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Informationen zum Autor Dr. Sergio O. Serna-Saldivar is head and professor of the Biotechnology and Food Engineering Department, Tecnológico de Monterrey. His research interests focus on chemistry, nutraceutical/nutritional properties, and biotechnology of maize, sorghum, and other grains. He was awarded the "Luis Elizondo" award in Agricultural and Food Industries, the 2004 AACC Excellence in Teaching award, and is a six-time awardee of the Teaching and Research Award at Tecnologico de Monterrey. Klappentext Facilitating the acquisition of practical knowledge and providing innovative ideas for further developments! this laboratory manual demonstrates the application of quality control measurements for grains! milled products! starches! and the wide array of finished products. Each section of the book contains a set of references so students may expand their knowledge as well as questions to evaluate comprehension of the covered material. It includes a glossary of practical terms and a section of Imperial to metric measurement conversions pertaining to weight! volume! density and other equivalences. Zusammenfassung .".. a practical laboratory manual complementing the author's text! Cereal grains: properties! processing and nutritional attributes." Inhaltsverzeichnis Physical and Morphological Properties of Cereal GrainsDetermination of Physical Properties of Cereal GrainsDetermination of Grade and ClassMacromorphology and Micromorphology of Cereal Grains Determination of Chemical and Nutritional Properties of Cereal Grains and Their ProductsProximate CompositionMethods for Moisture AnalysisMethods for Mineral AnalysisMethods for Nitrogenous Compound AnalysisMethods for Fats and Oils AnalysisMethods for Fiber AnalysisMethods for Nonfibrous Carbohydrate AnalysisVitamin Analysis Methods for Ph and Acidity AnalysisMethods for Nutraceutical Compounds AnalysisInstrumental AnalysisNutrition LabelingDetermination of Color! Texture and Sensory Properties of Cereal Grain ProductsColor Texture Sensory TestingStorage of Cereal Grains and Detrimental Effects of PestsEffects of Environment and Grain Moisture Content on DeteriorationExtrinsic Deterioration Of Cereal Grains: Insects! Molds! And RodentsDry Milling Processes and Quality of Dry-Milled ProductsLaboratory Dry-Milling ProcessesAssessment of Quality of Dry-Milled FractionsWet-Milling Processes and Starch Properties and CharacteristicsWet-Milling ProcessesMorphologhy and Dyeing of Starches Evaluation of the Functional Properties of Starches Production of Maize Tortillas and Quality of Lime-Cooked ProductsQuality Tests for Nixtamalized Products Functionality Tests for Yeast and Chemical Leavening AgentsFunctionality Tests for Yeast ActivityFunctionality Tests for Chemical Leavening Agents Production of Yeast-Leavened Bakery ProductsProduction and Quality of Yeast Fermented BreadsProduction of Sweet PastriesProduction of Chemical-Leavened Products: Crackers! Cookies! Cakes and Related Products! Donuts! and Wheat Flour TortillasCrackersProduction of CookiesProduction of Biscuits! Muffins! Chemical-Leavened Donuts! and CakesProduction of Wheat Flour Tortillas Production of Pasta Products and Oriental NoodlesPasta Products from Durum SemolinaOriental NoodlesProduction of Breakfast Cereals and Snack FoodsProduction of Breakfast CerealsCereal-Based SnacksWheat-Based SnacksProduction of Modified Starches! Syrups! and SweetenersModified StarchesProduction of SyrupsProduction of Malt! Beer! Distilled Spirits! and Fuel EthanolProduction of European Beers and SakeProduction of Cereal-Based Alcoholic Spirits and BioethanolIndex ...
