Screen LibraryEvaluation and action in the social environment /
Cereals for Food and Beverages.
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| Corporate Authors: | |
|---|---|
| Group Author: | ; |
| Published: |
Academic Press,
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| Publisher Address: | New York : |
| Publication Dates: | 1980. |
| Literature type: | eBook |
| Language: | English |
| Subjects: | |
| Online Access: |
http://www.sciencedirect.com/science/book/9780125646505 |
| Summary: |
Cereals for Food and Beverages. |
| Carrier Form: | 1 online resource (xiv, 235 pages) : illustrations |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: |
9780323145626 0323145620 9780125646505 012564650X 9781483219431 1483219437 |
| Index Number: | HV11 |
| CLC: | D771.27 |
| Contents: |
Front Cover; Cereals for Food and Beverages: Recent Progress in Cereal Chemistry and Technology; Copyright Page; Table of Contents; Contributors; Preface; CHAPTER 1. INSIDE CEREALS -- A FLUORESCENCE MICROCHEMICAL VIEW; I. INTRODUCTION; II. MATERIALS AND METHODS; Ill. SUMMARY; ACKNOWLEDGMENTS; REFERENCES; CHAPTER 2. ANALYSIS OF BOTANICAL COMPONENTS IN CEREALS AND CEREAL PRODUCTS -- A NEW WAY OF UNDERSTANDING CEREAL PROCESSING; I. INTRODUCTION; II. MICROSCOPIC OBSERVATIONS; III. SPECTROFLUORIMETRIC ANALYSIS OF CEREAL SEED COMPONENTS; IV. IMAGE ANALYSIS OF CEREAL FLOURS; V. CONCLUSION. Acknowledgmentsreference; chapter 3. advances in maize carbohydrates; i. introduction; ii. sugars; iii. starch; iv. cell wall polysaccharides; v. analytical methodology; acknowledgments; references; chapter 4. enzyme technology in the manufacture of sugars from cereals; i. introduction; ii. enzymes for manufacture of starch syrups; iii. manufacture of fructose syrup; iv. conclusion; acknowledgment; references; chapter 5. engineering technology for the manufacture of sugars from cereals; i. introduction; ii. choice of raw material; iii. technology of starch conversion; iv. special processes. CHAPTER 6. WATER ADSORPTION IN CEREAL FOODS AND WATER ACTIVITY MEASUREMENTI. THE THERMODYNAMICAL PROPERTIES OF WATER IN FOODS; II. CEREALS MOISTURE CONTENT MEASUREMENT; III. METHODS USED FOR Aw MEASUREMENT; CONCLUSION; REFERENCES; CHAPTER 7. TECHNICAL EFFECTS IN CEREAL PRODUCTS OF LIPIDS -- NATURALLY PRESENT AND ADDITIVES; I. INTRODUCTION; II. RELATIONS BETWEEN LIPID FUNCTIONALITY AND PHYSICAL STRUCTURE; III. INTERACTION BETWEEN CEREAL LIPIDS AND WATER; IV. LIPIDS AND THE STRUCTURE OF GLUTEN; V. LIPIDS ADDED AS DOUGH CONDITIONERS; VI. LIPIDS AND STARCH; ACKNOWLEDGMENTS; REFERENCES. Chapter 8. wheat bran as a dietary fiberi. introduction; ii. bran dietary fiber: structure and composition; iii. bran dietary fiber: measurement; iv. bran dietary fiber: human physiological observations; acknowledgment; references; chapter 9. wheat gluten; i. introduction; ii. the production and uses of gluten; iii. the composition and nutritive value of gluten; iv. properties and analysis of gluten; v. methods of manufacture; vi. applications; vii. summary; references; chapter 10. the functionality of wheat proteins; i. introduction; ii. flour protein fractions. Iii. protin fractions in doughreferences; chapter 11. wheat proteins evaluation and measurements of wheat quality; i. introduction; ii. concept of varietal intrinsic quality; iii. content in specific protein classes; iv. gliadin electrophoregrams; v. protein subunits composition; vi. conclusion; references; chapter 12. wheat flour components in breadmaking; i. summary; ii. introduction; iii. baking tests; iii. wheat flour components; iv. wheat flour lipids and the shortening response; v. protein-enriched bread; vi. seeing is believing; references. |