Download or read book Principles of Cereal Science and Technology written by Jan A. Delcour and published by American Association of Cereal Chemists. This book was released on 2010 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Principles of Cereal Science and Technology, Third Edition discusses the structure and components of the cereal grains in depth. In addition, the storage and processing of the various cereals into intermediate products (flour, semolina, starch, gluten) or finished products (bread, cookies, pasta, beer, breakfast cereals, and feeds) are described in detail. Enzyme technology and enzyme applications in cereal processing and cereal based food systems have advanced throughout the years. This new edition includes up-to-date information on specific starch and non-starch polysaccharide and lipid degrading enzymes, plus their day to day use to improve processing and/or final quality. Other changes in this third edition include: the view on starch rheological behavior, the introduction of the concept of enzyme resistant starch, current views on bread firming, and the relationship of pasta product quality both to raw material characteristics as well as to processing conditions. The book also includes a profound revision of the sections on gluten proteins and how their functionality in breadmaking is impacted by ascorbic acid, as well as new information on industrial gluten starch separation, and the effects of gluten proteins on cookie and cake quality."--Publisher's description.
Download or read book Handbook of Cereal Science and Technology Revised and Expanded written by Karel Kulp and published by CRC Press. This book was released on 2000-03-28 with total page 807 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Handbook of Cereal Science and Technology Revised and Expanded written by Karel Kulp and published by CRC Press. This book was released on 2000-03-28 with total page 870 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Using Cereal Science and Technology for the Benefit of Consumers written by Stanley P. Cauvain and published by Elsevier. This book was released on 2005-01-10 with total page 593 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Cereals Processing Technology written by G. Owens and published by Elsevier. This book was released on 2001-03-20 with total page 249 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereals processing is one of the oldest and most important of all food technologies. Written by a distinguished international team of contributors, this collection reviews the range of cereal products and the technologies used to produce them. It is designed for all those involved in cereals processing, whether raw material producers and refiners needing to match the needs of secondary processors manufacturing the final product for the consumer, or secondary processors benchmarking their operations against best practice in their sector and across cereals processing as a whole. The authorative guide to key technological developments within cereal processing Reviews the range of cereal products and the technologies used to produce them
Download or read book Technology of Cereals written by Norman Leslie Kent and published by Woodhead Publishing. This book was released on 1994 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Oats written by Francis Webster and published by Academic Press. This book was released on 2016-07-07 with total page 391 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Cereal Grains written by Colin Wrigley and published by Woodhead Publishing. This book was released on 2016-12-27 with total page 832 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Technology of Functional Cereal Products written by B R Hamaker and published by Elsevier. This book was released on 2007-11-08 with total page 569 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereal grains and their fractions contain many health-protecting compounds such as phytochemicals, vitamins and indigestible carbohydrates, but the texture and taste of functional cereal products can be less than ideal. This important collection reviews technologies for producing a wide range of cereal products with different health-promoting properties and more acceptable sensory quality. The first part of the book discusses the health effects of cereals, with chapters on topics such as whole grain foods, cereal micronutrients and resistant starch. Consumer perception of health-promoting cereal products and regulatory and labelling issues are also described. The second part focuses on technologies to improve the quality of functional cereal products, reviewing issues such as grain improvement, novel cereal-derived ingredients and formulation of low GI products. Chapters dedicated to a wide range of product types are also included, covering cereal foods made from oats, rye, barley and speciality grains and breads fortified with vitamins and minerals, soy and omega-3 lipids among others. Technology of functional cereal products is an essential reference for all those involved in research and development of health-promoting cereal-based foods. Reviews technologies for producing a wide range of cereal products Discusses the health effect of cereals, including whole grain foods and cereal micronutrients Describes consumer perception of health promoting cereal products
Download or read book ICC Handbook of 21st Century Cereal Science and Technology written by Peter R. Shewry and published by Elsevier. This book was released on 2023-06-30 with total page 435 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Food Analysis Laboratory Manual written by S. Suzanne Nielsen and published by Springer Science & Business Media. This book was released on 2010-03-20 with total page 150 pages. Available in PDF, EPUB and Kindle. Book excerpt: This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.
Download or read book Kent s Technology of Cereals written by N. L. Kent and published by Elsevier. This book was released on 1994-01-01 with total page 349 pages. Available in PDF, EPUB and Kindle. Book excerpt: This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products. The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed.
Download or read book Handbook of Cereal Science and Technology written by Klaus J. Lorenz and published by Marcel Dekker Incorporated. This book was released on 1991 with total page 882 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Principles of Cereal Science and Technology written by R. Carl Hoseney and published by . This book was released on 1986 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cereal Grains for the Food and Beverage Industries written by Elke K Arendt and published by Elsevier. This book was released on 2013-04-09 with total page 519 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products.The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products.Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals. A comprehensive overview of all of the important cereal and pseudo-cereal species Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains
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 Characterization of Cereals and Flours written by Gonul Kaletunc and published by CRC Press. This book was released on 2019-07-17 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt: Characterization of Cereals and Flours is a state-of-the-art reference that details the latest advances to characterize the effects of manufacturing processes and storage conditions on the thermal, mechanical, and structural properties of cereal flours and their products - examining the influence of moisture absorption, storage temperature, baking, and extrusion processing on flour and cereal product texture, shelf-life, and quality. The book discusses the influence of additives on pre- and postprocessed food biopolymers; the development of databases and construction of state diagrams to illustrate the state and function of cereal flours before, during, and after production; and the current techniques in image analysis, light and electron microscopy, and NMR spectroscopy used to analyze the microstructure of cereal products. It also discusses the methods used to optimize processing parameters and formulations to produce end-products with desirable sensory and textural properties; the shelf life of cereal products; and the relationships between the sensory and physical characteristics of cereal foods.
