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Author : George Stronach Fraps
Publisher :
ISBN 13 :
Total Pages : 52 pages
Book Rating : 4.:/5 (31 download)
Download or read book The Composition and Value of Wheat By-products written by George Stronach Fraps and published by . This book was released on 1921 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : George Stronach Fraps
Publisher :
ISBN 13 :
Total Pages : 42 pages
Book Rating : 4.:/5 (657 download)
Download or read book The Composition and Value of Wheat By-products written by George Stronach Fraps and published by . This book was released on 1921 with total page 42 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : G. Sarwar Gilani
Publisher : The American Oil Chemists Society
ISBN 13 : 9781893997325
Total Pages : 682 pages
Book Rating : 4.9/5 (973 download)
Download or read book Phytoestrogens and Health written by G. Sarwar Gilani and published by The American Oil Chemists Society. This book was released on 2002-06-30 with total page 682 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Charis Michel Galanakis
Publisher : Academic Press
ISBN 13 : 0128231912
Total Pages : 488 pages
Book Rating : 4.1/5 (282 download)
Download or read book Trends in Wheat and Bread Making written by Charis Michel Galanakis and published by Academic Press. This book was released on 2020-11-19 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excellent resource for researchers, industry professionals and enterprises hoping to produce enhanced bread products through processing-related nutritional and quality improvements. Addresses gluten free products, organic farming and production techniques, enzymatic and biotechnological techniques, fortification of breads with plant by-products, and phenol-rich substrates Fills the gap in current resources, focusing on the application of new technologies for processing practices Provides a guide to industrial and commercialized applications of innovative breadmaking
Author : Jeannette-Marguerite Albert
Publisher :
ISBN 13 :
Total Pages : 316 pages
Book Rating : 4.E/5 ( download)
Download or read book Study of Wheat Flour and Bread written by Jeannette-Marguerite Albert and published by . This book was released on 1950 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : W. Bushuk
Publisher : Springer Science & Business Media
ISBN 13 : 9780751401813
Total Pages : 264 pages
Book Rating : 4.4/5 (18 download)
Download or read book Wheat written by W. Bushuk and published by Springer Science & Business Media. This book was released on 1994-04-30 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wheat provides over 20% of the calories for the world population of 5. 3 billion persons. It is widely grown in five of the six continents. It is a highly versatile food product in that it can be stored safely for long periods of time and transported in bulk over long distances. In relative terms, it is reasonably priced; over the past quarter century, the inflation-adjusted price of wheat has been declining. Modern milling and baking technology required for the transformation of wheat grain into consumable baked products is available or accessible in all countries of the world. For these reasons, and because Canada is one of world's leading wheat producing countries, it seemed appropriate to include a major symposium on wheat in the scientific and technical program of the 8th World Congress of Food Science and Technology held in Toronto, Canada during September 29-0ctober 4, 1992. In selecting the topics for the symposium on wheat, we attempted to cover a full range of subjects including economics and marketing, nutrition, grading, processing, constituent chemistry and functionality, biote- nology, and safety of genetically modified wheat varieties. The major focus was on common hard (bread) wheats; separate papers were devoted to the unique characteristics and technological properties of common soft (biscuit) and durum (pasta) wheats. Each paper was presented by an acknowledged international expert. This book provides a more permanent record of the papers presented at the symposium.
Author :
Publisher :
ISBN 13 :
Total Pages : 1486 pages
Book Rating : 4.3/5 (129 download)
Download or read book Bulletin written by and published by . This book was released on 1920 with total page 1486 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Hugh Cornell
Publisher : CRC Press
ISBN 13 : 1000717623
Total Pages : 443 pages
Book Rating : 4.0/5 (7 download)
Download or read book Wheat written by Hugh Cornell and published by CRC Press. This book was released on 2020-02-03 with total page 443 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This book meets the need for a comprehensive, up-to-date review of wheat chemistry, processing and uses. It provides the reader with extensive new information on wheat components that will be useful in better commercial utilization of wheat and the formulation of new and upgraded wheat-based food products. The book serves as a one-volume information resource for all those involved in the research, development, formulation, and evaluation of wheat-based food products. From the Authors' Preface Wheat continues to be one of the world's most important grains, especially as a food, where the unique properties of its products can be utilized to advantage. It provides an excellent example of a natural product from which a wide range of useful by-products can be made. This book discusses the components of the wheat kernel, which provide interesting examples of study of carbohydrate and protein chemistry, as well as lipids, minerals and vitamins. This book should serve as a useful reference for the cereal chemist, as well as chemists and food technologists in those industries in which by-products of flour are used, e.g., the confectionery industry in which modified starches and starch syrups are used. In addition, nutritionists, dieticians, and many kinds of researchers will find chapters of interest. Particular attention is given to particle-size determinations, an important area in food processing, and to the role of wheat proteins in gluten intolerance and wheat allergy. . . . Both the milling of wheat and flour quality are discussed in order to give the reader an idea of the distribution of the major components and the importance of proper size reduction. The book also has a chapter on wet milling of wheat flour . . . and chapters on the properties and uses of wheat starch, starch syrups, and chemically modified wheat starch.
Author : Texas Agricultural Experiment Station
Publisher :
ISBN 13 :
Total Pages : 630 pages
Book Rating : 4.:/5 ( download)
Download or read book Bulletin written by Texas Agricultural Experiment Station and published by . This book was released on 1921 with total page 630 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : John Bennet Lawes
Publisher :
ISBN 13 :
Total Pages : 57 pages
Book Rating : 4.:/5 (147 download)
Download or read book On Some Points in the Composition of Wheat-grain, Its Products in the Mill, and Bread written by John Bennet Lawes and published by . This book was released on 1857 with total page 57 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Annabel Laura Merrill
Publisher :
ISBN 13 :
Total Pages : 112 pages
Book Rating : 4.:/5 (31 download)
Download or read book Energy Value of Foods written by Annabel Laura Merrill and published by . This book was released on 1955 with total page 112 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 1184 pages
Book Rating : 4.:/5 (334 download)
Download or read book Bulletins written by and published by . This book was released on 1920 with total page 1184 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 1054 pages
Book Rating : 4.:/5 (3 download)
Download or read book Technical Note written by and published by . This book was released on 1923 with total page 1054 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Om Prakash Gupta
Publisher : CRC Press
ISBN 13 : 1000923495
Total Pages : 453 pages
Book Rating : 4.0/5 (9 download)
Download or read book Wheat Science written by Om Prakash Gupta and published by CRC Press. This book was released on 2023-09-04 with total page 453 pages. Available in PDF, EPUB and Kindle. Book excerpt: Globally, significant work has been done to enhance our current understanding of the nutritional and anti-nutritional properties, processing, storage, bioactivity, and product development of wheat, opening new frontiers for further improvement. Wheat Science: Nutritional and Anti-Nutritional Properties, Processing, Storage, Bioactivity, and Product Development addresses the topics associated with the advances in understanding the wheat biochemical, nutritional, and rheological quality. Improving crop varieties by either conventional breeding or transgenic methods to obtain nutritionally enhanced crops has the advantage of making a one-time investment in research and development to have sustainable products. Features: Includes topics associated with the nutritional composition and anti-nutritional properties Addresses the effects of different processing technologies on flour yield and end products Reviews the effects of storage on nutritional, baking and rheological quality, organoleptic quality, etc. Processing and storage technologies have impacted the nutritional quality and the bioavailability of nutrients in wheat. Due to its peculiar grain protein composition, especially gluten protein, wheat has extensive usage in making numerous end products, eaten round the clock. Researchers have demonstrated a significant effect of alteration of flour-processing technologies on the rheological quality of end products. This book provides a holistic understanding and covers recent developments of wheat science under one umbrella. Emphasis is placed on current trends and advances in nutritional and anti-nutritional properties, processing, storage, bioactivity, and product development. Additionally, efforts have been made to compile the available information on the application of different ingredients of wheat in the industry and pharma sectors.
Author : Susan E. Gebhardt
Publisher :
ISBN 13 :
Total Pages : 76 pages
Book Rating : 4.E/5 ( download)
Download or read book Nutritive Value of Foods written by Susan E. Gebhardt and published by . This book was released on 1985 with total page 76 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 156 pages
Book Rating : 4.E/5 ( download)
Download or read book Role of Wheat in World's Food Supply written by and published by . This book was released on 1962 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Robert Stewart
Publisher :
ISBN 13 :
Total Pages : 46 pages
Book Rating : 4.:/5 (31 download)
Download or read book The Chemical Milling and Baking Value of Utah Wheats written by Robert Stewart and published by . This book was released on 1913 with total page 46 pages. Available in PDF, EPUB and Kindle. Book excerpt:
