Durum Wheat Chemistry And Technology
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Durum Wheat Chemistry And Technology
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Author : Michael Sissons
language : en
Publisher: Academic Press
Release Date : 2016-04-27
Durum Wheat Chemistry And Technology written by Michael Sissons and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-27 with Technology & Engineering categories.
The most extensive and comprehensive reference on durum wheat chemistry and technology ever available, this ambitious update to the first edition covers more diverse and interesting topics in a new expanded format. Forty-six contributors, each highly experienced and recognized as world authorities on durum wheat, provide the latest developments in scientific research and technology. All aspects of durum wheat are covered, from agronomy and the chemical composition of the grain, to the latest industrial approaches to processing durum wheat, as well as food safety and quality assurance issues. Expanded to include new topics like functional pasta, grain safety, and biotechnology, along with practical and applied information including a table of uses for specific carbohydrates, descriptions of improved laboratory techniques, and international comparisons of HACCP experiences, Durum Wheat: Chemistry and Technology, Second Edition is a must-have reference for professionals, students, and researchers inside and outside the field who want to learn about durum wheat technology and chemistry. New and Revised Topics Include: Agronomy of durum wheat production Pasta made from non-traditional raw materials: technological and nutritional aspects Grain safety assurance, including impacts on durum wheat trading Origin and distribution of durum wheat genetic diversity in the world Genetics and breeding of durum wheat Insect and mite pests and diseases of durum wheat Kernel components of technological value Vitamins, minerals, and nutritional value of durum wheat Durum wheat milling Manufacture of pasta products Other traditional durum derived products Methods used to assess and predict quality of durum wheat, semolina, and pasta Grading factors impacting on durum wheat and processing quality Grain safety assurance including impacts on durum wheat trading Marketing perspectives in the durum wheat trade Special Features: Detailed figures outlining the processes used to manufacture durum products International comparisons of HACCP experiences Table of uses for specific carbohydrates Descriptions of improved laboratory techniques Extensive bibliography An Essential Reference For: Scientists and researchers in agriculture and plant biology Professionals in the food industry who are processing durum wheat (millers, pasta makers, grain handling companies, and grain buyers) Government regulators Food scientists and technologists developing products using durum wheat Plant breeders University lecturers in agricultural science and plant biology Professionals who market wheat Nutritionists and medical practitioners interested in the impacts of food ingredients on human health Students Scientific libraries and their patrons
Durum Wheat
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Author : Mike Sissons
language : en
Publisher:
Release Date : 2012
Durum Wheat written by Mike Sissons and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Durum wheat categories.
Wheat Chemistry And Technology
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Author : Khalil Khan
language : en
Publisher: Elsevier
Release Date : 2016-06-10
Wheat Chemistry And Technology written by Khalil Khan and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-06-10 with Technology & Engineering categories.
Wheat science has undergone countless new developments since the previous edition was published. Wheat: Chemistry and Technology, Fourth Edition ushers in a new era in our knowledge of this mainstay grain. This new edition is completely revised, providing the latest information on wheat grain development, structure, and composition including vital peer-reviewed information not readily available online. It contains a wealth of new information on the structure and functional properties of gluten (Ch. 6), micronutrients and phytochemicals in wheat grain (Ch. 7), and transgenic manipulation of wheat quality (Ch. 12). With the new developments in molecular biology, genomics, and other emerging technologies, this fully updated book is a treasure trove of the latest information for grain science professionals and food technologists alike. Chapters on the composition of wheat-proteins (Ch. 8), carbohydrates (Ch. 9) lipids (Ch. 10), and enzymes (Ch. 11.), have been completely revised and present new insight into the important building blocks of our knowledge of wheat chemistry and technology. The agronomical importance of the wheat crop and its affect on food industry commerce provide an enhanced understanding of one of the world’s largest food crop. Most chapters are entirely rewritten by new authors to focus on modern developments. This 480-page monograph includes a new large 8.5 x 11 two-column format with color throughout and an easy to read style. Wheat: Chemistry and Technology, Fourth Edition provides a comprehensive background on wheat science and makes the latest information available to grain science professionals at universities, institutes, and industry including milling and baking companies, and anywhere wheat ingredients are used. This book will also be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, milling, and nutritional properties of cereals. Cereal and food science graduate students will find Chapter 1 - “Wheat: A Unique Grain for the World particularly helpful because it provides a succinct summary of wheat chemistry.
Wheat
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Author : Yeshajahu Pomeranz
language : en
Publisher:
Release Date : 1988
Wheat written by Yeshajahu Pomeranz and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988 with Wheat categories.
Origin, Production, and Utilization of Wheat. Criteria of Wheat Quality. Microscopic Structure of Wheat Grain. Chemical Composition of Kernel Structures. Proteins and Amino Acids. Wheat Carbohydrates. Lipids. Enzymes and Color. Wheat Flour Milling. Criteria of Flour Quality. Nutritional Quality of Wheat and Wheat Foods. Rheology and Chemistry of Dough. Compositions and Functionality of Wheat Flour Components. Soft Wheat Products. Flat Breads. Durum Wheat and Pasta Products.
Chemistry And Technology Of Cereals As Food And Feed
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Author : Samuel A. Matz
language : en
Publisher: Springer Science & Business Media
Release Date : 1991-04-30
Chemistry And Technology Of Cereals As Food And Feed written by Samuel A. Matz 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 1991-04-30 with Technology & Engineering categories.
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.
Wheat
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Author : Yeshajahu Pomeranz
language : en
Publisher:
Release Date : 1964
Wheat written by Yeshajahu Pomeranz and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1964 with categories.
Cereals And Cereal Products
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Author : D. A. V. Dendy
language : en
Publisher: Boom Koninklijke Uitgevers
Release Date : 2001
Cereals And Cereal Products written by D. A. V. Dendy and has been published by Boom Koninklijke Uitgevers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Cereal products categories.
Introduction to cereals; The storage and transportation of grains and their products; Postharvest losses; Cereal starches and proteins; NIR techniques in cereals analysis; Wheat and flour; Wheat flour milling; Bread: a unique food; Cookies, cakes, and other flour confectionery; Pasta; Composite and alternative flours; Rice; Maize; Barley; Sorghum and the millets; Oats; Rye and Triticale.
The Chemistry And Technology Of Food And Food Products
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Author : Morris Boris Jacobs
language : en
Publisher:
Release Date : 1951
The Chemistry And Technology Of Food And Food Products written by Morris Boris Jacobs and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1951 with Food categories.
Durum Wheat
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Author : Giuseppe Fabriani
language : en
Publisher:
Release Date : 1988
Durum Wheat written by Giuseppe Fabriani and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988 with Technology & Engineering categories.
Genetics and Breeding of Durum Wheat in Europe and the United States. Protein and Enzyme Composition. Carbohydrates. Durum Lipids. Vitamins and Minerals. Milling. Manufacture of Pasta Products. Evaluation of Durum Wheat. Some Specific Aspects of Durum Wheat and Pasta Cooking Quality.
Pasta And Semolina Technology
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Author : Ron Kill
language : en
Publisher: John Wiley & Sons
Release Date : 2008-04-15
Pasta And Semolina Technology written by Ron Kill 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 2008-04-15 with Technology & Engineering categories.
Over the last few years the technologies employed in the production of dry pasta and semolina have changed dramatically. This highly practical book examines these changes and gives commercially relevant information to the reader in the areas of durum wheat, semolina production, pasta mixing and extrusion, shape design and quality assurance. Written principally for food technologists working with pasta as an end product or as an ingredient, this book is also an essential reference source for academic, research and teaching institutions.