Author: Colin Wrigley Publisher: Woodhead Publishing ISBN: 0081007302 Category : Technology & Engineering Languages : en Pages : 832
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: B R Hamaker Publisher: Elsevier ISBN: 1845693884 Category : Technology & Engineering Languages : en Pages : 569
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: M. Hägg Publisher: Woodhead Publishing ISBN: 9780854047888 Category : Science Languages : en Pages : 410
Book Description
The proceedings of an international conference in Turku, Finland, April 1998 on the quality management of plant-based food materials throughout the production chain from field to table. The 89 papers discuss developments in improving vegetable and fruit quality through plant breeding, modifying cultivation technology, and optimizing practices both before and after the harvest. The sessions cover quality challenges in the future, consumer attitudes to improving the quality of crops and food, sustainable production, the effects of post-harvest and pre- harvest practices on quality, quality assessment, and quality improvements and functional foods. Distributed in the US by Springer-Verlag at some $25 above the British price. Annotation copyrighted by Book News, Inc., Portland, OR
Author: R. Henry Publisher: Springer Science & Business Media ISBN: 9400915136 Category : Technology & Engineering Languages : en Pages : 491
Book Description
Cereal uses range from human food and beverages to animal feeds and industrial products. It is human food and beverages which are the predominant uses covered in this book, since the nutritional quality of cereals for animal feed is described in other publications on animal nutrition, and industrial products are a relatively minor use of cereals. Cereals are the main components of human diets and are crucial to human survival. Three species, wheat, rice and maize, account for the bulk of human food. Barley is the major raw material for beer production and ranks fourth in world production. Other species such as sorghum are regionally important. This book covers all the major cereal species: wheat, rice, maize, barley, sorghum, millet, oats, rye and triticale. Specific chapters have been devoted to a description of the major end-uses of each of the species and to definition of the qualities required for each of their end uses. The functional and nutritional quality of cereals determines their suitability for specific purposes and may limit the quality of the end product, influencing greatly the commercial value of grain. An under standing of the factors that determine grain quality is thus important in the maintenance of efficient and sustainable agricultural and food production. The biochemical constituents of the grain that determine quality have been described in chapters on proteins, carbohydrates and other components. An understanding of the relationships between grain composition and quality is important in selecting grain for specific uses.
Author: Mendel Friedman Publisher: Springer Science & Business Media ISBN: 1468433660 Category : Science Languages : en Pages : 879
Book Description
The nutritional quality of a protein depends on the proportion of its amino acids-especially the essential amino acids-their physio logical availability, and the specific requirements of the consumer. Availability varies and depends on protein source, interaction with other dietary components, and the consumer's age and physiological state. In many foods, especially those from plants, low levels of various essential amino acids limits their nutritive value. This is particularly important for cereals (which may be inadequate in the essential amino acids isoleucine, lysine, threonine, and tryto phan) and legumes (which are often poor sources of methionine). Moreover, these commodities are principle sources of protein for much of the earth's rapidly growing population. At the current annual growth rate of about 2 percent, the world population of about 4 billion will increase to 6.5 billion by the year 2000 and to 17 billion by the year 2050. Five hundred milliQn people are presently estimated to suffer protein malnutrition, with about fifteen thousand daily deaths. The ratio of malnourished to adequately nourished will almost surely increase. For these reasons, and especially in view of the limited availability of high quality (largely animal) protein to feed present and future populations, improvement of food and feed quality is especially important.
Author: Colin W. Wrigley Publisher: ISBN: Category : Technology & Engineering Languages : en Pages : 488
Book Description
This monograph provides a review of the knowledge that makes possible the intelligent tailoring of wheat proteins to provide for specific dough requirements. It emphasizes the combined roles of the gliadin and glutenin proteins in providing the balance that gives wheat gluten its unique rheological properties. The book gives a major update on the composition and functional properties of the gluten proteins, but it also includes introductory chapters to "set the scene" for young scientists and anyone new to this area of food science.
Author: Khalil Khan Publisher: Elsevier ISBN: 0128104546 Category : Technology & Engineering Languages : en Pages : 480
Book Description
Wheat science has undergone countless new developments since the previous edition was published. Wheat: Chemistry and Technology, Fourth Edition ushers in a new era in our knowledge of this mainstay grain. This new edition is completely revised, providing the latest information on wheat grain development, structure, and composition including vital peer-reviewed information not readily available online. It contains a wealth of new information on the structure and functional properties of gluten (Ch. 6), micronutrients and phytochemicals in wheat grain (Ch. 7), and transgenic manipulation of wheat quality (Ch. 12). With the new developments in molecular biology, genomics, and other emerging technologies, this fully updated book is a treasure trove of the latest information for grain science professionals and food technologists alike. Chapters on the composition of wheat—proteins (Ch. 8), carbohydrates (Ch. 9) lipids (Ch. 10), and enzymes (Ch. 11.), have been completely revised and present new insight into the important building blocks of our knowledge of wheat chemistry and technology. The agronomical importance of the wheat crop and its affect on food industry commerce provide an enhanced understanding of one of the world’s largest food crop. Most chapters are entirely rewritten by new authors to focus on modern developments. This 480-page monograph includes a new large 8.5 x 11 two-column format with color throughout and an easy to read style. Wheat: Chemistry and Technology, Fourth Edition provides a comprehensive background on wheat science and makes the latest information available to grain science professionals at universities, institutes, and industry including milling and baking companies, and anywhere wheat ingredients are used. This book will also be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, milling, and nutritional properties of cereals. Cereal and food science graduate students will find Chapter 1 – “Wheat: A Unique Grain for the World particularly helpful because it provides a succinct summary of wheat chemistry.
Author: Pushpendra K. Gupta Publisher: Springer Science & Business Media ISBN: 9400764014 Category : Technology & Engineering Languages : en Pages : 440
Book Description
“Cereal Genomics” published in 2004 served the purpose of collecting all information on cereal genomics at one place and was well received by the cereal workers through-out the world. The last eight years have witnessed significant advancement in the field of cereal genomics. For instance, high-density genetic maps, physical maps, QTL maps and even draft genome sequence have become available for several cereal species. Furthermore, the next generation sequencing (NGS) technologies have revolutionized genomics research, so that it is possible now to sequence genomes of hundreds or thousands of accessions of an individual cereal crop. Significant amounts of data generated using these NGS technologies created a demand for computational tools to analyse this massive data. In view of these developments, the Editors realised that there was a need to have an updated volume on the present status and future prospects of cereal genomics. These developments related to technology and the tools have been documented in this volume, thus supplementing our earlier edited volume “Cereal Genomics”. “Cereal Genomics II” discusses advances in cereal genomics research made during the last eight years, and presents state-of-art cereal genomics and its utilization involving both basic research such as comparative genomics and functional genomics, and applied research like QTL mapping and molecular breeding.
Author: Gonul Kaletunc Publisher: 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.
Author: Joseph Awika Publisher: OUP USA ISBN: 9780841226364 Category : Science Languages : en Pages : 0
Book Description
Presents some of the latest research endeavors that aim to improve our understanding of how the chemistry of various grain components can be manipulated to improve contribution of cereals to human health
Author: Colin Wrigley
Author: B R Hamaker
Author: M. Hägg
Author: R. Henry
Author: Mendel Friedman
Author: Colin W. Wrigley
Author: Khalil Khan
Author: Pushpendra K. Gupta
Author: Gonul Kaletunc
Author: Joseph Awika