Chemistry And Technology Of Cereals As Food And Feed
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Author |
: Samuel A. Matz |
Publisher |
: Springer Science & Business Media |
Total Pages |
: 778 |
Release |
: 1991-04-30 |
ISBN-10 |
: 0442308302 |
ISBN-13 |
: 9780442308308 |
Rating |
: 4/5 (02 Downloads) |
Synopsis Chemistry and Technology of Cereals as Food and Feed by : Samuel A. Matz
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.
Author |
: Norman Leslie Kent |
Publisher |
: Woodhead Publishing |
Total Pages |
: 352 |
Release |
: 1994 |
ISBN-10 |
: 0080408346 |
ISBN-13 |
: 9780080408347 |
Rating |
: 4/5 (46 Downloads) |
Synopsis Technology of Cereals by : Norman Leslie Kent
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.
Author |
: Samuel A. Matz |
Publisher |
: |
Total Pages |
: 752 |
Release |
: 2014 |
ISBN-10 |
: 9387025438 |
ISBN-13 |
: 9789387025431 |
Rating |
: 4/5 (38 Downloads) |
Synopsis The Chemistry & Technology of Cereals as Food & Feed by : Samuel A. Matz
Author |
: Peter R. Shewry |
Publisher |
: Elsevier |
Total Pages |
: 337 |
Release |
: 2014-01-01 |
ISBN-10 |
: 9780128123690 |
ISBN-13 |
: 0128123699 |
Rating |
: 4/5 (90 Downloads) |
Synopsis Barley by : Peter R. Shewry
Barley: Chemistry and Technology, Second Edition is an important resource for any cereal chemist, food scientist, or crop scientist who needs to understand the development, structure, composition, and end-use properties of the barley grain for cultivation, trade, and utilization. Editors Peter R. Shewry and Steven E. Ullrich bring together a wide range of international authorities on barley to create this truly unique, encyclopedic reference work that covers the massive increase in barley knowledge over the past 20 years, since the first edition of this book was published. Barley: Chemistry and Technology, Second Edition offers the latest coverage of barley’s applications in milling, breeding, and production for food, feed, malting, brewing, distilling, and biofuels. It delivers a complete update of the latest knowledge of barley’s many components, from the genetic and molecular level to its many constituents, such as proteins, carbohydrates, arabinoxylans, minerals, lipids, terpenoids, phenolics, and vitamins. This important book also includes chapters on barley’s plant and grain development from both the physiological and genetic perspectives, making it an important resource not only for cereal and food scientists but also for crop scientists involved in breeding, agronomy, and related plant sciences New coverage includes: Updated, comprehensive knowledge on barley’s components, including proteins, carbohydrates, arabinoxylans, and bioactive effects New end-use ideas for barley as an ingredient in food products Nonfood industrial applications for barley, including biofuels A new chapter on barley’s health benefits Molecular breeding for malting quality
Author |
: Samuel A. Matz |
Publisher |
: |
Total Pages |
: 751 |
Release |
: 2014 |
ISBN-10 |
: 9381714657 |
ISBN-13 |
: 9789381714652 |
Rating |
: 4/5 (57 Downloads) |
Synopsis The Chemistry and Technology of Cereals as Food and Feed by : Samuel A. Matz
Author |
: SAMUEL A. MATZ. |
Publisher |
: |
Total Pages |
: |
Release |
: 2018 |
ISBN-10 |
: 1788828984 |
ISBN-13 |
: 9781788828987 |
Rating |
: 4/5 (84 Downloads) |
Synopsis Chemistry & Technology of Cereals as Food & Feed by : SAMUEL A. MATZ.
Author |
: Samuel A. Matz |
Publisher |
: |
Total Pages |
: 732 |
Release |
: 1959 |
ISBN-10 |
: OCLC:153336998 |
ISBN-13 |
: |
Rating |
: 4/5 (98 Downloads) |
Synopsis The Chemistry and Technology of Cereals as Food and Feed by : Samuel A. Matz
Author |
: Roy L. Whistler |
Publisher |
: Academic Press |
Total Pages |
: 743 |
Release |
: 2012-12-02 |
ISBN-10 |
: 9780323139502 |
ISBN-13 |
: 0323139507 |
Rating |
: 4/5 (02 Downloads) |
Synopsis Starch: Chemistry and Technology by : Roy L. Whistler
Starch: Chemistry and Technology, Second Edition focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing of starch. The selection first elaborates on the history and future expectation of starch use, economics and future of the starch industry, and the genetics and physiology of starch development. Discussions focus on polysaccharide biosynthesis, nonmutant starch granule polysaccharide composition, cellular developmental gradients, projected future volumes of corn likely to be used by the wet-milling industry, and organization of the corn wet-milling industry. The manuscript also tackles enzymes in the hydrolysis and synthesis of starch, starch oligosaccharides, and molecular structure of starch. The publication examines the organization of starch granules, fractionation of starch, and gelatinization of starch and mechanical properties of starch pastes. Topics include methods for determining starch gelatinization, solution properties of amylopectin, conformation of amylose in dilute solution, and biological and biochemical facets of starch granule structure. The text also takes a look at photomicrographs of starches, industrial microscopy of starches, and starch and dextrins in prepared adhesives. The selection is a vital reference for researchers interested in the processing of starch.
Author |
: Sergio O. Serna-Saldivar |
Publisher |
: Elsevier |
Total Pages |
: 692 |
Release |
: 2018-11-09 |
ISBN-10 |
: 9780128118863 |
ISBN-13 |
: 0128118865 |
Rating |
: 4/5 (63 Downloads) |
Synopsis Corn by : Sergio O. Serna-Saldivar
Corn: Chemistry and Technology, Third Edition, provides a broad perspective on corn from expert agronomists, food scientists and geneticists. This encyclopedic storehouse of comprehensive information on all aspects of the world's largest crop (in metric tons) includes extensive coverage of recent development in genetic modification for the generation of new hybrids and genotypes. New chapters highlight the importance of corn as a raw material for the production of fuel bioethanol and the emerging topic of phytochemicals or nutraceutical compounds associated to different types of corns and their effect on human health, especially in the prevention of chronic diseases and cancer. Written by international experts on corn, and edited by a highly respected academics, this new edition will remain the industry standard on the topic. - Presents new chapters that deal with specialty corns, the production of first generation bioethanol, and the important relationship of corn phytochemicals or nutraceuticals with human health - Provides contributions from a new editor and a number of new contributors who bring a fresh take on this highly successful volume - Includes vastly increased content relating to recent developments in genetic modification for the generation of new hybrids and genotypes - Contains encyclopedic coverage of grain chemistry and nutritional quality of this extensively farmed product - Covers the production and handling of corn, with both food and non-food applications
Author |
: John R.N. Taylor |
Publisher |
: Elsevier |
Total Pages |
: 470 |
Release |
: 2018-10-12 |
ISBN-10 |
: 9780128115282 |
ISBN-13 |
: 0128115289 |
Rating |
: 4/5 (82 Downloads) |
Synopsis Sorghum and Millets by : John R.N. Taylor
Sorghum and Millets: Chemistry, Technology and Nutritional Attributes, Second Edition, is a new, fully revised edition of this widely read book published by AACC International. With an internationally recognized editorial team, this new edition covers, in detail, the history, breeding, production, grain chemistry, nutritional quality and handling of sorghum and millets. Chapters focus on biotechnology, grain structure and chemistry, nutritional properties, traditional and modern usage in foods and beverages, and industrial and non-food applications. The book will be of interest to academics researching all aspects of sorghum and millets, from breeding to usage. In addition, it is essential reading for those in the food industry who are tasked with the development of new products using the grains. - Updated version of the go-to title in sorghum and millets with coverage of developments from the last two decades of research - Brings together leading experts from across the field via a world leading editorial team - Published in partnership with the AACCI - advancing the science and technology of cereals and grains