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Cereal grains : properties, processing, and nutritional attributes / / Sergio O. Serna-Saldivar



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Autore: Serna Saldivar Sergio O (Sergio Othon) Visualizza persona
Titolo: Cereal grains : properties, processing, and nutritional attributes / / Sergio O. Serna-Saldivar Visualizza cluster
Pubblicazione: Boca Raton, FL : , : CRC Press, , [2016]
©2010
Edizione: First edition.
Descrizione fisica: 1 online resource (796 p.)
Disciplina: 641.331
Soggetto topico: Cereals as food
Grain
Note generali: Description based upon print version of record.
Nota di bibliografia: Includes bibliographical references at the end of each chapters and index.
Nota di contenuto: 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 Products
Chapter 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 Cover
Sommario/riassunto: While 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.
Titolo autorizzato: Cereal grains  Visualizza cluster
ISBN: 1-4398-9947-9
0-429-11211-4
1-4398-8209-6
Formato: Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione: Inglese
Record Nr.: 9910811867703321
Lo trovi qui: Univ. Federico II
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Serie: Food preservation technology series.