Cereal Grains: Properties, Processing, and Nutritional by Sergio O. Serna-Saldivar

By Sergio O. Serna-Saldivar

While cereals stay the world’s biggest meals yield – with greater than 2.3 billion metric plenty produced each year – shopper calls for are at the upward thrust for more healthy cereal items with larger meals. Cereal Grains: homes, Processing, and dietary Attributes provides an entire exploration of the clinical ideas with regards to domestication, morphology, construction, and garage of cereal grains. It additionally describes their actual and chemical features and explains how those houses relate to commercial processing and dietary value.

This single-authored textbook lays the basis for next chapters through first addressing the significance of cereals for mankind, the comparative chemical and actual grain homes of many of the different types of cereal grains, the morphology and grain anatomy of caryopses, and the body structure of fertilization, grain improvement, and germination. The ebook then covers grain garage, pest keep an eye on, business dry milling, rainy milling, and either dry and clean masa industries. A dialogue of processing, quality controls, and the position of cereals in human and animal foodstuff rounds out the book’s entire insurance.

Each bankruptcy contains a set of updated references in addition to chosen inquiries to bolster comprehension of the mentioned ideas. The e-book additionally includes a thesaurus of six hundred medical and technical phrases to assist within the realizing of phrases used in the course of the textual content. Cereal Grains: homes, Processing, and dietary Attributes was designed in particular for college kids and teachers, however it is usually beneficial as a consultant for scientists, nutrition product builders, and nutritionists operating to stick prior to the curve.

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Additional resources for Cereal Grains: Properties, Processing, and Nutritional Attributes (Food Preservation Technology)

Example text

This is possible due to its unique gluten properties. Wheat is the cereal that contributes the most in terms of human caloric intake. About 47% of wheat is produced in China, India, the United States, and Russia (FAO 2009). The United States, Canada, Australia, and Argentina have important export markets throughout the Americas, Europe, and Asia. Wheat is produced in large quantities in the Northern Winter Region of China, in India, Russia, Pakistan, Turkey, and Kazakhstan—areas that use most of the milled flour domestically.

11 Sequential steps followed to perform the 100 g flour straight dough baking test.................................................................................................... 1 The traditional process for the preparation of couscous.............. 2 The traditional process for the preparation of fermented soy sauce........................................................................................................................ 6 The traditional processes for the preparation of idli and dosai....

10 Energy Values of Cereal-Based Feedstuffs for Poultry and Livestock Animals.................................................................................................. 4 Pictures of inflorescences of cereal grains....................................... 7 Flowchart of the main food uses of rice........................................... 8 Flowchart of the main food uses of wheat, rye, and triticale........... 9 Flowchart of the main food uses of barley.......................................

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