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Cereal grains for the food and beverage industries / / Elke K. Arendt and Emanuele Zannini
| Cereal grains for the food and beverage industries / / Elke K. Arendt and Emanuele Zannini |
| Autore | Arendt Elke K |
| Pubbl/distr/stampa | Cambridge : , : Woodhead Publishing, , 2013 |
| Descrizione fisica | 1 online resource (xxvi, 485 pages, 7 unnumbered pages of plates) : illustrations (some color) |
| Disciplina |
664
664/.7/05 |
| Collana | Woodhead publishing series in food science, technology and nutrition |
| Soggetto topico |
Cereal products
Cereals as food |
| ISBN | 0-85709-892-6 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; 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
1.13 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 4.2 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 6.5 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 9.4 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 11.7 Future trends |
| Record Nr. | UNINA-9910786703103321 |
Arendt Elke K
|
||
| Cambridge : , : Woodhead Publishing, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Cereal grains for the food and beverage industries / / Elke K. Arendt and Emanuele Zannini
| Cereal grains for the food and beverage industries / / Elke K. Arendt and Emanuele Zannini |
| Autore | Arendt Elke K |
| Pubbl/distr/stampa | Cambridge : , : Woodhead Publishing, , 2013 |
| Descrizione fisica | 1 online resource (xxvi, 485 pages, 7 unnumbered pages of plates) : illustrations (some color) |
| Disciplina |
664
664/.7/05 |
| Collana | Woodhead publishing series in food science, technology and nutrition |
| Soggetto topico |
Cereal products
Cereals as food |
| ISBN | 0-85709-892-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; 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
1.13 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 4.2 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 6.5 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 9.4 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 11.7 Future trends |
| Record Nr. | UNINA-9910816260503321 |
|
Arendt Elke K
|
||
| Cambridge : , : Woodhead Publishing, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Characerizing in situ starch gelatinization : thermal and dynamic mechanical analysis of durum wheat dough / C. Marchisano, L. Gennaro, M. Sepe, Paolo Masi
| Characerizing in situ starch gelatinization : thermal and dynamic mechanical analysis of durum wheat dough / C. Marchisano, L. Gennaro, M. Sepe, Paolo Masi |
| Pubbl/distr/stampa | s.l. : ..., 1996 |
| Descrizione fisica | p. 181-194 ; 24 cm |
| Disciplina | 664 |
| Soggetto non controllato | Tecnologia alimentare |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990001846820403321 |
| s.l. : ..., 1996 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Characterization of leavened doughs for pizza in Naples / Salvatore Coppola, Olimpia Pepe, Paolo Masi ..
| Characterization of leavened doughs for pizza in Naples / Salvatore Coppola, Olimpia Pepe, Paolo Masi .. |
| Pubbl/distr/stampa | s.l. : ..., 1996 |
| Descrizione fisica | p. 160-162 ; 30 cm |
| Disciplina | 664 |
| Soggetto non controllato | Tecnologia alimentare |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990001628990403321 |
| s.l. : ..., 1996 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Cheesemaking Practice [[electronic resource] /] / by R. Andrew Wilbey, J.E. Scott, Richard K. Robinson
| Cheesemaking Practice [[electronic resource] /] / by R. Andrew Wilbey, J.E. Scott, Richard K. Robinson |
| Autore | Wilbey R. Andrew |
| Edizione | [3rd ed. 1998.] |
| Pubbl/distr/stampa | New York, NY : , : Springer US : , : Imprint : Springer, , 1998 |
| Descrizione fisica | 1 online resource (XVII, 449 p.) |
| Disciplina |
641.3
664 |
| Soggetto topico |
Food—Biotechnology
Food Science |
| ISBN | 1-4615-5819-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1 A brief history of cheese -- 2 Importance of cheese as a food -- 3 Cheese varieties -- 4 Introduction to cheesemaking -- 5 Milk as a raw material for cheesemaking -- 6 Bacteriology in relation to cheesemaking -- 7 Tests for acidity and chemical analysis in process control -- 8 Additives used in cheese milks -- 9 Starter cultures -- 10 Preparation of cheese milks -- 11 Coagulants and precipitants -- 12 Cheesemaking operations -- 13 Cheese manufacture -- 14 Mechanization of cheesemaking -- 15 Cheese maturation -- 16 Cheese faults and cheese grading -- 17 Membrane filtration of milk and whey -- 18 Cheese whey and its uses -- 19 Selected cheese recipes. |
| Record Nr. | UNINA-9910480000103321 |
|
Wilbey R. Andrew
|
||
| New York, NY : , : Springer US : , : Imprint : Springer, , 1998 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Cheesemaking Practice [[electronic resource] /] / by R. Andrew Wilbey, J.E. Scott, Richard K. Robinson
| Cheesemaking Practice [[electronic resource] /] / by R. Andrew Wilbey, J.E. Scott, Richard K. Robinson |
| Autore | Wilbey R. Andrew |
| Edizione | [3rd ed. 1998.] |
| Pubbl/distr/stampa | New York, NY : , : Springer US : , : Imprint : Springer, , 1998 |
| Descrizione fisica | 1 online resource (XVII, 449 p.) |
| Disciplina |
641.3
664 |
| Soggetto topico |
Food—Biotechnology
Food Science |
| ISBN | 1-4615-5819-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1 A brief history of cheese -- 2 Importance of cheese as a food -- 3 Cheese varieties -- 4 Introduction to cheesemaking -- 5 Milk as a raw material for cheesemaking -- 6 Bacteriology in relation to cheesemaking -- 7 Tests for acidity and chemical analysis in process control -- 8 Additives used in cheese milks -- 9 Starter cultures -- 10 Preparation of cheese milks -- 11 Coagulants and precipitants -- 12 Cheesemaking operations -- 13 Cheese manufacture -- 14 Mechanization of cheesemaking -- 15 Cheese maturation -- 16 Cheese faults and cheese grading -- 17 Membrane filtration of milk and whey -- 18 Cheese whey and its uses -- 19 Selected cheese recipes. |
| Record Nr. | UNINA-9910789215403321 |
|
Wilbey R. Andrew
|
||
| New York, NY : , : Springer US : , : Imprint : Springer, , 1998 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Cheesemaking Practice [[electronic resource] /] / by R. Andrew Wilbey, J.E. Scott, Richard K. Robinson
| Cheesemaking Practice [[electronic resource] /] / by R. Andrew Wilbey, J.E. Scott, Richard K. Robinson |
| Autore | Wilbey R. Andrew |
| Edizione | [3rd ed. 1998.] |
| Pubbl/distr/stampa | New York, NY : , : Springer US : , : Imprint : Springer, , 1998 |
| Descrizione fisica | 1 online resource (XVII, 449 p.) |
| Disciplina |
641.3
664 |
| Soggetto topico |
Food—Biotechnology
Food Science |
| ISBN | 1-4615-5819-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1 A brief history of cheese -- 2 Importance of cheese as a food -- 3 Cheese varieties -- 4 Introduction to cheesemaking -- 5 Milk as a raw material for cheesemaking -- 6 Bacteriology in relation to cheesemaking -- 7 Tests for acidity and chemical analysis in process control -- 8 Additives used in cheese milks -- 9 Starter cultures -- 10 Preparation of cheese milks -- 11 Coagulants and precipitants -- 12 Cheesemaking operations -- 13 Cheese manufacture -- 14 Mechanization of cheesemaking -- 15 Cheese maturation -- 16 Cheese faults and cheese grading -- 17 Membrane filtration of milk and whey -- 18 Cheese whey and its uses -- 19 Selected cheese recipes. |
| Record Nr. | UNINA-9910828276903321 |
|
Wilbey R. Andrew
|
||
| New York, NY : , : Springer US : , : Imprint : Springer, , 1998 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Chemcal and functional properties of food components / edited by Zdzislaw E. Sikorski
| Chemcal and functional properties of food components / edited by Zdzislaw E. Sikorski |
| Pubbl/distr/stampa | Lancaster : Technomic, c1997 |
| Descrizione fisica | XII, 293 p. ; 24 cm |
| Disciplina | 664 |
| Soggetto topico | Alimenti - Caratteristiche chimiche-fisiche |
| ISBN | 1-56676-464-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-990000471110203316 |
| Lancaster : Technomic, c1997 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Chemical and functional properties of food components / edited by Zdzislaw E. Sikorski
| Chemical and functional properties of food components / edited by Zdzislaw E. Sikorski |
| Pubbl/distr/stampa | Lancaster : Technomic Publishing Company, 1997 |
| Descrizione fisica | XII, 293 p. ; 24 cm |
| Disciplina | 664 |
| Soggetto non controllato | Tecnologia alimentare |
| ISBN | 1-56676-464-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990001813040403321 |
| Lancaster : Technomic Publishing Company, 1997 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Chemical and functional properties of food saccharides / edited by Piotr Tomasik
| Chemical and functional properties of food saccharides / edited by Piotr Tomasik |
| Pubbl/distr/stampa | Boca Raton : CRC Press, c2004 |
| Descrizione fisica | 425 p. : ill. ; 25 cm |
| Disciplina | 664 |
| Altri autori (Persone) | Tomasik, Piotr |
| Collana | Chemical and functional properties of food components series |
| Soggetto topico | Sweeteners |
| ISBN | 0849314860 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISALENTO-991000837559707536 |
| Boca Raton : CRC Press, c2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Salento | ||
| ||
