Download or read book The Great American Cereal Book written by Martin Gitlin and published by Harry N. Abrams. This book was released on 2012-02-01 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: A pop culture compendium of breakfast cereal history, lore, and over 300 photographic images from the last 100 years.

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 Gluten Free Cereal Products and Beverages written by Elke Arendt and published by Elsevier. This book was released on 2011-04-28 with total page 469 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the detection of gluten, and the labeling of gluten-free products as well as exploring the raw materials and ingredients used to produce gluten-free products. Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world’s population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins, commonly known as Celiac Disease. This book includes information on the advances in working with those alternatives to create gluten free products including gluten-free beer, malt and functional drinks. Food scientists developing gluten-free foods and beverages, cereal scientists researching the area, and nutritionists working with celiac patients will find this book particularly valuable. Written by leading experts, presenting the latest developments in gluten-free products Addresses Coeliac Disease from a food science perspective Presents each topic from both a scientific and industrial point of view

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 Cereal Grains written by Sergio O. Serna-Saldivar and published by CRC Press. This book was released on 2016-04-19 with total page 752 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Download or read book Sustainable Recovery and Reutilization of Cereal Processing By Products written by Charis M. Galanakis and published by Woodhead Publishing. This book was released on 2018-02-03 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustainable Recovery and Reutilization of Cereal Processing By-Products addresses topics associated with the sustainable management of cereal manufacturing. Emphasis is placed on current, advisable practices, general valorization techniques of cereal processing by-products, and the functional properties of healthy cereal by-product components that lead to target applications in foods and nutraceuticals. Focus includes discussions on wheat bran, distillers' dried grains—based within the biorefinery concept, and different techniques for the separation, extraction, recovery and formulation of valuable compounds, including proteins, arabinoxylans, and beta-glucan. Addresses topics associated with the sustainable management of cereal manufacturing Places emphasis on current, advisable practices Presents general valorization techniques of cereal processing by-products Highlights the functional properties of healthy cereal by-product components that lead to target applications in foods and nutraceuticals

Download or read book The Chemistry of Cereal Proteins Second Edition written by Radomir Lasztity and published by CRC Press. This book was released on 1995-12-05 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the past decade, since the first edition was published, the study of cereal protein chemistry has grown and changed. New separation techniques have been introduced while the application of achievements of molecular biology and genetic engineering of proteins has progressed dramatically. This new edition includes these advances and updates the chemistry of cereal proteins for all specialists working in theory and practice of cereal grain production and processing.

Download or read book The Cereal Rusts written by William Bushnell and published by Elsevier. This book was released on 2012-12-02 with total page 567 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Cereal Rusts, Volume I: Origins, Specificity, Structure, and Physiology presents the historical, evolutionary, taxonomic, structural, genetic, and physiological characteristics of cereal rust fungi and the diseases they cause in cereal crops. The cereal rusts are potentially serious disease threats to cereal crops and have caused widespread losses in wheat, oats, barley, and related crops. This three-part volume brings together in a single reference source the accumulated knowledge, complex, challenging science of cereal rusts. The first chapters of this 16-chapter volume cover the pioneering contributions of early scientists to the knowledge of cereal rusts, the evolution of cereal rusts, and the taxonomy of cereal rust fungi. The book also examines the specificity of cereal rusts including formae speciales, race specificity, pathogen-host genetics, histology and molecular biology of host parasite specificity, and the genetics of rust fungus populations as reflected by virulence frequency. The text further discusses the structure and physiology aspects; the germination of urediospores and differentiation of infection structures; and the infection under artificial conditions. The ultrastructure of hyphae and urediospores; the development and physiology of teliospores; and the obligate parasitism and axenic culture of rust fungi are also explained. This volume also encompasses the structure and physiology of haustoria; structural and physiological alterations in susceptible hosts; and effects of rust on plant development in relation to nutrient translocation. Cereal rust investigators, plant pathologists, agronomists, agriculturalists, research biochemists, cytologists, geneticists, physiologists, taxonomists, epidemiologists, and pathologists will find this book invaluable.

Download or read book My New Roots written by Sarah Britton and published by Clarkson Potter. This book was released on 2015-03-31 with total page 585 pages. Available in PDF, EPUB and Kindle. Book excerpt: At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.

Download or read book Cereal Crops written by Tariq Shah and published by CRC Press. This book was released on 2023-06-21 with total page 351 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereal Crops: Genetic Resources and Breeding Techniques provides the reader practical tools for understanding relationships and challenges of successful farming; improvements to genetic modifications; and environmentally sound methods of production of bulk and quality cereals including wheat, maize, rice, barley, and millets. It explores the trait mapping, cropping systems, genome engineering, and identification of specific germplasms needed for the more effective development of biotic and abiotic stress resistant cereals within the framework of ensuring future food supplies around the world. Features: Focuses on cropping systems, genetics and genome engineering for higher crop production at a global level. Features information on specific prebiotic formulas to ward off adverse effects of antibiotics. Covers mechanistic as well as practical approaches for enhancing crop production in a sustainable way. Includes further in-depth analysis of various topics following each chapter. This is a vital resource for researchers, crop biologists, and students working with crop production and climate changes that have a significant impact on crop production, spanning basic to advanced level discussions of plant breeding, molecular genetics, and agronomy. Covering mechanistic and practical approaches for enhancing crop production in a sustainable way, this text is beneficial to intensive farmers and stakeholders in the field of crop production.

Download or read book Cereal Grain based Functional Foods written by Trust Beta and published by Royal Society of Chemistry. This book was released on 2018-09-06 with total page 307 pages. Available in PDF, EPUB and Kindle. Book excerpt: Globally, cereal grains are a staple part of the diet providing primarily carbohydrates and other phytochemical components. Detailed coverage of the composition and functionality of the bulk carbohydrate components, specifically starch, beta-glucans, and arabinoxylans, and the trace phytochemical components, i.e. phenolic compounds such as phenolic acids, anthocyanins, deoxyanthocyanins, and proanthocyanidins in cereal grains and grain products is provided. Considerable attention is paid to the interactions between carbohydrate and non-carbohydrate components in grains including starch–protein and starch–lipid interactions and their effects on starch digestibility. The phenolic constituents bound to grain dietary fiber also receive detailed consideration and the final chapter presents a review that discusses whole grain–gut microbiota interactions identifying new areas of research that may contribute to a better understanding of the underlying mechanisms linked to human health. This book provides researchers, clinicians and students with a comprehensive compendium on aspects of whole grain components and brings the literature up to date.

Download or read book Fruit and Cereal Bioactives written by Özlem Tokusoglu and published by CRC Press. This book was released on 2011-03-14 with total page 473 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presenting up-to-date data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste, flavor, and color, as well as recent claims of anticarcinogenic, antimutagenic, and antioxidant capabilities. It provides detailed information on

Download or read book Farmers Bulletin written by and published by . This book was released on 1906 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Breakfast Cereal written by Kathryn Cornell Dolan and published by Reaktion Books. This book was released on 2023-05-29 with total page 143 pages. Available in PDF, EPUB and Kindle. Book excerpt: A global history of breakfast cereal, from the first grain porridges to off-brand Cheerios. Simple, healthy, and comforting, breakfast cereals are a perennially popular way to start the day. This book examines cereal’s long, distinguished, and surprising history—dating back to when, around 10,000 years ago, the agricultural revolution led people to break their fasts with wheat, rice, and corn porridges. Only in the second half of the nineteenth century did entrepreneurs and food reformers create the breakfast cereals we recognize today: Kellogg’s Corn Flakes, Cheerios, and Quaker Oats, among others. In this entertaining, well-illustrated account, Kathryn Cornell Dolan explores the history of breakfast cereals, including many historical and modern recipes that the reader can try at home.

Download or read book Can Tanzania feed itself by 2050 Estimating cereal self sufficiency to 2050 written by Makoi, Joachim H.J.R. and published by Intl Food Policy Res Inst. This book was released on 2017-05-12 with total page 4 pages. Available in PDF, EPUB and Kindle. Book excerpt: Producing adequate food to meet global demand by 2050 is widely recognized as a major challenge, particularly for Africa south of the Sahara, including Tanzania (Godfray et al. 2010; Alexandratos and Bruinsma 2012; van Ittersum et al. 2016). Increased price volatility of major food crops (Koning et al. 2008; Lagi et al. 2011) and an abrupt surge in land area devoted to crop production in recent years (Grassini et al. 2013) reflect the powerful forces underpinning this challenge. The 2008 price spikes triggered the Food and Agriculture Organization and the World Food Programme to issue warnings and call for a 60–70 percent increase in food production by 2050 to meet the escalating food demand for the expected 9.7 billion global population.

Download or read book Amino Acid Composition and Biological Value of Cereal Proteins written by Radomir Lásztity and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 653 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereals belong to the most important elements in the history of mankind. From the beginning of agriculture, cereals have been by far the most important staple food in the world. Although the cereal consumption decreased to a low level in the developed countries in Europe and North America, in the devel oping countries over two-thirds of the calorie and protein intake is based on cereals. A substantial quantity of cereals goes indirectly into food via feed to animals. Generally, cereal proteins are classified as proteins of lower biological value because of shortage in lysine and some other essential amino acids. Recent developments in the de termination and evaluation of the biological value of proteins and protein mixtures suggest that the oversimplified earlier evaluation of cereal proteins must be reviewed. This book contains the edited proceedings of the Inter national Symposium on "Amino Acid Composition and Biological Value of Cereal Proteins", held in Budapest, Hungary, Hay 31- June 1, 1983, under the sponsorship of the International Association for Cereal Chemistry, Hungarian Scientific Society for Food Industry and Grain Trust, Hungary, with supplemental invited contributions. Scientists (biologist, plant breeders, farmers, chemists, biochemists, engineers, food technologists and nutritionists) from 17 countries presented and reviewed, along with partici pants from 20 countries, the recent methodology and trends in the determination of the biological value of cereal proteins, v the amino acid composition of cereal proteins and factors in fluencing the composition and the role of cereal proteins in nutrition and animal feeding.

Download or read book Cereal Cyst Nematodes written by and published by CIMMYT. This book was released on 2009 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereal cyst nematode (CCN) is acknowledged globally as a biotic constraint for wheat production, particularly under rain-fed conditions and drought stress. The first meeting of the International Cereal Cyst Nematode Initiative, held 21-23 October 2009 in Turkey, involved over 22 countries and 60 scientists from wheat-growing regions in Asia, Australia, Europe, North Africa and North America. It featured over 50 scientific presentations to provide valuable insight into the impact of CCN.