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Cereal grains : laboratory reference and procedures manual / / Sergio O. Serna-Saldivar
| Cereal grains : laboratory reference and procedures manual / / Sergio O. Serna-Saldivar |
| Autore | Serna Saldívar Sergio R. Othón |
| Pubbl/distr/stampa | Boca Raton, : CRC Press, 2012 |
| Descrizione fisica | 1 online resource (388 p.) |
| Disciplina | 664.7078 |
| Collana | Food Preservation Technology Series |
| Soggetto topico |
Grain
Cereal products |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-429-09773-5
1-4398-5566-8 1-4665-5563-7 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| 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 |
| Record Nr. | UNINA-9910460851903321 |
Serna Saldívar Sergio R. Othón
|
||
| Boca Raton, : CRC Press, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Cereal grains : laboratory reference and procedures manual / / Sergio O. Serna-Saldivar
| Cereal grains : laboratory reference and procedures manual / / Sergio O. Serna-Saldivar |
| Autore | Serna Saldívar Sergio R. Othón |
| Pubbl/distr/stampa | Boca Raton, : CRC Press, 2012 |
| Descrizione fisica | 1 online resource (388 p.) |
| Disciplina | 664.7078 |
| Collana | Food Preservation Technology Series |
| Soggetto topico |
Grain
Cereal products |
| ISBN |
0-429-09773-5
1-4398-5566-8 1-4665-5563-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| 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 |
| Record Nr. | UNINA-9910797032103321 |
|
Serna Saldívar Sergio R. Othón
|
||
| Boca Raton, : CRC Press, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Cereal grains : laboratory reference and procedures manual / / Sergio O. Serna-Saldivar
| Cereal grains : laboratory reference and procedures manual / / Sergio O. Serna-Saldivar |
| Autore | Serna Saldívar Sergio R. Othón |
| Pubbl/distr/stampa | Boca Raton, : CRC Press, 2012 |
| Descrizione fisica | 1 online resource (388 p.) |
| Disciplina | 664.7078 |
| Collana | Food Preservation Technology Series |
| Soggetto topico |
Grain
Cereal products |
| ISBN |
0-429-09773-5
1-4398-5566-8 1-4665-5563-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| 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 |
| Record Nr. | UNINA-9910811862003321 |
|
Serna Saldívar Sergio R. Othón
|
||
| Boca Raton, : CRC Press, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Cereal Grains . Volume 2 / / edited by Aakash Kumar Goyal
| Cereal Grains . Volume 2 / / edited by Aakash Kumar Goyal |
| Pubbl/distr/stampa | London : , : IntechOpen, , 2021 |
| Descrizione fisica | 1 online resource (226 pages) |
| Disciplina | 664.7 |
| Soggetto topico | Cereal products |
| ISBN | 1-80355-616-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Cereal Grains |
| Record Nr. | UNINA-9910586666203321 |
| London : , : IntechOpen, , 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Cereal Grains . Volume 1 / / edited by Aakash K. Goyal
| Cereal Grains . Volume 1 / / edited by Aakash K. Goyal |
| Pubbl/distr/stampa | ©2021 |
| Descrizione fisica | 1 online resource (244 pages) |
| Disciplina | 664.7 |
| Soggetto topico | Cereal products |
| ISBN | 1-83969-164-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Cereal Grains |
| Record Nr. | UNINA-9910586669603321 |
| ©2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Cereal Grains . Volume 1 / / edited by Aakash K. Goyal
| Cereal Grains . Volume 1 / / edited by Aakash K. Goyal |
| Pubbl/distr/stampa | London : , : IntechOpen, , 2021 |
| Descrizione fisica | 1 online resource (290 pages) |
| Disciplina | 664.7 |
| Soggetto topico | Cereal products |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1. Characterization of Wild Rice - Oryza Species Complexes in Sri Lanka -- 2. Economic Perspectives on Analysis of Ensuring Cereal Production and Consumption Security -- 3. Present Status and Future Prospects of Drought Tolerance in Rice -- 4. Heterosis and Heterotic Grouping among Tropical Maize Germplasm -- 5. Physiological, Ecological and Genetic Interactions of Rice with Harmful Microbes -- 6. Enhancing Abiotic Stress Tolerance to Develop Climate-Smart Rice Using Holistic Breeding Approach -- Corrigendum: Enhancing Abiotic Stress Tolerance to Develop Climate-Smart Rice Using Holistic Breeding Approach -- 7. How Sorghum Root Traits Can Contribute to Cereal Yield Increase -- 8. Irrigated and Rain-Fed Lowland Rice Breeding in Uganda: A Review -- 9. Recent Advances in Crop Establishment Methods in Rice-Wheat Cropping System: A Review -- 10. Rice: Worldwide Production, Utilization, Problems Occurring Due to Climate Changes and Their Mitigating Strategies -- 11. Genetic Variation and Aflatoxin Accumulation Resistance among 36 Maize Genotypes Evaluated in Ghana -- 12. Microbiological Control: A New Age of Maize Production -- 13. The Creation of Furniture Products from Rice Stubble -- 14. Sustainable Biowaste Management in Cereal Systems: A Review. |
| Altri titoli varianti | Cereal Grains |
| Record Nr. | UNINA-9910688452803321 |
| London : , : IntechOpen, , 2021 | ||
| 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 | Philadelphia, PA : , : Woodhead Pub., , 2013 |
| Descrizione fisica | 1 online resource (519 p.) |
| Disciplina |
664
664/.7/05 |
| Altri autori (Persone) | ZanniniEmanuele |
| Collana | Woodhead publishing series in food science, technology and nutrition |
| Soggetto topico |
Cereal products
Cereals as food |
| Soggetto genere / forma | Electronic books. |
| 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-9910462581103321 |
|
Arendt Elke K
|
||
| Philadelphia, PA : , : Woodhead Pub., , 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-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 | ||
| ||
Cereal-based foodstuffs : the backbone of Mediterranean cuisine / / Fatma Boukid, editor
| Cereal-based foodstuffs : the backbone of Mediterranean cuisine / / Fatma Boukid, editor |
| Pubbl/distr/stampa | Cham, Switzerland : , : Springer, , [2021] |
| Descrizione fisica | 1 online resource (342 pages) |
| Disciplina | 664.7 |
| Soggetto topico | Cereal products |
| ISBN | 3-030-69228-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910484321003321 |
| Cham, Switzerland : , : Springer, , [2021] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soggetto topico
-
Cereal products
(34)
- Grain (9)
- Agriculture (3)
- Cereals as food (3)
- Children and adults - Nutrition (3)