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Encyclopedia of Food Grains

Encyclopedia of Food Grains Author Colin W Wrigley
ISBN-10 9780123947864
Release 2015-12-17
Pages 1976
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The Encyclopedia of Food Grains is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Written from an international perspective the Encyclopedia concentrates on the food uses of grains, but details are also provided about the wider roles of grains Well organized and accessible, it is the ideal resource for students, researchers and professionals seeking an authoritative overview on any particular aspect of grain science This second edition has four print volumes which provides over 200 articles on food grains Includes extensive cross-referencing and "Further Reading" lists at the end of each article for deeper exploration into the topic This edition also includes useful items for students and teachers alike, with Topic Highlights, Learning objectives, Exercises for Revision and exercises to explore the topic further



Chemistry and Technology of Cereals as Food and Feed

Chemistry and Technology of Cereals as Food and Feed Author Samuel A. Matz
ISBN-10 0442308302
Release 1991-04-30
Pages 751
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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.



Cereal Grain Quality

Cereal Grain Quality Author R. Henry
ISBN-10 9789400915138
Release 2012-12-06
Pages 488
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Cereal uses range from human food and beverages to animal feeds and industrial products. It is human food and beverages which are the predominant uses covered in this book, since the nutritional quality of cereals for animal feed is described in other publications on animal nutrition, and industrial products are a relatively minor use of cereals. Cereals are the main components of human diets and are crucial to human survival. Three species, wheat, rice and maize, account for the bulk of human food. Barley is the major raw material for beer production and ranks fourth in world production. Other species such as sorghum are regionally important. This book covers all the major cereal species: wheat, rice, maize, barley, sorghum, millet, oats, rye and triticale. Specific chapters have been devoted to a description of the major end-uses of each of the species and to definition of the qualities required for each of their end uses. The functional and nutritional quality of cereals determines their suitability for specific purposes and may limit the quality of the end product, influencing greatly the commercial value of grain. An under standing of the factors that determine grain quality is thus important in the maintenance of efficient and sustainable agricultural and food production. The biochemical constituents of the grain that determine quality have been described in chapters on proteins, carbohydrates and other components. An understanding of the relationships between grain composition and quality is important in selecting grain for specific uses.



Wheat

Wheat Author W. Bushuk
ISBN-10 9781461526728
Release 2012-12-06
Pages 239
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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.



Durum Wheat Breeding

Durum Wheat Breeding Author Conxita Royo
ISBN-10 9781482277883
Release 2005-11-07
Pages
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Is your knowledge about this important grain crop up to date? This comprehensive two-volume resource reviews the latest advances in scientific and technical knowledge for durum wheat breeding. With a scope of coverage that includes genetics and molecular biology, plant and crop physiology, and breeding strategies and methodology, Durum Wheat Breeding: Current Approaches and Future Strategies is designed to aid students, educators, and practitioners alike. More than 200 figures and tables make important information and concepts easy to access and understand. Though not primarily designed as a textbook, Durum Wheat Breeding is valuable supplementary reading for postgraduate courses on plant breeding, genetics and molecular biology as applied to agricultural crops, crop physiology, and other related subjects. Part One: World Distribution and the Role of Durum Wheat Breeding covers: the evolution and taxonomy of wheat uses of durum wheat—present and future breeding for improved yield Part Two: Genetics and Molecular Aspects examines: genetic diversity in durum wheat elite germplasm collecting and managing genetic resources wheat cytogenetics the impact of genetic manipulation upon grain composition and quality resistance to abiotic stresses, diseases, and pests the genetic bases of grain quality Part Three: Physiological Bases of Durum Wheat Improvement addresses: advances in yield through genetic improvement ideotypes for sustainable farming the physiological basis of yield potential in durum wheat adaptive mechanisms for water stress functional determinants of grain quality Part Four: Breeding Strategy and Methodology focuses on: increasing yield potential and stability selection tools that can strengthen physiological traits that improve yield selection strategies for winter- and facultative durum wheat and for biotic stress resistance breeding methods and strategies designed to improve the quality of durum wheat the value of wide crosses the doubled-haploid technique the management of genotype x environment interactions proper design and analysis of field experiments Part Five: Applied and Strategic Research in Different Durum Breeding Programs examines some of the most important breeding/improvement programs worldwide, with case examples from Italy, Spain, Romania, Canada, Morocco, the United States, Turkey, and India, as well as the CIMMYT’s international durum wheat breeding program. From the authors: “Durum wheat breeding has been quite successful during the last half-century or so in most regions in which it is a traditional crop. This success, like that of other major crops, has been brought about by the traditional breeding approach of trial and error together with the ’eye’ of the breeder in the selection process. There is a growing consensus, however, that future breeding may be far more efficient if it takes into account not only the newest developments in knowledge for breeding strategies and methodologies, but also advances in scientific areas that may assist breeding to reach its objectives—mainly genetics/molecular biology and plant/crop physiology. It is our hope that this volume will be a valuable resource to current and future generations of wheat growers, breeders, and scientists.”



Durum Wheat

Durum Wheat Author Mike Sissons
ISBN-10 1891127659
Release 2012
Pages 300
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Encyclopedia of grain science

Encyclopedia of grain science Author Colin W. Wrigley
ISBN-10 WISC:89081647679
Release 2004
Pages 1700
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Encyclopedia of grain science has been writing in one form or another for most of life. You can find so many inspiration from Encyclopedia of grain science also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Encyclopedia of grain science book for free.



Cereals international

Cereals international Author D. J. Martin
ISBN-10 WISC:89037910445
Release 1991-06-01
Pages 440
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Cereals international has been writing in one form or another for most of life. You can find so many inspiration from Cereals international also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Cereals international book for free.



Barley for Food and Health

Barley for Food and Health Author Rosemary K. Newman
ISBN-10 0470102497
Release 2008-09-22
Pages 246
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With coverage of chemistry, genetics, and molecular breeding, this book provides comprehensive and current information on barley types, composition, characteristics, processing techniques, and products. Its emphasis on the nutritional and health benefits of barley is especially timely with the FDA s 2005 confirmation of barley s cholesterol-lowering properties. This resource discusses barley s role in breads and related products, and reviews its health benefits, biotechnology, and breeding applications. This is the definitive resource for cereal chemists, food scientists, nutritionists, grain and food processors, and students in appropriate courses.



Encyclopaedia of Food Science Food Technology and Nutrition Eating habits gelatine

Encyclopaedia of Food Science  Food Technology  and Nutrition  Eating habits gelatine Author R. Macrae
ISBN-10 UOM:49015003046035
Release 1993
Pages 5365
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Encyclopaedia of Food Science Food Technology and Nutrition Eating habits gelatine has been writing in one form or another for most of life. You can find so many inspiration from Encyclopaedia of Food Science Food Technology and Nutrition Eating habits gelatine also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Encyclopaedia of Food Science Food Technology and Nutrition Eating habits gelatine book for free.



Encyclopaedia of Food Science Food Technology and Nutrition Eating habits gelatine

Encyclopaedia of Food Science  Food Technology  and Nutrition  Eating habits gelatine Author R. Macrae
ISBN-10 UCSC:32106012804552
Release 1993
Pages 5365
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Encyclopaedia of Food Science Food Technology and Nutrition Eating habits gelatine has been writing in one form or another for most of life. You can find so many inspiration from Encyclopaedia of Food Science Food Technology and Nutrition Eating habits gelatine also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Encyclopaedia of Food Science Food Technology and Nutrition Eating habits gelatine book for free.



Durum wheat

Durum wheat Author Giuseppe Fabriani
ISBN-10 WISC:89014668388
Release 1988
Pages 332
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Genetics and Breeding of Durum Wheat in Europe and the United States. Protein and Enzyme Composition. Carbohydrates. Durum Lipids. Vitamins and Minerals. Milling. Manufacture of Pasta Products. Evaluation of Durum Wheat. Some Specific Aspects of Durum Wheat and Pasta Cooking Quality.



Durum Wheat Chemistry and Technology

Durum Wheat Chemistry and Technology Author Michael Sissons
ISBN-10 9780128104323
Release 2016-04-27
Pages 300
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The most extensive and comprehensive reference on durum wheat chemistry and technology ever available, this ambitious update to the first edition covers more diverse and interesting topics in a new expanded format. Forty-six contributors, each highly experienced and recognized as world authorities on durum wheat, provide the latest developments in scientific research and technology. All aspects of durum wheat are covered, from agronomy and the chemical composition of the grain, to the latest industrial approaches to processing durum wheat, as well as food safety and quality assurance issues. Expanded to include new topics like functional pasta, grain safety, and biotechnology, along with practical and applied information including a table of uses for specific carbohydrates, descriptions of improved laboratory techniques, and international comparisons of HACCP experiences, Durum Wheat: Chemistry and Technology, Second Edition is a must-have reference for professionals, students, and researchers inside and outside the field who want to learn about durum wheat technology and chemistry. New and Revised Topics Include: Agronomy of durum wheat production Pasta made from non-traditional raw materials: technological and nutritional aspects Grain safety assurance, including impacts on durum wheat trading Origin and distribution of durum wheat genetic diversity in the world Genetics and breeding of durum wheat Insect and mite pests and diseases of durum wheat Kernel components of technological value Vitamins, minerals, and nutritional value of durum wheat Durum wheat milling Manufacture of pasta products Other traditional durum derived products Methods used to assess and predict quality of durum wheat, semolina, and pasta Grading factors impacting on durum wheat and processing quality Grain safety assurance including impacts on durum wheat trading Marketing perspectives in the durum wheat trade Special Features: Detailed figures outlining the processes used to manufacture durum products International comparisons of HACCP experiences Table of uses for specific carbohydrates Descriptions of improved laboratory techniques Extensive bibliography An Essential Reference For: Scientists and researchers in agriculture and plant biology Professionals in the food industry who are processing durum wheat (millers, pasta makers, grain handling companies, and grain buyers) Government regulators Food scientists and technologists developing products using durum wheat Plant breeders University lecturers in agricultural science and plant biology Professionals who market wheat Nutritionists and medical practitioners interested in the impacts of food ingredients on human health Students Scientific libraries and their patrons



Molecular markers applied to wheat improvement

Molecular markers applied to wheat improvement Author Jorge Enrique Autrique
ISBN-10 CORNELL:31924067976005
Release 1993
Pages 202
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Wheat

Wheat Author Yeshajahu Pomeranz
ISBN-10 0913250651
Release 1988
Pages 514
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Origin, Production, and Utilization of Wheat. Criteria of Wheat Quality. Microscopic Structure of Wheat Grain. Chemical Composition of Kernel Structures. Proteins and Amino Acids. Wheat Carbohydrates. Lipids. Enzymes and Color. Wheat Flour Milling. Criteria of Flour Quality. Nutritional Quality of Wheat and Wheat Foods. Rheology and Chemistry of Dough. Compositions and Functionality of Wheat Flour Components. Soft Wheat Products. Flat Breads. Durum Wheat and Pasta Products.



Rice

Rice Author Elaine T. Champagne
ISBN-10 1891127349
Release 2004-01-01
Pages 640
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Rachis

Rachis Author
ISBN-10 CORNELL:31924073270997
Release 1986
Pages
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Rachis has been writing in one form or another for most of life. You can find so many inspiration from Rachis also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Rachis book for free.