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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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Pubblicazione: | Boca Raton, : CRC Press, 2012 |
Descrizione fisica: | 1 online resource (388 p.) |
Disciplina: | 664.7078 |
Soggetto topico: | Grain |
Cereal products | |
Note generali: | " ... a practical laboratory manual complementing the author's text, Cereal grains : properties, processing and nutritional attributes." |
Nota di bibliografia: | Includes bibliographical references at the end of each chapters. |
Nota di contenuto: | 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 | |
Sommario/riassunto: | 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 |
Titolo autorizzato: | Cereal grains ![]() |
ISBN: | 0-429-09773-5 |
1-4398-5566-8 | |
1-4665-5563-7 | |
Formato: | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione: | Inglese |
Record Nr.: | 9910811862003321 |
Lo trovi qui: | Univ. Federico II |
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