Cereales

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Cereal Grains

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Author : Sergio O. Serna-Saldivar
language : en
Publisher: CRC Press
Release Date : 2016-04-19

Cereal Grains written by Sergio O. Serna-Saldivar and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-19 with Medical categories.

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

Handbook Of Cereal Science And Technology Revised And Expanded

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Author : Karel Kulp
language : en
Publisher: CRC Press
Release Date : 2000-03-28

Handbook Of Cereal Science And Technology Revised And Expanded written by Karel Kulp and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-03-28 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.

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.

Molecular Improvement Of Cereal Crops

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Author : Indra K. Vasil
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06

Molecular Improvement Of Cereal Crops written by Indra K. Vasil and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.

From the pre-historic era to modern times, cereal grains have been the most important source of human nutrition, and have helped sustain the increasing population and the development of human civilization. In order to meet the food needs of the 21st century, food production must be doubled by the year 2025, and nearly tripled by 2050. Such enormous increases in food productivity cannot be brought about by relying entirely on conventional breeding methods, especially on less land per capita, with poor quality and quantity of water, and under rapidly deteriorating environmental conditions. Complementing and supplementing the breeding of major food crops, such as the cereals, which together account for 66% of the world food supply, with molecular breeding and genetic manipulation may well provide a grace period of about 50 years in which to control population growth and achieve sustainable development. In this volume, leading world experts on cereal biotechnology describe the production and commercialization of the first generation of transgenic cereals designed to substantially reduce or prevent the enormous losses to cereal productivity caused by competition with weeds, and by various pests and pathogens, which is an important first step in that direction.

Cereals Processing Technology

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Author : G. Owens
language : en
Publisher: Elsevier
Release Date : 2001-03-20

Cereals Processing Technology written by G. Owens and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-03-20 with Technology & Engineering categories.

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

Cereal Genetic Resources In Europe

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Author :
language : en
Publisher: Bioversity International
Release Date : 2005

Cereal Genetic Resources In Europe written by and has been published by Bioversity International this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Crops categories.

Cereals And Cereal Products Technology And Chemistry

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Author : Dendy
language : en
Publisher:
Release Date : 2005-01-01

Cereals And Cereal Products Technology And Chemistry written by Dendy and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-01-01 with categories.

Handbook Of Cereal Science And Technology Second Edition Revised And Expanded

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Author : Karel Kulp
language : en
Publisher: CRC Press
Release Date : 2000-03-28

Handbook Of Cereal Science And Technology Second Edition Revised And Expanded written by Karel Kulp and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-03-28 with Technology & Engineering categories.

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 Handbook of Cereal Science and Technology, Second Edition discusses recent developments in the chemical composition and functionality of cereal components such as proteins, carbohydrates, and lipids; highlights newly developed special ingredients and microbiological operations in processed foods; and investigates the most up-to-date production, processing, and uses of triticale, wild rice, and other grains. The book also addresses the latest standards set by the U.S. Department of Agriculture, international organizations, and industry lobby groups; illustrates how new breeds of cereal grains are developed and sustained; explains new processing techniques for producing baked goods, pasta, breakfast cereals, and snack foods; and evaluates up-to-the-minute methods of fortifying foods with folic acid and other supplements.

Cereal Grains Assessing And Managing Quality

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Author : Colin Wrigley
language : en
Publisher: Woodhead Publishing
Release Date : 2010-06

Cereal Grains Assessing And Managing Quality written by Colin Wrigley and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-06 with Technology & Engineering categories.

Cereal grains are essential to our dietary needs, as well as for animal feeding and for industrial processing. Consumer needs can only be met by managing quality at all stages of the grain chain. Quality evaluation is also needed at each step for effective management. Cereal grains: assessing and managing quality provides a convenient and comprehensive overview of academic research and industry best practice in these areas. After an initial chapter introducing the themes of the book, further chapters in Part one review cereal grain morphology and composition and the diversity of uses of cereal grains. Chapters in Part two convey the characteristics and quality requirements of particular cereals, including wheat, rye, corn and rice. The use of analytical methods at different stages of the value-addition chain is the subject of Part three. The final section in the book reviews factors affecting grain quality such as breeding, storage and grain processing, and also possible future developments. With its expert team of editors and authors, Cereal grains: assessing and managing quality is a valuable reference for all those involved in the production and processing of cereal grains worldwide. Reviews cereal grain morphology and composition and the diversity of the different uses of cereal grainsExamines the use of analytical methods at different stages of the value-addition chainReviews the factors affecting grain quality such as breeding, storage and grain processing, as well as possible future developments