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Handbook of Cereal Science and Technology, Revised and Expanded

Author: Karel Kulp

Publisher: CRC Press

Published: 2000-03-28

Total Pages: 807

ISBN-13: 1420027220

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Handbook of Cereal Science and Technology, Second Edition, Revised and Expanded

Author: Karel Kulp

Publisher: CRC Press

Published: 2000-03-28

Total Pages: 808

ISBN-13: 9780824782948

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This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation. Written by over 40 internationally respected authorities, the Handbook of Cereal Science and Technology, Second Edition discusses recent developments in the chemical composition and functionality of cereal components such as proteins, carbohydrates, and lipids; highlights newly developed special ingredients and microbiological operations in processed foods; and investigates the most up-to-date production, processing, and uses of triticale, wild rice, and other grains. The book also addresses the latest standards set by the U.S. Department of Agriculture, international organizations, and industry lobby groups; illustrates how new breeds of cereal grains are developed and sustained; explains new processing techniques for producing baked goods, pasta, breakfast cereals, and snack foods; and evaluates up-to-the-minute methods of fortifying foods with folic acid and other supplements.

Handbook of Cereal Science and Technology

Author: Klaus J. Lorenz

Publisher: Marcel Dekker Incorporated

Published: 1991

Total Pages: 882

ISBN-13: 9780824783587

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Understanding of the composition, chemistry, and processing aspects of grains are fundamental to increased food production for the world's population. The detailed reviews presented here deal first with the history, types and uses of the major cereals and then with their chemistry and components and

Handbook of Food Science, Technology, and Engineering - 4 Volume Set

Author: Y. H. Hui

Publisher: CRC Press

Published: 2005-12-19

Total Pages: 3632

ISBN-13: 146650787X

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Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The

ICC Handbook of 21st Century Cereal Science and Technology

Author: Peter R. Shewry

Publisher: Elsevier

Published: 2023-06-30

Total Pages: 435

ISBN-13: 0323952968

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ICC Handbook of 21st Century Cereal Science and Technology highlights the importance of cereals, presenting insights into the foundational structure of cereal grains, including potential contamination factors that can negatively impact cereal and grain yield. Focusing on the eight major cereal crops – wheat, maize, rice, barley, sorghum and millets, oats, rye and pseudocereals, this is the only available reference to provide standardized coverage for detailed comparison. Written by a global team of expert editors and contributors, the book provides practical insights into the utilization of cereals, grains and safety assessments. This International Association for Cereal Science and Technology endorsed volume continues their commitment to international cooperation through the dissemination of knowledge, conducting research and developing standard methods. Provides standardized insights into cereals, their grains, profiles and uses Includes the 8 most utilized cereals including pseudocereals Promotes understanding of the real-world use options of cereals

Handbook of Dough Fermentations

Author: Karel Kulp

Publisher: CRC Press

Published: 2003-05-20

Total Pages: 229

ISBN-13: 1135531803

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Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures. This unique reference examines statistical market trends for fermented cereal, yeast, and natural and sourdough products. It pinpoints areas of potential for products and foods using fermentation science and analyzes the application of starters in the production of specific products.

Handbook of Food Enzymology

Author: John R. Whitaker

Publisher: CRC Press

Published: 2002-12-05

Total Pages: 1135

ISBN-13: 0203910451

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Discussing methods of enzyme purification, characterization, isolation, and identification, this book details the chemistry, behavior, and physicochemical properties of enzymes to control, enhance, or inhibit enzymatic activity for improved taste, texture, shelf-life, nutritional value, and process tolerance of foods and food products. The book cov

Flavor, Fragrance, and Odor Analysis

Author: Ray Marsili

Publisher: CRC Press

Published: 2001-11-29

Total Pages: 448

ISBN-13: 9780203908273

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Written from a practical, problem-solving perspective, this reference explores advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology for food, cosmetic, and pharmaceutical applications. The book discusses the chemical structures of key flavor and fragrance compounds and contains nume

Food Protein Analysis

Author: Richard Owusu-Apenten

Publisher: CRC Press

Published: 2002-05-24

Total Pages: 488

ISBN-13: 9780203910580

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Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation results. Delineates basic research principles, practices, and anticipated outcomes in each of the illustrated protein assays.

Food Process Design

Author: Zacharias B. Maroulis

Publisher: CRC Press

Published: 2003-05-09

Total Pages: 542

ISBN-13: 9780203912010

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This timely reference utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes and offers procedures to assess various operating conditions, engineering and economic relationships, and the physical and transport properties of foods for the design of the most efficient food manufacturing technologies and eq