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Informationen zum Autor Elke Arendt is Professor in the School of Food and Nutritional Sciences at University College Cork (UCC), Ireland. Dr Emanuele Zannini is a Senior Research Scientist at the School of Food and Nutritional Sciences at University College Cork (UCC), Ireland. From the Foreword: "In this book, my friend Elke Arendt and her colleague Emanuele Zannini have delivered a timely and compelling summary of the major cereal and pseudo-cereals, a volume that will prove invaluable to scientists and technologists and users of this diverse array of agricultural staples." -Charles W. Bamforth, PhD., D.Sc Professor, Department of Food Science and Technology University of California, Davis Zusammenfassung Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important agricultural species! from wheat to crops such as quinoa! that are gaining market share in international trade.
List of contents
Author contact details
Woodhead Publishing Series in Food Science, Technology and Nutrition
Foreword
Preface
Chapter 1: Wheat and other Triticum grains
Abstract:
1.1 Introduction
1.2 Structure of wheat grain
1.3 Wheat carbohydrate composition and properties
1.4 Wheat protein composition and properties
1.5 Other constituents of wheat
1.6 Flour milling
1.7 Bakery products based on wheat
1.8 Durum wheat products
1.9 Products based on other types of wheat
1.10 Beverages based on wheat
1.11 Conclusions
1.12 Future trends
Chapter 2: Maizes
Abstract:
2.1 Introduction
2.2 Maize carbohydrate composition and properties
2.3 Other constituents of the maize kernel
2.4 Maize processing
2.5 Applications of maize in foods
2.6 Applications of maize in beverages
2.7 Conclusions
2.8 Future trends
Chapter 3: Rice
Abstract:
3.1 Introduction
3.2 Rice carbohydrate composition and properties
3.3 Other constituents of the rice kernel
3.4 Rice processing
3.5 Food and beverage applications of rice
3.6 Conclusions
3.7 Future trends
Chapter 4: Barley
Abstract:
4.1 Introduction
4.2 Barley carbohydrate composition and properties
4.3 Other constituents of the barley kernel
4.4 Barley milling
4.5 Applications of barley in foods
4.6 Applications of barley in beverages
4.7 Conclusions
4.8 Future trends
Chapter 5: Triticale
Abstract:
5.1 Introduction
5.2 Chemical composition of the triticale kernel
5.3 Triticale milling and applications in foods and beverages
5.4 Conclusions
5.5 Future trends
Chapter 6: Rye
Abstract:
6.1 Introduction
6.2 Chemical constituents of the rye kernel
6.3 Rye milling and applications in foods and beverages
6.4 Conclusions
6.5 Future trends
Chapter 7: Oats
Abstract:
7.1 Introduction
7.2 Oat carbohydrate composition and properties
7.3 Other constituents of the oat kernel
7.4 Oat milling
7.5 Food and beverage applications of oats
7.6 Conclusions
7.7 Future trends
Chapter 8: Sorghum
Abstract:
8.1 Introduction
8.2 Chemical constituents of the sorghum kernel
8.3 Sorghum milling
8.4 Applications in foods and beverages
8.5 Conclusions
8.6 Future trends
Chapter 9: Millet
Abstract:
9.1 Introduction
9.2 Proso millet carbohydrate composition and properties
9.3 Proso millet protein composition and properties
9.4 Other constituents of proso millet
9.5 Processing of proso millet
9.6 Food and beverage applications of proso millet
9.7 Future trends
Chapter 10: Teff
Abstract:
10.1 Introduction
10.2 Chemical composition of the teff kernel
10.3 Teff milling and applications in foods and beverages
10.4 Conclusions
10.5 Future trends
Chapter 11: Buckwheat
Abstract:
11.1 Introduction
11.2 Buckwheat carbohydrate composition and properties
11.3 Buckwheat protein composition and properties
11.4 Other constituents of buckwheat
11.5 Food and beverage applications of buckwheat
11.6 Conclusions
11.7 Future trends
Chapter 12: Quinoa
Abstract:
12.1 Introduction
12.2 Chemical composition of quinoa seed
12.3 Quinoa milling and applications in foods and beverages
12.4 Conclusions
12.5 Future trends
Chapter 13: Amaranth
Abstract:
13.1 Introduction
13.2 Amaranth carbohydrate composition and properties
13.3 Other constituents of amaranth
13.4 Amaranth processing and applications in
