ICC Handbook of 21st Century Cereal Science and Technology PDF Download
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Author: Peter R. Shewry
Publisher: Elsevier
ISBN: 0323952968
Category : Technology & Engineering
Languages : en
Pages : 435
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Book Description
ICC Handbook of 21st Century Cereal Science and Technology highlights the importance of cereals, presenting insights into the foundational structure of cereal grains, including potential contamination factors that can negatively impact cereal and grain yield. Focusing on the eight major cereal crops – wheat, maize, rice, barley, sorghum and millets, oats, rye and pseudocereals, this is the only available reference to provide standardized coverage for detailed comparison. Written by a global team of expert editors and contributors, the book provides practical insights into the utilization of cereals, grains and safety assessments. This International Association for Cereal Science and Technology endorsed volume continues their commitment to international cooperation through the dissemination of knowledge, conducting research and developing standard methods. - Provides standardized insights into cereals, their grains, profiles and uses - Includes the 8 most utilized cereals including pseudocereals - Promotes understanding of the real-world use options of cereals
Author: Peter R. Shewry
Publisher: Elsevier
ISBN: 0323952968
Category : Technology & Engineering
Languages : en
Pages : 435
Get Book Here
Book Description
ICC Handbook of 21st Century Cereal Science and Technology highlights the importance of cereals, presenting insights into the foundational structure of cereal grains, including potential contamination factors that can negatively impact cereal and grain yield. Focusing on the eight major cereal crops – wheat, maize, rice, barley, sorghum and millets, oats, rye and pseudocereals, this is the only available reference to provide standardized coverage for detailed comparison. Written by a global team of expert editors and contributors, the book provides practical insights into the utilization of cereals, grains and safety assessments. This International Association for Cereal Science and Technology endorsed volume continues their commitment to international cooperation through the dissemination of knowledge, conducting research and developing standard methods. - Provides standardized insights into cereals, their grains, profiles and uses - Includes the 8 most utilized cereals including pseudocereals - Promotes understanding of the real-world use options of cereals
Author: Maharishi Tomar
Publisher: CRC Press
ISBN: 1040088511
Category : Technology & Engineering
Languages : en
Pages : 450
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Book Description
This book is a groundbreaking exploration of the multifaceted world of oats, offering a holistic journey from historical roots to cutting-edge applications. Its diverse chapters traverse the genetic and genomic landscape of oats, tracing their origin, domestication, and global spread. From their humble beginnings as animal feed to their evolution into a staple in human diets, this book showcases oats as a pivotal player in sustainable agriculture and nutrition. The chapters meticulously delve into the bioactive compounds of oats, their health benefits, and the role of oats in disease prevention and management. The book also provides insights into oat processing techniques, storage, and milling, offering a comprehensive understanding of how these processes impact nutritional properties. The international scenario of oat production takes centre stage, emphasizing the vital role of oats in sustainable agriculture and their contribution to soil health and climate-resilient farming systems. The discussion on β-glucans, avenanthramides, and other bioactive compounds underscores the potential of oats in functional foods, catering to the increasing demand for health-focused dietary choices. Closing with a visionary look into the future, this book explores the development of novel value-added, oat-based superfoods, aligning with the global shift towards nutritionally dense, minimally processed options. Readers, including agronomists, farmers, chefs, and health enthusiasts, will find a wealth of knowledge on topics ranging from oat production economics to the nutritional composition that sets oats apart from other cereals. Oat (Avena sativa): Production to Plate is a must-read for anyone seeking a comprehensive and forward-looking guide to the remarkable journey of oats, blending history, agriculture, nutrition, and sustainability into a seamless narrative.
Author: G. Owens
Publisher: Elsevier
ISBN: 1855736284
Category : Technology & Engineering
Languages : en
Pages : 249
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Book Description
Cereals processing is one of the oldest and most important of all food technologies. Written by a distinguished international team of contributors, this collection reviews the range of cereal products and the technologies used to produce them. It is designed for all those involved in cereals processing, whether raw material producers and refiners needing to match the needs of secondary processors manufacturing the final product for the consumer, or secondary processors benchmarking their operations against best practice in their sector and across cereals processing as a whole. - The authorative guide to key technological developments within cereal processing - Reviews the range of cereal products and the technologies used to produce them
Author: Miguel de la Guardia
Publisher: John Wiley & Sons
ISBN: 0470972017
Category : Science
Languages : en
Pages : 569
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Book Description
The emerging field of green analytical chemistry is concerned with the development of analytical procedures that minimize consumption of hazardous reagents and solvents, and maximize safety for operators and the environment. In recent years there have been significant developments in methodological and technological tools to prevent and reduce the deleterious effects of analytical activities; key strategies include recycling, replacement, reduction and detoxification of reagents and solvents. The Handbook of Green Analytical Chemistry provides a comprehensive overview of the present state and recent developments in green chemical analysis. A series of detailed chapters, written by international specialists in the field, discuss the fundamental principles of green analytical chemistry and present a catalogue of tools for developing environmentally friendly analytical techniques. Topics covered include: Concepts: Fundamental principles, education, laboratory experiments and publication in green analytical chemistry. The Analytical Process: Green sampling techniques and sample preparation, direct analysis of samples, green methods for capillary electrophoresis, chromatography, atomic spectroscopy, solid phase molecular spectroscopy, derivative molecular spectroscopy and electroanalytical methods. Strategies: Energy saving, automation, miniaturization and photocatalytic treatment of laboratory wastes. Fields of Application: Green bioanalytical chemistry, biodiagnostics, environmental analysis and industrial analysis. This advanced handbook is a practical resource for experienced analytical chemists who are interested in implementing green approaches in their work.
Author: John R.N. Taylor
Publisher: Woodhead Publishing
ISBN: 0081008910
Category : Technology & Engineering
Languages : en
Pages : 358
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Book Description
Gluten-Free Ancient Grains: Cereals, Pseudocereals and Legumes covers grains that are not related to wheat. This includes sorghum, the major millets - pearl, foxtail, proso and finger millet, as well as teff, the major pseudocereals - quinoa, amaranth and buckwheat, and emerging legume grains - lupin, cowpea, Bambara groundnut and marama beans. These are all characterized as gluten-free grains. The book provides key information on the sustainable production of these grains. Ancient grains are characterized by their ability to produce a crop under harsh environmental conditions where the major cereals are not-sustainable or even fail. In order to meet growing food demand, and with water resources becoming scarce, this is a highly valuable quality. Chapters review the major grains, analyzing their production and manufacture processes and detailing their impact on long-term good health. Of interest to many people and organizations in the food production chain, this book will be of significant value to agricultural scientists, food company innovation and R&D managers, academic and food company nutritionists and dietitians and governmental and non-governmental health ministries and research institutes. - Provides a comprehensive overview of non-wheat grains - Reviews the manufacture and sustainable production of these grains, detailing their abilities to grow in harsh conditions - Analyzes the nutritional value of ancient grains and their health-promoting qualities
Author: M. K. Tolba
Publisher: EOLSS Publications
ISBN: 0953494470
Category : Economic development
Languages : en
Pages : 1242
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Book Description
This publication, Our Fragile World: Challenges and Opportunities for Sustainable Development presents perspectives of several important subjects that are covered in greater detail and depth in the Encyclopedia of Life Support Systems (EOLSS). The contributions to the two volumes provide an integrated presentation of knowledge and worldviews related to the state of: Earth's natural resources, social resources, institutional resources, and economic and financial resources. They present the vision and thinking of over 200 authors in support of efforts to solve the complex problems connected with sustainable development, and to secure perennial life support on "The Blue Planet'. These contributions are holistic, informative, forward looking, and will be of interest to a broad readership. This volume presents contributions with focus on the Economic and Institutional Dimensions of Sustainable Development in two sections: KNOWLEDGE, TECHNOLOGY, AND MANAGEMENT (Knowledge; Technology and Management ; Economics; Finance and trade). – POLICY AND INSITUTIONAL IMPLICATIONS FOR SUSTAINABLE DEVELOPMENT (Policy Issues; Institutional implications; Regional Analysis).
Author: Jan A. Delcour
Publisher: American Association of Cereal Chemists
ISBN: 9781891127632
Category : Cereal products
Languages : en
Pages : 0
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Book Description
"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: Mostafa Kamal Tolba
Publisher:
ISBN:
Category : Economic development
Languages : en
Pages : 1248
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Book Description
Author: Colin Wrigley
Publisher: Woodhead Publishing
ISBN: 0081007302
Category : Technology & Engineering
Languages : en
Pages : 832
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Book Description
Cereal Grains: Assessing and Managing Quality, Second Edition, provides a timely update to this key reference work. Thoroughly revised from the first edition, this volume examines the latest research and advances in the field. New chapters have been added on alternative grains, including ancient grains and pseudocereals, biosecurity, and industrial processing of grains, amongst others. Quality and food safety are important throughout the value-addition chain, from breeding, production, harvest, storage, transport, processing, and marketing. At all stages, analysis is needed so that quality management can proceed intelligently. These considerations are examined for each of the major cereal species, including wheat (common and durum), rye and triticale, barley and oats, rice, maize (corn), pseudocereal species, sorghum, and the millets. Divided into five sections, the book analyses these for the range of cereal species before a final section summarizes key findings. - Documents the latest research in cereal grains, from their nutraceutical and antioxidant traits, to novel detection methods - Provides a complete and thorough update to the first edition, analyzing the range of major cereal species - Presents detailed advice on the management of cereal quality at each stage of production and processing
Author: Cindy Beeren
Publisher: Woodhead Publishing
ISBN: 008100933X
Category : Technology & Engineering
Languages : en
Pages : 300
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Book Description
Reducing Salt in Foods, Second Edition, presents updated strategies for reducing salt intake. The book contains comprehensive information on a wide range of topics, including the key health issues driving efforts to reduce salt, government action regarding salt reduction and the implications of salt labeling. Consumer perceptions of salt and views on salt reduction in different countries are also discussed, as are taste, processing and preservation functions of salt and salt reduction strategies. Final sections discuss salt reduction in particular food groups, including meat and poultry, seafood, bread, snack foods, dairy products and canned foods, each one including a case study. This updated edition also includes a new section on the future of salt reduction, the development of new ingredients to replace salt, salt reduction in catering, and how to teach new generations to adjust salt levels from an early age. - Completely revised and updated with an overview of the latest developments in salt reduction - Presents guidelines to help with reducing salt in specific product groups - Presents a new section on the future of salt reduction, development of new ingredients to replace salt, salt reduction in catering and how to teach new generations to adjust salt levels from an early age - Contains new chapters on preservation issues, taste issues and processing issues when reducing salt in food, along with case studies that illustrate salt reduction
