Cereal Grains: Properties, Processing, and Nutritional Attributes, 1st Edition (e-Book) book cover

Cereal Grains

Properties, Processing, and Nutritional Attributes, 1st Edition

By Sergio O. Serna-Saldivar

CRC Press

752 pages

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Hardback: 9781439815601
pub: 2010-05-17
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Description

While cereals remain the world's largest food yield - with more than 2.3 billion metric tons produced annually - consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration of the scientific principles related to domesticatio

Table of Contents

Cereal Grains: The Staff of Life. Physical Properties, Grading, and Specialty Grains. Chemical Composition of Cereal Grains. Grain Development, Morphology, and Structure. Storage of Cereal Grains. Grain Storage Pests. Dry-Milling Operations. Wet-Milling Operations. Milling of Maize into Lime-Cooked Products. Manufacturing of Bakery Products. Manufacturing of Breakfast Cereals. Manufacturing of Cereal-Based Snacks. Industrial Production of Modified Starches and Syrups. Production of Malts, Beers, Alcohol Spirits, and Fuel Ethanol. Quality Control of Cereal Grains and Their Products. Production of Cereal-Based Traditional Foods. Role of Cereals in Human Nutrition and Health. Cereals as Feedstuffs for Animal Nutrition.

About the Author

Sergio O. Serna-Saldivar is a Professor in the Department Biotechnology and Food Engineering at ITESM -Campus Monterrey.

Subject Categories

BISAC Subject Codes/Headings:
MED060000
MEDICAL / Nutrition
TEC012000
TECHNOLOGY & ENGINEERING / Food Science