Storage of Cereal Grains and Their Products

Storage of Cereal Grains and Their Products
Author: D. B. Sauer
Publsiher: Amer Assn of Cereal Chemists
Total Pages: 615
Release: 1992
ISBN 10: 1928374650XXX
ISBN 13: MINN:31951D005218980
Language: EN, FR, DE, ES & NL

Storage of Cereal Grains and Their Products Book Review:

Physical Properties of Cereal Grains. Moisture and Its Measurement. Biochemical, Functional, and Nutritive Changes During Storage. Development of Storage Techniques. Whole Grain Storage. Drying Cereal Grains. Aeration and Stored Grain Management. Alternative Storage Practices. Microflora. Mycotoxins. Rodents. Insects: Identification, Damage, and Detection. Control of Stored-Grain Insects. Integrated Pest Management of Stored-Grain Insects. Sampling, Inspecting, and Grading. The Economics of Grain Storage.

The Storage of Cereal Grains and Their Products

The Storage of Cereal Grains and Their Products
Author: Kurt A. Rosentrater
Publsiher: Elsevier
Total Pages: 620
Release: 2021-01-01
ISBN 10: 0128127597
ISBN 13: 9780128127599
Language: EN, FR, DE, ES & NL

The Storage of Cereal Grains and Their Products Book Review:

Storage of Grains and Their Products, Fifth Edition, presents the most authoritative reference on the principles and practices of storing and handling grains and their products. Divided into four main sections, the book covers the range of storage systems available in both the developed and developing world, the practicalities of the design and implementation of grain storage systems, looking in detail at handling, cleaning, drying, aeration, instrumentation amongst other topics, specific threats to stored grains, pulses, oils and pseudocereals from chemicals, rodents, insects and biosecurity, and the economics of grain storage, government regulations and future considerations. Professionals responsible for the storage and handling of grains will find this book a great resource, however, it will also be of interest to academic researchers and postgraduate students in both cereal science and food processing. Presents an up-to-date, end-to-end overview of the processing and storage of grain and grain related products Includes eleven new chapters that provide the latest insights into grain storage Edited by active cereals researchers working in industry, with experts from both academia and industry supplying chapters Includes essential information on the design and operation of grain facilities Provides coverage of the preservation of grain quality against specific threats

Storage of Cereal Grains and Their Products Russ

Storage of Cereal Grains and Their Products  Russ
Author: H. KOzḿinoj
Publsiher: Unknown
Total Pages: 459
Release: 1956
ISBN 10: 1928374650XXX
ISBN 13: OCLC:916902100
Language: EN, FR, DE, ES & NL

Storage of Cereal Grains and Their Products Russ Book Review:

Drying and Storage of Cereal Grains

Drying and Storage of Cereal Grains
Author: B. K. Bala
Publsiher: John Wiley & Sons
Total Pages: 352
Release: 2016-11-04
ISBN 10: 1119124247
ISBN 13: 9781119124245
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: Clyde M. Christensen
Publsiher: Unknown
Total Pages: 549
Release: 1974
ISBN 10: 1928374650XXX
ISBN 13: OCLC:476172592
Language: EN, FR, DE, ES & NL

Storage of Cereal Grains and Their Products Book Review:

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:

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

Storage of Cereal Grains and Their Products

Storage of Cereal Grains and Their Products
Author: John Ansel Anderson
Publsiher: Unknown
Total Pages: 515
Release: 1954
ISBN 10: 1928374650XXX
ISBN 13: OCLC:365938067
Language: EN, FR, DE, ES & NL

Storage of Cereal Grains and Their Products Book Review:

Storage of Cereal Grains and Their Products

Storage of Cereal Grains and Their Products
Author: Clyde Martin Christensen
Publsiher: Unknown
Total Pages: 544
Release: 1982
ISBN 10: 1928374650XXX
ISBN 13: MINN:31951P007704957
Language: EN, FR, DE, ES & NL

Storage of Cereal Grains and Their Products Book Review:

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 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: 2012-02-16
ISBN 10: 1466555637
ISBN 13: 9781466555631
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

Stored Grain Ecosystems

Stored Grain Ecosystems
Author: Digvir S. Jayas,Noel D. G. White,William E. Muir
Publsiher: CRC Press
Total Pages: 784
Release: 1994-10-20
ISBN 10: 9780824789831
ISBN 13: 0824789830
Language: EN, FR, DE, ES & NL

Stored Grain Ecosystems Book Review:

This work takes a multidisciplinary approach to grain storage research, applying knowledge from the fields of biology, cereal chemistry, economics, engineering, mathematical modelling and toxicology to the study of the complex interactions among physical and biological variables in stored-grain bulks that cause the deterioration of stored grain. Details the prevention and control of pests and contaminants.

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.

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 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.

Drying and Storage Of Grains and Oilseeds

Drying and Storage Of Grains and Oilseeds
Author: Donald B. Brooker,F.W. Bakker-Arkema,Carl W. Hall
Publsiher: Springer Science & Business Media
Total Pages: 450
Release: 1992-01-31
ISBN 10: 9780442205157
ISBN 13: 0442205155
Language: EN, FR, DE, ES & NL

Drying and Storage Of Grains and Oilseeds Book Review:

This text and reference discusses the drying of grains, in particular the staple cereals, maize, rice, and wheat, and the oilseeds, soybeans and canola. The basic physical and thermodynamic properties of grain and air are examined, and the theory of the drying process is developed. Design of the optimum operating conditions for on-farm and off-farm dryers are presented. The book is written as an engineering text, but should also prove beneficial to all who are interested in the proper drying and storage of grains. Examples and problems are given in both S.I. and Imperial units.

Cereal Grain

Cereal Grain
Author: J. Chełkowski
Publsiher: Elsevier Science Limited
Total Pages: 607
Release: 1991
ISBN 10: 9780444885548
ISBN 13: 0444885544
Language: EN, FR, DE, ES & NL

Cereal Grain Book Review:

Fungi growth in the storage of cereal grain has led to serious losses of grain quality and quantity each year the world over. These fungi and moulds are capable of producing mycotoxins which accumulate in grains. This book contains reviews from 21 experts on the relationship between mould growth in grain and its effects as well as the accumulation of mycotoxins. Discussed are properties of "storage fungi" such as the water and temperature relationship, taxonomy and nomenclature aspects etc. New methods of storage allow for early detection of these mould growths. Significant attention is paid to Aspergillus and Penicillium species colonizing in cereal grain and their growth requirements. The book touches on the significance of mycotoxins in grain being used for food production and possible detoxification processes. There is considerable attention given to a new technique of decontamination in countries with humid climates involving proper drying techniques at low temperatures or heated air dryers. This volume covers numerous scientific and practical aspects of grain storage on farms and in industries which are important in preventing quality losses and contamination with mycotoxins.

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

Seed Development and Germination

Seed Development and Germination
Author: Jaime Kigel
Publsiher: Routledge
Total Pages: 872
Release: 2017-11-01
ISBN 10: 1351417312
ISBN 13: 9781351417310
Language: EN, FR, DE, ES & NL

Seed Development and Germination Book Review:

This text is intended for plant physiologists, molecular biologists, biochemists, biotechnologists, geneticists, horticulturalists, agromnomists and botanists, and upper-level undergraduate and graduate students in these disciplines. It integrates advances in the diverse and rapidly-expanding field of seed science, from ecological and demographic aspects of seed production, dispersal and germination, to the molecular biology of seed development. The book offers a broad, multidisciplinary approach that covers both theoretical and applied knowledge.