Durum Wheat Chemistry And Technology

Durum Wheat Chemistry and Technology PDF
Author: Michael Sissons
Publisher: Academic Press
ISBN: 0128104325
Release: 2016-04-27
Size: 47.87 MB
Format: PDF, Mobi
Category : Technology & Engineering
Languages : en
Pages : 313
View: 3872

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by Michael Sissons, Durum Wheat Chemistry And Technology Books available in PDF, EPUB, Mobi Format. Download Durum Wheat Chemistry And Technology books, The most extensive and comprehensive reference on durum wheat chemistry and technology ever available, this ambitious update to the first edition covers more diverse and interesting topics in a new expanded format. Forty-six contributors, each highly experienced and recognized as world authorities on durum wheat, provide the latest developments in scientific research and technology. All aspects of durum wheat are covered, from agronomy and the chemical composition of the grain, to the latest industrial approaches to processing durum wheat, as well as food safety and quality assurance issues. Expanded to include new topics like functional pasta, grain safety, and biotechnology, along with practical and applied information including a table of uses for specific carbohydrates, descriptions of improved laboratory techniques, and international comparisons of HACCP experiences, Durum Wheat: Chemistry and Technology, Second Edition is a must-have reference for professionals, students, and researchers inside and outside the field who want to learn about durum wheat technology and chemistry. New and Revised Topics Include: Agronomy of durum wheat production Pasta made from non-traditional raw materials: technological and nutritional aspects Grain safety assurance, including impacts on durum wheat trading Origin and distribution of durum wheat genetic diversity in the world Genetics and breeding of durum wheat Insect and mite pests and diseases of durum wheat Kernel components of technological value Vitamins, minerals, and nutritional value of durum wheat Durum wheat milling Manufacture of pasta products Other traditional durum derived products Methods used to assess and predict quality of durum wheat, semolina, and pasta Grading factors impacting on durum wheat and processing quality Grain safety assurance including impacts on durum wheat trading Marketing perspectives in the durum wheat trade Special Features: Detailed figures outlining the processes used to manufacture durum products International comparisons of HACCP experiences Table of uses for specific carbohydrates Descriptions of improved laboratory techniques Extensive bibliography An Essential Reference For: Scientists and researchers in agriculture and plant biology Professionals in the food industry who are processing durum wheat (millers, pasta makers, grain handling companies, and grain buyers) Government regulators Food scientists and technologists developing products using durum wheat Plant breeders University lecturers in agricultural science and plant biology Professionals who market wheat Nutritionists and medical practitioners interested in the impacts of food ingredients on human health Students Scientific libraries and their patrons



Durum Wheat

Durum Wheat PDF
Author: Mike Sissons
Publisher:
ISBN:
Release: 2012
Size: 38.21 MB
Format: PDF, ePub
Category : Durum wheat
Languages : en
Pages :
View: 993

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by Mike Sissons, Durum Wheat Books available in PDF, EPUB, Mobi Format. Download Durum Wheat books,



Chemistry And Technology Of Cereals As Food And Feed

Chemistry and Technology of Cereals as Food and Feed PDF
Author: Samuel A. Matz
Publisher: Springer Science & Business Media
ISBN: 9780442308308
Release: 1991-04-30
Size: 77.73 MB
Format: PDF, Mobi
Category : Technology & Engineering
Languages : en
Pages : 751
View: 6821

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Chemistry And Technology Of Cereals As Food And Feed PDF Full

by Samuel A. Matz, Chemistry And Technology Of Cereals As Food And Feed Books available in PDF, EPUB, Mobi Format. Download Chemistry And Technology Of Cereals As Food And Feed books, This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, classification, structure, composition, nutritional importantance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains. The book also details the latest methods of producing, cleaning, and storing these grains. The second section of the book offers current information on the technological and engineering principles of feed milling, flour milling, baking, malting, brewing, manufacturing breakfast cereals, snack food production, wet milling (starch and oil production from grains), rice processing, and other upgrading procedures applied to cereal grains. This section also explains the value and utilization of by-products and examines many rarely discussed processing methods. In addition, the book provides reviews of current knowledge on the dietary importance of cereal proteins, lipids, fibre, vitamins, minerals, and anti-nutrient factors, as well as the effects of processing methods on these materials.



Wheat Chemistry And Technology

Wheat  Chemistry and Technology PDF
Author: Khalil Khan
Publisher: Elsevier
ISBN: 0128104546
Release: 2016-06-10
Size: 50.19 MB
Format: PDF, ePub, Docs
Category : Technology & Engineering
Languages : en
Pages : 480
View: 1835

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Wheat Chemistry And Technology PDF Full

by Khalil Khan, Wheat Chemistry And Technology Books available in PDF, EPUB, Mobi Format. Download Wheat Chemistry And Technology books, Wheat science has undergone countless new developments since the previous edition was published. Wheat: Chemistry and Technology, Fourth Edition ushers in a new era in our knowledge of this mainstay grain. This new edition is completely revised, providing the latest information on wheat grain development, structure, and composition including vital peer-reviewed information not readily available online. It contains a wealth of new information on the structure and functional properties of gluten (Ch. 6), micronutrients and phytochemicals in wheat grain (Ch. 7), and transgenic manipulation of wheat quality (Ch. 12). With the new developments in molecular biology, genomics, and other emerging technologies, this fully updated book is a treasure trove of the latest information for grain science professionals and food technologists alike. Chapters on the composition of wheat-proteins (Ch. 8), carbohydrates (Ch. 9) lipids (Ch. 10), and enzymes (Ch. 11.), have been completely revised and present new insight into the important building blocks of our knowledge of wheat chemistry and technology. The agronomical importance of the wheat crop and its affect on food industry commerce provide an enhanced understanding of one of the world’s largest food crop. Most chapters are entirely rewritten by new authors to focus on modern developments. This 480-page monograph includes a new large 8.5 x 11 two-column format with color throughout and an easy to read style. Wheat: Chemistry and Technology, Fourth Edition provides a comprehensive background on wheat science and makes the latest information available to grain science professionals at universities, institutes, and industry including milling and baking companies, and anywhere wheat ingredients are used. This book will also be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, milling, and nutritional properties of cereals. Cereal and food science graduate students will find Chapter 1 - “Wheat: A Unique Grain for the World particularly helpful because it provides a succinct summary of wheat chemistry.



Wheat

Wheat PDF
Author: Yeshajahu Pomeranz
Publisher:
ISBN: 9780913250730
Release: 1988
Size: 48.74 MB
Format: PDF, ePub, Docs
Category : Wheat
Languages : en
Pages : 562
View: 3202

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Wheat PDF Full

by Yeshajahu Pomeranz, Wheat Books available in PDF, EPUB, Mobi Format. Download Wheat books, Origin, Production, and Utilization of Wheat. Criteria of Wheat Quality. Microscopic Structure of Wheat Grain. Chemical Composition of Kernel Structures. Proteins and Amino Acids. Wheat Carbohydrates. Lipids. Enzymes and Color. Wheat Flour Milling. Criteria of Flour Quality. Nutritional Quality of Wheat and Wheat Foods. Rheology and Chemistry of Dough. Compositions and Functionality of Wheat Flour Components. Soft Wheat Products. Flat Breads. Durum Wheat and Pasta Products.



Encyclopedia Of Food Grains

Encyclopedia of Food Grains PDF
Author: Colin W Wrigley
Publisher: Academic Press
ISBN: 0123947863
Release: 2015-12-17
Size: 73.77 MB
Format: PDF, ePub, Mobi
Category : Technology & Engineering
Languages : en
Pages : 1976
View: 4224

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Encyclopedia Of Food Grains PDF Full

by Colin W Wrigley, Encyclopedia Of Food Grains Books available in PDF, EPUB, Mobi Format. Download Encyclopedia Of Food Grains books, The Encyclopedia of Food Grains is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Written from an international perspective the Encyclopedia concentrates on the food uses of grains, but details are also provided about the wider roles of grains Well organized and accessible, it is the ideal resource for students, researchers and professionals seeking an authoritative overview on any particular aspect of grain science This second edition has four print volumes which provides over 200 articles on food grains Includes extensive cross-referencing and "Further Reading" lists at the end of each article for deeper exploration into the topic This edition also includes useful items for students and teachers alike, with Topic Highlights, Learning objectives, Exercises for Revision and exercises to explore the topic further



Durum Wheat Breeding

Durum Wheat Breeding PDF
Author: Conxita Royo
Publisher: CRC Press
ISBN: 1482277883
Release: 2005-11-07
Size: 63.13 MB
Format: PDF, Mobi
Category : Technology & Engineering
Languages : en
Pages :
View: 2482

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Durum Wheat Breeding PDF Full

by Conxita Royo, Durum Wheat Breeding Books available in PDF, EPUB, Mobi Format. Download Durum Wheat Breeding books, Is your knowledge about this important grain crop up to date? This comprehensive two-volume resource reviews the latest advances in scientific and technical knowledge for durum wheat breeding. With a scope of coverage that includes genetics and molecular biology, plant and crop physiology, and breeding strategies and methodology, Durum Wheat Breeding: Current Approaches and Future Strategies is designed to aid students, educators, and practitioners alike. More than 200 figures and tables make important information and concepts easy to access and understand. Though not primarily designed as a textbook, Durum Wheat Breeding is valuable supplementary reading for postgraduate courses on plant breeding, genetics and molecular biology as applied to agricultural crops, crop physiology, and other related subjects. Part One: World Distribution and the Role of Durum Wheat Breeding covers: the evolution and taxonomy of wheat uses of durum wheat—present and future breeding for improved yield Part Two: Genetics and Molecular Aspects examines: genetic diversity in durum wheat elite germplasm collecting and managing genetic resources wheat cytogenetics the impact of genetic manipulation upon grain composition and quality resistance to abiotic stresses, diseases, and pests the genetic bases of grain quality Part Three: Physiological Bases of Durum Wheat Improvement addresses: advances in yield through genetic improvement ideotypes for sustainable farming the physiological basis of yield potential in durum wheat adaptive mechanisms for water stress functional determinants of grain quality Part Four: Breeding Strategy and Methodology focuses on: increasing yield potential and stability selection tools that can strengthen physiological traits that improve yield selection strategies for winter- and facultative durum wheat and for biotic stress resistance breeding methods and strategies designed to improve the quality of durum wheat the value of wide crosses the doubled-haploid technique the management of genotype x environment interactions proper design and analysis of field experiments Part Five: Applied and Strategic Research in Different Durum Breeding Programs examines some of the most important breeding/improvement programs worldwide, with case examples from Italy, Spain, Romania, Canada, Morocco, the United States, Turkey, and India, as well as the CIMMYT’s international durum wheat breeding program. From the authors: “Durum wheat breeding has been quite successful during the last half-century or so in most regions in which it is a traditional crop. This success, like that of other major crops, has been brought about by the traditional breeding approach of trial and error together with the ’eye’ of the breeder in the selection process. There is a growing consensus, however, that future breeding may be far more efficient if it takes into account not only the newest developments in knowledge for breeding strategies and methodologies, but also advances in scientific areas that may assist breeding to reach its objectives—mainly genetics/molecular biology and plant/crop physiology. It is our hope that this volume will be a valuable resource to current and future generations of wheat growers, breeders, and scientists.”



Fibre Rich And Wholegrain Foods

Fibre Rich and Wholegrain Foods PDF
Author: Jan A Delcour
Publisher: Elsevier
ISBN: 0857095781
Release: 2013-03-26
Size: 56.23 MB
Format: PDF, ePub, Docs
Category : Technology & Engineering
Languages : en
Pages : 496
View: 1598

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by Jan A Delcour, Fibre Rich And Wholegrain Foods Books available in PDF, EPUB, Mobi Format. Download Fibre Rich And Wholegrain Foods books, Consumers are increasingly seeking foods that are rich in dietary fibre and wholegrains, but are often unwilling to compromise on sensory quality. Fibre-rich and wholegrain food reviews key research and best industry practice in the development of fibre-enriched and wholegrain products that efficiently meet customer requirements. Part one introduces the key issues surrounding the analysis, definition, regulation and health claims associated with dietary fibre and wholegrain foods. The links between wholegrain foods and health, the range of fibre dietary ingredients and a comparison of their technical functionality are discussed, as are consumption and consumer challenges of wholegrain foods. Part two goes on to explore dietary fibre sources, including wheat and non-wheat cereal dietary fibre ingredients, vegetable, fruit and potato fibres. Improving the quality of fibre-rich and wholegrain foods, including such cereal products as wholegrain bread, muffins, pasta and noodles, is the focus of part three. Fibre in extruded products is also investigated before part four reviews quality improvement of fibre-enriched dairy products, meat products, seafood, beverages and snack foods. Companion animal nutrition as affected by dietary fibre inclusion is discussed, before the book concludes with a consideration of soluble and insoluble fibre in infant nutrition. With its distinguished editors and international team of expert contributors, Fibre-rich and wholegrain foods provides a comprehensive guide to the field for researchers working in both the food industry and academia, as well as all those involved in the development, production and use of fibre-enriched and wholegrain foods. Reviews key research and best industry practice in the development of fibre-enriched and wholegrain products Considers analysis, definition, regulation and health claims associated with dietary fibre and wholegrain foods Explores sources of dietary fibre including: wheat and non-wheat cereal, vegetable, fruit and potato fibres



Pasta And Semolina Technology

Pasta and Semolina Technology PDF
Author: Ron Kill
Publisher: John Wiley & Sons
ISBN: 0470999365
Release: 2008-04-15
Size: 42.98 MB
Format: PDF, Docs
Category : Technology & Engineering
Languages : en
Pages : 288
View: 2832

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by Ron Kill, Pasta And Semolina Technology Books available in PDF, EPUB, Mobi Format. Download Pasta And Semolina Technology books, Over the last few years the technologies employed in the production of dry pasta and semolina have changed dramatically. This highly practical book examines these changes and gives commercially relevant information to the reader in the areas of durum wheat, semolina production, pasta mixing and extrusion, shape design and quality assurance. Written principally for food technologists working with pasta as an end product or as an ingredient, this book is also an essential reference source for academic, research and teaching institutions.



Cereal Grains

Cereal Grains PDF
Author: Sergio O. Serna-Saldivar
Publisher: CRC Press
ISBN: 1439882096
Release: 2016-04-19
Size: 45.10 MB
Format: PDF, Kindle
Category : Medical
Languages : en
Pages : 752
View: 5674

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Cereal Grains PDF Full

by Sergio O. Serna-Saldivar, Cereal Grains Books available in PDF, EPUB, Mobi Format. Download Cereal Grains books, While cereals remain the world's largest food yield - with more than 2.3 billion metric tons produced annually - consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration of the scientific principles related to domesticatio



Engineering Aspects Of Cereal And Cereal Based Products

Engineering Aspects of Cereal and Cereal Based Products PDF
Author: Raquel de Pinho Ferreira Guine
Publisher: CRC Press
ISBN: 1439887039
Release: 2016-04-19
Size: 58.25 MB
Format: PDF, ePub
Category : Technology & Engineering
Languages : en
Pages : 367
View: 2216

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Engineering Aspects Of Cereal And Cereal Based Products PDF Full

by Raquel de Pinho Ferreira Guine, Engineering Aspects Of Cereal And Cereal Based Products Books available in PDF, EPUB, Mobi Format. Download Engineering Aspects Of Cereal And Cereal Based Products books, 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 cereal, cultivar, and region. It also addresses transportation, storage, and cereal quality—important at every phase from harvest to production. Chapters cover technological operations such as wet and dry milling and extrusion, and they address particular processing operations that are subject to improvements, including bread and confectionary baking. The text also examines malting, rice processing, breakfast cereals, and pasta. In addition, it explores new trends in cereal-based products and the effects of processing on nutritional and functional properties of cereal products. This book discusses the basic elements of cereal technology, from production to transformation, including the most important processing operations in cereal technology, with emphasis on the engineering aspects.



Wheat

Wheat PDF
Author: W. Bushuk
Publisher: Springer Science & Business Media
ISBN: 1461526728
Release: 2012-12-06
Size: 34.56 MB
Format: PDF, Mobi
Category : Technology & Engineering
Languages : en
Pages : 239
View: 1176

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Wheat PDF Full

by W. Bushuk, Wheat Books available in PDF, EPUB, Mobi Format. Download Wheat books, Wheat provides over 20% of the calories for the world population of 5. 3 billion persons. It is widely grown in five of the six continents. It is a highly versatile food product in that it can be stored safely for long periods of time and transported in bulk over long distances. In relative terms, it is reasonably priced; over the past quarter century, the inflation-adjusted price of wheat has been declining. Modern milling and baking technology required for the transformation of wheat grain into consumable baked products is available or accessible in all countries of the world. For these reasons, and because Canada is one of world's leading wheat producing countries, it seemed appropriate to include a major symposium on wheat in the scientific and technical program of the 8th World Congress of Food Science and Technology held in Toronto, Canada during September 29-0ctober 4, 1992. In selecting the topics for the symposium on wheat, we attempted to cover a full range of subjects including economics and marketing, nutrition, grading, processing, constituent chemistry and functionality, biote- nology, and safety of genetically modified wheat varieties. The major focus was on common hard (bread) wheats; separate papers were devoted to the unique characteristics and technological properties of common soft (biscuit) and durum (pasta) wheats. Each paper was presented by an acknowledged international expert. This book provides a more permanent record of the papers presented at the symposium.



Cereal Grain Quality

Cereal Grain Quality PDF
Author: R. Henry
Publisher: Springer Science & Business Media
ISBN: 9400915136
Release: 2012-12-06
Size: 71.38 MB
Format: PDF, ePub, Mobi
Category : Technology & Engineering
Languages : en
Pages : 488
View: 5248

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Cereal Grain Quality PDF Full

by R. Henry, Cereal Grain Quality Books available in PDF, EPUB, Mobi Format. Download Cereal Grain Quality books, Cereal uses range from human food and beverages to animal feeds and industrial products. It is human food and beverages which are the predominant uses covered in this book, since the nutritional quality of cereals for animal feed is described in other publications on animal nutrition, and industrial products are a relatively minor use of cereals. Cereals are the main components of human diets and are crucial to human survival. Three species, wheat, rice and maize, account for the bulk of human food. Barley is the major raw material for beer production and ranks fourth in world production. Other species such as sorghum are regionally important. This book covers all the major cereal species: wheat, rice, maize, barley, sorghum, millet, oats, rye and triticale. Specific chapters have been devoted to a description of the major end-uses of each of the species and to definition of the qualities required for each of their end uses. The functional and nutritional quality of cereals determines their suitability for specific purposes and may limit the quality of the end product, influencing greatly the commercial value of grain. An under standing of the factors that determine grain quality is thus important in the maintenance of efficient and sustainable agricultural and food production. The biochemical constituents of the grain that determine quality have been described in chapters on proteins, carbohydrates and other components. An understanding of the relationships between grain composition and quality is important in selecting grain for specific uses.



Pseudocereals And Less Common Cereals

Pseudocereals and Less Common Cereals PDF
Author: Peter S. Belton
Publisher: Springer Science & Business Media
ISBN: 3662095440
Release: 2013-03-14
Size: 52.47 MB
Format: PDF, Docs
Category : Technology & Engineering
Languages : en
Pages : 270
View: 1604

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Pseudocereals And Less Common Cereals PDF Full

by Peter S. Belton, Pseudocereals And Less Common Cereals Books available in PDF, EPUB, Mobi Format. Download Pseudocereals And Less Common Cereals books, This book, written by leading grain scientists from Europe and Africa, examines six grains that have been important food crops in various parts of the world and have the potential for much greater and more widespread use. The authors discss the chemistry, nutritional value, food processing technologies and potential applications of three true cereals: sorghum, spelt wheat and the major millet species, and three dicotyledonous pseudocereals: grain amaranth, buckwheat and quinoa. The text is of considerable importance in light of the fact that just three cereal grains account for more than 75% of all grains produced worldwide.



On Food And Cooking

On Food and Cooking PDF
Author: Harold McGee
Publisher: Simon and Schuster
ISBN: 9781416556374
Release: 2007-03-20
Size: 30.92 MB
Format: PDF, ePub, Docs
Category : Cooking
Languages : en
Pages : 896
View: 6914

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On Food And Cooking PDF Full

by Harold McGee, On Food And Cooking Books available in PDF, EPUB, Mobi Format. Download On Food And Cooking books, Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.



Functional Properties Of Food Components

Functional Properties of Food Components PDF
Author: Yeshajahu Pomeranz
Publisher: Academic Press
ISBN: 0323140084
Release: 2012-12-02
Size: 38.44 MB
Format: PDF, ePub, Docs
Category : Technology & Engineering
Languages : en
Pages : 560
View: 1307

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Functional Properties Of Food Components PDF Full

by Yeshajahu Pomeranz, Functional Properties Of Food Components Books available in PDF, EPUB, Mobi Format. Download Functional Properties Of Food Components books, An extensive revision of the 1985 first edition, this volume combines the biochemistry and functionality of all food components. It provides broad coverage and specific descriptions of selected, major foods, as well as such elements as biotechnology-engineered foods and food patents. While directed toward food technologists and nutritionists, the contents are also invaluable to biologists, engineers, and economists in agriculture, food production, and food processing. Updates the first edition by the addition of genetic engineering progress Contains previously unpublished information on food patents Includes oriental and other ethnic foods, dietetic foods, and biotechnology-generated foods Features additional material on poultry and fish