Cereal Grains: Properties, Processing, and Nutritional Attributes - Couverture rigide

Livre 11 sur 14: Food Preservation Technology

Serna-saldivar, Sergio O.

 
9781439815601: Cereal Grains: Properties, Processing, and Nutritional Attributes
Couverture rigide
ISBN 10 : 1439815607 ISBN 13 : 9781439815601
Editeur : CRC Press Inc, 2010

Synopsis

While cereals remain the world’s largest food yield – with more than 2.3 billion metric tons produced annually – consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration of the scientific principles related to domestication, morphology, production, and storage of cereal grains. It also describes their physical and chemical characteristics and explains how these properties relate to industrial processing and nutritional value.

This single-authored textbook lays the foundation for subsequent chapters by first addressing the importance of cereals for mankind, the comparative chemical and physical grain properties of the various types of cereal grains, the morphology and grain anatomy of caryopses, and the physiology of fertilization, grain development, and germination. The book then covers grain storage, pest control, industrial dry milling, wet milling, and both dry and fresh masa industries. A discussion of processing, quality control, and the role of cereals in human and animal nutrition rounds out the book’s complete coverage.

Each chapter includes a set of up-to-date references along with selected questions to bolster comprehension of the discussed concepts. The book also contains a glossary of 600 scientific and technical terms to aid in the understanding of words used throughout the text. Cereal Grains: Properties, Processing, and Nutritional Attributes was designed especially for students and lecturers, but it is also helpful as a guide for scientists, food product developers, and nutritionists working to stay ahead of the curve.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

À propos de l?auteur

Sergio O. Serna-Saldivar is a Professor in the Department Biotechnology and Food Engineering at ITESM -Campus Monterrey.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
CRC Press Inc
Date d'édition
2010
Langue
anglais
ISBN 10 
1439815607
ISBN 13 
9781439815601
Reliure
Relié
Numéro d'édition
1
Nombre de pages
747
Coordonnées du fabricant
non disponible
Personne responsable
gpsr@libri.de
gpsr@libri.de

Friedensallee 273
Hamburg
22763
Allemagne

Autres éditions populaires du même titre

9780367270285: CEREAL GRAINS: PROPERTIES, PROCESSING, AND NUTRITIONAL ATTRIBUTES

Edition présentée

ISBN 10 :  0367270285 ISBN 13 :  9780367270285
Editeur : T&F/INDIA, 2019
Couverture rigide