ICC Multilingual Dictionary of Cereal Science and Technology
Author: International Association for Cereal Science and Technology
Publisher: Chiriotti
Published: 2006
Total Pages: 536
ISBN-13: 9788885022850
DOWNLOAD EBOOK →Author: International Association for Cereal Science and Technology
Publisher: Chiriotti
Published: 2006
Total Pages: 536
ISBN-13: 9788885022850
DOWNLOAD EBOOK →Author: Peter R. Shewry
Publisher: Elsevier
Published: 2023-06-30
Total Pages: 435
ISBN-13: 0323952968
DOWNLOAD EBOOK →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
Author: International Association for Cereal Science and Technology
Publisher:
Published: 2006
Total Pages:
ISBN-13:
DOWNLOAD EBOOK →Author: Barbara S. Hutchinson
Publisher: CRC Press
Published: 2002-07-17
Total Pages: 554
ISBN-13: 9780203909119
DOWNLOAD EBOOK →This reference provides the groundwork, tools, and terminology required when conducting specialized searches for information and resources pertaining to traditional and emerging fields of agriculture. The editors present 16 contributions from librarians and other information workers that offer information on research resources across the academic a
Author: Asociación Internacional de Ciencia y Tecnología Cerealeras
Publisher:
Published: 1995
Total Pages:
ISBN-13:
DOWNLOAD EBOOK →Author: Stanley P. Cauvain
Publisher: Elsevier
Published: 2005-01-10
Total Pages: 593
ISBN-13: 184569063X
DOWNLOAD EBOOK →The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology with contributions from leading cereals institutes and individuals from around the world. They bring together all elements of the ‘grain chain’ from breeding of new wheat varieties through the milling processes and on to the conversion of flour into baked products ready for the consumer at large. Evaluating and predicting wheat flour properties require new equipment and new techniques and these are covered in depth. Cereals other than wheat are given due consideration.The versatility of wheat flour and its conversion into food is reviewed across a whole spectrum of products. There is a strong emphasis on the use of wheat flour for bread making but with consideration of applications in the manufacture of cakes, cookies, pastries, extruded foods, pasta and noodles. The development process and the benefits to consumers are also addressed.The Editors and the Organising Committee have assembled a collection of high-quality papers which provide a showpiece for the latest developments in cereal science and technology. Extensive collection of proceedings from the 12th International Cereal and Bread Congress High-quality papers highlighting the most recent developments in cereal science and technology Benefits for the industry and consumers are discussed
Author: Institut für Getreideverarbeitung
Publisher:
Published: 1966
Total Pages: 162
ISBN-13:
DOWNLOAD EBOOK →Author: Karel Kulp
Publisher: CRC Press
Published: 2000-03-28
Total Pages: 807
ISBN-13: 1420027220
DOWNLOAD EBOOK →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