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Zusatztext The specific attraction of this volume?is its comprehensive and outstanding collection of the current information about the physicochemical and nutritional properties for the major cereal grains-wheat! rice! maize! oats! barley! sorghum/millets-and their products. Additionally! what was lacking in academia was the availability of a new and standard text book for readers interested in this area and the author and editor have done a good job of bringing that together as a common and unique package. The book deserves credit to be the first of its kind in the market?This single-authored textbook comprises 18 chapters that take the reader through an exciting journey of postharvest management and the wide array of industrial processes used to manufacture foods in a stepwise! reader friendly style.Silverio Garda-LaraDep. of Agrobiotechnology! Tecnologico de Monterrey! ITESMCrop Science 2010 Informationen zum Autor Sergio O. Serna-Saldivar is a Professor in the Department Biotechnology and Food Engineering at ITESM -Campus Monterrey. Klappentext Focusing on postharvest management and the wide array of industrial processes used to manufacture foods, this text provides current information about the physicochemical and nutritional properties of cereals and their products. It covers the chemistry, physical properties, and morphology of cereal grains and provides a better understanding of the storage and manufacturing processes. The text covers the chemical and physical grain properties of various types of cereals and cereal-based products as well as industrial dry-milling and wet-milling techniques. Zusammenfassung Focusing on postharvest management and the wide array of industrial processes used to manufacture foods, this book provides information about the physicochemical and nutritional properties of cereals and their products. It covers the chemical and physical grain properties of various types of cereals and cereal-based products. Inhaltsverzeichnis Cereal Grains: The Staff of Life. Physical Properties, Grading, and Specialty Grains. Chemical Composition of Cereal Grains. Grain Development, Morphology, and Structure. Storage of Cereal Grains. Grain Storage Pests. Dry-Milling Operations. Wet-Milling Operations. Milling of Maize into Lime-Cooked Products. Manufacturing of Bakery Products. Manufacturing of Breakfast Cereals. Manufacturing of Cereal-Based Snacks. Industrial Production of Modified Starches and Syrups. Production of Malts, Beers, Alcohol Spirits, and Fuel Ethanol. Quality Control of Cereal Grains and Their Products. Production of Cereal-Based Traditional Foods. Role of Cereals in Human Nutrition and Health. Cereals as Feedstuffs for Animal Nutrition. ...
