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Carbohydrate chemistry for food scientists / / James N. BeMiller
| Carbohydrate chemistry for food scientists / / James N. BeMiller |
| Autore | BeMiller James N. |
| Edizione | [Third edition.] |
| Pubbl/distr/stampa | Duxford, United Kingdom : , : Woodhead Publishing, an imprint of Elsevier : , : AACC International, , [2019] |
| Descrizione fisica | 1 online resource : illustrations |
| Disciplina | 547/.78 |
| Soggetto topico | Carbohydrates |
| ISBN |
0-12-813438-0
0-12-812069-X |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910583315603321 |
BeMiller James N.
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| Duxford, United Kingdom : , : Woodhead Publishing, an imprint of Elsevier : , : AACC International, , [2019] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Insect management for food storage and processing / edited by Jerry W. Heaps
| Insect management for food storage and processing / edited by Jerry W. Heaps |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | St. Paul, Minn. : AACC International, c2006 |
| Descrizione fisica | 223 p. : ill. ; 29 cm |
| Disciplina | 631.5 |
| Soggetto non controllato | Agricoltura - Coltivazione e raccolto |
| ISBN | 978-1-891127-46-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990009609650403321 |
| St. Paul, Minn. : AACC International, c2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Oats : chemistry and technology / / edited by Francis H. Webster and Peter J. Wood
| Oats : chemistry and technology / / edited by Francis H. Webster and Peter J. Wood |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Saint Paul, Minnesota : , : AACC International, , 2011 |
| Descrizione fisica | 1 online resource (391 p.) |
| Disciplina | 633.13 |
| Collana | American Associate of Cereal Chemists International |
| Soggetto topico |
Oats
Oats - Composition Oats - Processing |
| Soggetto genere / forma | Electronic books. |
| ISBN | 0-12-810452-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Oats: Chemistry and Technology; Copyright Page; Table of Contents; Contributors; Preface to the Second Edition; Preface to the First Edition; CHAPTER 1. World Oat Production, Trade, and Usage; PRODUCTION; YIELDS; TRADE; ECONOMIC VALUE; USAGE; GRADING STANDARDS; KEY GOVERNMENT POLICY; FUTURE TRENDS; CHAPTER 2. Oat Breeding; GENETIC RESOURCES; BREEDING OBJECTIVES; BREEDING METHODS; FUNDING OF BREEDING AND ASSOCIATED RESEARCH; ACKNOWLEDGMENTS; REFERENCES; CHAPTER 3. Hulless Oat Development, Applications, and Opportunities; BREEDING; COMMERCIAL PRODUCTION AND USES; SUMMARY
FUTURE HULLESS OAT DEVELOPMENT, APPLICATIONS, AND OPPORTUNITIESREFERENCES; CHAPTER 4. Molecular Genetics of Quality in Oats; GENETIC MAPPING AND QTL ANALYSIS IN OATS; MOLECULAR GENETICS OF CHEMICAL COMPOSITION; GENETICS OF PHYSICAL KERNEL TRAITS AND MILLING QUALITY; GENETICS OF DISEASE RESISTANCE; GENETICS OF AGRONOMIC TRAITS; UTILIZATION OF MOLECULAR MARKERS; INTERSPECIFIC CROSSES AND DOUBLED HAPLOIDS; OAT TISSUE CULTURE; OAT TRANSFORMATION; FUNCTIONAL GENOMICS OF OATS; ORGANELLE GENETICS; BIOINFORMATICS; FUTURE OF MOLECULAR GENETICS OF OAT QUALITY; ACKNOWLEDGMENTS; REFERENCES CHAPTER 5. Microstructure and Chemistry of the Oat KernelANALYTICAL TECHNIQUES; STRUCTURE AND CHEMISTRY OF THE MATURE OAT; SUMMARY; ACKNOWLEDGMENTS; LITERATURE CITED; CHAPTER 6. Nutrient Composition and Nutritional Quality of Oats and Comparisons with Other Cereals; BACKGROUND; NATURAL VARIATION IN NUTRIENT COMPOSITION; PROXIMATE CONSTITUENTS; ENERGY CONTENT; FATTY ACID COMPOSITION; DIETARY FIBER COMPONENTS; MICRONUTRIENT COMPOSITION; NUTRITIONAL QUALITY; OAT BRAN AND WHEAT BRAN; OTHER MINOR COMPONENTS; OATS AND CELIAC DISEASE; OVERVIEW; REFERENCES CHAPTER 7. Oat Starch: Physicochemical Properties and FunctionISOLATION AND PURIFICATION OF OAT STARCH; CHEMICAL COMPOSITION OF OAT STARCH; PHYSICAL PROPERTIES AND GRANULE MORPHOLOGY; PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF OAT STARCH; OAT STARCH IN FOOD AND OTHER INDUSTRIES; FUTURE WORK; REFERENCES; CHAPTER 8. Storage Proteins; CLASSIFICATION AND SOLUBILITY FRACTIONATION; CHARACTERIZATION; SYNTHESIS AND CELLULAR LOCATION; GENETIC EFFECTS; DEVELOPMENT; ENVIRONMENTAL EFFECTS; FOOD, FEED, AND FUNCTIONALITY; SUMMARY; REFERENCES; CHAPTER 9. Oat Lipids, Enzymes, and Quality LIPID CONTENT AND LIPID COMPOSITIONLOCALIZATION OF LIPIDS IN OAT HULL AND KERNEL; STARCH LIPIDS; ANALYSIS OF TOTAL LIPIDS AND STARCH LIPIDS; LIPID-RELATED ENZYMES; OAT ANTIOXIDANTS AND LIPID STABILITY; PROCESSING AND STORAGE; UTILIZATION OF OAT LIPIDS AND LIPID-RELATED ENZYMES; REFERENCES; CHAPTER 10. Oat Phenolics: Biochemistry and Biological Functionality; FREE PHENOLIC ACIDS AND RELATED COMPOUNDS; ALKYLPHENOLS AND RELATED COMPOUNDS; FLAVONOIDS AND RELATED COMPOUNDS; LIGNANS; AMINOPHENOLICS; PHENOLIC ACID AMIDES, ESTERS, AND POLYMERIC ETHERS; SUMMARY AND FUTURE RESEARCH DIRECTIONS REFERENCES |
| Record Nr. | UNINA-9910480040403321 |
| Saint Paul, Minnesota : , : AACC International, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Oats : chemistry and technology / / edited by Francis H. Webster and Peter J. Wood
| Oats : chemistry and technology / / edited by Francis H. Webster and Peter J. Wood |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Saint Paul, Minnesota : , : AACC International, , 2011 |
| Descrizione fisica | 1 online resource (391 p.) |
| Disciplina | 633.13 |
| Collana | American Associate of Cereal Chemists International |
| Soggetto topico |
Oats
Oats - Composition Oats - Processing |
| ISBN | 0-12-810452-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Oats: Chemistry and Technology; Copyright Page; Table of Contents; Contributors; Preface to the Second Edition; Preface to the First Edition; CHAPTER 1. World Oat Production, Trade, and Usage; PRODUCTION; YIELDS; TRADE; ECONOMIC VALUE; USAGE; GRADING STANDARDS; KEY GOVERNMENT POLICY; FUTURE TRENDS; CHAPTER 2. Oat Breeding; GENETIC RESOURCES; BREEDING OBJECTIVES; BREEDING METHODS; FUNDING OF BREEDING AND ASSOCIATED RESEARCH; ACKNOWLEDGMENTS; REFERENCES; CHAPTER 3. Hulless Oat Development, Applications, and Opportunities; BREEDING; COMMERCIAL PRODUCTION AND USES; SUMMARY
FUTURE HULLESS OAT DEVELOPMENT, APPLICATIONS, AND OPPORTUNITIESREFERENCES; CHAPTER 4. Molecular Genetics of Quality in Oats; GENETIC MAPPING AND QTL ANALYSIS IN OATS; MOLECULAR GENETICS OF CHEMICAL COMPOSITION; GENETICS OF PHYSICAL KERNEL TRAITS AND MILLING QUALITY; GENETICS OF DISEASE RESISTANCE; GENETICS OF AGRONOMIC TRAITS; UTILIZATION OF MOLECULAR MARKERS; INTERSPECIFIC CROSSES AND DOUBLED HAPLOIDS; OAT TISSUE CULTURE; OAT TRANSFORMATION; FUNCTIONAL GENOMICS OF OATS; ORGANELLE GENETICS; BIOINFORMATICS; FUTURE OF MOLECULAR GENETICS OF OAT QUALITY; ACKNOWLEDGMENTS; REFERENCES CHAPTER 5. Microstructure and Chemistry of the Oat KernelANALYTICAL TECHNIQUES; STRUCTURE AND CHEMISTRY OF THE MATURE OAT; SUMMARY; ACKNOWLEDGMENTS; LITERATURE CITED; CHAPTER 6. Nutrient Composition and Nutritional Quality of Oats and Comparisons with Other Cereals; BACKGROUND; NATURAL VARIATION IN NUTRIENT COMPOSITION; PROXIMATE CONSTITUENTS; ENERGY CONTENT; FATTY ACID COMPOSITION; DIETARY FIBER COMPONENTS; MICRONUTRIENT COMPOSITION; NUTRITIONAL QUALITY; OAT BRAN AND WHEAT BRAN; OTHER MINOR COMPONENTS; OATS AND CELIAC DISEASE; OVERVIEW; REFERENCES CHAPTER 7. Oat Starch: Physicochemical Properties and FunctionISOLATION AND PURIFICATION OF OAT STARCH; CHEMICAL COMPOSITION OF OAT STARCH; PHYSICAL PROPERTIES AND GRANULE MORPHOLOGY; PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF OAT STARCH; OAT STARCH IN FOOD AND OTHER INDUSTRIES; FUTURE WORK; REFERENCES; CHAPTER 8. Storage Proteins; CLASSIFICATION AND SOLUBILITY FRACTIONATION; CHARACTERIZATION; SYNTHESIS AND CELLULAR LOCATION; GENETIC EFFECTS; DEVELOPMENT; ENVIRONMENTAL EFFECTS; FOOD, FEED, AND FUNCTIONALITY; SUMMARY; REFERENCES; CHAPTER 9. Oat Lipids, Enzymes, and Quality LIPID CONTENT AND LIPID COMPOSITIONLOCALIZATION OF LIPIDS IN OAT HULL AND KERNEL; STARCH LIPIDS; ANALYSIS OF TOTAL LIPIDS AND STARCH LIPIDS; LIPID-RELATED ENZYMES; OAT ANTIOXIDANTS AND LIPID STABILITY; PROCESSING AND STORAGE; UTILIZATION OF OAT LIPIDS AND LIPID-RELATED ENZYMES; REFERENCES; CHAPTER 10. Oat Phenolics: Biochemistry and Biological Functionality; FREE PHENOLIC ACIDS AND RELATED COMPOUNDS; ALKYLPHENOLS AND RELATED COMPOUNDS; FLAVONOIDS AND RELATED COMPOUNDS; LIGNANS; AMINOPHENOLICS; PHENOLIC ACID AMIDES, ESTERS, AND POLYMERIC ETHERS; SUMMARY AND FUTURE RESEARCH DIRECTIONS REFERENCES |
| Record Nr. | UNINA-9910798477703321 |
| Saint Paul, Minnesota : , : AACC International, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Oats : chemistry and technology / / edited by Francis H. Webster and Peter J. Wood
| Oats : chemistry and technology / / edited by Francis H. Webster and Peter J. Wood |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Saint Paul, Minnesota : , : AACC International, , 2011 |
| Descrizione fisica | 1 online resource (391 p.) |
| Disciplina | 633.13 |
| Collana | American Associate of Cereal Chemists International |
| Soggetto topico |
Oats
Oats - Composition Oats - Processing |
| ISBN | 0-12-810452-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Oats: Chemistry and Technology; Copyright Page; Table of Contents; Contributors; Preface to the Second Edition; Preface to the First Edition; CHAPTER 1. World Oat Production, Trade, and Usage; PRODUCTION; YIELDS; TRADE; ECONOMIC VALUE; USAGE; GRADING STANDARDS; KEY GOVERNMENT POLICY; FUTURE TRENDS; CHAPTER 2. Oat Breeding; GENETIC RESOURCES; BREEDING OBJECTIVES; BREEDING METHODS; FUNDING OF BREEDING AND ASSOCIATED RESEARCH; ACKNOWLEDGMENTS; REFERENCES; CHAPTER 3. Hulless Oat Development, Applications, and Opportunities; BREEDING; COMMERCIAL PRODUCTION AND USES; SUMMARY
FUTURE HULLESS OAT DEVELOPMENT, APPLICATIONS, AND OPPORTUNITIESREFERENCES; CHAPTER 4. Molecular Genetics of Quality in Oats; GENETIC MAPPING AND QTL ANALYSIS IN OATS; MOLECULAR GENETICS OF CHEMICAL COMPOSITION; GENETICS OF PHYSICAL KERNEL TRAITS AND MILLING QUALITY; GENETICS OF DISEASE RESISTANCE; GENETICS OF AGRONOMIC TRAITS; UTILIZATION OF MOLECULAR MARKERS; INTERSPECIFIC CROSSES AND DOUBLED HAPLOIDS; OAT TISSUE CULTURE; OAT TRANSFORMATION; FUNCTIONAL GENOMICS OF OATS; ORGANELLE GENETICS; BIOINFORMATICS; FUTURE OF MOLECULAR GENETICS OF OAT QUALITY; ACKNOWLEDGMENTS; REFERENCES CHAPTER 5. Microstructure and Chemistry of the Oat KernelANALYTICAL TECHNIQUES; STRUCTURE AND CHEMISTRY OF THE MATURE OAT; SUMMARY; ACKNOWLEDGMENTS; LITERATURE CITED; CHAPTER 6. Nutrient Composition and Nutritional Quality of Oats and Comparisons with Other Cereals; BACKGROUND; NATURAL VARIATION IN NUTRIENT COMPOSITION; PROXIMATE CONSTITUENTS; ENERGY CONTENT; FATTY ACID COMPOSITION; DIETARY FIBER COMPONENTS; MICRONUTRIENT COMPOSITION; NUTRITIONAL QUALITY; OAT BRAN AND WHEAT BRAN; OTHER MINOR COMPONENTS; OATS AND CELIAC DISEASE; OVERVIEW; REFERENCES CHAPTER 7. Oat Starch: Physicochemical Properties and FunctionISOLATION AND PURIFICATION OF OAT STARCH; CHEMICAL COMPOSITION OF OAT STARCH; PHYSICAL PROPERTIES AND GRANULE MORPHOLOGY; PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF OAT STARCH; OAT STARCH IN FOOD AND OTHER INDUSTRIES; FUTURE WORK; REFERENCES; CHAPTER 8. Storage Proteins; CLASSIFICATION AND SOLUBILITY FRACTIONATION; CHARACTERIZATION; SYNTHESIS AND CELLULAR LOCATION; GENETIC EFFECTS; DEVELOPMENT; ENVIRONMENTAL EFFECTS; FOOD, FEED, AND FUNCTIONALITY; SUMMARY; REFERENCES; CHAPTER 9. Oat Lipids, Enzymes, and Quality LIPID CONTENT AND LIPID COMPOSITIONLOCALIZATION OF LIPIDS IN OAT HULL AND KERNEL; STARCH LIPIDS; ANALYSIS OF TOTAL LIPIDS AND STARCH LIPIDS; LIPID-RELATED ENZYMES; OAT ANTIOXIDANTS AND LIPID STABILITY; PROCESSING AND STORAGE; UTILIZATION OF OAT LIPIDS AND LIPID-RELATED ENZYMES; REFERENCES; CHAPTER 10. Oat Phenolics: Biochemistry and Biological Functionality; FREE PHENOLIC ACIDS AND RELATED COMPOUNDS; ALKYLPHENOLS AND RELATED COMPOUNDS; FLAVONOIDS AND RELATED COMPOUNDS; LIGNANS; AMINOPHENOLICS; PHENOLIC ACID AMIDES, ESTERS, AND POLYMERIC ETHERS; SUMMARY AND FUTURE RESEARCH DIRECTIONS REFERENCES |
| Record Nr. | UNINA-9910821923603321 |
| Saint Paul, Minnesota : , : AACC International, , 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Sorghum and millets : chemistry, technology, and nutritional attributes / / edited by John R.N. Taylor, Kwaku G. Duodu
| Sorghum and millets : chemistry, technology, and nutritional attributes / / edited by John R.N. Taylor, Kwaku G. Duodu |
| Pubbl/distr/stampa | Duxford, England : , : Woodhead Publishing : , : AACC International, , 2019 |
| Descrizione fisica | 1 online resource (470 pages) : illustrations |
| Disciplina | 633.174 |
| Soggetto topico | Sorghum |
| ISBN | 0-12-811528-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910583482603321 |
| Duxford, England : , : Woodhead Publishing : , : AACC International, , 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Wheat : chemistry and technology / / edited by Khalil Khan and Peter R. Shewry
| Wheat : chemistry and technology / / edited by Khalil Khan and Peter R. Shewry |
| Edizione | [Fourth edition.] |
| Pubbl/distr/stampa | St. Paul, Minnesota : , : AACC International, , 2009 |
| Descrizione fisica | 1 online resource (480 pages) : illustrations, tables |
| Disciplina | 664.722 |
| Soggetto topico |
Wheat
Wheat products |
| Soggetto genere / forma | Electronic books. |
| ISBN | 0-12-810454-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910480218703321 |
| St. Paul, Minnesota : , : AACC International, , 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Wheat : chemistry and technology / / edited by Khalil Khan and Peter R. Shewry
| Wheat : chemistry and technology / / edited by Khalil Khan and Peter R. Shewry |
| Edizione | [Fourth edition.] |
| Pubbl/distr/stampa | St. Paul, Minnesota : , : AACC International, , 2009 |
| Descrizione fisica | 1 online resource (480 pages) : illustrations, tables |
| Disciplina | 664.722 |
| Soggetto topico |
Wheat
Wheat products |
| ISBN | 0-12-810454-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Wheat : a unique grain for the world / C.W. Wrigley -- The wheat crop / Michael J. Gooding -- Development, structure, and mechanical properties of the whole grain / D.B. Bechtel ... [et al.] -- Criteria of wheat and flour quality / Gordon R. Carson and Nancy M. Edwards -- Wheat flour milling / Elieser S. Posner -- Structure and functional properties of gluten / Rob J. Hamer, Finlay MacRitchie, and Peter L. Weegels -- Micronutrients and phytochemicals in wheat grain / Vieno Piironen ... [et la.] -- Wheat grain proteins / Peter R. Shewry ... [et al.] -- Carbohydrates / Bruce Stone and Matthew K. Morell -- Wheat lipids / Okkyung Kim Chung ... [et al.] -- Enzymes and enzyme inhibitors endogenous to wheat / Kristof Brijs ... [et al.] -- Transgenic manipulation of wheat quality / Huw D. Jones, Caroline A. Sparks, and Peter R. Shewry. |
| Record Nr. | UNINA-9910798458303321 |
| St. Paul, Minnesota : , : AACC International, , 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Wheat : chemistry and technology / / edited by Khalil Khan and Peter R. Shewry
| Wheat : chemistry and technology / / edited by Khalil Khan and Peter R. Shewry |
| Edizione | [Fourth edition.] |
| Pubbl/distr/stampa | St. Paul, Minnesota : , : AACC International, , 2009 |
| Descrizione fisica | 1 online resource (480 pages) : illustrations, tables |
| Disciplina | 664.722 |
| Soggetto topico |
Wheat
Wheat products |
| ISBN | 0-12-810454-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Wheat : a unique grain for the world / C.W. Wrigley -- The wheat crop / Michael J. Gooding -- Development, structure, and mechanical properties of the whole grain / D.B. Bechtel ... [et al.] -- Criteria of wheat and flour quality / Gordon R. Carson and Nancy M. Edwards -- Wheat flour milling / Elieser S. Posner -- Structure and functional properties of gluten / Rob J. Hamer, Finlay MacRitchie, and Peter L. Weegels -- Micronutrients and phytochemicals in wheat grain / Vieno Piironen ... [et la.] -- Wheat grain proteins / Peter R. Shewry ... [et al.] -- Carbohydrates / Bruce Stone and Matthew K. Morell -- Wheat lipids / Okkyung Kim Chung ... [et al.] -- Enzymes and enzyme inhibitors endogenous to wheat / Kristof Brijs ... [et al.] -- Transgenic manipulation of wheat quality / Huw D. Jones, Caroline A. Sparks, and Peter R. Shewry. |
| Record Nr. | UNINA-9910822088003321 |
| St. Paul, Minnesota : , : AACC International, , 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Wheat flour milling / Elieser S. Posner, Arthur N. Hibbs
| Wheat flour milling / Elieser S. Posner, Arthur N. Hibbs |
| Autore | Posner, Elieser S. |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | St. Paul, MN : AACC International, 2011 |
| Descrizione fisica | 489 p. : ill. ; 23 cm |
| Disciplina | 664 |
| Altri autori (Persone) | Hibbs, Arthur N. |
| Soggetto non controllato | Tecnologia alimentare |
| ISBN | 1-891127-40-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990009602000403321 |
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Posner, Elieser S.
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| St. Paul, MN : AACC International, 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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