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Record Nr. |
UNINA9910460851903321 |
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Autore |
Serna Saldívar Sergio R. Othón |
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Titolo |
Cereal grains : laboratory reference and procedures manual / / Sergio O. Serna-Saldivar |
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Pubbl/distr/stampa |
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Boca Raton, : CRC Press, 2012 |
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ISBN |
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0-429-09773-5 |
1-4398-5566-8 |
1-4665-5563-7 |
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Descrizione fisica |
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1 online resource (388 p.) |
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Collana |
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Food Preservation Technology Series |
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Disciplina |
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Soggetti |
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Grain |
Cereal products |
Electronic books. |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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" ... a practical laboratory manual complementing the author's text, Cereal grains : properties, processing and nutritional attributes." |
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Nota di bibliografia |
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Includes bibliographical references at the end of each chapters. |
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Nota di contenuto |
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Front Cover; Contents; Preface; Acknowledgments; Author; List of Equivalences; Chapter 1: Physical and Morphological Properties of Cereal Grains; Chapter 2: Determination of Chemical and Nutritional Properties of Cereal Grains and Their Products; Chapter 3: Determination of Color, Texture, and Sensory Properties of Cereal Grain Products; Chapter 4: Storage of Cereal Grains and Detrimental Effects of Pests; Chapter 5: Dry-Milling Processes and Quality of Dry-Milled Products; Chapter 6: Wet-Milling Processes and Starch Properties and Characteristics |
Chapter 7: Production of Maize Tortillas and Quality of Lime-Cooked ProductsChapter 8: Functionality Tests for Yeast and Chemical Leavening Agents; Chapter 9: Production of Yeast-Leavened Bakery Products; Chapter 10: Production of Chemical-Leavened Products: Crackers, Cookies, Cakes and Related Products, Donuts, and Wheat Flour Tortillas; Chapter 11: Production of Pasta Products and Oriental Noodles; Chapter 12: Production of Breakfast Cereals and Snack Foods; Chapter 13: Production of Modified Starches, Syrups, and Sweeteners |
Chapter 14: Production of Malt, Beer, Distilled Spirits, and Fuel Ethanol |
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Sommario/riassunto |
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Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author's text, Cereal Grains: Properties, Processing, and Nutritional Attributes. Organized so that readers |
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