Cereal grains : laboratory reference and procedures manual / / Sergio O. Serna-Saldivar

• Autore: Serna Saldívar Sergio R. Othón
• Pubblicazione: Boca Raton, : CRC Press, 2012
• Descrizione fisica: 1 online resource (388 p.)
• Disciplina: 664.7078
• Soggetto topico: Grain; Cereal products
• Soggetto genere / forma: Electronic books.
• 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.: 9910460851903321
• Lo trovi qui: Univ. Federico II
• Serie: Food preservation technology series.