LEADER 05071oam 2200517 450 001 9910816260503321 005 20190911100038.0 010 $a0-85709-892-6 035 $a(OCoLC)855928281 035 $a(MiFhGG)GVRL8CXL 035 $a(EXLCZ)992670000000356504 100 $a20130115d2013 uy 0 101 0 $aeng 135 $aurun|---uuuua 181 $ctxt 182 $cc 183 $acr 200 10$aCereal grains for the food and beverage industries /$fElke K. Arendt and Emanuele Zannini 210 1$aCambridge :$cWoodhead Publishing,$d2013. 215 $a1 online resource (xxvi, 485 pages, 7 unnumbered pages of plates) $cillustrations (some color) 225 1 $aWoodhead publishing series in food science, technology and nutrition,$x2042-8049 ;$vno. 248 300 $a"ISSN: 2042-8049." 311 $a0-85709-413-0 320 $aIncludes bibliographical references and index. 327 $aCover; Cereal grains for the food and beverage industries; Copyright; Contents; Author contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Foreword; Preface; 1 Wheat and other Triticum grains; 1.1 Introduction; 1.2 Structure of wheat grain; 1.3 Wheat carbohydrate composition and properties; 1.4 Wheat protein composition and properties; 1.5 Other constituents of wheat; 1.6 Flour milling; 1.7 Bakery products based on wheat; 1.8 Durum wheat products; 1.9 Products based on other types of wheat; 1.10 Beverages based on wheat; 1.11 Conclusions; 1.12 Future trends 327 $a1.13 References2 Maize; 2.1 Introduction; 2.2 Maize carbohydrate composition and properties; 2.3 Other constituents of the maize kernel; 2.4 Maize processing; 2.5 Applications of maize in foods; 2.6 Applications of maize in beverages; 2.7 Conclusions; 2.8 Future trends; 2.9 References; 3 Rice; 3.1 Introduction; 3.2 Rice carbohydrate composition and properties; 3.3 Other constituents of the rice kernel; 3.4 Rice processing; 3.5 Food and beverage applications of rice; 3.6 Conclusions; 3.7 Future trends; 3.8 References; 4 Barley; 4.1 Introduction 327 $a4.2 Barley carbohydrate composition and properties4.3 Other constituents of the barley kernel; 4.4 Barley milling; 4.5 Applications of barley in foods; 4.6 Applications of barley in beverages; 4.7 Conclusions; 4.8 Future trends; 4.9 References; 5 Triticale; 5.1 Introduction; 5.2 Chemical composition of the triticale kernel; 5.3 Triticale milling and applications in foods and beverages; 5.4 Conclusions; 5.5 Future trends; 5.6 References; 6 Rye; 6.1 Introduction; 6.2 Chemical constituents of the rye kernel; 6.3 Rye milling and applications in foods and beverages; 6.4 Conclusions 327 $a6.5 Future trends6.6 References; 7 Oats; 7.1 Introduction; 7.2 Oat carbohydrate composition and properties; 7.3 Other constituents of the oat kernel; 7.4 Oat milling; 7.5 Food and beverage applications of oats; 7.6 Conclusions; 7.7 Future trends; 7.8 References; 8 Sorghum; 8.1 Introduction; 8.2 Chemical constituents of the sorghum kernel; 8.3 Sorghum milling; 8.4 Applications in foods and beverages; 8.5 Conclusions; 8.6 Future trends; 8.7 References; 9 Millet; 9.1 Introduction; 9.2 Proso millet carbohydrate composition and properties; 9.3 Proso millet protein composition and properties 327 $a9.4 Other constituents of proso millet9.5 Processing of proso millet; 9.6 Food and beverage applications of proso millet; 9.7 Future trends; 9.8 References; 10 Teff; 10.1 Introduction; 10.2 Chemical composition of the teff kernel; 10.3 Teff milling and applications in foods and beverages; 10.4 Conclusions; 10.5 Future trends; 10.6 References; 11 Buckwheat; 11.1 Introduction; 11.2 Buckwheat carbohydrate composition and properties; 11.3 Buckwheat protein composition and properties; 11.4 Other constituents of buckwheat; 11.5 Food and beverage applications of buckwheat; 11.6 Conclusions 327 $a11.7 Future trends 330 $aCereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products.The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa 410 0$aWoodhead Publishing in food science, technology, and nutrition ;$vno. 248. 606 $aCereal products 606 $aCereals as food 615 0$aCereal products. 615 0$aCereals as food. 676 $a664 676 $a664/.7/05 700 $aArendt$b Elke K$0866339 702 $aZannini$b Emanuele 801 0$bMiFhGG 801 1$bMiFhGG 906 $aBOOK 912 $a9910816260503321 996 $aCereal grains for the food and beverage industries$94044037 997 $aUNINA