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Sorghum Dry Milling Processes And Their Influence On Meal And Porridge Quality
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Book Synopsis Engineering Aspects of Cereal and Cereal-Based Products by : Raquel de Pinho Ferreira Guine
Download or read book Engineering Aspects of Cereal and Cereal-Based Products written by Raquel de Pinho Ferreira Guine and published by CRC Press. This book was released on 2016-04-19 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and baked foods science, reviewing the latest updates in
Author :Food and Agriculture Organization of the United Nations Publisher :Food & Agriculture Org. ISBN 13 :9789251033814 Total Pages :196 pages Book Rating :4.0/5 (338 download)
Book Synopsis Sorghum and Millets in Human Nutrition by : Food and Agriculture Organization of the United Nations
Download or read book Sorghum and Millets in Human Nutrition written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 1995 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: The publication is broad in scope and coverage, starting with the history and nature of sorghum and millets and dealing with production, utilization and consumption. It provides extensive information on the nutritional value, chemical composition, storage and processing of these foods. In addition, the anti-nutritional factors present in these foods and ways of reducing their health hazards are discussed. The authors have described formulations of various popular foods prepared from sorghum and millets and their nutritional composition and quality, and they have compiled many recipes for the preparation of foods from regions where sorghum and millets are important dietary staples.
Book Synopsis Sorghum and Millets by : John R.N. Taylor
Download or read book Sorghum and Millets written by John R.N. Taylor and published by Elsevier. This book was released on 2018-10-12 with total page 470 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sorghum and Millets: Chemistry, Technology and Nutritional Attributes, Second Edition, is a new, fully revised edition of this widely read book published by AACC International. With an internationally recognized editorial team, this new edition covers, in detail, the history, breeding, production, grain chemistry, nutritional quality and handling of sorghum and millets. Chapters focus on biotechnology, grain structure and chemistry, nutritional properties, traditional and modern usage in foods and beverages, and industrial and non-food applications. The book will be of interest to academics researching all aspects of sorghum and millets, from breeding to usage. In addition, it is essential reading for those in the food industry who are tasked with the development of new products using the grains. - Updated version of the go-to title in sorghum and millets with coverage of developments from the last two decades of research - Brings together leading experts from across the field via a world leading editorial team - Published in partnership with the AACCI - advancing the science and technology of cereals and grains
Download or read book Sorghum written by C. Wayne Smith and published by John Wiley & Sons. This book was released on 2000-12-25 with total page 864 pages. Available in PDF, EPUB and Kindle. Book excerpt: The newest addition to the Wiley Series in Crop Science, this book is an all-in-one guide to sorghum, one of the eight major grain crops grown worldwide. While presenting information in adequate detail for scientists, it is also an invaluable reference for growers, processors, and grain merchants.
Book Synopsis Nutritional and Processing Quality of Sorghum by : D. K. Salunkhe
Download or read book Nutritional and Processing Quality of Sorghum written by D. K. Salunkhe and published by . This book was released on 1984 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: Collection of papers presented at a 1982 symposium at Pune, organized by Mahatma Phule Agricultural University, with some additional chapters.
Book Synopsis Cereal Grains for the Food and Beverage Industries by : Elke K Arendt
Download or read book Cereal Grains for the Food and Beverage Industries written by Elke K Arendt and published by Elsevier. This book was released on 2013-04-09 with total page 519 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products.The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products.Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals. - A comprehensive overview of all of the important cereal and pseudo-cereal species - Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth - Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains
Download or read book Cereal Grains written by Colin Wrigley and published by Woodhead Publishing. This book was released on 2016-12-27 with total page 832 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereal Grains: Assessing and Managing Quality, Second Edition, provides a timely update to this key reference work. Thoroughly revised from the first edition, this volume examines the latest research and advances in the field. New chapters have been added on alternative grains, including ancient grains and pseudocereals, biosecurity, and industrial processing of grains, amongst others. Quality and food safety are important throughout the value-addition chain, from breeding, production, harvest, storage, transport, processing, and marketing. At all stages, analysis is needed so that quality management can proceed intelligently. These considerations are examined for each of the major cereal species, including wheat (common and durum), rye and triticale, barley and oats, rice, maize (corn), pseudocereal species, sorghum, and the millets. Divided into five sections, the book analyses these for the range of cereal species before a final section summarizes key findings. - Documents the latest research in cereal grains, from their nutraceutical and antioxidant traits, to novel detection methods - Provides a complete and thorough update to the first edition, analyzing the range of major cereal species - Presents detailed advice on the management of cereal quality at each stage of production and processing
Book Synopsis Lost Crops of Africa by : National Research Council
Download or read book Lost Crops of Africa written by National Research Council and published by National Academies Press. This book was released on 1996-02-14 with total page 405 pages. Available in PDF, EPUB and Kindle. Book excerpt: Scenes of starvation have drawn the world's attention to Africa's agricultural and environmental crisis. Some observers question whether this continent can ever hope to feed its growing population. Yet there is an overlooked food resource in sub-Saharan Africa that has vast potential: native food plants. When experts were asked to nominate African food plants for inclusion in a new book, a list of 30 species grew quickly to hundreds. All in all, Africa has more than 2,000 native grains and fruitsâ€""lost" species due for rediscovery and exploitation. This volume focuses on native cereals, including: African rice, reserved until recently as a luxury food for religious rituals. Finger millet, neglected internationally although it is a staple for millions. Fonio (acha), probably the oldest African cereal and sometimes called "hungry rice." Pearl millet, a widely used grain that still holds great untapped potential. Sorghum, with prospects for making the twenty-first century the "century of sorghum." Tef, in many ways ideal but only now enjoying budding commercial production. Other cultivated and wild grains. This readable and engaging book dispels myths, often based on Western bias, about the nutritional value, flavor, and yield of these African grains. Designed as a tool for economic development, the volume is organized with increasing levels of detail to meet the needs of both lay and professional readers. The authors present the available information on where and how each grain is grown, harvested, and processed, and they list its benefits and limitations as a food source. The authors describe "next steps" for increasing the use of each grain, outline research needs, and address issues in building commercial production. Sidebars cover such interesting points as the potential use of gene mapping and other "high-tech" agricultural techniques on these grains. This fact-filled volume will be of great interest to agricultural experts, entrepreneurs, researchers, and individuals concerned about restoring food production, environmental health, and economic opportunity in sub-Saharan Africa. Selection, Newbridge Garden Book Club
Book Synopsis Sorghum and Millets by : D. A. V. Dendy
Download or read book Sorghum and Millets written by D. A. V. Dendy and published by . This book was released on 1995 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: A compilation of the history, breeding, production, grain chemistry, nutritional quality, handling, and uses of sorghum and millet. Thirteen chapters cover history, taxonomy, and distribution; production and importance; agronomic principles; structure and chemistry; nutritional properties; storage, including drying for storage, with particular reference to tropical areas and the mycotoxin problem; traditional uses; new milling techniques and products; lager beers from sorghum; opaque beers; forage and feed; sweet sorghum substrate for industrial alcohol; and quality evaluation and trading standards. Annotation copyright by Book News, Inc., Portland, OR
Book Synopsis Gluten-Free Cereal Products and Beverages by : Elke Arendt
Download or read book Gluten-Free Cereal Products and Beverages written by Elke Arendt and published by Elsevier. This book was released on 2011-04-28 with total page 469 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the detection of gluten, and the labeling of gluten-free products as well as exploring the raw materials and ingredients used to produce gluten-free products. Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world's population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins, commonly known as Celiac Disease. This book includes information on the advances in working with those alternatives to create gluten free products including gluten-free beer, malt and functional drinks. Food scientists developing gluten-free foods and beverages, cereal scientists researching the area, and nutritionists working with celiac patients will find this book particularly valuable. - Written by leading experts, presenting the latest developments in gluten-free products - Addresses Coeliac Disease from a food science perspective - Presents each topic from both a scientific and industrial point of view
Book Synopsis Sorghum Biochemistry by : CV Ratnavathi
Download or read book Sorghum Biochemistry written by CV Ratnavathi and published by Academic Press. This book was released on 2016-06-01 with total page 359 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sorghum Biochemistry: An Industrial Perspective explores the many uses for sorghum in industry and biofuels. Not only does it offer a detailed understanding of the physical and biochemical qualities of the grain, it also takes an in-depth look at the role sorghum plays in such industries as brewing and ethanol production and the mechanics of post-harvest processing and value addition. Sorghum has long been an important staple in Africa and Asia, but its value goes far beyond its uses in human and animal consumption. Sorghum is also used in many industries, including waxes, packing material, wall board, ethanol, beverages, and brewing, and one variety called sweet sorghum has also been used as a bioenergy crop. Sorghum Biochemistry: An Industrial Perspective offers a closer look at how the grain is used in such a variety of ways, and how we can continue to optimize its potential. - Provides detailed biochemical studies on grain sorghum to inform researchers grappling with similar issues - Offers foundational information on the quality and composition of sorghum as a grain - Covers a variety of uses for sorghum in many industries, including food and beverage, energy, and brewing - Includes photos and illustrations to enhance the understanding of processes and sorghum biochemistry
Book Synopsis Flour and Breads and Their Fortification in Health and Disease Prevention by : Victor R Preedy
Download or read book Flour and Breads and Their Fortification in Health and Disease Prevention written by Victor R Preedy and published by Academic Press. This book was released on 2019-02-26 with total page 518 pages. Available in PDF, EPUB and Kindle. Book excerpt: Flour and Breads and Their Fortification in Health and Disease Prevention, Second Edition, presents the healthful benefits of flours and flour products and guides the reader on how to identify opportunities for improving health through the use of flour and fortified flour products. The book examines flour and bread related agents that affect metabolism and other health-related conditions, explores the impact of compositional differences between flours, including differences based on country of origin and processing technique, and includes methods for the analysis of flours and bread-related compounds in other foods. This revised, updated edition contains new research on diverse flours with an emphasis on nutrients and nutraceuticals as supplements, thus making this content a timely reference for both nutritionists and food scientists. - Presents the healthful benefits of flours and flour products - Guides the reader in identifying opportunities for improving health through the use of flour and fortified flour products - Examines flour and bread related agents that affect metabolism and other health-related conditions - Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique
Book Synopsis Proceedings of the International Conference on Genetic Improvement of Sorghum and Pearl Millet by :
Download or read book Proceedings of the International Conference on Genetic Improvement of Sorghum and Pearl Millet written by and published by . This book was released on 1997 with total page 722 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Flour and Breads and their Fortification in Health and Disease Prevention by : Victor R Preedy
Download or read book Flour and Breads and their Fortification in Health and Disease Prevention written by Victor R Preedy and published by Academic Press. This book was released on 2011-02-17 with total page 543 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Third, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se. Flour and Breads and their Fortification in Health and Disease Prevention provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products. - Examines those flour and bread related agents that affect metabolism and other health-related conditions - Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique - Includes methods for analysis of flours and bread-related compounds in other foods
Book Synopsis Proceedings of the International Symposium on Sorghum Grain Quality, ICRISAT Center, Patancheru, India, 28-31 October 1981 by :
Download or read book Proceedings of the International Symposium on Sorghum Grain Quality, ICRISAT Center, Patancheru, India, 28-31 October 1981 written by and published by . This book was released on 1982 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Tropical Food: Chemistry and Nutrition V1 by : George Inglett
Download or read book Tropical Food: Chemistry and Nutrition V1 written by George Inglett and published by Elsevier. This book was released on 2012-12-02 with total page 351 pages. Available in PDF, EPUB and Kindle. Book excerpt: Tropical Foods: Chemistry and Nutrition, Volume 1 covers the proceedings of an international conference on Tropical Foods: Chemistry and Nutrition, held in Honolulu, Hawaii on March 28-30, 1979. It is organized into 18 chapters that focus on the progress in the chemistry and nutrition of tropical foods. After briefly discussing a variety of foods harvested in the Pacific region, this book examines food's sensory characteristics for food quality determination, such as color and appearance, aroma, taste, and texture. The subsequent chapters focus on papaya fruit; the composition of seed; and the chemical and biochemical changes during processing and storage. The book also explains the occurrence, biosynthesis, and pharmacological properties of macrocyclic piperidine and piperideine alkaloids. A chapter describes the chemical and physical changes in harvested fruits at various maturities and their relation to fruit quality, with emphasis on prickly pear. This is followed by discussions on varieties of citrus, avocados, and mangoes of the southern United States and flavor characteristics of muscadine grape and guava. Methods such as solar drying technology, juice extraction processes, and industrial methods of oxygen removal from grapefruit concentrate are also discussed. This book also covers the regulation of terpenoid contents of citrus fruits. Considerable chapters present the production of sugar; cereals from various sources; and non-wheat flours and starches as bread supplements. The concluding chapters examine the nutritional value and toxic properties of yam and the acridity and raphides content of aroid root crops. A discussion on the high effectivity of water-insoluble endosperm pentosan of rye and wheat for bread production is included. This book is an invaluable resource for food scientists, technologists, and manufacturers; students; and those interested in the field.
Book Synopsis Global Food Security and Wellness by : Gustavo V. Barbosa-Cánovas
Download or read book Global Food Security and Wellness written by Gustavo V. Barbosa-Cánovas and published by Springer. This book was released on 2017-05-05 with total page 520 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is based on selected papers from keynote and symposium sessions given at the 16th International Union of Food Science and Technology (IUFoST) World Congress, held in Foz do Iguaçu, Brazil August, 2012. The theme of the Congress was the challenges faced by food science in both the developed and developing regions of the world. The symposia featured prominent world-renowned keynote and plenary speakers, young researchers, and the technical sessions covered the whole spectrum of basic and applied food science and technology, including consumer issues and education, diets and health, ethnic foods, and R&D.
