Advances In Cereal Science
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Advances In Cereal Science And Technology
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Author : American Association of Cereal Chemists
language : en
Publisher: Amer Assn of Cereal Chemists
Release Date : 1990
Advances In Cereal Science And Technology written by American Association of Cereal Chemists and has been published by Amer Assn of Cereal Chemists this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990 with Technology & Engineering categories.
Advances In Cereal Science
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Author : Joseph Awika
language : en
Publisher: OUP USA
Release Date : 2012-06-07
Advances In Cereal Science written by Joseph Awika and has been published by OUP USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-06-07 with Science categories.
Presents some of the latest research endeavors that aim to improve our understanding of how the chemistry of various grain components can be manipulated to improve contribution of cereals to human health
Advances In Cereal Science And Technology 9 Volume Set
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Author : American Association of Cereal Chemists
language : en
Publisher: American Association of Cereal Chemists
Release Date : 1998-06-01
Advances In Cereal Science And Technology 9 Volume Set written by American Association of Cereal Chemists and has been published by American Association of Cereal Chemists this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-06-01 with Technology & Engineering categories.
Principles Of Cereal Science And Technology
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Author : R. Carl Hoseney
language : en
Publisher:
Release Date : 1986
Principles Of Cereal Science And Technology written by R. Carl Hoseney and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986 with Technology & Engineering categories.
Cereals And Cereal Based Foods
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Author : Megh R. Goyal
language : en
Publisher: CRC Press
Release Date : 2021-07-30
Cereals And Cereal Based Foods written by Megh R. Goyal and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-07-30 with Medical categories.
This book volume sheds light on the health benefits of selected cereal grains, processing technologies of cereals, specific roles of bioactive compounds of cereals in chronic disease prevention, and traditional and latest technologies to improve the functional benefits of cereal-based products. It presents a thorough review of the functional components of some lesser known or forgotten cereals and their role in maintaining good health. With advancements in cereal science and technology, new methods of processing have emerged that help to preserve or even enhance the health-benefitting properties of cereal grains. Further, plant breeding and biotechnology have contributed greatly in improving nutritional quality and functionality of these grains. This book provides comprehensive information on the simple as well as advanced methodologies for enhancing the properties of cereals that benefit human health. Some new approaches such as bio-fortification and extraction of bioactives from cereals are also included in the text.
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 Agricultural chemistry 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.
Innovative Processing Technologies For Healthy Grains
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Author : Milica Pojic
language : en
Publisher: John Wiley & Sons
Release Date : 2020-12-08
Innovative Processing Technologies For Healthy Grains written by Milica Pojic and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-12-08 with Technology & Engineering categories.
Interest in cereals and other healthy grains has increased considerably in recent years, driving the cereal processing industry to develop new processing technologies that meet consumer demands for sustainable and nutritious cereal products. Innovative Processing Technologies for Healthy Grains is the first dedicated reference to focus on advances in cereal processing and bio-refinery of cereals and pseudocereals, presenting a broad overview of all aspects of both conventional and novel processing techniques and methods. Featuring contributions from leading researchers and academics, this unique volume examines the selection and characteristics of raw ingredients, new and emerging processing technologies, novel cereal-based products, and global trends in cereal and pseudocereal use, processing and consumption. The text offers balanced coverage of advances in both the development and processing of cereal and pseudocereal products, exploring topics including gluten-free products, cereal-based animal feed, health and wellness trends in healthy grain consumption, bioaccessibility and bioavailability of nutritional compounds, gluten-free products, and the environmental impact of processed healthy grains. This timely and comprehensive volume: Focuses on innovative cereal processing and bio-refinery of cereals and pseudocereals Provides informed perspectives on the current global trends in cereal and pseudocereal use, processing and consumption Describes the characteristics of healthy grains and their production, nutritional value, and utilization Explains the origin, production, processing, and functional ingredients of pseudocereals Reviews healthy grain products such as cereal-based beverages, fortified grain-based products, and cereal-based products with bioactive benefits Part of Wiley's IFST Advances in Food Science series Innovative Processing Technologies for Healthy Grains is an essential resource for food scientists, technologists, researchers, and other professionals working in the grain indus
Using Cereal Science And Technology For The Benefit Of Consumers
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Author : Stanley P. Cauvain
language : en
Publisher: Elsevier
Release Date : 2005-01-10
Using Cereal Science And Technology For The Benefit Of Consumers written by Stanley P. Cauvain and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-01-10 with Technology & Engineering categories.
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
Cereal Grains
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Author : Gulzar Ahmad Nayik
language : en
Publisher: CRC Press
Release Date : 2023-03-07
Cereal Grains written by Gulzar Ahmad Nayik and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-03-07 with Technology & Engineering categories.
Ever since the beginnings of agriculture, cereals have provided unlimited health benefits to mankind as a staple food in our diet. Cereals are rich in complex carbohydrates that provide us ample energy, and help to prevent many diseases such as constipation, colon disorders, and high blood sugar levels. They enrich our overall health with abundant proteins, fats, lipids, minerals, vitamins, and enzymes. In every part of the world cereals are consumed for breakfast, lunch or dinner. Cereal Grains: Composition, Nutritional Attributes, and Potential Applications provides an overview of cereals including their properties, chemical composition, applications, postharvest losses, storage, and quality. Various well-versed researchers across the globe share their knowledge and experience covering cereal’s role in food security, allergens in grains, phytochemical profile, industrial applications, health benefits, global standard of cereals, and recent advances in cereal processing. Key Features: Contains comprehensive information on general composition and properties of cereals. Discusses the recent advances in cereal technology Provides knowledge on bioactive characterization of cereal grains Contain information on future aspect of grain quality and allergens in cereal grains This handbook is a valuable resource for students, researchers, and industrial practitioners who wish to enhance their knowledge and insights on cereal science. Researchers, scientists, and other professionals working in various cereal processing industries and other horticultural departments will also find the comprehensive information relevant to their work.
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.