Cereal Grains : Laboratory Reference and Procedures Manual
Language: English
Published by Taylor & Francis Ltd (Sales) Feb 2012, 2012
- Softcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
£ 119.28
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Add to basketItem description from seller
Neuware - 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 progressively learn and apply the theoretical knowledge described in the parent book, the manual covers a range of essential topics, including: - Main quality control measurements used to determine physical, morphological, chemical-nutritional, and sensory properties of cereal grains and their products - Critical factors affecting grain stability throughout storage and analytical techniques related to insects and pests responsible for grain storage losses - Physical and chemical tests to determine the quality of refined products - Laboratory wet-milling procedures - The most common laboratory methods to assess nixtamal, masa, and tortilla quality and shelf-life - Yeast and chemical leavening agents important for bakery and other fermented products - Laboratory and pilot plant procedures for the production of different types of yeast- and chemically-leavened bread, crackers, pasta products, breakfast cereals, and snack foods - Protocols to bioenzymatically transform starch into modified starches, syrups, and sweeteners - Laboratory processes for the production of regular and light beers, distilled spirits, and fuel ethanol By working through the contents of the book, readers acquire hands-on experience in many quality control procedures and experimental product development protocols of cereal-based products. From these foundations, they are certain to develop enhanced research skills for product development, process design, and ingredient functionality.…
Seller Inventory # 9781439855652
- Title
- Cereal Grains : Laboratory Reference and Procedures Manual
- Author
- Sergio O Serna-Saldivar
- Publisher
- Taylor & Francis Ltd (Sales) Feb 2012
- Publication year
- 2012
- Condition
- Neu
- Binding
- Taschenbuch
- Language
- English
- ISBN 10
- 143985565X
- ISBN 13
- 9781439855652
- Item weight
- 939 grams
- Dimensions
- 274x213x18 mm
- Series
- Book 7 of 14: Food Preservation Technology
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 progressively learn and apply the theoretical knowledge described in the parent book, the manual covers a range of essential topics, including:
- Main quality control measurements used to determine physical, morphological, chemical-nutritional, and sensory properties of cereal grains and their products
- Critical factors affecting grain stability throughout storage and analytical techniques related to insects and pests responsible for grain storage losses
- Physical and chemical tests to determine the quality of refined products
- Laboratory wet-milling procedures
- The most common laboratory methods to assess nixtamal, masa, and tortilla quality and shelf-life
- Yeast and chemical leavening agents important for bakery and other fermented products
- Laboratory and pilot plant procedures for the production of different types of yeast- and chemically-leavened bread, crackers, pasta products, breakfast cereals, and snack foods
- Protocols to bioenzymatically transform starch into modified starches, syrups, and sweeteners
- Laboratory processes for the production of regular and light beers, distilled spirits, and fuel ethanol
By working through the contents of the book, readers acquire hands-on experience in many quality control procedures and experimental product development protocols of cereal-based products. From these foundations, they are certain to develop enhanced research skills for product development, process design, and ingredient functionality.
"Synopsis" may belong to another edition of this title.
About the Author
Dr. Sergio O. Serna-Saldivar is head and professor of the Biotechnology and Food Engineering Department, Tecnológico de Monterrey. His research interests focus on chemistry, nutraceutical/nutritional properties, and biotechnology of maize, sorghum, and other grains. He was awarded the "Luis Elizondo" award in Agricultural and Food Industries, the 2004 AACC Excellence in Teaching award, and is a six-time awardee of the Teaching and Research Award at Tecnologico de Monterrey.
"About the title" may belong to another edition of this title.
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