Author: Denmark) International conference on Cereals for Food and Beverages (1979 : Copenhagen
Publisher:
Published: 1980
Total Pages:
ISBN-13:
DOWNLOAD EBOOK →Author: G. E. Inglett
Publisher:
Published: 1980
Total Pages: 584
ISBN-13:
DOWNLOAD EBOOK →-Klein, N.C.Intervention and evaluation in family settings.-Politser, P. Community groups.-Holahan, C. Action research in the built environment.-Allen, G.J. Conducting behavioral evaluations in residential facilities for retarded persons.-Cherniss, C. Human service programs as work organizations.-Kornfeld, D.The hospital environment.
Author: Jiři Holas
Publisher: Elsevier Publishing Company
Published: 1983
Total Pages: 1254
ISBN-13: 9780444996503
DOWNLOAD EBOOK →Author: Jan A. Delcour
Publisher: American Association of Cereal Chemists
Published: 2010
Total Pages: 0
ISBN-13: 9781891127632
DOWNLOAD EBOOK →"Principles of Cereal Science and Technology, Third Edition discusses the structure and components of the cereal grains in depth. In addition, the storage and processing of the various cereals into intermediate products (flour, semolina, starch, gluten) or finished products (bread, cookies, pasta, beer, breakfast cereals, and feeds) are described in detail. Enzyme technology and enzyme applications in cereal processing and cereal based food systems have advanced throughout the years. This new edition includes up-to-date information on specific starch and non-starch polysaccharide and lipid degrading enzymes, plus their day to day use to improve processing and/or final quality. Other changes in this third edition include: the view on starch rheological behavior, the introduction of the concept of enzyme resistant starch, current views on bread firming, and the relationship of pasta product quality both to raw material characteristics as well as to processing conditions. The book also includes a profound revision of the sections on gluten proteins and how their functionality in breadmaking is impacted by ascorbic acid, as well as new information on industrial gluten starch separation, and the effects of gluten proteins on cookie and cake quality."--Publisher's description.
Author: Jiři Holas
Publisher:
Published: 1983
Total Pages: 694
ISBN-13: 9780444996510
DOWNLOAD EBOOK →Author: Joseph Awika
Publisher: OUP USA
Published: 2012-06-07
Total Pages: 0
ISBN-13: 9780841226364
DOWNLOAD EBOOK →Presents some of the latest research endeavors that aim to improve our understanding of how the chemistry of various grain components can be manipulated to improve contribution of cereals to human health
Author: George E. Inglett
Publisher:
Published: 1980
Total Pages: 557
ISBN-13: 9780123709608
DOWNLOAD EBOOK →Author: Radomir Lasztity
Publisher: Routledge
Published: 2017-07-12
Total Pages: 337
ISBN-13: 1351411209
DOWNLOAD EBOOK →In the past decade, since the first edition was published, the study of cereal protein chemistry has grown and changed. New separation techniques have been introduced while the application of achievements of molecular biology and genetic engineering of proteins has progressed dramatically. This new edition includes these advances and updates the chemistry of cereal proteins for all specialists working in theory and practice of cereal grain production and processing.