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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.



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.



Wheat Flour Milling

Wheat Flour Milling Author Elieser S. Posner
ISBN-10 1891127403
Release 2005
Pages 489
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Updated for the first time in 7 years, Wheat Flour Milling, 2nd Edition brings together essential information about new and innovative approaches to the practice of wheat flour milling. Like the popular first edition, it includes in-depth coverage of current methods, technology, procedures, and equipment used in wheat flour milling, presenting specific ways to streamline mill operations and maximize flour quality while offering a general overview of industry practices. Explaining all machinery and phases of the milling process, including storing and blending, cleaning and conditioning, grinding, sieving, and purifying, this extensive resource provides answers to all your technical questions. Tables of specific mill engineering data provide application for mill design, while chemistry and analytical information and improved laboratory techniques allow for greater accuracy in mill operation. Explanations on the theory of the process provide knowledge useful to all involved in milling or the end product.The second edition is thoroughly updated and expanded to reflect the changes that have occurred since the first edition was published and to provide more detailed information. For example, durum wheat and soft wheat have separate chapters for a more detailed focus on specific characteristics. In addition, new topics such as Hazard Analysis and Critical Control Points (HACCP), International Organization for Standardization (ISO), and Mill Management are covered. The glossary has also been expanded for easy access and understanding of milling terms. Practical conversion factors, the detailed index, and quick web references to all subjects related to wheat flour milling make finding the information you need quick and easy.Millers, bakers, product manufacturers, grain scientists, quality assurance professionals, government agencies, wheat growers, wheat buyers, mill designers, educators, and students are sure to find this a useful, in-depth resource.



Engineering Aspects of Cereal and Cereal Based Products

Engineering Aspects of Cereal and Cereal Based Products Author Raquel de Pinho Ferreira Guine
ISBN-10 9781439887035
Release 2016-04-19
Pages 367
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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 technological developments in agricultural cultivation and processing for cereal scientists, food engineers, and students. Cereals include a vast number of biochemical entities, very diverse in composition and properties, as well as technological abilities. The text discusses cereal production, which varies according to cultural practices, type of cereal, cultivar, and region. It also addresses transportation, storage, and cereal quality—important at every phase from harvest to production. Chapters cover technological operations such as wet and dry milling and extrusion, and they address particular processing operations that are subject to improvements, including bread and confectionary baking. The text also examines malting, rice processing, breakfast cereals, and pasta. In addition, it explores new trends in cereal-based products and the effects of processing on nutritional and functional properties of cereal products. This book discusses the basic elements of cereal technology, from production to transformation, including the most important processing operations in cereal technology, with emphasis on the engineering aspects.



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.



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.



Wheat Flour

Wheat Flour Author William A Atwell
ISBN-10 9780128123669
Release 2016-09-28
Pages 176
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Wheat flour is a key ingredient in many food creations, from baked goods to breakfast cereals to various pastas and noodles. And while it may seem like a simple ingredient to some, the quality, composition, milling, and other aspects of wheat flour will make a big difference in the final product—as well as its success (or failure) in the market. Wheat Flour, Second Edition breaks down this important ingredient from a range of perspectives important to the food industry, including wheat crops, milling, the composition of commercial flour, nutrition, wheat and flour testing, production issues, quality specifications, and products derived from hard, soft, and durum wheats. Like other books in AACCI's Ingredient Handbook series, Wheat Flour, Second Edition offers expert information currently unavailable in a single source and presents it in straightforward language. This book is among the fastest, easiest references for a variety of food industry professionals, including product developers, quality assurance staff, purchasing agents, production personnel, plant managers and supervisors, teachers and students, suppliers, technical sales representatives, engineers, microbiologists, food scientists, and nutritionists. Wheat Flour, Second Edition features clearly written text filled with many easy-to-use tables and illustrations. Concise troubleshooting guides help those dealing with product quality or production issues. And for quick reference, definitions of key terms appear in the margins of pages throughout the text and are compiled in the book’s extensive glossary. This new edition incorporates the latest technical information on wheat flour, representing the many recent changes in technology and research since the first edition was produced in 2001. Also new feature of this edition is that the book considers key nutritional questions that were not as important to the public when the first edition was produced, such as health conditions involving gluten and wheat allergies and the quest for products with less fat and salt. Coverage of specific product applications and problem resolution, as well as basics about wheat and milling, make Wheat Flour a must-have for food industry professionals. Everyone from new product developers to technical sales personnel will find answers to their questions about wheat flour in this one-stop, practical ingredient handbook With this book, you will be able to: Quickly orient yourself and colleagues to the latest research on wheat flour Swiftly troubleshoot costly issues related to flour quality and food production Develop a range of consistent, superior products that include wheat flour



Durum wheat breeding

Durum wheat breeding Author Conxita Royo
ISBN-10 1560223332
Release 2005
Pages 1084
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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.



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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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.



Proceedings 7th International Conference on Fourier Transform Spectroscopy

Proceedings  7th International Conference on Fourier Transform Spectroscopy Author Coblentz Society
ISBN-10 UOM:39015015463055
Release 1989-01-01
Pages 653
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Proceedings 7th International Conference on Fourier Transform Spectroscopy has been writing in one form or another for most of life. You can find so many inspiration from Proceedings 7th International Conference on Fourier Transform Spectroscopy also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Proceedings 7th International Conference on Fourier Transform Spectroscopy book for free.