Cereal Grains: Properties, Processing, and Nutritional Attributes

by Sergio O. Serna-Saldivar

Overview

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

Product Details

ISBN-13:	9781439899472
Publisher:	CRC Press
Publication date:	04/19/2016
Series:	Food Preservation Technology
Sold by:	Barnes & Noble
Format:	eBook
Pages:	752
File size:	12 MB
Note:	This product may take a few minutes to download.

About the Author

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

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.

What People are Saying About This

From the Publisher

The specific attraction of this volume…is its comprehensive and outstanding collection of the current information about the physicochemical and nutritional properties for the major cereal grains-wheat, rice, maize, oats, barley, sorghum/millets-and their products. Additionally, what was lacking in academia was the availability of a new and standard text book for readers interested in this area and the author and editor have done a good job of bringing that together as a common and unique package. The book deserves credit to be the first of its kind in the market…This single-authored textbook comprises 18 chapters that take the reader through an exciting journey of postharvest management and the wide array of industrial processes used to manufacture foods in a stepwise, reader friendly style.

Silverio Garda-Lara Dep. of Agrobiotechnology, Tecnologico de Monterrey, ITESM Crop Science 2010

Editorial Reviews

The specific attraction of this volume…is its comprehensive and outstanding collection of the current information about the physicochemical and nutritional properties for the major cereal grains-wheat, rice, maize, oats, barley, sorghum/millets-and their products. Additionally, what was lacking in academia was the availability of a new and standard text book for readers interested in this area and the author and editor have done a good job of bringing that together as a common and unique package. The book deserves credit to be the first of its kind in the market…This single-authored textbook comprises 18 chapters that take the reader through an exciting journey of postharvest management and the wide array of industrial processes used to manufacture foods in a stepwise, reader friendly style.

Silverio Garda-Lara
Dep. of Agrobiotechnology, Tecnologico de Monterrey, ITESM
Crop Science 2010

From the Publisher