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Cereal Grains for the Food and Beverage Industries
Elke K Arendt (Author), Emanuele Zannini (Author)
9780857094131, Elsevier Science
Hardback, published 9 April 2013
512 pages
23.3 x 15.6 x 3 cm, 0.9 kg
Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products.The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products.Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals.
Author contact details Woodhead Publishing Series in Food Science, Technology and Nutrition Foreword Preface Chapter 1: Wheat and other Triticum grains Abstract: 1.1 Introduction 1.2 Structure of wheat grain 1.3 Wheat carbohydrate composition and properties 1.4 Wheat protein composition and properties 1.5 Other constituents of wheat 1.6 Flour milling 1.7 Bakery products based on wheat 1.8 Durum wheat products 1.9 Products based on other types of wheat 1.10 Beverages based on wheat 1.11 Conclusions 1.12 Future trends Chapter 2: Maizes Abstract: 2.1 Introduction 2.2 Maize carbohydrate composition and properties 2.3 Other constituents of the maize kernel 2.4 Maize processing 2.5 Applications of maize in foods 2.6 Applications of maize in beverages 2.7 Conclusions 2.8 Future trends Chapter 3: Rice Abstract: 3.1 Introduction 3.2 Rice carbohydrate composition and properties 3.3 Other constituents of the rice kernel 3.4 Rice processing 3.5 Food and beverage applications of rice 3.6 Conclusions 3.7 Future trends Chapter 4: Barley Abstract: 4.1 Introduction 4.2 Barley carbohydrate composition and properties 4.3 Other constituents of the barley kernel 4.4 Barley milling 4.5 Applications of barley in foods 4.6 Applications of barley in beverages 4.7 Conclusions 4.8 Future trends Chapter 5: Triticale Abstract: 5.1 Introduction 5.2 Chemical composition of the triticale kernel 5.3 Triticale milling and applications in foods and beverages 5.4 Conclusions 5.5 Future trends Chapter 6: Rye Abstract: 6.1 Introduction 6.2 Chemical constituents of the rye kernel 6.3 Rye milling and applications in foods and beverages 6.4 Conclusions 6.5 Future trends Chapter 7: Oats Abstract: 7.1 Introduction 7.2 Oat carbohydrate composition and properties 7.3 Other constituents of the oat kernel 7.4 Oat milling 7.5 Food and beverage applications of oats 7.6 Conclusions 7.7 Future trends Chapter 8: Sorghum Abstract: 8.1 Introduction 8.2 Chemical constituents of the sorghum kernel 8.3 Sorghum milling 8.4 Applications in foods and beverages 8.5 Conclusions 8.6 Future trends Chapter 9: Millet Abstract: 9.1 Introduction 9.2 Proso millet carbohydrate composition and properties 9.3 Proso millet protein composition and properties 9.4 Other constituents of proso millet 9.5 Processing of proso millet 9.6 Food and beverage applications of proso millet 9.7 Future trends Chapter 10: Teff Abstract: 10.1 Introduction 10.2 Chemical composition of the teff kernel 10.3 Teff milling and applications in foods and beverages 10.4 Conclusions 10.5 Future trends Chapter 11: Buckwheat Abstract: 11.1 Introduction 11.2 Buckwheat carbohydrate composition and properties 11.3 Buckwheat protein composition and properties 11.4 Other constituents of buckwheat 11.5 Food and beverage applications of buckwheat 11.6 Conclusions 11.7 Future trends Chapter 12: Quinoa Abstract: 12.1 Introduction 12.2 Chemical composition of quinoa seed 12.3 Quinoa milling and applications in foods and beverages 12.4 Conclusions 12.5 Future trends Chapter 13: Amaranth Abstract: 13.1 Introduction 13.2 Amaranth carbohydrate composition and properties 13.3 Other constituents of amaranth 13.4 Amaranth processing and applications in foods and beverages 13.5 Conclusions 13.6 Future trends Index
Subject Areas: Food & beverage technology [TDCT]
