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- Principles of Cereal Science and Technology Third Edition
- Breakfast Cereals and How They Are Made
- 15 Cereals and Cereal Products
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Principles of Cereal Science and Technology Third Edition
It seems that you're in Germany. We have a dedicated site for Germany. Authors: Dendy , David A. Cereals are one of our most important crops, whether as cash crops for commercial farmers or subsistence crops in the developing third world.
This book focuses on the chemistry and technology of cereals, set in the agricultural and socio-economic context. The subject of cereal is given a greater geographical scope than other books that are primarily concerned with wheat and bread. The principles of cereals discussed include structure and composition; economic importance; storage and transportation; analysis; post-harvest losses; and the starch industries.
Also dealt with are the industrial processes which are the basis of our common foods - rice, bread, cornflakes, beer; and the common foods of more traditional societies such as the porridges of Africa and the tortillas of the Americas, as well as numerous fermented foods and drinks.
Recommended for you. Dendy Bogdan J. PAGE 1.
Breakfast Cereals and How They Are Made
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Request PDF | On Jan 1, , Bogdan Dobraszczyk published Cereals & Cereal Products - Chemistry & Technology | Find, read and cite all the research you.
15 Cereals and Cereal Products
Isaac Newton to Robert Hooke, February 6, Fifteen years have elapsed since one of us R. The book has been used around the globe as a textbook for students beginning their studies of cereal science.
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Cereals and Cereal Products : Technology and Chemistry book
Part 1 Introductory issues: Consumers and functional cereal products; Labeling and regulatory issues related to functional cereal products; Fiber, whole grains and disease prevention; Resistant starch and health; Micronutrients in cereal products: Their bioactivities and effects on health; Whole-grain consumption and insulin sensitivity; Determining the functional properties of food components in the gastrointestinal tract. Part 2 Technology of functional cereal products: Improving the nutritional quality of cereals by conventional and novel approaches; Novel high fibre and whole grain breads; Oat bread and other oat products; Rye bread and other rye products; Functional barley products; Products containing other speciality grains: Sorghum, the millets and pseudocereals; Vitamin and mineral fortification of bread; Omega 3 enriched bread; Soy-enriched bread; Inulin in bread and other cereal-based products; High-fibre pasta products; Functional cereal products for those with gluten intolerance; Converting oats to high-fibre products for use in functional foods; Improving the use of dietary fibre and other functional ingredients to lower the GI of cereal products; Methods to slow starch digestion rate in functional cereal products. Cereal grains and their fractions contain many health-protecting compounds such as phytochemicals, vitamins and indigestible carbohydrates, but the texture and taste of functional cereal products can be less than ideal. This important collection reviews technologies for producing a wide range of cereal products with different health-promoting properties and more acceptable sensory quality. The first part of the book discusses the health effects of cereals, with chapters on topics such as whole grain foods, cereal micronutrients and resistant starch. Consumer perception of health-promoting cereal products and regulatory and labelling issues are also described. The second part focuses on technologies to improve the quality of functional cereal products, reviewing issues such as grain improvement, novel cereal-derived ingredients and formulation of low GI products.
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