Cereal Chemistry
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Cereal Chemistry
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Author : Radomír Lásztity
language : en
Publisher: Akademiai Kiads
Release Date : 1999
Cereal Chemistry written by Radomír Lásztity and has been published by Akademiai Kiads this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Science categories.
This book gives an up-to-date review of the chemical composition of all commercially important cereals. The recent results and present state of our knowledge relating to main components (carbohydrates, proteins, lipids, vitamins, minerals) of individual cereal grains are summarized. Particular attention is paid to the less-known biologically active minor components. This volume is an important source of knowledge for all specialists involved in production, processing and use of cereals and also for nutritionists.
Cereal Chemistry
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Author :
language : en
Publisher:
Release Date : 1964
Cereal Chemistry written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1964 with Baking categories.
Includes papers delivered at annual meetings of the American Association of Cereal Chemists.
Cereals For Food And Beverages
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Author : George Inglett
language : en
Publisher: Elsevier
Release Date : 2012-12-02
Cereals For Food And Beverages written by George Inglett and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Political Science categories.
Cereals for Food and Beverages Recent Progress in Cereal Chemistry and Technology covers the proceedings of an international conference held in Copenhagen, Denmark on August 13-17, 1979. It summarizes the chemistry and technology of the major cereals related to their usage in food and beverages. This book is organized into 28 chapters that focus on various cereals, including wheat, maize, barley, oats, rye, sorghum, rice, and millet. It briefly discusses a range of fluorescence methods for visualizing major grain reserves, and then outlines the advantages of the methods over conventional microscopy. Considerable chapters are devoted to the chemistry of wheat as related to water activity, particle analysis, dietary fiber, proteins, and properties in breadmaking. A chapter also covers the milling technology of wheat for bread and soft wheat production. Discussions on maize science include a protein concentrate, starch, and protein chemistry. Chapters on maize technology cover the progress in sugar production by enzymes from starch, germ products in baked foods, and utilization in brewing. Subsequent chapters on barley studies include its morphology and physiology in malting; proanthrocyanidin-free barley in beer; and the basic science of hordein. Chemistry and technology of oats are covered in two chapters, followed by chapters on sorghum, rice, millet, soy sauce production, and hydrolyzed vegetable proteins. This book will be a useful reference for students, scientists, technologists, and manufacturers who are involved in any facet of food and beverage production.
Concepts In Cereal Chemistry
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Author : Finlay MacRitchie
language : en
Publisher: CRC Press
Release Date : 2010-05-25
Concepts In Cereal Chemistry written by Finlay MacRitchie and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-05-25 with Science categories.
Concepts in Cereal Chemistry stimulates critical thinking by emphasizing the important concepts related to the science. Written by distinguished researcher and teacher Dr. Finlay MacRitchie, this compact and reader-friendly book focuses mainly on cereal chemistry, but also incorporates relevant theory from the basic sciences, such as physics and genetics. A Targeted Approach, Rather than an Exhaustive Review The book discusses milling and some of the sciences that are relevant to wheat dry milling. It explains how to measure the efficiency of the dry milling process and provides explanations for grain hardness variation. The book also looks at the composition and structure of dough and how this determines the performance of a baked aerated product. It then covers dough rheology and some important aspects of processing. Logically Organized with Exercises at the End of Most Chapters Next, the book explores cereal shelf life and the well-known phenomenon of bread staling and its underlying causes. Coverage then shifts to proteins and the relationship between cereal composition and functionality. A discussion of strategies to manipulate end-use properties is followed by chapters on non-wheat cereals and health-related aspects of cereals. Suggested solutions to end-of-chapter questions and exercises round out the book’s solid coverage. These solutions require critical thinking and, in some cases, searches of the literature. Demonstrations are included to further illustrate principles. This well-organized resource provides students and researchers in both academia and industry with the information they need to tackle problems likely to arise in cereal research.
Cereal Chemistry
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Author : American Association of Cereal Chemists
language : en
Publisher:
Release Date : 1974
Cereal Chemistry written by American Association of Cereal Chemists and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1974 with Baking categories.
Modern Cereal Chemistry
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Author : Douglas William Kent-Jones
language : en
Publisher:
Release Date : 1924
Modern Cereal Chemistry written by Douglas William Kent-Jones and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1924 with Flour categories.
Cereals For Food And Beverages
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Author : Denmark) International conference on Cereals for Food and Beverages (1979 : Copenhagen
language : en
Publisher:
Release Date : 1980
Cereals For Food And Beverages written by Denmark) International conference on Cereals for Food and Beverages (1979 : Copenhagen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1980 with Cereals as food categories.
The Chemistry Of Cereal Proteins
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Author : Radomir Lasztity
language : en
Publisher: Routledge
Release Date : 2017-07-12
The Chemistry Of Cereal Proteins written by Radomir Lasztity and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-07-12 with History categories.
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.
Modern Cereal Chemistry
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Author : Douglas William Kent-Jones
language : en
Publisher:
Release Date : 1927
Modern Cereal Chemistry written by Douglas William Kent-Jones and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1927 with Cereal products categories.
Journal Of The American Association Of Cereal Chemists
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Author : American Association of Cereal Chemists
language : en
Publisher:
Release Date : 1922
Journal Of The American Association Of Cereal Chemists written by American Association of Cereal Chemists and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1922 with Bread categories.