Cereal Grains

Cereal Grains
Author: Colin Wrigley,Ian Batey,Diane Miskelly
Publsiher: Woodhead Publishing
Total Pages: 830
Release: 2016-12-27
ISBN 10: 0081007302
ISBN 13: 9780081007303
Language: EN, FR, DE, ES & NL

Cereal Grains Book Review:

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

Cereal Grains

Cereal Grains
Author: Sergio O. Serna-Saldivar
Publsiher: CRC Press
Total Pages: 752
Release: 2016-04-19
ISBN 10: 1439899479
ISBN 13: 9781439899472
Language: EN, FR, DE, ES & NL

Cereal Grains Book Review:

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

Cereal Grains for the Food and Beverage Industries

Cereal Grains for the Food and Beverage Industries
Author: Elke K Arendt,Emanuele Zannini
Publsiher: Elsevier
Total Pages: 512
Release: 2013-04-09
ISBN 10: 0857098926
ISBN 13: 9780857098924
Language: EN, FR, DE, ES & NL

Cereal Grains for the Food and Beverage Industries Book Review:

Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products. The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products. Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals. A comprehensive overview of all of the important cereal and pseudo-cereal species Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains

Cereal Grain Quality

Cereal Grain Quality
Author: R. Henry,P. Kettlewell
Publsiher: Springer Science & Business Media
Total Pages: 488
Release: 2012-12-06
ISBN 10: 9400915136
ISBN 13: 9789400915138
Language: EN, FR, DE, ES & NL

Cereal Grain Quality Book Review:

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.

Cereal Grains

Cereal Grains
Author: Sergio O. Serna-Saldivar
Publsiher: CRC Press
Total Pages: 394
Release: 2012-04-30
ISBN 10: 1439855668
ISBN 13: 9781439855669
Language: EN, FR, DE, ES & NL

Cereal Grains Book Review:

Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author’s text, Cereal Grains: Properties, Processing, and Nutritional Attributes. Organized so that readers progressively learn and apply the theoretical knowledge described in the parent book, the manual covers a range of essential topics, including: Main quality control measurements used to determine physical, morphological, chemical-nutritional, and sensory properties of cereal grains and their products Critical factors affecting grain stability throughout storage and analytical techniques related to insects and pests responsible for grain storage losses Physical and chemical tests to determine the quality of refined products Laboratory wet-milling procedures The most common laboratory methods to assess nixtamal, masa, and tortilla quality and shelf-life Yeast and chemical leavening agents important for bakery and other fermented products Laboratory and pilot plant procedures for the production of different types of yeast- and chemically-leavened bread, crackers, pasta products, breakfast cereals, and snack foods Protocols to bioenzymatically transform starch into modified starches, syrups, and sweeteners Laboratory processes for the production of regular and light beers, distilled spirits, and fuel ethanol By working through the contents of the book, readers acquire hands-on experience in many quality control procedures and experimental product development protocols of cereal-based products. From these foundations, they are certain to develop enhanced research skills for product development, process design, and ingredient functionality.

Cereal Grains

Cereal Grains
Author: Aakash K. Goyal
Publsiher: BoD – Books on Demand
Total Pages: 244
Release: 2021-12-08
ISBN 10: 1839691638
ISBN 13: 9781839691638
Language: EN, FR, DE, ES & NL

Cereal Grains Book Review:

Over the past 50 years, cereals such as maize, rice, wheat, sorghum, and barley have emerged as rapidly evolving crops because of new technologies and advances in agronomy, breeding, biotechnology, genetics, and so on. Population growth and climate change have led to new challenges, among which are feeding the growing global population and mitigating adverse effects on the environment. One way to deal with these issues is through sustainable cereal production. This book discusses ways to achieve sustainable production of cereals via agronomy, breeding, transcriptomics, proteomics, and metabolomics. Chapters review research, examine challenges, and present prospects in the field. This volume is an excellent resource for students, researchers, and scientists interested in and working in the area of sustainable crop production.

Cereal Grain based Functional Foods

Cereal Grain based Functional Foods
Author: Trust Beta,Mary Ellen Camire
Publsiher: Royal Society of Chemistry
Total Pages: 362
Release: 2018-09-06
ISBN 10: 1788015320
ISBN 13: 9781788015325
Language: EN, FR, DE, ES & NL

Cereal Grain based Functional Foods Book Review:

Globally, cereal grains are a staple part of the diet providing primarily carbohydrates and other phytochemical components. Detailed coverage of the composition and functionality of the bulk carbohydrate components, specifically starch, beta-glucans, and arabinoxylans, and the trace phytochemical components, i.e. phenolic compounds such as phenolic acids, anthocyanins, deoxyanthocyanins, and proanthocyanidins in cereal grains and grain products is provided. Considerable attention is paid to the interactions between carbohydrate and non-carbohydrate components in grains including starch–protein and starch–lipid interactions and their effects on starch digestibility. The phenolic constituents bound to grain dietary fiber also receive detailed consideration and the final chapter presents a review that discusses whole grain–gut microbiota interactions identifying new areas of research that may contribute to a better understanding of the underlying mechanisms linked to human health. This book provides researchers, clinicians and students with a comprehensive compendium on aspects of whole grain components and brings the literature up to date.

Fortification of Cereal Grains with Essential Vitamins and Minerals

Fortification of Cereal Grains with Essential Vitamins and Minerals
Author: United States. Congress. House. Committee on Science and Technology. Subcommittee on Natural Resources, Agriculture Research, and Environment
Publsiher: Unknown
Total Pages: 78
Release: 1983
ISBN 10: 1928374650XXX
ISBN 13: LOC:00183584571
Language: EN, FR, DE, ES & NL

Fortification of Cereal Grains with Essential Vitamins and Minerals Book Review:

Extrusion Cooking

Extrusion Cooking
Author: Girish M. Ganjyal
Publsiher: Elsevier
Total Pages: 564
Release: 2020-07-25
ISBN 10: 012815361X
ISBN 13: 9780128153611
Language: EN, FR, DE, ES & NL

Extrusion Cooking Book Review:

Extrusion Cooking provides a detailed description of extrusion processing with an in-depth exploration of cereal grains processing. In particular, the book addresses the basic principles of extrusion processing, various extruder parts and their design principles, food ingredients and their characteristics as they relate to extrusion. It also discusses physicochemical changes in the different ingredient components as they are processed in an extruder, modeling and control of extrusion process, scale-up aspects, extrusion plant design, food safety in extrusion, new advancements in extrusion, and a look into the future of extrusion. This valuable text serves as a one-volume reference on extrusion processing for food industry professionals and students. Covers the engineering, chemistry, nutrition, and food safety aspects of extrusion cooking Presents both the fundamental and applied aspects of extrusion processing Details the extrusion of whole-grain, high-fiber, and high-protein foods Covers both expanded and texturized products Outlines extrusion processing of different ingredients Addresses new technologies that have expanded the extruder capabilities Analyzes new developments in the area of modeling of extrusion processing

Drying and Storage of Cereal Grains

Drying and Storage of Cereal Grains
Author: B. K. Bala
Publsiher: John Wiley & Sons
Total Pages: 352
Release: 2016-12-27
ISBN 10: 1119124239
ISBN 13: 9781119124238
Language: EN, FR, DE, ES & NL

Drying and Storage of Cereal Grains Book Review:

Finite Element Analysis and Computational Fluid Dynamics have been introduced in modelling and simulation of drying and storage systems, these techniques are expected to dominate the future research and development of drying and storages, and should reduce losses and improve the quality of agricultural products, enhancing food security globally. Drying and Storage of Cereal Grains, Second Edition, covers the wide spectrum of drying and storage methods applied to economically important cereal produce, providingnumerical examples for better understanding the complexity in drying and storage systems through modelling and simulation, aiding design and management of drying and storage systems. Chapters 1 to 8 look at air and grain moisture equilibria, psychrometry, physical and thermal properties of cereal grains, principles of air flow, and provide detailed analyses of grain drying.Chapters 9 to 13 focus on temperature and moisture in grain storages, and provide comprehensive treatment of modern grain storage systems. The book also includes a number of unsolved problems at the end of each chapter for further practice. This revised second edition includes new sections on - heat of sorption finite element modeling of single kernel CFD modeling of fluidized bed drying exergy analysis and neural network modeling numerical solution of two dimensional temperature and moisture changes in stored grain This book will provide students in agricultural engineering and food engineering with a wide spectrum of drying and storage studies previously unavailable in a single monograph. It will also serve as an excellent reference for practicing agricultural engineers, food engineers and food technologists.

Storage of Cereal Grains and Their Products

Storage of Cereal Grains and Their Products
Author: John Ansel Anderson,Alfred W. Alcock
Publsiher: Unknown
Total Pages: 515
Release: 1954
ISBN 10: 1928374650XXX
ISBN 13: CORNELL:31924000267496
Language: EN, FR, DE, ES & NL

Storage of Cereal Grains and Their Products Book Review:

Alcohol Produced from Material Other Than Cereal Grains

Alcohol Produced from Material Other Than Cereal Grains
Author: United States. Congress. House. Committee on the Judiciary
Publsiher: Unknown
Total Pages: 35
Release: 1936
ISBN 10: 1928374650XXX
ISBN 13: STANFORD:36105119564990
Language: EN, FR, DE, ES & NL

Alcohol Produced from Material Other Than Cereal Grains Book Review:

Alcohol Produced from Material Other Than Cereal Grains

Alcohol Produced from Material Other Than Cereal Grains
Author: United States. Congress. House. Committee on the Judiciary. Subcommittee No. 2
Publsiher: Unknown
Total Pages: 35
Release: 1936
ISBN 10: 1928374650XXX
ISBN 13: MINN:31951D020874977
Language: EN, FR, DE, ES & NL

Alcohol Produced from Material Other Than Cereal Grains Book Review:

Committee Serial No. 17.

Cereal Grains Evaluation Value Addition And Quality Management

Cereal Grains  Evaluation Value Addition And Quality Management
Author: Dr. D.C.Saxena
Publsiher: New India Publishing Agency
Total Pages: 308
Release: 2013-01-15
ISBN 10: 9381450854
ISBN 13: 9789381450857
Language: EN, FR, DE, ES & NL

Cereal Grains Evaluation Value Addition And Quality Management Book Review:

The book contains articles contributed by experts from various parts of the country from research institutes like CFTRI, DRFL, SLIET, CIPET, ICAR, PAU etc.. This book will be a valuable addition to the literature on food grains that has been designed systematically to include basis and advanced knowledge on quality management in addition to the collection of articles in the fields of: Quality Strategies, Approaches and Management, Quality Evaluation of Grains and its Constituents , Value Addition, Post Harvest Plant Operations and Quality Management, Product Development Status and New Strategies, Storage and Handling, Grading and Trends of Milling Industries

Abstracts for the Advancement of Industrial Utilization of Cereal Grains

Abstracts for the Advancement of Industrial Utilization of Cereal Grains
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1966
ISBN 10: 1928374650XXX
ISBN 13: MINN:31951D00336003G
Language: EN, FR, DE, ES & NL

Abstracts for the Advancement of Industrial Utilization of Cereal Grains Book Review:

The Prevention of the Smuts of Cereal Grains and Prevention of Potato Scab

The Prevention of the Smuts of Cereal Grains  and Prevention of Potato Scab
Author: Henry Luke Bolley
Publsiher: Unknown
Total Pages: 379
Release: 1899
ISBN 10: 1928374650XXX
ISBN 13: UIUC:30112019779997
Language: EN, FR, DE, ES & NL

The Prevention of the Smuts of Cereal Grains and Prevention of Potato Scab Book Review:

Molecular improvement of cereal crops

Molecular improvement of cereal crops
Author: Indra K. Vasil
Publsiher: Springer Science & Business Media
Total Pages: 402
Release: 2012-12-06
ISBN 10: 9401148023
ISBN 13: 9789401148023
Language: EN, FR, DE, ES & NL

Molecular improvement of cereal crops Book Review:

From the pre-historic era to modern times, cereal grains have been the most important source of human nutrition, and have helped sustain the increasing population and the development of human civilization. In order to meet the food needs of the 21st century, food production must be doubled by the year 2025, and nearly tripled by 2050. Such enormous increases in food productivity cannot be brought about by relying entirely on conventional breeding methods, especially on less land per capita, with poor quality and quantity of water, and under rapidly deteriorating environmental conditions. Complementing and supplementing the breeding of major food crops, such as the cereals, which together account for 66% of the world food supply, with molecular breeding and genetic manipulation may well provide a grace period of about 50 years in which to control population growth and achieve sustainable development. In this volume, leading world experts on cereal biotechnology describe the production and commercialization of the first generation of transgenic cereals designed to substantially reduce or prevent the enormous losses to cereal productivity caused by competition with weeds, and by various pests and pathogens, which is an important first step in that direction.

Grains and Cereals

Grains and Cereals
Author: Sally Hewitt
Publsiher: The Rosen Publishing Group, Inc
Total Pages: 24
Release: 2007-12-15
ISBN 10: 9781404242708
ISBN 13: 1404242708
Language: EN, FR, DE, ES & NL

Grains and Cereals Book Review:

Introduces different types of grains and explains why they are healthy to eat, where they are grown, and how to store them.

Guidelines for monitoring diseases pests and weeds in cereal crops

Guidelines for monitoring diseases  pests and weeds in cereal crops
Author: Food and Agriculture Organization of the United Nations
Publsiher: Food & Agriculture Org.
Total Pages: 42
Release: 2018-09-07
ISBN 10: 9251091803
ISBN 13: 9789251091807
Language: EN, FR, DE, ES & NL

Guidelines for monitoring diseases pests and weeds in cereal crops Book Review:

Preventive measures to combat diseases, pests, and weeds in cereal crops are more important than ever in regions like Central Asia where populations are growing. Subject to pests and diseases such as yellow rust, wheat is the area’s main staple food. All too often in recent years, harvests have suffered significant losses in yield. New guidelines laid out in FAO’s just-released publication, Monitoring Diseases, Pests, and Weeds in cereal crops, provide a standardized overview of monitoring and controlling of pests and diseases that plague cereal crops in the region. Put into practice, the guidelines should help increase per capita grain production in Central Asia, reducing economic losses for farmers and rural poverty in the region. In Central Asian countries where demand for agricultural commodities significantly outweighs domestic supply, agricultural science offers vital tools. The introduction of varieties that are resistant to diseases and tolerant of climatic factors is one example. “Cereal crops serve a special role in Central Asia,” said FAO agricultural officer Hafiz Muminjanov. “Here, wheat consumption per capita is the highest – more than 200 kilos per year – and provides the majority of calories and protein for the region.” The new booklet unifies guidelines for monitoring diseases, pests, and weeds in cereal crops, in response to recommendations from a regional experts consultation held in 2013 in Almaty, Kazakhstan.

Dangerous Grains

Dangerous Grains
Author: James Braly,Ron Hoggan
Publsiher: Penguin
Total Pages: 272
Release: 2002-08-26
ISBN 10: 9781583331293
ISBN 13: 1583331298
Language: EN, FR, DE, ES & NL

Dangerous Grains Book Review:

Learn the shocking truth about how gluten cereal grains effect our health Could gluten be contributing to your fatigue, stress, bloating, and ill health? Long before Grain Brain was a bestseller, Dangerous Grains was the first book to examine in depth the hazards of gluten cereal grains. James Braly, M.D., a renowned food allergy expert and Ron Hoggan, M.A., a respected patient advocate, reveal the negative impact of gluten grains. Discover the benefits of a gluten-free diet in relieving and preventing the ailments associated with celiac disease, gluten sensitivity, and more than 200 chronic illnesses, including: Cancer Autoimmune diseases Osteoporosis Brain disorders Intestinal disease Chronic pain Digestive disorders Infertility and problematic pregnancies Tracking the genetic and evolutionary history of humans and grain consumption, Dangerous Grains can help you understand how grains can affect your health, and whether you are at risk for gluten-influenced illnesses.