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Author: Samuel A. Matz Publisher: Springer Science & Business Media ISBN: 9780442308308 Category : Technology & Engineering Languages : en Pages : 778
Book Description
This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, classification, structure, composition, nutritional importantance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains. The book also details the latest methods of producing, cleaning, and storing these grains. The second section of the book offers current information on the technological and engineering principles of feed milling, flour milling, baking, malting, brewing, manufacturing breakfast cereals, snack food production, wet milling (starch and oil production from grains), rice processing, and other upgrading procedures applied to cereal grains. This section also explains the value and utilization of by-products and examines many rarely discussed processing methods. In addition, the book provides reviews of current knowledge on the dietary importance of cereal proteins, lipids, fibre, vitamins, minerals, and anti-nutrient factors, as well as the effects of processing methods on these materials.
Author: Samuel A. Matz Publisher: Springer Science & Business Media ISBN: 9780442308308 Category : Technology & Engineering Languages : en Pages : 778
Book Description
This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, classification, structure, composition, nutritional importantance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains. The book also details the latest methods of producing, cleaning, and storing these grains. The second section of the book offers current information on the technological and engineering principles of feed milling, flour milling, baking, malting, brewing, manufacturing breakfast cereals, snack food production, wet milling (starch and oil production from grains), rice processing, and other upgrading procedures applied to cereal grains. This section also explains the value and utilization of by-products and examines many rarely discussed processing methods. In addition, the book provides reviews of current knowledge on the dietary importance of cereal proteins, lipids, fibre, vitamins, minerals, and anti-nutrient factors, as well as the effects of processing methods on these materials.
Author: International Rice Research Institute Publisher: Int. Rice Res. Inst. ISBN: 9711041901 Category : Cropping systems Languages : en Pages : 287
Book Description
Overview; Morphology and physiology of rice ratoons; Rice ratooning in practice; Evaluation and potential of rice ratooning; Cultural practices; Genetics and varietal improvement.
Author: Jim Norwine Publisher: Texas A&M University Press ISBN: 9781585443260 Category : Business & Economics Languages : en Pages : 294
Book Description
More than the economy, more than changing demographics, evenmore than education, water is the key to the future of Texas. It is not much of an overstatement to claim that water is the future of Texas. In the fall of 2000, a conference on "the world's most crucial natural resource" was held at Texas A&M University. It was a gathering of people with many viewpoints and areas of expertise, all focused on what the book's editors rightly say is and will be the state's definingissue--water. Together, the observations and recommendations brought together in this volume represent some of the best thinking about Texas' connections with water--in the past, present, and future. Ranging from broad historical overviews to technical and scientific discussions, the chapters address the questions of where we have been and where we are headed as we enter a new century of challenges to provide water for Texas.
Author: Samuel A. Matz
Author: Samuel A. Matz
Author: Frank Bond
Author: United States. Bureau of Agricultural Engineering
Author: International Rice Research Institute
Author: 
Author: Jim Norwine
Author: 
Author: United States. Office of Experiment Stations
Author: B. A. M. Bouman
Author: B. A. M. Bouman