Chemistry And Technology Of Cereals As Food And Feed

Author : Samuel A. Matz
Publisher : Springer Science & Business Media
ISBN 13 : 9780442308308
Total Pages : 778 pages
Book Rating : 4.02/5 ( download)

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Download or read book Chemistry and Technology of Cereals as Food and Feed written by Samuel A. Matz and published by Springer Science & Business Media. This book was released on 1991-04-30 with total page 778 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, classification, structure, composition, nutritional importantance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains. The book also details the latest methods of producing, cleaning, and storing these grains. The second section of the book offers current information on the technological and engineering principles of feed milling, flour milling, baking, malting, brewing, manufacturing breakfast cereals, snack food production, wet milling (starch and oil production from grains), rice processing, and other upgrading procedures applied to cereal grains. This section also explains the value and utilization of by-products and examines many rarely discussed processing methods. In addition, the book provides reviews of current knowledge on the dietary importance of cereal proteins, lipids, fibre, vitamins, minerals, and anti-nutrient factors, as well as the effects of processing methods on these materials.

Author : Samuel A. Matz
Publisher :
ISBN 13 : 9789381714652
Total Pages : 751 pages
Book Rating : 4.57/5 ( download)

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Download or read book The Chemistry and Technology of Cereals as Food and Feed written by Samuel A. Matz and published by . This book was released on 2014 with total page 751 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : SAMUEL A. MATZ.
Publisher :
ISBN 13 : 9781788828987
Total Pages : pages
Book Rating : 4.84/5 ( download)

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Download or read book Chemistry & Technology of Cereals as Food & Feed written by SAMUEL A. MATZ. and published by . This book was released on 2018 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Samuel A. Matz
Publisher :
ISBN 13 :
Total Pages : 732 pages
Book Rating : 4.98/5 ( download)

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Download or read book The Chemistry and Technology of Cereals as Food and Feed written by Samuel A. Matz and published by . This book was released on 1959 with total page 732 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Samuel A. Matz
Publisher :
ISBN 13 : 9789387025431
Total Pages : 752 pages
Book Rating : 4.38/5 ( download)

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Download or read book The Chemistry & Technology of Cereals as Food & Feed written by Samuel A. Matz and published by . This book was released on 2014 with total page 752 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : S.A. Matz
Publisher :
ISBN 13 : 9788123904764
Total Pages : pages
Book Rating : 4.62/5 ( download)

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Download or read book Chemistry & Technology Cereals Food, Feed (PB) written by S.A. Matz and published by . This book was released on 1996-02-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Norman Leslie Kent
Publisher : Woodhead Publishing
ISBN 13 : 9780080408347
Total Pages : 352 pages
Book Rating : 4.46/5 ( download)

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Download or read book Technology of Cereals written by Norman Leslie Kent and published by Woodhead Publishing. This book was released on 1994 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: A thorougly revised edition that encompasses new material including sections dealing with extrusion cooking and the use of cereals for animal feed. The section on industrial uses for cereals has been expanded considerably.

Author : Kurt A. Rosentrater
Publisher : Woodhead Publishing
ISBN 13 : 0081005326
Total Pages : 924 pages
Book Rating : 4.23/5 ( download)

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Download or read book Kent’s Technology of Cereals written by Kurt A. Rosentrater and published by Woodhead Publishing. This book was released on 2017-09-21 with total page 924 pages. Available in PDF, EPUB and Kindle. Book excerpt: Kent’s Technology of Cereals: An Introduction for Students of Food Science and Agriculture, Fifth Edition, is a classic and well-established book that continues to provide students, researchers and practitioners with an authoritative and comprehensive study of cereal technology. This new edition has been thoroughly updated with new sections, including extrusion cooking and the use of cereals for animal feed. In addition, it offers information on statistics, new products, the impact of climate changes and genetics, new economic trends, nutrition regulations and new technologies. The book is useful for students, researchers, and industrial practitioners alike, covering the full spectrum of cereal grain production, processing, and use for foods, feeds, fuels, industrial materials, and other uses. Provides readers with a leader in cereal science literature Includes new sections on extrusion cooking and the use of cereals for animal feed, along with information on statistics, new products, impact of climate changes and genetics, new economic trends, new nutrition regulations and new technologies Useful for students, researchers and industrial practitioners alike

Author : N. L. Kent
Publisher : Elsevier
ISBN 13 : 1855736608
Total Pages : 349 pages
Book Rating : 4.03/5 ( download)

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Download or read book Kent’s Technology of Cereals written by N. L. Kent and published by Elsevier. This book was released on 1994-01-01 with total page 349 pages. Available in PDF, EPUB and Kindle. Book excerpt: This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products. The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed.

Author : Peter R Shewry
Publisher : Elsevier
ISBN 13 : 0128123699
Total Pages : 337 pages
Book Rating : 4.90/5 ( download)

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Download or read book Barley written by Peter R Shewry and published by Elsevier. This book was released on 2014-01-01 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: Barley: Chemistry and Technology, Second Edition is an important resource for any cereal chemist, food scientist, or crop scientist who needs to understand the development, structure, composition, and end-use properties of the barley grain for cultivation, trade, and utilization. Editors Peter R. Shewry and Steven E. Ullrich bring together a wide range of international authorities on barley to create this truly unique, encyclopedic reference work that covers the massive increase in barley knowledge over the past 20 years, since the first edition of this book was published. Barley: Chemistry and Technology, Second Edition offers the latest coverage of barley’s applications in milling, breeding, and production for food, feed, malting, brewing, distilling, and biofuels. It delivers a complete update of the latest knowledge of barley’s many components, from the genetic and molecular level to its many constituents, such as proteins, carbohydrates, arabinoxylans, minerals, lipids, terpenoids, phenolics, and vitamins. This important book also includes chapters on barley’s plant and grain development from both the physiological and genetic perspectives, making it an important resource not only for cereal and food scientists but also for crop scientists involved in breeding, agronomy, and related plant sciences New coverage includes: Updated, comprehensive knowledge on barley’s components, including proteins, carbohydrates, arabinoxylans, and bioactive effects New end-use ideas for barley as an ingredient in food products Nonfood industrial applications for barley, including biofuels A new chapter on barley’s health benefits Molecular breeding for malting quality