ICC Handbook of 21st Century Cereal Science and Technology
eBook - ePub

ICC Handbook of 21st Century Cereal Science and Technology

  1. 440 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

ICC Handbook of 21st Century Cereal Science and Technology

About this book

ICC Handbook of 21st Century Cereal Science and Technology highlights the importance of cereals, presenting insights into the foundational structure of cereal grains, including potential contamination factors that can negatively impact cereal and grain yield. Focusing on the eight major cereal crops ā€“ wheat, maize, rice, barley, sorghum and millets, oats, rye and pseudocereals, this is the only available reference to provide standardized coverage for detailed comparison. Written by a global team of expert editors and contributors, the book provides practical insights into the utilization of cereals, grains and safety assessments. This International Association for Cereal Science and Technology endorsed volume continues their commitment to international cooperation through the dissemination of knowledge, conducting research and developing standard methods. - Provides standardized insights into cereals, their grains, profiles and uses - Includes the 8 most utilized cereals including pseudocereals - Promotes understanding of the real-world use options of cereals

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Yes, you can access ICC Handbook of 21st Century Cereal Science and Technology by Peter R. Shewry,Hamit Koksel,John R.N. Taylor,John Taylor in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Title of Book
  2. Cover image
  3. Title page
  4. Table of Contents
  5. Copyright
  6. List of contributors
  7. Preface
  8. Introduction
  9. Chapter 1 Origin, evolution, production, and utilization of cereals
  10. Chapter 2 Structure and development of cereal grains
  11. Chapter 3 Role of cereals in nutrition and health
  12. Chapter 4 Starch
  13. Chapter 5 Dietary fiber in cereal grains
  14. Chapter 6 Cereal grain proteins
  15. Chapter 7 Gluten proteins
  16. Chapter 8 Endogenous enzymes and enzyme inhibitors
  17. Chapter 9 Vitamins and phytochemicals in cereal grains
  18. Chapter 10 Minerals and phytates
  19. Chapter 11 The Properties, Distribution and Functionality of Cereal Lipids
  20. Chapter 12 Mycotoxins in cereals
  21. Chapter 13 Wheat
  22. Chapter 14 Maize
  23. Chapter 15 Rice
  24. Chapter 16 Barley
  25. Chapter 17 Sorghum and millets
  26. Chapter 18 Oats
  27. Chapter 19 Rye and triticale
  28. Chapter 20 Pseudocereals
  29. Chapter 21 Grain storage
  30. Chapter 22 Wheat quality testing in a breeding program
  31. Chapter 23 Wheat quality testing, including near-infrared spectroscopy
  32. Chapter 24 Quality assessment of wheat flour, dough, and bread
  33. Chapter 25 Quality testing of other grains
  34. Chapter 26 Dry milling of wheat and other cereals
  35. Chapter 27 Wet-milling of wheat and maize
  36. Chapter 28 Sourdough microbial system and sourdough breads
  37. Chapter 29 Western breads: current technologies and future challenges
  38. Chapter 30 Flatbreads and pancakes
  39. Chapter 31 Steamed breads
  40. Chapter 32 Non-extruded breakfast cereals
  41. Chapter 33 Extrusion cooking and snack food technologies
  42. Chapter 34 Soft wheat products: cakes and biscuits
  43. Chapter 35 Asian noodles
  44. Chapter 36 Durum wheat milling and pasta
  45. Chapter 37 Other durum wheat productsā€”couscous and bulgur
  46. Chapter 38 Malting and brewing
  47. Chapter 39 Rice processing
  48. Chapter 40 Industrial uses
  49. Chapter 41 Gluten-free bakery products
  50. Index