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Author: P. J. Barnes
Publisher:
ISBN: 9780120790203
Category : Technology & Engineering
Languages : en
Pages : 425
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Book Description
The structure of the cereal grain; Acyl lipids in cereals; Non-saponifiable lipids in cereals; Lipid metabolism in germinating cereals; Starch lipids in barley and malt; Enzymic degradation of cereal lipids; Distribution of wheat acyl lipids and tocols into millstreams; Role of lipids in baking; Lipid-protein interactions during dough development; Lipoxygenase and some related enzymes in breadmaking; Physical state of lipids and their technical effects in baking; The effect of storage on the lipids and breadmaking properties of wheat flour; Lipids in pasta and pasta processing; Lipids in cereal products; Lipids in rice and rice processing; Oat lipids; Lipids in maize technology; Corn oil production, processing and use; Wheat germ oil.
Author: P. J. Barnes
Publisher:
ISBN: 9780120790203
Category : Technology & Engineering
Languages : en
Pages : 425
Get Book Here
Book Description
The structure of the cereal grain; Acyl lipids in cereals; Non-saponifiable lipids in cereals; Lipid metabolism in germinating cereals; Starch lipids in barley and malt; Enzymic degradation of cereal lipids; Distribution of wheat acyl lipids and tocols into millstreams; Role of lipids in baking; Lipid-protein interactions during dough development; Lipoxygenase and some related enzymes in breadmaking; Physical state of lipids and their technical effects in baking; The effect of storage on the lipids and breadmaking properties of wheat flour; Lipids in pasta and pasta processing; Lipids in cereal products; Lipids in rice and rice processing; Oat lipids; Lipids in maize technology; Corn oil production, processing and use; Wheat germ oil.
Author: Bozzano G Luisa
Publisher: Elsevier
ISBN: 008098438X
Category : Technology & Engineering
Languages : en
Pages : 441
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Book Description
Lipids in Cereal Technology provides a comprehensive review of cereal lipids and their role in cereal processing and products. Topics range from acyl lipids and non-saponifiable lipids in cereals, such as barley and maize, to lipid metabolism in germinating cereals, physical state of lipids and their technical effects in baking, the effect of storage on the lipids and breadmaking properties of wheat flour, and lipids in pasta and pasta processing. Organized into 19 chapters, this review brings together the knowledge and experience of an international group of experts. It begins with an overview of the fundamental aspects of cereal grain lipids and enzymes. It then discusses the specific cereals, processing, and cereal products. Moreover, the book explains the composition and distribution of lipids in the grain, the biochemical changes that occur when the grain germinates, and the biochemistry of the enzymes involved in lipid degradation. Some chapters focus on wheat and the significance of lipids in milling, flour storage, baking, and pasta manufacture. Other chapters consider individual cereals such as rice, oats, maize, malt, and barley along with corn oil, wheat germ oil, and other cereal products.
Author: B R Hamaker
Publisher: Elsevier
ISBN: 1845693884
Category : Technology & Engineering
Languages : en
Pages : 569
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Book Description
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. Chapters dedicated to a wide range of product types are also included, covering cereal foods made from oats, rye, barley and speciality grains and breads fortified with vitamins and minerals, soy and omega-3 lipids among others.Technology of functional cereal products is an essential reference for all those involved in research and development of health-promoting cereal-based foods. - Reviews technologies for producing a wide range of cereal products - Discusses the health effect of cereals, including whole grain foods and cereal micronutrients - Describes consumer perception of health promoting cereal products
Author: Frank D. Gunstone
Publisher: CRC Press
ISBN: 0412433206
Category : Science
Languages : en
Pages : 1311
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Book Description
A great deal of research has been carried out on this important class of compounds in the last ten years. To ensure that scientists are kept up to date, the editors of the First Edition of The Lipid Handbook have completely reviewed and extensively revised their highly successful original work. The Lipid Handbook: Second Edition is an indispensable resource for anyone working with oils, fats, and related substances.
Author: W. Bushuk
Publisher: Springer Science & Business Media
ISBN: 1461526728
Category : Technology & Engineering
Languages : en
Pages : 252
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Book Description
Wheat provides over 20% of the calories for the world population of 5. 3 billion persons. It is widely grown in five of the six continents. It is a highly versatile food product in that it can be stored safely for long periods of time and transported in bulk over long distances. In relative terms, it is reasonably priced; over the past quarter century, the inflation-adjusted price of wheat has been declining. Modern milling and baking technology required for the transformation of wheat grain into consumable baked products is available or accessible in all countries of the world. For these reasons, and because Canada is one of world's leading wheat producing countries, it seemed appropriate to include a major symposium on wheat in the scientific and technical program of the 8th World Congress of Food Science and Technology held in Toronto, Canada during September 29-0ctober 4, 1992. In selecting the topics for the symposium on wheat, we attempted to cover a full range of subjects including economics and marketing, nutrition, grading, processing, constituent chemistry and functionality, biote- nology, and safety of genetically modified wheat varieties. The major focus was on common hard (bread) wheats; separate papers were devoted to the unique characteristics and technological properties of common soft (biscuit) and durum (pasta) wheats. Each paper was presented by an acknowledged international expert. This book provides a more permanent record of the papers presented at the symposium.
Author: Rajan Sharma
Publisher: CRC Press
ISBN: 1000913716
Category : Technology & Engineering
Languages : en
Pages : 744
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Book Description
Cereals are the principal dietary components of human diet and have been for several thousand years. Whole grain cereals are not only an excellent source of energy, but also enrich the diet. The processing of cereals prior to consumption is a necessary step in production chain to make them palatable and enhance bio- and techno-functional performance. Cereal Processing Technologies: Impact on Nutritional, Functional, and Biological Properties reviews cereal processing technologies and their impact on quality attributes of cereals, detailing the processing techniques of cereals with recent advancements followed by their impact on nutritive, functional and biological potential. Each chapter covers three major components as a) technological details for the processing treatment, b) impact on nutritive, functional and biological properties and c) characterization of processed products. Key Features: Focuses on different cereals for nutritive and functional characteristics Explores mechanical, biological, thermal and non-thermal processing treatments of cereals Presents impact of different treatments on biological and techno-functional properties of cereals Discusses characteristics of the processed products The contents of Cereal Processing Technologies are an asset for researchers, students and professionals, and can be potentially used as a reference and important resource for academia and future investigations. This book helps readers identify how different techniques for processing cereal grains enhance the targeted nutritional and functional quality.
Author: FredB. Padley
Publisher: Routledge
ISBN: 1351435108
Category : Science
Languages : en
Pages : 856
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Book Description
""Provides a comprehensive review of the major technologies and applications of lipids in food and nonfood uses, including current and future trends. Discusses the nature of lipids, their major sources, and role in nutrition.
Author: Norman Leslie Kent
Publisher: Woodhead Publishing
ISBN: 9780080408347
Category : Technology & Engineering
Languages : en
Pages : 352
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Book Description
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: Karel Kulp
Publisher: CRC Press
ISBN: 1420027220
Category : Technology & Engineering
Languages : en
Pages : 807
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Book Description
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
Author: Kanes K. Rajah
Publisher: CRC Press
ISBN: 9780849397844
Category : Health & Fitness
Languages : en
Pages : 400
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Book Description
Fats in Food Technology presents an overview at the professional and research level of the uses and technologies of fats in a broad range of foodstuffs. In addition to the coverage of animal and vegetable fats, the book considers added milk fat, dairy fat, and butter. Drawn from throughout the world, the contributing authors provide a broad scope of ideas and experience.
