Author: Publisher:
ISBN:
Category : Food
Languages : en
Pages : 196
Book Description
Methods for the Analysis of Cereals and Cereal Products
Methods for the Analysis of Cereals and Cereal Products
Author: American Association of Cereal ChemistsPublisher:
ISBN:
Category : Food
Languages : en
Pages : 194
Book Description
The ICC Handbook of Cereals, Flour, Dough & Product Testing
Author: Stanley P. CauvainPublisher: DEStech Publications, Inc
ISBN: 1932078991
Category : Reference
Languages : en
Pages : 511
Book Description
Presents an introduction to the techniques and information required for the testing and analysis of cereals throughout the entire grain chain, from breeding through harvesting and storage to processing and the manufacture of cereal-based food products.
Cereals and Cereal Products - Determination of Moisture Content (routine Method)
Author: Approved Methods of the American Association of Cereal Chemists
Author: American Association of Cereal Chemists. Approved Methods CommitteePublisher: American Association of Cereal Chemists
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 662
Book Description
New methods have been added to the 10th Edition. The 10th Edition provides scientists working with grain-based ingredients the most up-to-date techniques and the highest level of analytical results. The 10th Edition also removes obsolete methods that are no longer in common use or for which equipment is no longer available.A concise and clearly written Objective has been added to every method in the 10th Edition, helping food scientists easily identify methods most appropriate for their specific applications.The 10th Edition Supplier Index is now greatly expanded, giving food scientists complete and rapid access to information about companies that can provide the instruments, chemicals, and equipment they need for each method.
HEALTHGRAIN Methods
Author: Peter ShrewryPublisher: Academic Press
ISBN: 0128104538
Category : Technology & Engineering
Languages : en
Pages : 298
Book Description
The explosion of interest around the health benefits of whole grains has led to a new focus on the bioactive components of cereals, including their location and physiological effects. Grains are an important source of minerals (notably selenium, iron and zinc) and vitamins, such as folate. These nutrients are often degraded or removed by the milling or polishing of the grain to provide refined products. Measurements of these components require methodologies for analysis that must be accurate and reproducible and that provide adequate samples to allow wide screening. The work of the 47 prominent international food scientists presented in this comprehensive volume is the direct result of the European Union’s Framework 6 HEALTHGRAIN program which focuses on the role of wholegrain cereals in reducing the risk of metabolic syndrome-related diseases. The development of routine analytical methods for this group of essential phytochemical and dietary fiber components will help food companies improve the health benefits of their products as well as their abilities to measure the bioactive ingredients in cereal-based foods.
Quality Assurance for the Food Industry
Author: J. Andres VasconcellosPublisher: CRC Press
ISBN: 0203498100
Category : Technology & Engineering
Languages : en
Pages : 449
Book Description
Food companies, regardless of their size and scope, understand that it is impossible to establish a single division devoted to "quality", as quality is the responsibility and purpose of every company employee. Applying this theory demands the cooperation of each employee and an understanding of the methodology necessary to establish, implement, and
Characterization of Cereals and Flours
Author: Gonul KaletuncPublisher: CRC Press
ISBN: 9780203911785
Category : Technology & Engineering
Languages : en
Pages : 560
Book Description
Characterization of Cereals and Flours is a state-of-the-art reference that details the latest advances to characterize the effects of manufacturing processes and storage conditions on the thermal, mechanical, and structural properties of cereal flours and their products - examining the influence of moisture absorption, storage temperature, baking, and extrusion processing on flour and cereal product texture, shelf-life, and quality. The book discusses the influence of additives on pre- and postprocessed food biopolymers; the development of databases and construction of state diagrams to illustrate the state and function of cereal flours before, during, and after production; and the current techniques in image analysis, light and electron microscopy, and NMR spectroscopy used to analyze the microstructure of cereal products. It also discusses the methods used to optimize processing parameters and formulations to produce end-products with desirable sensory and textural properties; the shelf life of cereal products; and the relationships between the sensory and physical characteristics of cereal foods.
Cereals and Cereal Products
Author: D. A. V. DendyPublisher: Boom Koninklijke Uitgevers
ISBN: 9780834217676
Category : Cereal products
Languages : en
Pages : 454
Book Description
Introduction to cereals; The storage and transportation of grains and their products; Postharvest losses; Cereal starches and proteins; NIR techniques in cereals analysis; Wheat and flour; Wheat flour milling; Bread: a unique food; Cookies, cakes, and other flour confectionery; Pasta; Composite and alternative flours; Rice; Maize; Barley; Sorghum and the millets; Oats; Rye and Triticale.
Cereal Grains
Author: Sergio O. Serna-SaldivarPublisher: CRC Press
ISBN: 1439855668
Category : Medical
Languages : en
Pages : 394
Book Description
Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author’s text, Cereal Grains: Properties, Processing, and Nutritional Attributes. Organized so that readers progressively learn and apply the theoretical knowledge described in the parent book, the manual covers a range of essential topics, including: Main quality control measurements used to determine physical, morphological, chemical-nutritional, and sensory properties of cereal grains and their products Critical factors affecting grain stability throughout storage and analytical techniques related to insects and pests responsible for grain storage losses Physical and chemical tests to determine the quality of refined products Laboratory wet-milling procedures The most common laboratory methods to assess nixtamal, masa, and tortilla quality and shelf-life Yeast and chemical leavening agents important for bakery and other fermented products Laboratory and pilot plant procedures for the production of different types of yeast- and chemically-leavened bread, crackers, pasta products, breakfast cereals, and snack foods Protocols to bioenzymatically transform starch into modified starches, syrups, and sweeteners Laboratory processes for the production of regular and light beers, distilled spirits, and fuel ethanol By working through the contents of the book, readers acquire hands-on experience in many quality control procedures and experimental product development protocols of cereal-based products. From these foundations, they are certain to develop enhanced research skills for product development, process design, and ingredient functionality.
