Cereal Grains : Properties, Processing, and Nutritional Attributes
Language: English
Published by CRC Press, 2010
- Hardcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
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£ 245.99
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nach der Bestellung gedruckt Neuware - Printed after ordering - Focusing on postharvest management and the wide array of industrial processes used to manufacture foods, this text provides current information about the physicochemical and nutritional properties of cereals and their products. It covers the chemistry, physical properties, and morphology of cereal grains and provides a better understanding of the storage and manufacturing processes. The text covers the chemical and physical grain properties of various types of cereals and cereal-based products as well as industrial dry-milling and wet-milling techniques.
Seller Inventory # 9781439815601
- Title
- Cereal Grains : Properties, Processing, and Nutritional Attributes
- Author
- Sergio O. Serna-Saldivar
- Publisher
- CRC Press
- Publication year
- 2010
- Condition
- Neu
- Binding
- Buch
- Language
- English
- ISBN 10
- 1439815607
- ISBN 13
- 9781439815601
- Item weight
- 1,341 grams
- Dimensions
- 240x161x47 mm
- Series
- Book 11 of 14: Food Preservation Technology
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.
"Synopsis" may belong to another edition of this title.
About the Author
Sergio O. Serna-Saldivar is a Professor in the Department Biotechnology and Food Engineering at ITESM -Campus Monterrey.
"About the title" may belong to another edition of this title.
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