Concepts in Cereal Chemistry

Informationen zum Autor Finlay MacRitchie Klappentext "Compact and reader friendly, this book explores methods for improving quality in breeding and the health benefits of food. Written by a distinguished researcher and teacher, the book emphasizes the multidisciplinary nature of the field. While focusing mainly on the chemistry, the author brings in relevant theory from basic science such as physics and genetics. Exercises are included at the end of most chapters. Suggested solutions are given at the end of the book. The solutions to the exercises require thinking and, in some cases, searches of the literature. Demonstrations are included to illustrate principles."--Publisher's description. Zusammenfassung Explores methods for improving quality in breeding and the health benefits of food. Inhaltsverzeichnis Introduction. Sciences applicable to milling. Efficiency of dry milling. Grain hardness. Structure and properties of dough. Dough rheology. Aspects of processing. Shelf life. Solubility of cereal proteins. Characterization of cereal proteins. Composition-functionality relationships. Strategies for targeting specific end-use properties. Nonwheat cereals. Health aspects of cereals. The scientific method. Suggested solutions to exercises.

Product details

• Authors: Finlay Macritchie, Finlay (Kansas State University Macritchie, MacRitchie Finlay
• Publisher: Taylor & Francis Ltd.
• Languages: English
• Product format: Paperback / Softback
• Released: 25.05.2010
• EAN: 9781439835821
• ISBN: 978-1-4398-3582-1
• No. of pages: 198
• Subjects: Natural sciences, medicine, IT, technology > Biology > Biochemistry, biophysics; SCIENCE / Biotechnology, biotechnology, Chemical Engineering, Food & beverage technology, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General, Industrial chemistry and chemical engineering