Download or read book Approved Methods of the American Association of Cereal Chemists written by American Association of Cereal Chemists. Approved Methods Committee and published by American Association of Cereal Chemists. This book was released on 2000 with total page 662 pages. Available in PDF, EPUB and Kindle. Book excerpt: New methods have been added to the 10th Edition. The 10th Edition provides scientists working with grain-based ingredients the most up-to-date techniques and the highest level of analytical results. The 10th Edition also removes obsolete methods that are no longer in common use or for which equipment is no longer available.A concise and clearly written Objective has been added to every method in the 10th Edition, helping food scientists easily identify methods most appropriate for their specific applications.The 10th Edition Supplier Index is now greatly expanded, giving food scientists complete and rapid access to information about companies that can provide the instruments, chemicals, and equipment they need for each method.
Download or read book Approved Methods of the American Association of Cereal Chemists written by American Association of Cereal Chemists and published by . This book was released on 1928 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Approved Methods of the American Association of Cereal Chemists written by American Association of Cereal Chemists and published by AACC International. This book was released on 1983 with total page 520 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: A rigorous renovation and upgrade of the 1962 (7th) edition of this reference work provides numerous specific analytical methods, information, and guidelines to assist cereal chemists in the characterization and quality control of cereal products. These methods include: fat acidity; analysis of various acids (inorganic, fatty, organic); admixtures of flours; total ash in various products; baking quality tests; carbon dioxide determinations; analyses of color, pigments, drugs, egg solids; various enzymes activities; experimental milking methods; the determination of crude fat, fiber, gluten and various inorganic constituents; task panel tests; assessments of various contaminants (microorganisms, mycotoxins, pesticide and herbicide residues); sampling characteristics (sample preparations, sampling techniques, solids, solutions, specific volume, statistical principles); assessments of product quality (physical dough tests; other physical tests; physiological tests; special properties of fats, oils, and shortenings; staleness); and analytical methods for soybean protein, starch, sugars, vitamins, and water hydration quality. Each method delineates its scope, apparatus and reagent needs, procedure, and relevant literature references. Illustrations, equations, and tables are included where necessary. (wz).
Download or read book Approved Methods of the American Association of Cereal Chemists written by American Association of Cereal Chemists and published by AACC International. This book was released on 1983 with total page 648 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: A rigorous renovation and upgrade of the 1962 (7th) edition of this reference work provides numerous specific analytical methods, information, and guidelines to assist cereal chemists in the characterization and quality control of cereal products. These methods include: fat acidity; analysis of various acids (inorganic, fatty, organic); admixtures of flours; total ash in various products; baking quality tests; carbon dioxide determinations; analyses of color, pigments, drugs, egg solids; various enzymes activities; experimental milking methods; the determination of crude fat, fiber, gluten and various inorganic constituents; task panel tests; assessments of various contaminants (microorganisms, mycotoxins, pesticide and herbicide residues); sampling characteristics (sample preparations, sampling techniques, solids, solutions, specific volume, statistical principles); assessments of product quality (physical dough tests; other physical tests; physiological tests; special properties of fats, oils, and shortenings; staleness); and analytical methods for soybean protein, starch, sugars, vitamins, and water hydration quality. Each method delineates its scope, apparatus and reagent needs, procedure, and relevant literature references. Illustrations, equations, and tables are included where necessary. (wz).
Download or read book Approved Methods of the American Association of Cereal Chemists written by American Association of Cereal Chemists. Approved Methods Committee and published by American Association of Cereal Chemists. This book was released on 2000 with total page 650 pages. Available in PDF, EPUB and Kindle. Book excerpt: New methods have been added to the 10th Edition. The 10th Edition provides scientists working with grain-based ingredients the most up-to-date techniques and the highest level of analytical results. The 10th Edition also removes obsolete methods that are no longer in common use or for which equipment is no longer available.A concise and clearly written Objective has been added to every method in the 10th Edition, helping food scientists easily identify methods most appropriate for their specific applications.The 10th Edition Supplier Index is now greatly expanded, giving food scientists complete and rapid access to information about companies that can provide the instruments, chemicals, and equipment they need for each method.
Download or read book Quality Assurance for the Food Industry written by J. Andres Vasconcellos and published by CRC Press. This book was released on 2003-12-29 with total page 449 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food companies, regardless of their size and scope, understand that it is impossible to establish a single division devoted to "quality", as quality is the responsibility and purpose of every company employee. Applying this theory demands the cooperation of each employee and an understanding of the methodology necessary to establish, implement, and
Download or read book Food Analysis written by Suzanne Nielsen and published by Springer Science & Business Media. This book was released on 2014-09-04 with total page 585 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook.
Download or read book Chemistry and Technology of Cereals as Food and Feed written by Samuel A. Matz and published by Springer Science & Business Media. This book was released on 1991-04-30 with total page 778 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Wheat written by W. Bushuk and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wheat provides over 20% of the calories for the world population of 5. 3 billion persons. It is widely grown in five of the six continents. It is a highly versatile food product in that it can be stored safely for long periods of time and transported in bulk over long distances. In relative terms, it is reasonably priced; over the past quarter century, the inflation-adjusted price of wheat has been declining. Modern milling and baking technology required for the transformation of wheat grain into consumable baked products is available or accessible in all countries of the world. For these reasons, and because Canada is one of world's leading wheat producing countries, it seemed appropriate to include a major symposium on wheat in the scientific and technical program of the 8th World Congress of Food Science and Technology held in Toronto, Canada during September 29-0ctober 4, 1992. In selecting the topics for the symposium on wheat, we attempted to cover a full range of subjects including economics and marketing, nutrition, grading, processing, constituent chemistry and functionality, biote- nology, and safety of genetically modified wheat varieties. The major focus was on common hard (bread) wheats; separate papers were devoted to the unique characteristics and technological properties of common soft (biscuit) and durum (pasta) wheats. Each paper was presented by an acknowledged international expert. This book provides a more permanent record of the papers presented at the symposium.
Download or read book Technology of Breadmaking written by Stanley P. Cauvain and published by Springer Science & Business Media. This book was released on 2013-11-09 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: Not another book on breadmaking! A forgiveable reaction given the length of time over which bread has been made and the number of texts which have been written about the subject. To study breadmaking is to realize that, like many other food processes, it is constantly changing as processing methodologies become increasingly more sophisticated, yet at the same time we realize that we are dealing with a food stuff, the forms of which are very traditional. We can, for example, look at ancient illustrations of breads in manuscripts and paintings and recognize prod ucts which we still make today. This contrast of ancient and modern embodied in a single processed foodstuff is part of what makes bread such a unique subject for study. We cannot, for example, say the same for a can of baked beans! Another aspect of the uniqueness of breadmaking lies in the requirement for a thorough understanding of the link between raw materials and processing meth ods in order to make an edible product. This is mainly true because of the special properties of wheat proteins, aspects of which are explored in most of the chapters of this book. Wheat is a product of the natural environment, and while breeding and farming practices can modify aspects of wheat quality, we millers and bakers still have to respond to the strong influences of the environment.
Download or read book Genomics Assisted Crop Improvement written by Rajeev K. Varshney and published by Springer Science & Business Media. This book was released on 2007-12-13 with total page 517 pages. Available in PDF, EPUB and Kindle. Book excerpt: This superb volume provides a critical assessment of genomics tools and approaches for crop breeding. Volume 1 presents the status and availability of genomic resources and platforms, and also devises strategies and approaches for effectively exploiting genomics research. Volume 2 goes into detail on a number of case studies of several important crop and plant species that summarize both the achievements and limitations of genomics research for crop improvement.
Download or read book The Gluten Proteins written by Domenico Lafiandra and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book brings together recent, international contributions to the study of gluten proteins from leading experts in the field. Gluten proteins have gained greater importance due not only to their fundamental role in determining technological quality of wheat end products, but also to the apparently increased number of people showing different degrees of gluten intolerance or allergy. Along with classical subjects such as gluten genetics, quality and rheology, The Gluten Proteins covers new tools and research fields, including the use of proteomics and genomics. Furthermore, information dedicated to intolerances and allergies is included and opens the possibility to widen future research opportunities, promoting cooperation between wheat breeders, medical researchers and gluten chemists and geneticists. The Gluten Proteins provides an authoritative source of information for researchers, professionals and postgraduate students wishing to increase their knowledge of the molecular bases of gluten functionality and nutritional role, as well as touching on possible future research opportunities.
Download or read book Approved and Tentative Methods of Analysis written by American Association of Cereal Chemists and published by . This book was released on 1922 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Journal of the American Association of Cereal Chemists written by American Association of Cereal Chemists and published by . This book was released on 1915 with total page 840 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Essentials Of Functional Foods written by Mary K. Schmidl and published by Springer Science & Business Media. This book was released on 2000-06-30 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: Providing overview, depth, and expertise, Essentials of Functional Foods is the key resource for all involved in the exciting and rapidly growing arena of functional foods. Every important aspect of functional foods and ingredients is covered, from technology, product groups, and nutrition, to safety, efficacy, and regulation. The editors and their expert contributors emphasize broadly based principles that apply to many functional foods. This book is essential reading for food scientists, researchers, and professionals who are developing, researching, or working with functional foods and ingredients in the food, drug, and dietary supplement industry.
Download or read book Title 7 Agriculture Parts 53 to 209 Revised as of January 1 2014 written by Office of The Federal Register, Enhanced by IntraWEB, LLC and published by IntraWEB, LLC and Claitor's Law Publishing. This book was released on 2014-01-01 with total page 485 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Code of Federal Regulations Title 7 contains the codified Federal laws and regulations that are in effect as of the date of the publication pertaining to agriculture.
Download or read book 2017 CFR Annual Print Title 7 Agriculture Parts 53 209 written by Office of The Federal Register and published by IntraWEB, LLC and Claitor's Law Publishing. This book was released on 2017-01-01 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt:
