By Karel Kulp
This completely revised moment version addresses the total spectrum of cereal grain technology, making use of agronomic, chemical, and technological views and offering new and extended therapy of meals enrichment strategies, dietary criteria, and product caliber review. Written through over forty across the world revered specialists, the instruction manual of Cereal technology and know-how, moment variation discusses contemporary advancements within the chemical composition and performance of cereal parts akin to proteins, carbohydrates, and lipids; highlights newly built targeted constituents and microbiological operations in processed meals; and investigates the main up to date construction, processing, and makes use of of triticale, wild rice, and different grains. The booklet additionally addresses the newest criteria set by means of the U.S. division of Agriculture, foreign organisations, and foyer teams; illustrates how new breeds of cereal grains are built and sustained; explains new processing recommendations for generating baked items, pasta, breakfast cereals, and snack meals; and evaluates up to date equipment of fortifying meals with folic acid and different vitamins.
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Extra info for Handbook of Cereal Science and Technology
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77:89108 (1995). 121. Hockett, E. , McGuire, C. , Newman, C. , The relationship of barley beta-glucan content to agronomic and quality characteristics, Proc. , Barley Genet. , Okayama, Japan, 1987, pp. 851860. 122. Anderson, J. , Nutr. Today, (Nov/Dec):2226. (1986). 44 45 123. Spiller, G. A. , Boca Raton, FL, 1986. 124. Truswell, A. , Eur. J. Clin. , 46:91101 (1992). 125. McIntosh, G. , Le Leu, R. , 45:392394 (1993). 126. , Am. J. Clin. , 59:10751082 (1994). 127. , Nutr. , 15:5251534 (1995). 128.
Handbook of Cereal Science and Technology by Karel Kulp
Categories: Food Science