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Author : David Ray Shelton
Publisher :
ISBN 13 :
Total Pages : 182 pages
Book Rating : 4.:/5 (153 download)
Download or read book The Relationship of Damaged Starch and Flour Particle Size to Baking Parameters written by David Ray Shelton and published by . This book was released on 1986 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Youichi Kurimoto
Publisher :
ISBN 13 :
Total Pages : 158 pages
Book Rating : 4.:/5 (192 download)
Download or read book The Effects of Flour Particle Size on Baking Quality written by Youichi Kurimoto and published by . This book was released on 1988 with total page 158 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Yufeng Mao
Publisher :
ISBN 13 :
Total Pages : 304 pages
Book Rating : 4.:/5 (454 download)
Download or read book Effect of Starch Damage and Particle Size on the Texture of Wheat Flour Tortillas written by Yufeng Mao and published by . This book was released on 2000 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Zhongquan Sui
Publisher : Springer Nature
ISBN 13 : 9819953901
Total Pages : 289 pages
Book Rating : 4.8/5 (199 download)
Download or read book Physical Modifications of Starch written by Zhongquan Sui and published by Springer Nature. This book was released on 2023-12-29 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides comprehensive information on starch modification using physical approaches – a field that has attracted increasing interest in recent years due to the fact that it is no longer desirable to label starch a modified. The required functionalities can be conveniently achieved by physical methods that are less expensive and more environmentally friendly. In the second edition, chapters are updated according to the recent research progress. Three new chapters are added including pulsed electric fields, dry heating and physical treatments that produce chemical changes. Chapter one is rewrote into three individual chapters including Molecular Structure of Starch, Granular Structure of Starch and Physicochemical Properties of Starch, aiming to help the readers better understand the structure of starch. This book summarizes recent developments in the areas of starch physical modifications and reviews the structure, function and potential industrial applications of modified starch. It provides valuable information for researchers and product developers to work on starch.
Author :
Publisher :
ISBN 13 :
Total Pages : 562 pages
Book Rating : 4.F/5 ( download)
Download or read book Dissertation Abstracts International written by and published by . This book was released on 1989 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Khalil Khan
Publisher : Elsevier
ISBN 13 : 0128104546
Total Pages : 480 pages
Book Rating : 4.1/5 (281 download)
Download or read book Wheat: Chemistry and Technology written by Khalil Khan and published by Elsevier. This book was released on 2016-06-10 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wheat science has undergone countless new developments since the previous edition was published. Wheat: Chemistry and Technology, Fourth Edition ushers in a new era in our knowledge of this mainstay grain. This new edition is completely revised, providing the latest information on wheat grain development, structure, and composition including vital peer-reviewed information not readily available online. It contains a wealth of new information on the structure and functional properties of gluten (Ch. 6), micronutrients and phytochemicals in wheat grain (Ch. 7), and transgenic manipulation of wheat quality (Ch. 12). With the new developments in molecular biology, genomics, and other emerging technologies, this fully updated book is a treasure trove of the latest information for grain science professionals and food technologists alike. Chapters on the composition of wheat—proteins (Ch. 8), carbohydrates (Ch. 9) lipids (Ch. 10), and enzymes (Ch. 11.), have been completely revised and present new insight into the important building blocks of our knowledge of wheat chemistry and technology. The agronomical importance of the wheat crop and its affect on food industry commerce provide an enhanced understanding of one of the world’s largest food crop. Most chapters are entirely rewritten by new authors to focus on modern developments. This 480-page monograph includes a new large 8.5 x 11 two-column format with color throughout and an easy to read style. Wheat: Chemistry and Technology, Fourth Edition provides a comprehensive background on wheat science and makes the latest information available to grain science professionals at universities, institutes, and industry including milling and baking companies, and anywhere wheat ingredients are used. This book will also be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, milling, and nutritional properties of cereals. Cereal and food science graduate students will find Chapter 1 – “Wheat: A Unique Grain for the World particularly helpful because it provides a succinct summary of wheat chemistry.
Author : Grain Research Laboratory (Canada)
Publisher :
ISBN 13 :
Total Pages : 100 pages
Book Rating : 4.3/5 (243 download)
Download or read book Report - Canadian Grain Commission, Grain Research Laboratory written by Grain Research Laboratory (Canada) and published by . This book was released on 1978 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jasim Ahmed
Publisher : John Wiley & Sons
ISBN 13 : 1118935691
Total Pages : 623 pages
Book Rating : 4.1/5 (189 download)
Download or read book Glass Transition and Phase Transitions in Food and Biological Materials written by Jasim Ahmed and published by John Wiley & Sons. This book was released on 2017-02-09 with total page 623 pages. Available in PDF, EPUB and Kindle. Book excerpt: Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging development and other areas. This book has been structured so that readers can initially grasp the basic principles and instrumentation, before moving through the various applications. In summary, the book will provide the “missing link” between food science and material science/polymer engineering. This will allow food scientists to better understand the concept and applications of thermal properties.
Author :
Publisher :
ISBN 13 :
Total Pages : 984 pages
Book Rating : 4.3/5 (91 download)
Download or read book Comprehensive Dissertation Index written by and published by . This book was released on 1989 with total page 984 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Andrew R. Wainwright
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (63 download)
Download or read book Sources of Variation in Biscuit Flour Quality with Special Reference to Damaged Starch and Particle Size written by Andrew R. Wainwright and published by . This book was released on 1990 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Stanley P. Cauvain
Publisher : Elsevier
ISBN 13 : 0857095692
Total Pages : 831 pages
Book Rating : 4.8/5 (57 download)
Download or read book Breadmaking written by Stanley P. Cauvain and published by Elsevier. This book was released on 2012-04-25 with total page 831 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest developments in bread making science and practice. The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fibre breads, those made from partially baked and frozen dough and those made from non-wheat flours. With its distinguished editor and international team of contributors, the second edition of Breadmaking: Improving quality is a standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice. - With comprehensively updated and revised coverage, this second edition outlines the latest developments in breadmaking science and practice - Covers topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding - Discusses dough development and bread ingredients, with chapters on dough aeration and rheology
Author : Len Marquart
Publisher : John Wiley & Sons
ISBN 13 : 0470276363
Total Pages : 353 pages
Book Rating : 4.4/5 (72 download)
Download or read book Whole Grains and Health written by Len Marquart and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whole Grains and Health presents a science-based discussion of whole grains and their expanding role in health and disease. An international collection of authors presents current perspectives on grains, the many opportunities for further research into whole grains and the remarkable growth potential for product development. Coverage includes discussions on the health benefits of a diet rich in whole grains, the functional components of whole grains and the regulatory nuances of labeling grain products. A unique feature is a section devoted to communicating with consumers. Barriers exist which affect consumer acceptance and use of whole-grain foods. Whole Grains and Health addresses those concerns and offers strategies for furthering research, product development and educational outreach.
Author : Karel Kulp
Publisher : CRC Press
ISBN 13 : 1420027220
Total Pages : 807 pages
Book Rating : 4.4/5 (2 download)
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
Author : Roselina Karim
Publisher : Springer
ISBN 13 : 3319128655
Total Pages : 43 pages
Book Rating : 4.3/5 (191 download)
Download or read book Yellow Alkaline Noodles written by Roselina Karim and published by Springer. This book was released on 2014-11-22 with total page 43 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Brief will provide an overview of various types of noodles with special emphasis on yellow alkaline noodles. It includes detailed discussions about yellow alkaline noodles including their ingredients, processing technology, the factors affecting their nutritional value and quality. Recent developments and potential ways of improving ingredient quality and enhancing their shelf life are the hallmark of this Springer brief. Noodles are one of the oldest forms of processed foods and they comprise an important part of the diet of various Asian countries, and are popular world-wide. Yellow alkaline noodles specifically are the preferred noodle of Southeast Asia (e.g., China, Indonesia, Malaysia, and Thailand, Japan and Korea) and accounts for ~30% wheat flour consumption in some countries.
Author : Wiley-VCH
Publisher : John Wiley & Sons
ISBN 13 : 3527695524
Total Pages : 1576 pages
Book Rating : 4.5/5 (276 download)
Download or read book Ullmann's Food and Feed, 3 Volume Set written by Wiley-VCH and published by John Wiley & Sons. This book was released on 2016-12-15 with total page 1576 pages. Available in PDF, EPUB and Kindle. Book excerpt: A compilation of 58 carefully selected, topical articles from the Ullmann's Encyclopedia of Industrial Chemistry, this three-volume handbook provides a wealth of information on economically important basic foodstuffs, raw materials, additives, and processed foods, including a section on animal feed. It brings together the chemical and physical characteristics, production processes and production figures, main uses, toxicology and safety information in one single resource. More than 40 % of the content has been added or updated since publication of the 7th edition of the Encyclopedia in 2011 and is available here in print for the first time. The result is a "best of Ullmann's", bringing the vast knowledge to the desks of professionals in the food and feed industries.
Author : Sergio O. Serna-Saldivar
Publisher : CRC Press
ISBN 13 : 1439855668
Total Pages : 396 pages
Book Rating : 4.4/5 (398 download)
Download or read book Cereal Grains written by Sergio O. Serna-Saldivar and published by CRC Press. This book was released on 2012-02-16 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author's text, Cereal Grains: Properties, Processing, and Nutritional Attributes. Organized so that readers
Author : R S Singhal
Publisher : Woodhead Publishing
ISBN 13 : 9781855732995
Total Pages : 566 pages
Book Rating : 4.7/5 (329 download)
Download or read book Handbook of Indices of Food Quality and Authenticity written by R S Singhal and published by Woodhead Publishing. This book was released on 1997-07 with total page 566 pages. Available in PDF, EPUB and Kindle. Book excerpt: The area of food adulteration is one of increasing concern for all those in the food industry. This book compares and evaluates indices currently used to assess food authenticity.
