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Gluten-Free Cereal Products and Beverages
  • Language: en
  • Pages: 464

Gluten-Free Cereal Products and Beverages

  • Type: Book
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  • Published: 2011-04-28
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  • Publisher: Elsevier

Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the detection of gluten, and the labeling of gluten-free products as well as exploring the raw materials and ingredients used to produce gluten-free products. Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world’s population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins, commonly known as Celiac Disease. ...

Science of Gluten-Free Foods and Beverages
  • Language: en

Science of Gluten-Free Foods and Beverages

In genetically susceptible individuals the ingestion of gluten and related proteins triggers an immune-mediated enteropathy known as Coeliac Disease (CD). Recent epidemiological studies have shown that 1 in 100 people worldwide suffer from CD. Such a rate establishes CD as one of the most common food intolerances. Coeliac patients eating wheat or related proteins such as hordeins (barley) or secalins (rye) undergo an immunological response, localized in the small intestine, which destroys mature absorptive epithelial cells on the surface of the small intestine. Currently, the only way that CD can be treated is the total lifelong avoidance of gluten ingestion. Therefore, people that suffer fr...

Technology of Functional Cereal Products
  • Language: en
  • Pages: 568

Technology of Functional Cereal Products

  • Type: Book
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  • Published: 2007-11-08
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  • Publisher: Elsevier

Cereal grains and their fractions contain many health-protecting compounds such as phytochemicals, vitamins and indigestible carbohydrates, but the texture and taste of functional cereal products can be less than ideal. This important collection reviews technologies for producing a wide range of cereal products with different health-promoting properties and more acceptable sensory quality. The first part of the book discusses the health effects of cereals, with chapters on topics such as whole grain foods, cereal micronutrients and resistant starch. Consumer perception of health-promoting cereal products and regulatory and labelling issues are also described. The second part focuses on techn...

Technology of Functional Cereal Products
  • Language: en
  • Pages: 568

Technology of Functional Cereal Products

  • Type: Book
  • -
  • Published: 2007-11-08
  • -
  • Publisher: Elsevier

Cereal grains and their fractions contain many health-protecting compounds such as phytochemicals, vitamins and indigestible carbohydrates, but the texture and taste of functional cereal products can be less than ideal. This important collection reviews technologies for producing a wide range of cereal products with different health-promoting properties and more acceptable sensory quality. The first part of the book discusses the health effects of cereals, with chapters on topics such as whole grain foods, cereal micronutrients and resistant starch. Consumer perception of health-promoting cereal products and regulatory and labelling issues are also described. The second part focuses on techn...

Bioconversion of Cereal Products
  • Language: en
  • Pages: 219

Bioconversion of Cereal Products

For the first time in a single volume, noted expert Bernard Godon has assembled a diverse wealth of difficult-to-find and previously unpublished information for those seeking to understand and make profitable innovations in cereal production and processing. Focusing on current scientific knowldege and techniques on which to base innovations, Bioconversion of Cereal Products explains how to obtain a large number of intermediate agricultural products from grains, which often become the raw materials for many food and non-food industries. Beginning with the overall composition of cereal grains, Godon goes on to detail different methods of fractionation; the enzymatic processing of carbohydrates and proteins, and microbial processes for the production of food, yeast, alcoholic beverages, alcohol, metabolities and highly diverse organic molecules. Bioconversion of Cereal Products is a valuable resource and reference for agricultural chemists, food and feed processors, chemical engineers and professors and advanced students of the agriculture and food industry.

Handbook of Cereal Science and Technology, Second Edition, Revised and Expanded
  • Language: en
  • Pages: 808

Handbook of Cereal Science and Technology, Second Edition, Revised and Expanded

  • Type: Book
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  • Published: 2000-03-28
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  • Publisher: CRC Press

This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation. Written by over 40 internationally respected authorities, the Handbook of Cereal Science and Technology, Second Edition discusses recent developments in the chemical composition and functionality of cereal components such as proteins, carbohydrates, and lipids; highlights newly developed special ingredients and microbiological operations in processed foods; and investigates the most up-to-date production, processing, and uses of triticale, wild rice, and other grains. The book also addresses the latest standards set by the U.S. Department of Agriculture, international organizations, and industry lobby groups; illustrates how new breeds of cereal grains are developed and sustained; explains new processing techniques for producing baked goods, pasta, breakfast cereals, and snack foods; and evaluates up-to-the-minute methods of fortifying foods with folic acid and other supplements.

Storage of cereal grains and their products
  • Language: en
  • Pages: 549

Storage of cereal grains and their products

  • Type: Book
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  • Published: 1974
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  • Publisher: Unknown

MOISTUTE-ITS SIGNIFICANCE; BEHAVIOR AND MEASUREMENT; BIOCHEMICAL, FUNCTIONAL AND NUTRITIVE CHANGES DURING STORAGE; SAMPLING, INSPECTION AND GRADING OF GRAIN; MICROFLORA; INSECTS; CHEMICAL CONTROL OF STORET GRAIN INSECTS AND ASSOCIATED MICRO AND MACRO-ORGANISMS; RODENTS; WHOLE GRAIN STORAGE; BULK STORAGE OF FLOUR; AIRTIGHT STORAGE; CHILLING; AERATION; GRAIN DRYING; PACKAGING OF CEREAL PRODUCTS.

Engineering Aspects of Cereal and Cereal-Based Products
  • Language: en
  • Pages: 367

Engineering Aspects of Cereal and Cereal-Based Products

  • Type: Book
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  • Published: 2016-04-19
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  • Publisher: CRC Press

Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and baked foods science, reviewing the latest updates in technological developments in agricultural cultivation and processing for cereal scientists, food engineers, and students. Cereals include a vast number of biochemical entities, very diverse in composition and properties, as well as technological abilities. The text discusses cereal production, which varies according to cultural practices, type of...

Cereals and Cereal Products
  • Language: en
  • Pages: 429

Cereals and Cereal Products

Introduction to cereals; The storage and transportation of grains and their products; Postharvest losses; Cereal starches and proteins; NIR techniques in cereals analysis; Wheat and flour; Wheat flour milling; Bread: a unique food; Cookies, cakes, and other flour confectionery; Pasta; Composite and alternative flours; Rice; Maize; Barley; Sorghum and the millets; Oats; Rye and Triticale.

Engineering Aspects of Cereal and Cereal-Based Products
  • Language: en
  • Pages: 367

Engineering Aspects of Cereal and Cereal-Based Products

  • Type: Book
  • -
  • Published: 2016-04-19
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  • Publisher: CRC Press

Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and baked foods science, reviewing the latest updates in technological developments in agricultural cultivation and processing for cereal scientists, food engineers, and students. Cereals include a vast number of biochemical entities, very diverse in composition and properties, as well as technological abilities. The text discusses cereal production, which varies according to cultural practices, type of...