Sergio O. Serna-Saldivar

Cereal Grains (eBook, ePUB)

Properties, Processing, and Nutritional Attributes

• Format: ePub

Produktbeschreibung

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 domesticatio

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Produktdetails

• Verlag: Taylor & Francis eBooks
• Seitenzahl: 752
• Erscheinungstermin: 19. April 2016
• Englisch
• ISBN-13: 9781439899472
• Artikelnr.: 62199081

Autorenporträt

Sergio O. Serna-Saldivar is a Professor in the Department Biotechnology and Food Engineering at ITESM -Campus Monterrey.

Inhaltsangabe

Cereal Grains: The Staff of Life. Physical Properties, Grading, and
Specialty Grains. Chemical Composition of Cereal Grains. Grain Development,
Morphology, and Structure. Storage of Cereal Grains. Grain Storage Pests.
Dry-Milling Operations. Wet-Milling Operations. Milling of Maize into
Lime-Cooked Products. Manufacturing of Bakery Products. Manufacturing of
Breakfast Cereals. Manufacturing of Cereal-Based Snacks. Industrial
Production of Modified Starches and Syrups. Production of Malts, Beers,
Alcohol Spirits, and Fuel Ethanol. Quality Control of Cereal Grains and
Their Products. Production of Cereal-Based Traditional Foods. Role of
Cereals in Human Nutrition and Health. Cereals as Feedstuffs for Animal
Nutrition.