pages
File Size : 53,6 Mb
Release : 1990
Category : Food
ISBN : MINN:31951003038394K
Author : Anonim
Publisher : Canadian Government Pub Centre
Page : 31 pages
File Size : 41,8 Mb
Release : 1988-01-01
Category : Medical
ISBN : 0660130475
Author : Susan E. Gebhardt,Ruth H. Matthews
Publisher : DIANE Publishing
Page : 74 pages
File Size : 40,7 Mb
Release : 1997-11
Category : Electronic
ISBN : 9780788144592
Author : Barbara Ann Anderson
Publisher : Unknown
Page : 420 pages
File Size : 54,8 Mb
Release : 1990
Category : Beef
ISBN : MINN:31951D01532640K
Author : Food and Agriculture Organization of the United Nations. Food Policy and Nutrition Division,Consumer Nutrition Center (U.S.)
Publisher : Food & Agriculture Org.
Page : 280 pages
File Size : 45,8 Mb
Release : 1982
Category : Social Science
ISBN : 9251012776
Abstract: Data are presented in 3 major food composition tables for the nutrient content of foods consumed in the Near East, including the amount of the various nutrients in 100 g of the edible portion of the food and the amount in the edible portion of 100 g of the food as purchased. The 3 major tables provide food composition data for: the proximate composition, mineral and vitamin content of the foods; the amino acid content; and the fatty acid content. The foods are organized under each of these tables into 14 food classes (e.g., cereals and grain products, sturdy roots and tubers, nuts and seeds, vegetables, fruits, meat and poultry, eggs, etc.). Five appendices (e.g., factors used to calculate food nutrient contents, common names of foods, scientific names of plants and fish) and 3 bibliographies (data sources for food composition tables, scientific nomenclature of plants and fish, descriptions of selected processed foods) are included. (wz).
Author : Anonim
Publisher : Unknown
Page : 464 pages
File Size : 45,5 Mb
Release : 1997
Category : Technology & Engineering
ISBN : IND:30000064976305
Author : National Agricultural Library (U.S.). Public Services Division
Publisher : Unknown
Page : 22 pages
File Size : 44,7 Mb
Release : 1992
Category : Agriculture
ISBN : MSU:31293201302373
Author : Robert Alexander McCance,B. Holland,Elsie May Widdowson
Publisher : Unknown
Page : 484 pages
File Size : 49,8 Mb
Release : 1991
Category : Health & Fitness
ISBN : MINN:31951D00519043N
This is a revised and updated set of official UK food tables, covering 1188 different types of food, from low-fat sausages to canned tuna. The nutrient coverage of this edition has been extended to include selenium, manganese, iodine, fatty acids, cholesterol and non-starch polysaccharides. The text also covers proximates, vitamins, inorganics and dietary fibre. Fatty acids and cholesterols are now found in the main tables, with supplementary tables on recipes and Latin names.
Author : R. Henry,P. Kettlewell
Publisher : Springer Science & Business Media
Page : 491 pages
File Size : 55,7 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9789400915138
Cereal uses range from human food and beverages to animal feeds and industrial products. It is human food and beverages which are the predominant uses covered in this book, since the nutritional quality of cereals for animal feed is described in other publications on animal nutrition, and industrial products are a relatively minor use of cereals. Cereals are the main components of human diets and are crucial to human survival. Three species, wheat, rice and maize, account for the bulk of human food. Barley is the major raw material for beer production and ranks fourth in world production. Other species such as sorghum are regionally important. This book covers all the major cereal species: wheat, rice, maize, barley, sorghum, millet, oats, rye and triticale. Specific chapters have been devoted to a description of the major end-uses of each of the species and to definition of the qualities required for each of their end uses. The functional and nutritional quality of cereals determines their suitability for specific purposes and may limit the quality of the end product, influencing greatly the commercial value of grain. An under standing of the factors that determine grain quality is thus important in the maintenance of efficient and sustainable agricultural and food production. The biochemical constituents of the grain that determine quality have been described in chapters on proteins, carbohydrates and other components. An understanding of the relationships between grain composition and quality is important in selecting grain for specific uses.
Author : Anonim
Publisher : Unknown
Page : 1690 pages
File Size : 54,6 Mb
Release : 1991
Category : Government publications
ISBN : UIUC:30112063914391
Author : Anonim
Publisher : Unknown
Page : 728 pages
File Size : 50,7 Mb
Release : 1991
Category : Government publications
ISBN : WISC:89117117465
Author : Colin W Wrigley,Harold Corke,Koushik Seetharaman,Jonathan Faubion
Publisher : Academic Press
Page : 1956 pages
File Size : 55,5 Mb
Release : 2015-12-17
Category : Technology & Engineering
ISBN : 9780123947864
The Encyclopedia of Food Grains, Four Volume Set is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Written from an international perspective the Encyclopedia concentrates on the food uses of grains, but details are also provided about the wider roles of grains Well organized and accessible, it is the ideal resource for students, researchers and professionals seeking an authoritative overview on any particular aspect of grain science This second edition has four print volumes which provides over 200 articles on food grains Includes extensive cross-referencing and "Further Reading" lists at the end of each article for deeper exploration into the topic This edition also includes useful items for students and teachers alike, with Topic Highlights, Learning objectives, Exercises for Revision and exercises to explore the topic further
Author : United States. Bureau of Human Nutrition and Home Economics
Publisher : Unknown
Page : 40 pages
File Size : 52,9 Mb
Release : 1945
Category : Food
ISBN : MINN:319510003750089
Author : Megh R. Goyal,Kamaljit Kaur,Jaspreet Kaur
Publisher : CRC Press
Page : 295 pages
File Size : 50,9 Mb
Release : 2021-07-29
Category : Medical
ISBN : 9781000164350
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 : Sergio O. Serna-Saldivar
Publisher : CRC Press
Page : 684 pages
File Size : 44,6 Mb
Release : 2016-04-19
Category : Medical
ISBN : 9781439899472
While cereals remain the world's largest food yield - with more than 2.3 billion metric tons produced annually - consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration of the scientific principles related to domesticatio
