The Chemistry of Cereal Proteins, Lasztity, Radomir
Название: Cereals and cereal-based foods ISBN: 1771889446 ISBN-13(EAN): 9781771889445 Издательство: Taylor&Francis Рейтинг: Цена: 22509.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book volume sheds light on the health benefits of selected cereal grains, processing technologies of cereals, specific roles of bioactive compounds of cereals in chronic disease prevention, and traditional and latest technologies to improve the functional benefits of cereal-based products.
Автор: Bao, Jinsong Название: Rice Chemistry and Technology ISBN: 0128115084 ISBN-13(EAN): 9780128115084 Издательство: Elsevier Science Рейтинг: Цена: 33013.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Rice Chemistry and Technology, Fourth Edition, is a new, fully revised update on the very popular previous edition published by the AACC International Press. The book covers rice growth, development, breeding, grain structure, phylogenetics, rice starch, proteins and lipids. Additional sections cover rice as a food product, health aspects, and quality analysis from a cooking and sensory science perspective. Final chapters discuss advances in the technology of rice, with extensive coverage of post-harvest technology, biotechnology and genomic research for rice grain quality.
With a new, internationally recognized editor, this new edition will be of interest to academics researching all aspects of rice, from breeding, to usage. The book is essential reading for those tasked with the development of new products.
Identifies the nutrition and health benefits of rice
Covers the growing and harvesting of rice crops
Includes the use of rice and byproducts beyond food staple
Explains rice chemistries, including sections on starch, protein and lipids
Contains contributions from a world leading editorial team who bring together experts from across the field
Contains six new chapters focusing on rice quality
Автор: Martin Weidenb?rner Название: Mycotoxins in Plants and Plant Products ISBN: 331983570X ISBN-13(EAN): 9783319835709 Издательство: Springer Рейтинг: Цена: 34799.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book provides detailed data and information about the cereals and cereal products that are affected by mycotoxins, and gives a basic overview of mycotoxins in these foodstuffs.Mycotoxin contamination of food occurs as a result of crop invasion by field fungi such as Fusarium spp.
Автор: Taylor, John Название: Sorghum and Millets ISBN: 0128115270 ISBN-13(EAN): 9780128115275 Издательство: Elsevier Science Рейтинг: Цена: 30991.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Sorghum and Millets: Chemistry, Technology and Nutritional Attributes, Second Edition, is a new, fully revised edition of this widely read book published by the American Association of Cereal Chemists Press. With an internationally recognized editorial team, this new edition covers, in detail, the history, breeding, production, grain chemistry, nutritional quality and handling of sorghum and millets. Chapters focus on biotechnology, grain structure and chemistry, nutritional properties, traditional and modern usage in foods and beverages, and industrial and non-food applications.
The book will be of interest to academics researching all aspects of sorghum and millets, from breeding to usage. In addition, it is essential reading for those in the food industry who are tasked with the development of new products using the grains.
Updated version of the go-to title in sorghum and millets with coverage of developments from the last two decades of research
Brings together leading experts from across the field via a world leading editorial team
Published in partnership with the AACCI - advancing the science and technology of cereals and grains
Автор: BeMiller, James Название: Carbohydrate Chemistry for Food Scientists ISBN: 012812069X ISBN-13(EAN): 9780128120699 Издательство: Elsevier Science Рейтинг: Цена: 28297.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded and redesigned as an easy-to-read resource for students and professionals who need to understand this specialized area. The new edition provides practical information on the specific uses of carbohydrates, the functionalities delivered by specific carbohydrates, and the process for choosing carbohydrate ingredients for specific product applications. Readers will learn basic and specific applications of food carbohydrate organic and physical chemistry through clearly explained presentations of mono-, oligo-, and polysaccharides and their chemistry. . This new edition includes expanded sections on Maillard browning reaction, dietary fiber, fat mimetics, and polyols, in addition to discussions of physical properties, imparted functionalities, and actual applications. Carbohydrate Chemistry for Food Scientists serves as aninvaluable resource on the chemistry of food carbohydrates for advanced undergraduate and graduate students, and a concise, user-friendly, applied reference book for food science professionals.
Автор: Feng, Hao Название: Sprouted Grains ISBN: 0128115254 ISBN-13(EAN): 9780128115251 Издательство: Elsevier Science Рейтинг: Цена: 26444.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Sprouted Grains: Nutritional Value, Production and Applications is a complete and comprehensive overview of sprouted grains, with coverage from grain to product. Sections includes discussions on the process of grain germination from both a genetic and physiological perspective, the nutrients and bioactive compounds present in spouted grains, and the equipment and technical innovation of use to manufacturers of sprouted grains and sprouted grain products. This book is essential reading for cereal science academics and postgraduate students interested in the subject of cereal processing, but is also ideal for industrial product developers in cereal companies.
This edited volume brings together the world's leading researchers on sprouted grains.
Presents the nutrient and bioactive components of these healthy grains
Provides extensive coverage of products developed from sprouted grains
Includes contributions from an International team of both academic and industrial authors
Covers the equipment and technology used in grain processing
Автор: Hall III, Clifford A Название: Fruit and Cereal Bioactives ISBN: 1439806659 ISBN-13(EAN): 9781439806654 Издательство: Taylor&Francis Рейтинг: Цена: 36749.00 р. Наличие на складе: Поставка под заказ.
Автор: Serna-Saldivar, Sergio O Название: Corn ISBN: 0128119713 ISBN-13(EAN): 9780128119716 Издательство: Elsevier Science Рейтинг: Цена: 39582.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Corn: Chemistry and Technology, Third Edition provides a broad perspective of knowledge on corn from expert agronomists, food scientists, and geneticists from around the world. An encyclopedic storehouse of comprehensive information on all aspects of the world's largest crop in metric tons grown, this fully revised edition continues to be the go-to resource for both academia and industry.
Building on the success of the first two volumes the third edition is brought fully up-to-date with extensive in terms coverage of recent development in genetic modification for generation of new hybrids and genotypes. New chapters are included which highlight the importance of corn as a raw material for production of fuel bioethanol and the emerging topic of phytochemicals or nutraceutical compounds associated to different types of corns and their effect on human health especially in terms of prevention of chronic diseases and cancer.
Written by international experts on corn and edited by a highly respected academic like the first edition two editions it will become the standard industry resource.
New chapters dealing with specialty corns, production of first generation bioethanol and the important relationship of corn phytochemicals or nutraceuticals with human health
A new editor and a number of new contributors bring a fresh take on this highly successful volume
Vastly increased content related to recent developments in genetic modification for generation of new hybrids and genotypes
Encyclopedic coverage of grain chemistry and nutritional quality of extensively farmed product
Information on the production and handling of corn, with both food and non-food applications
Автор: Ganjyal, Girish M. Название: Extrusion Cooking ISBN: 0128153601 ISBN-13(EAN): 9780128153604 Издательство: Elsevier Science Рейтинг: Цена: 35034.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Extrusion Cooking provides a detailed description of extrusion processing with an in-depth exploration of cereal grains processing. In particular, the book addresses the basic principles of extrusion processing, various extruder parts and their design principles, food ingredients and their characteristics as they relate to extrusion. It also discusses physicochemical changes in the different ingredient components as they are processed in an extruder, modeling and control of extrusion process, scale-up aspects, extrusion plant design, food safety in extrusion, new advancements in extrusion, and a look into the future of extrusion. This valuable text serves as a one-volume reference on extrusion processing for food industry professionals and students.
Автор: Sharma, Rajan Название: Cereal Processing Technologies ISBN: 1032120800 ISBN-13(EAN): 9781032120805 Издательство: Taylor&Francis Рейтинг: Цена: 26030.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Wrigley, C Название: Cereal Grains ISBN: 0081007191 ISBN-13(EAN): 9780081007198 Издательство: Elsevier Science Рейтинг: Цена: 29139.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Cereal Grains: Assessing and Managing Quality, Second Edition, provides a timely update to this key reference work. Thoroughly revised from the first edition, this volume examines the latest research and advances in the field. New chapters have been added on alternative grains, including ancient grains and pseudocereals, biosecurity, and industrial processing of grains, amongst others.
Quality and food safety are important throughout the value-addition chain, from breeding, production, harvest, storage, transport, processing, and marketing. At all stages, analysis is needed so that quality management can proceed intelligently. These considerations are examined for each of the major cereal species, including wheat (common and durum), rye and triticale, barley and oats, rice, maize (corn), pseudocereal species, sorghum, and the millets. Divided into five sections, the book analyses these for the range of cereal species before a final section summarizes key findings.
Описание: Cereal-Based Foodstuffs: The Backbone of the Mediterranean provides an overview of cereal-based products in the Mediterranean region, illustrating the spectrum of products from past to present and their various processing methods.
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