03445oam 2200613I 450 991079703720332120230808211610.01-4398-9947-90-429-11211-41-4398-8209-610.1201/9781439882092(CKB)3710000000391163(EBL)1446403(SSID)ssj0001458212(PQKBManifestationID)12624269(PQKBTitleCode)TC0001458212(PQKBWorkID)11444281(PQKB)10697303(MiAaPQ)EBC1446403(Au-PeEL)EBL1446403(CaPaEBR)ebr11166010(OCoLC)908077499(EXLCZ)99371000000039116320180706h20162010 uy 0engur|n|---|||||txtccrCereal grains properties, processing, and nutritional attributes /Sergio O. Serna-SaldivarFirst edition.Boca Raton, FL :CRC Press,[2016].©20101 online resource (796 p.)Food Preservation Technology SeriesDescription based upon print version of record.1-4398-1560-7 Includes bibliographical references at the end of each chapters and index.Front Cover; FOOD PRESERVATION TECHNOLOGY SERIES; Dedication; Contents; Foreword; Preface; Acknowledgments; The Author; List of Tables; List of Figures; Chapter 1: Cereal Grains; Body; Chapter 2: Physical Properties, Grading, and Specialty Grains; Chapter 3: Chemical Composition of Cereal Grains; Chapter 4: Grain Development, Morphology, and Structure; Chapter 5: Storage of Cereal Grains; Chapter 6: Grain Storage Pests; Chapter 7: Dry-Milling Operations; Chapter 8: Wet-Milling Operations; Chapter 9: Milling of Maize into Lime-Cooked Products; Chapter 10: Manufacturing of Bakery ProductsChapter 11: Manufacturing of Breakfast Cereals Chapter 12: Manufacturing of Cereal-Based Snacks; Chapter 13: Industrial Production of Modified Starches and Syrups; Chapter 14: Production of Malts, Beers, Alcohol Spirits, and Fuel Ethanol; Chapter 15: Quality Control of Cereal Grains and Their Products; Chapter 16: Production of Cereal-Based Traditional Foods; Chapter 17: Role of Cereals in Human Nutrition and Health; Chapter 18: Cereals as Feed stuffs for Animal Nutrition; Glossary; Index; Back CoverWhile 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 domestication, morphology, production, and storage of cereal grains. It also describes their physical and chemical characteristics and explains how these properties relate to industrial processing and nutritional value.Food preservation technology series.Cereals as foodGrainCereals as food.Grain.641.331Serna Saldivar Sergio O(Sergio Othon),511771FlBoTFGFlBoTFGBOOK9910797037203321Cereal grains764205UNINA02047nam0 22004333i 450 VAN016374620230614114334.829N978331939552420210621d2016 |0itac50 baengCH|||| |||||Form Versus Function: Theory and Models for Neuronal SubstratesDoctoral Thesis accepted by the University of Heidelberg, GermanyMihai Alexandru PetroviciChamSpringer2016xxiii, 374 p.ill.24 cm001VAN01041932001 Springer thesesrecognizing outstanding Ph.D. research210 BerlinSpringer2010-VAN0163747Form Versus Function: Theory and Models for Neuronal Substrates180757092B20Neural networks for/in biological studies, artificial life and related topics [MSC 2020]VANC021414MFAbstract Spiking Neuron ModelsKW:KBayesian InferenceKW:KComputational NeurosciencesKW:KDeep Learning ArchitecturesKW:KNeural Network TheoryKW:KNeural SamplingKW:KNeuromorphic HardwareKW:KNeuronal DynamicsKW:KSpike and Rate CodesKW:KTheoretical NeurosciencesKW:KCHChamVANL001889PetroviciMihai AlexandruVANV147435805094Springer <editore>VANV108073650ITSOL20240614RICAhttp://doi.org/10.1007/978-3-319-39552-4E-book – Accesso al full-text attraverso riconoscimento IP di Ateneo, proxy e/o ShibbolethBIBLIOTECA DEL DIPARTIMENTO DI MATEMATICA E FISICAIT-CE0120VAN08NVAN0163746BIBLIOTECA DEL DIPARTIMENTO DI MATEMATICA E FISICA08CONS e-book 2720 08eMF2720 20210621 Form Versus Function: Theory and Models for Neuronal Substrates1807570UNICAMPANIA