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This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation.
Written by over 40 internationally respected authorities, the Handbook of Cereal Science and Technology, Second Edition discusses recent developments in the chemical composition and functionality of cereal components such as proteins, carbohydrates, and lipids; highlights newly developed special ingredients and microbiological operations in processed foods; and investigates the most up-to-date production, processing, and uses of triticale, wild rice, and other grains.
The book also addresses the latest standards set by the U.S. Department of Agriculture, international organizations, and industry lobby groups; illustrates how new breeds of cereal grains are developed and sustained; explains new processing techniques for producing baked goods, pasta, breakfast cereals, and snack foods; and evaluates up-to-the-minute methods of fortifying foods with folic acid and other supplements.
Wheat, Elieser S. Posner
Corn: The Major Cereal of the Americas, Lawrence A. Johnson
Barley, Eugene A. Hockett
Oats, Michael S. McMullen
Sorghum, Lloyd W. Rooney and Sergio Othon Serna-Saldivar
The Millets, Cassandra M. McDonough, Lloyd W. Rooney, and
Sergio Othon Serna-Saldivar
Rice: Production, Processing, and Utilization, Navam S.
Hettiarachchy, Zhi Yong Ju, Terry Siebenmorgen, and Roy N.
Rye, Klaus Lorenz
Triticale: Production and Utilization, N.L. Darvey, H. Naeem, and
J. Perry Gustafson
Wild Rice: Processing and Utilization, Ervin A Oelke and James
Oilseeds and Oil-Bearing Materials, Edmund W. Lusas
Cereal Proteins: Compositions of Their Major Fractions and
Methods for Identification, George Lookhart and Scott Bean
Cereal Carbohydrates, David R. Shelton and Won Jong Lee
Cereal Lipids, Okkyung Kim Chung and Jae-Bom Ohm
Minor Constituents of Cereals, Margaret Ann Bock
Quality Evaluation of Cereals and Cereal Products, Vladimir F.
Rasper and Charles E. Walker
Breads and Yeast-Leavened Bakery Goods, Karel Kulp and
Joseph G. Ponte, Jr.
Soft Wheat Products, Hamed Faridi, Charles S. Gaines, and
Brian L. Strouts
Ready-to-Eat Breakfast Cereals, Paul J. Whalen, Julia L.
DesRochers, and Charles E. Walker
Pasta: Raw Materials and Processing, Brendan J. Donnelly and
Joseph G. Ponte, Jr.
Cereal-Based Snack Foods, Joseph A. Maga
Malted Cereals: Their Production and Use, Richard E. Pyler and
Cereal Enrichment and Nutrient Labeling, Peter M. Ranum
Nutritional Quality of Cereal-Based Foods, Carol F. Klopfenstein
Nonfood Uses of Cereals, John W. Lawton
Fermentation and Microbial Processes in Cereal Foods, Pierre
Gelinas and Carole McKinnon
Special Food Ingredients from Cereals, Joseph G. Ponte, Jr.,
Ismail Sait Dogan, and Karel Kulp