Chemistry And Technology Of Cereals As Food And Feed

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Chemistry and Technology of Cereals as Food and Feed

Author : Samuel A. Matz
Publisher : Springer Science & Business Media
ISBN 13 : 9780442308308
Total Pages : 778 pages
Book Rating : 4.3/5 (83 download)

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Book Synopsis Chemistry and Technology of Cereals as Food and Feed by : Samuel A. Matz

Download or read book Chemistry and Technology of Cereals as Food and Feed written by Samuel A. Matz and published by Springer Science & Business Media. This book was released on 1991-04-30 with total page 778 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, classification, structure, composition, nutritional importantance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains. The book also details the latest methods of producing, cleaning, and storing these grains. The second section of the book offers current information on the technological and engineering principles of feed milling, flour milling, baking, malting, brewing, manufacturing breakfast cereals, snack food production, wet milling (starch and oil production from grains), rice processing, and other upgrading procedures applied to cereal grains. This section also explains the value and utilization of by-products and examines many rarely discussed processing methods. In addition, the book provides reviews of current knowledge on the dietary importance of cereal proteins, lipids, fibre, vitamins, minerals, and anti-nutrient factors, as well as the effects of processing methods on these materials.

The Chemistry and Technology of Cereals as Food and Feed

Author : Samuel A. Matz
Publisher :
ISBN 13 : 9789381714652
Total Pages : 751 pages
Book Rating : 4.7/5 (146 download)

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Book Synopsis The Chemistry and Technology of Cereals as Food and Feed by : Samuel A. Matz

Download or read book The Chemistry and Technology of Cereals as Food and Feed written by Samuel A. Matz and published by . This book was released on 2014 with total page 751 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Chemistry & Technology of Cereals as Food & Feed

Author : Samuel A. Matz
Publisher :
ISBN 13 : 9789387025431
Total Pages : 752 pages
Book Rating : 4.0/5 (254 download)

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Book Synopsis The Chemistry & Technology of Cereals as Food & Feed by : Samuel A. Matz

Download or read book The Chemistry & Technology of Cereals as Food & Feed written by Samuel A. Matz and published by . This book was released on 2014 with total page 752 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Chemistry & Technology of Cereals as Food & Feed

Author : SAMUEL A. MATZ.
Publisher :
ISBN 13 : 9781788828987
Total Pages : pages
Book Rating : 4.8/5 (289 download)

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Book Synopsis Chemistry & Technology of Cereals as Food & Feed by : SAMUEL A. MATZ.

Download or read book Chemistry & Technology of Cereals as Food & Feed written by SAMUEL A. MATZ. and published by . This book was released on 2018 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Chemistry and Technology of Cereals as Food and Feed

Author : Samuel A. Matz
Publisher :
ISBN 13 :
Total Pages : 732 pages
Book Rating : 4.:/5 (153 download)

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Book Synopsis The Chemistry and Technology of Cereals as Food and Feed by : Samuel A. Matz

Download or read book The Chemistry and Technology of Cereals as Food and Feed written by Samuel A. Matz and published by . This book was released on 1959 with total page 732 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Chemistry & Technology Cereals Food, Feed (PB)

Author : S.A. Matz
Publisher :
ISBN 13 : 9788123904764
Total Pages : pages
Book Rating : 4.9/5 (47 download)

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Book Synopsis Chemistry & Technology Cereals Food, Feed (PB) by : S.A. Matz

Download or read book Chemistry & Technology Cereals Food, Feed (PB) written by S.A. Matz and published by . This book was released on 1996-02-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Kent’s Technology of Cereals

Author : Kurt A. Rosentrater
Publisher : Woodhead Publishing
ISBN 13 : 0081005326
Total Pages : 924 pages
Book Rating : 4.0/5 (81 download)

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Book Synopsis Kent’s Technology of Cereals by : Kurt A. Rosentrater

Download or read book Kent’s Technology of Cereals written by Kurt A. Rosentrater and published by Woodhead Publishing. This book was released on 2017-09-21 with total page 924 pages. Available in PDF, EPUB and Kindle. Book excerpt: Kent’s Technology of Cereals: An Introduction for Students of Food Science and Agriculture, Fifth Edition, is a classic and well-established book that continues to provide students, researchers and practitioners with an authoritative and comprehensive study of cereal technology. This new edition has been thoroughly updated with new sections, including extrusion cooking and the use of cereals for animal feed. In addition, it offers information on statistics, new products, the impact of climate changes and genetics, new economic trends, nutrition regulations and new technologies. The book is useful for students, researchers, and industrial practitioners alike, covering the full spectrum of cereal grain production, processing, and use for foods, feeds, fuels, industrial materials, and other uses. Provides readers with a leader in cereal science literature Includes new sections on extrusion cooking and the use of cereals for animal feed, along with information on statistics, new products, impact of climate changes and genetics, new economic trends, new nutrition regulations and new technologies Useful for students, researchers and industrial practitioners alike

Kent’s Technology of Cereals

Author : N. L. Kent
Publisher : Elsevier
ISBN 13 : 1855736608
Total Pages : 352 pages
Book Rating : 4.8/5 (557 download)

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Book Synopsis Kent’s Technology of Cereals by : N. L. Kent

Download or read book Kent’s Technology of Cereals written by N. L. Kent and published by Elsevier. This book was released on 1994-01-01 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products. The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed.

Barley

Author : Peter R Shewry
Publisher : Elsevier
ISBN 13 : 0128123699
Total Pages : 337 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Barley by : Peter R Shewry

Download or read book Barley written by Peter R Shewry and published by Elsevier. This book was released on 2014-01-01 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: Barley: Chemistry and Technology, Second Edition is an important resource for any cereal chemist, food scientist, or crop scientist who needs to understand the development, structure, composition, and end-use properties of the barley grain for cultivation, trade, and utilization. Editors Peter R. Shewry and Steven E. Ullrich bring together a wide range of international authorities on barley to create this truly unique, encyclopedic reference work that covers the massive increase in barley knowledge over the past 20 years, since the first edition of this book was published. Barley: Chemistry and Technology, Second Edition offers the latest coverage of barley’s applications in milling, breeding, and production for food, feed, malting, brewing, distilling, and biofuels. It delivers a complete update of the latest knowledge of barley’s many components, from the genetic and molecular level to its many constituents, such as proteins, carbohydrates, arabinoxylans, minerals, lipids, terpenoids, phenolics, and vitamins. This important book also includes chapters on barley’s plant and grain development from both the physiological and genetic perspectives, making it an important resource not only for cereal and food scientists but also for crop scientists involved in breeding, agronomy, and related plant sciences New coverage includes: Updated, comprehensive knowledge on barley’s components, including proteins, carbohydrates, arabinoxylans, and bioactive effects New end-use ideas for barley as an ingredient in food products Nonfood industrial applications for barley, including biofuels A new chapter on barley’s health benefits Molecular breeding for malting quality

Cereals for Food and Beverages

Author : George Inglett
Publisher : Elsevier
ISBN 13 : 0323145620
Total Pages : 572 pages
Book Rating : 4.3/5 (231 download)

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Book Synopsis Cereals for Food and Beverages by : George Inglett

Download or read book Cereals for Food and Beverages written by George Inglett and published by Elsevier. This book was released on 2012-12-02 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereals for Food and Beverages Recent Progress in Cereal Chemistry and Technology covers the proceedings of an international conference held in Copenhagen, Denmark on August 13-17, 1979. It summarizes the chemistry and technology of the major cereals related to their usage in food and beverages. This book is organized into 28 chapters that focus on various cereals, including wheat, maize, barley, oats, rye, sorghum, rice, and millet. It briefly discusses a range of fluorescence methods for visualizing major grain reserves, and then outlines the advantages of the methods over conventional microscopy. Considerable chapters are devoted to the chemistry of wheat as related to water activity, particle analysis, dietary fiber, proteins, and properties in breadmaking. A chapter also covers the milling technology of wheat for bread and soft wheat production. Discussions on maize science include a protein concentrate, starch, and protein chemistry. Chapters on maize technology cover the progress in sugar production by enzymes from starch, germ products in baked foods, and utilization in brewing. Subsequent chapters on barley studies include its morphology and physiology in malting; proanthrocyanidin-free barley in beer; and the basic science of hordein. Chemistry and technology of oats are covered in two chapters, followed by chapters on sorghum, rice, millet, soy sauce production, and hydrolyzed vegetable proteins. This book will be a useful reference for students, scientists, technologists, and manufacturers who are involved in any facet of food and beverage production.

Oats

Author : Francis Webster
Publisher : Academic Press
ISBN 13 : 012810452X
Total Pages : 376 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Oats by : Francis Webster

Download or read book Oats written by Francis Webster and published by Academic Press. This book was released on 2016-07-07 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: For the first major update of this topic in 21 years, editors Webster and Wood have gathered an elite group of internationally recognized experts. This new edition addresses all aspects of oat chemistry, processing, nutrition, and plant genetics. It reflects the considerable changes in the science and food uses of oats that have occurred during the last two decades. Each chapter presents an in-depth review of a specific research area complete with an extensive bibliography. The book provides an important summary of oat nutritional research and associated health claims that have been granted in recognition of the nutritional benefits associated with oat consumption. The individual chapters on component chemistry and functionality provide an excellent resource for product developers in their quest to design new, healthy, oat-based food products. The chapters on oat molecular biology and oat breeding coupled with the extensive works on oat nutrition provide direction to researchers interested in developing oats with enhanced nutrition. Oats: Chemistry and Technology, Second Edition, is the only up-to-date review of oat chemistry and technology and will be a valuable resource for food science professionals including nutritionists, cereal chemists, plant biochemists, plant breeders, molecular biologists, grain millers, and product development and research scientists. Improve Your Knowledge About This Super Grain Covers all areas of oat technology - Single source provides in-depth review of all aspects of oat technology. Provides an excellent source of oat nutritional information - Includes details of oat nutritional studies and potential health claims with a special emphasis on ß-glucans. Offers authoritative descriptions of oat composition and functional properties - Provides researchers and food scientists with key chemical and application information. Highlights oat improvement opportunities - Breeding and molecular information provides researchers direction on oat improvement opportunities. Updates our knowledge of oat-processing technology - Provides in-depth discussion of oat milling and oat fractionation. Demystifies oat phenolics - Provides a peer-reviewed, in-depth discussion of oat phenolic chemistry and functional attributes.

Kent's Technology of Cereals

Author : Kurt. A. Rosentrater
Publisher : Woodhead Publishing Limited
ISBN 13 : 9780081005293
Total Pages : 500 pages
Book Rating : 4.0/5 (52 download)

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Book Synopsis Kent's Technology of Cereals by : Kurt. A. Rosentrater

Download or read book Kent's Technology of Cereals written by Kurt. A. Rosentrater and published by Woodhead Publishing Limited. This book was released on 2017-09-01 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: Kent's Technology of Cereals: An Introduction for Students of Food Science and Agriculture, Fifth Edition is a classic and well-established book that continues to provide students, researchers and practitioners with an authoritative and comprehensive study of cereal technology. This new edition has been thoroughly updated with new sections, including extrusion cooking and the use of cereals for animal feed. In addition, it offers information on statistics, new products, the impact of climate changes and genetics, new economic trends, nutrition regulations and new technologies. The book is useful for students, researchers, and industrial practitioners alike, covering the full spectrum of cereal grain production, processing, and use for foods, feeds, fuels, industrial materials, and other uses. Provides readers with a leader in cereal science literature Includes new sections on extrusion cooking and the use of cereals for animal feed, along with information on statistics, new products, impact of climate changes and genetics, new economic trends, new nutrition regulations and new technologies Useful for students, researchers and industrial practitioners alike

Novel Food and Feed Safety Safety Assessment of Foods and Feeds Derived from Transgenic Crops, Volume 1

Author : OECD
Publisher : OECD Publishing
ISBN 13 : 9264180141
Total Pages : 300 pages
Book Rating : 4.2/5 (641 download)

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Book Synopsis Novel Food and Feed Safety Safety Assessment of Foods and Feeds Derived from Transgenic Crops, Volume 1 by : OECD

Download or read book Novel Food and Feed Safety Safety Assessment of Foods and Feeds Derived from Transgenic Crops, Volume 1 written by OECD and published by OECD Publishing. This book was released on 2015-04-03 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: These science-based consensus documents contain information for use during the regulatory assessment of food/feed products of modern biotechnology, i.e. developed from transgenic crops.

Bibliography of Agriculture

Author :
Publisher :
ISBN 13 :
Total Pages : 1196 pages
Book Rating : 4.3/5 (126 download)

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Book Synopsis Bibliography of Agriculture by :

Download or read book Bibliography of Agriculture written by and published by . This book was released on 1959 with total page 1196 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Handbook of Cereal Science and Technology, Revised and Expanded

Author : Karel Kulp
Publisher : CRC Press
ISBN 13 : 1420027220
Total Pages : 807 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Handbook of Cereal Science and Technology, Revised and Expanded by : Karel Kulp

Download or read book Handbook of Cereal Science and Technology, Revised and Expanded written by Karel Kulp and published by CRC Press. This book was released on 2000-03-28 with total page 807 pages. Available in PDF, EPUB and Kindle. Book excerpt: This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation. Written by over 40 internationally respected authorities, the

Cereals for Food and Beverages

Author : Denmark) International conference on Cereals for Food and Beverages (1979 : Copenhagen
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (961 download)

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Book Synopsis Cereals for Food and Beverages by : Denmark) International conference on Cereals for Food and Beverages (1979 : Copenhagen

Download or read book Cereals for Food and Beverages written by Denmark) International conference on Cereals for Food and Beverages (1979 : Copenhagen and published by . This book was released on 1980 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Cereals and Cereal Products

Author : D. A. V. Dendy
Publisher : Boom Koninklijke Uitgevers
ISBN 13 : 9780834217676
Total Pages : 454 pages
Book Rating : 4.2/5 (176 download)

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Book Synopsis Cereals and Cereal Products by : D. A. V. Dendy

Download or read book Cereals and Cereal Products written by D. A. V. Dendy and published by Boom Koninklijke Uitgevers. This book was released on 2001 with total page 454 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduction to cereals; The storage and transportation of grains and their products; Postharvest losses; Cereal starches and proteins; NIR techniques in cereals analysis; Wheat and flour; Wheat flour milling; Bread: a unique food; Cookies, cakes, and other flour confectionery; Pasta; Composite and alternative flours; Rice; Maize; Barley; Sorghum and the millets; Oats; Rye and Triticale.