Screen LibraryICC handbook of 21st century cereal science and technology /
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...
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| Corporate Authors: | |
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| Group Author: | ; ; |
| Published: |
Academic Press,
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| Publisher Address: | London : |
| Publication Dates: | [2023] |
| Literature type: | Book |
| Language: | English |
| Subjects: | |
| Summary: |
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 - 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. |
| Carrier Form: | xxi, 411 pages : illustrations ; 28 cm |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: |
9780323952958 032395295X |
| Index Number: | TP434 |
| CLC: | TS213-62 |
| Call Number: | TS213-62/I612 |
| Contents: |
Origin, evolution, production, and utilization of cereals / Structure and development of cereal grains / Role of cereals in nutrition and health / Starch / Dietary fiber in cereal grains / Cereal grain proteins / Gluten proteins / Endogenous enzymes and enzyme inhibitors / Vitamins and phytochemicals in cereal grains / Minerals and phytates / The properties, distribution, and functionality of cereal lipids / Mycotoxins in cereals / Wheat / Maize / Rice / Barley / Sorghum and millets / Oats / Rye and triticale / Grain storage / Wheat quality testing in a breeding program / Wheat quality testing, including near-infrared spectroscopy / Quality assessment of wheat flour, dough, and bread / Quality testing of other grains / Dry milling of wheat and other cereals / Wet-milling of wheat and maize / Sourdough microbial system and sourdough breads / Western breads: current technologies and future challenges / Flatbreads and pancakes / Steamed breads / Non-extruded breakfast cereals |