skip to content
Cereal grains : properties, processing, and nutritional attributes Preview this item
ClosePreview this item
Checking...

Cereal grains : properties, processing, and nutritional attributes

Author: Sergio R Othón Serna Saldívar
Publisher: Boca Raton, FL : CRC Press, [2016?] ©2010
Series: Food preservation technology series.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
While cereals remain the world{u2019}s largest food yield {u2013} with more than 2.3 billion metric tons produced annually {u2013} 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 domestication, morphology, production, and storage of cereal  Read more...
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

Find a copy online

Links to this item

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Genre/Form: Electronic books
Additional Physical Format: Print version:
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Sergio R Othón Serna Saldívar
ISBN: 9781439882092 1439882096
OCLC Number: 1012158474
Notes: Originally published: 2010.
Description: 1 online resource : illustrations.
Contents: Cereal Grains: The Staff of Life; Introduction; Cereal Production Versus Population Growth; General Characteristics; Adaptation and Cytogenetic Origin; General Uses; Nutritional Value; Biotechnology; Future Outlook; ; Physical Properties, Grading, and Specialty Grains; Introduction; Physical Properties of Cereal Grains; Grain Quality; Classification and Grading Systems; Specialty Cereals; ; Chemical Composition of Cereal Grains; Introduction; Proximate Composition; Carbohydrates; Proteins; Lipids; Minerals and Vitamins; ; Grain Development, Morphology, and Structure; Introduction; Pollination, Fertilization, And Grain Development; Morphology And Structure Of The Mature Grain; Physiology Of Grain Germination; ; Storage of Cereal Grains; Introduction; Grain Deterioration; Grain Moisture and Hysterisis; Management of Stored Grains; Storage; Grain Rotation or Turning; Aeration or Ventilation; Grain Explosion; Chemical and Physical Changes Incurred During Grain Deterioration; ; Grain Storage Pests; Introduction; Insects; Molds; Rodents; ; Dry-Milling Operations; Introduction; Traditional Milling; Grain Cleaning; Maize Dry Milling; Rice Milling; Wheat Milling; Milling of Durum Wheat, Rye, And Triticale; Milling of Oats; Milling of Sorghum and Millets; ; Wet-Milling Operations; Introduction; Maize Wet Milling; Rice Wet Milling; Wheat Wet Milling; Sorghum Wet Milling; Properties of Starches; ; Milling of Maize into Lime-Cooked Products; Introduction; Key Ingredients for Nixtamalization; Industrial Production of Fresh Masa and Tortillas; Industrial Production of Dry Masa Flour; ; Manufacturing of Bakery Products; Introduction; Uses of Whole Wheat; Yeast-Leavened Products; Types of Breads; Frozen Doughs; Staling; Chemical-Leavened Products; Crackers/Saltines; Batters and Breadings; Pastas and Oriental Noodles; ; Manufacturing of Breakfast Cereals; Introduction; Classification of Breakfast Cereals; Traditional Flaked Products; Compressed Flake Biscuits; Oven-Puffed Cereals; Gun-Puffing of Whole Grains and Milled Fractions; Shredded. Wheat; Baked Cereals; Granolas; Muesli Products; Extruded Products; Enrichment and Fortification; Packaging; ; Manufacturing of Cereal-Based Snacks; Introduction; Classification of Snacks; Popcorn; Alkaline-Cooked Maize Products; Extruded Snacks; Wheat-Based Snacks; ; Industrial Production of Modified Starches and Syrups; Introduction; Native Starches; Modified Starches; Resistant Starches; Production of Syrups; ; Production of Malts, Beers, Alcohol Spirits, and Fuel Ethanol; Introduction; Malting Grains; Malting; Production of European Beers; Opaque Beer Production; Production of Sake; Production of Cereal-Based Alcoholic Spirits; Production of Fuel Ethanol From Cereals; ; Quality Control of Cereal Grains and Their Products; Introduction; Quality of Whole Grains; Quality Control of Dry- and Wet-Milled Products; Starch Characterization, Quality, And Functionality; Functionality Tests for Wheat Flours, Semolinas, and Yeast; Functionality Tests for Wheat-Based Products; Functionality Tests for Rice; Functionality Tests for Lime-Cooked Products; Functionality Tests for Breakfast Cereals; Functionality Tests for Snacks; Functionality Tests for Cereal-Based Syrups and Sweeteners; Functionality Tests for Malt, Beer, And Distilled Alcoholic Spirits; Nutritional Quality Control of Foods and Feedstuffs; ; Production of Cereal-Based Traditional Foods; Introduction; Whole Grains; Traditional Foods from Milled Fractions; Gruels and Porridges; Flat Breads; Fermented Sour Breads; Yeast-Leavened Wheat Breads; Nixtamalized Maize Products; Fermented Porridges and Beers; ; Role of Cereals in Human Nutrition and Health; Introduction; World Malnutrition; Improvement of the Nutritional Value of Cereal Through Plant Breeding and Biotechnology; Nutrient Composition of Cereals and Nutritional Requirements; Effect of Processing On Nutritional Value; Effect of Environmental Conditions and Packaging on Nutrient Stability; Nutrition Labeling; Nutritional Value of Cereal-Based Foods; Resistant and Slowly Digestible Starch; Nutraceutical Properties; Antinutritional Factors; Gluten Intolerance; ; Cereals as Feedstuffs for. Animal Nutrition; Introduction; Monogastrics; Ruminants; Cereal Grains and Coproducts as Feedstuffs; Enhancement of the Nutritional Value of Cereals through Processing.
Series Title: Food preservation technology series.
Responsibility: Sergio O. Serna-Saldívar.

Abstract:

While cereals remain the world{u2019}s largest food yield {u2013} with more than 2.3 billion metric tons produced annually {u2013} 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 domestication, morphology, production, and storage of cereal grains. It also describes their physical and chemical characteristics and explains how these properties relate to industrial processing and nutritional value.

Reviews

User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.

Similar Items

Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


Primary Entity

<http://www.worldcat.org/oclc/1012158474> # Cereal grains : properties, processing, and nutritional attributes
    a schema:Book, schema:CreativeWork, schema:MediaObject ;
    library:oclcnum "1012158474" ;
    library:placeOfPublication <http://id.loc.gov/vocabulary/countries/flu> ;
    schema:about <http://experiment.worldcat.org/entity/work/data/477188405#Topic/cooking_general> ; # COOKING--General
    schema:about <http://dewey.info/class/641.331/e22/> ;
    schema:about <http://experiment.worldcat.org/entity/work/data/477188405#Topic/grain> ; # Grain
    schema:about <http://experiment.worldcat.org/entity/work/data/477188405#Topic/cereals_as_food> ; # Cereals as food
    schema:author <http://experiment.worldcat.org/entity/work/data/477188405#Person/serna_saldivar_sergio_r_othon> ; # Sergio R. Othón Serna Saldívar
    schema:bookFormat schema:EBook ;
    schema:datePublished "2016" ;
    schema:description "And Functionality; Functionality Tests for Wheat Flours, Semolinas, and Yeast; Functionality Tests for Wheat-Based Products; Functionality Tests for Rice; Functionality Tests for Lime-Cooked Products; Functionality Tests for Breakfast Cereals; Functionality Tests for Snacks; Functionality Tests for Cereal-Based Syrups and Sweeteners; Functionality Tests for Malt, Beer,"@en ;
    schema:description "And Triticale; Milling of Oats; Milling of Sorghum and Millets; ; Wet-Milling Operations; Introduction; Maize Wet Milling; Rice Wet Milling; Wheat Wet Milling; Sorghum Wet Milling; Properties of Starches; ; Milling of Maize into Lime-Cooked Products; Introduction; Key Ingredients for Nixtamalization; Industrial Production of Fresh Masa and Tortillas; Industrial Production of Dry Masa Flour; ; Manufacturing of Bakery Products; Introduction; Uses of Whole Wheat; Yeast-Leavened Products; Types of Breads; Frozen Doughs; Staling; Chemical-Leavened Products; Crackers/Saltines; Batters and Breadings; Pastas and Oriental Noodles; ; Manufacturing of Breakfast Cereals; Introduction; Classification of Breakfast Cereals; Traditional Flaked Products; Compressed Flake Biscuits; Oven-Puffed Cereals; Gun-Puffing of Whole Grains and Milled Fractions; Shredded."@en ;
    schema:description "Cereal Grains: The Staff of Life; Introduction; Cereal Production Versus Population Growth; General Characteristics; Adaptation and Cytogenetic Origin; General Uses; Nutritional Value; Biotechnology; Future Outlook; ; Physical Properties, Grading, and Specialty Grains; Introduction; Physical Properties of Cereal Grains; Grain Quality; Classification and Grading Systems; Specialty Cereals; ; Chemical Composition of Cereal Grains; Introduction; Proximate Composition; Carbohydrates; Proteins; Lipids; Minerals and Vitamins; ; Grain Development, Morphology, and Structure; Introduction; Pollination, Fertilization,"@en ;
    schema:description "While cereals remain the world{u2019}s largest food yield {u2013} with more than 2.3 billion metric tons produced annually {u2013} 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 domestication, morphology, production, and storage of cereal grains. It also describes their physical and chemical characteristics and explains how these properties relate to industrial processing and nutritional value."@en ;
    schema:description "Wheat; Baked Cereals; Granolas; Muesli Products; Extruded Products; Enrichment and Fortification; Packaging; ; Manufacturing of Cereal-Based Snacks; Introduction; Classification of Snacks; Popcorn; Alkaline-Cooked Maize Products; Extruded Snacks; Wheat-Based Snacks; ; Industrial Production of Modified Starches and Syrups; Introduction; Native Starches; Modified Starches; Resistant Starches; Production of Syrups; ; Production of Malts, Beers, Alcohol Spirits, and Fuel Ethanol; Introduction; Malting Grains; Malting; Production of European Beers; Opaque Beer Production; Production of Sake; Production of Cereal-Based Alcoholic Spirits; Production of Fuel Ethanol From Cereals; ; Quality Control of Cereal Grains and Their Products; Introduction; Quality of Whole Grains; Quality Control of Dry- and Wet-Milled Products; Starch Characterization, Quality,"@en ;
    schema:description "Animal Nutrition; Introduction; Monogastrics; Ruminants; Cereal Grains and Coproducts as Feedstuffs; Enhancement of the Nutritional Value of Cereals through Processing."@en ;
    schema:description "And Grain Development; Morphology And Structure Of The Mature Grain; Physiology Of Grain Germination; ; Storage of Cereal Grains; Introduction; Grain Deterioration; Grain Moisture and Hysterisis; Management of Stored Grains; Storage; Grain Rotation or Turning; Aeration or Ventilation; Grain Explosion; Chemical and Physical Changes Incurred During Grain Deterioration; ; Grain Storage Pests; Introduction; Insects; Molds; Rodents; ; Dry-Milling Operations; Introduction; Traditional Milling; Grain Cleaning; Maize Dry Milling; Rice Milling; Wheat Milling; Milling of Durum Wheat, Rye,"@en ;
    schema:description "And Distilled Alcoholic Spirits; Nutritional Quality Control of Foods and Feedstuffs; ; Production of Cereal-Based Traditional Foods; Introduction; Whole Grains; Traditional Foods from Milled Fractions; Gruels and Porridges; Flat Breads; Fermented Sour Breads; Yeast-Leavened Wheat Breads; Nixtamalized Maize Products; Fermented Porridges and Beers; ; Role of Cereals in Human Nutrition and Health; Introduction; World Malnutrition; Improvement of the Nutritional Value of Cereal Through Plant Breeding and Biotechnology; Nutrient Composition of Cereals and Nutritional Requirements; Effect of Processing On Nutritional Value; Effect of Environmental Conditions and Packaging on Nutrient Stability; Nutrition Labeling; Nutritional Value of Cereal-Based Foods; Resistant and Slowly Digestible Starch; Nutraceutical Properties; Antinutritional Factors; Gluten Intolerance; ; Cereals as Feedstuffs for."@en ;
    schema:exampleOfWork <http://worldcat.org/entity/work/id/477188405> ;
    schema:genre "Electronic books"@en ;
    schema:inLanguage "en" ;
    schema:isPartOf <http://experiment.worldcat.org/entity/work/data/477188405#Series/food_preservation_technology_series> ; # Food preservation technology series.
    schema:isSimilarTo <http://worldcat.org/entity/work/data/477188405#CreativeWork/> ;
    schema:name "Cereal grains : properties, processing, and nutritional attributes"@en ;
    schema:productID "1012158474" ;
    schema:url <https://www.taylorfrancis.com/books/9781439882092> ;
    schema:url <https://login.proxy.bib.uottawa.ca/login?url=https://www.taylorfrancis.com/books/9781439815618> ;
    schema:url <http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1763183> ;
    schema:workExample <http://dx.doi.org/10.1201/9781439882092> ;
    schema:workExample <http://worldcat.org/isbn/9781439882092> ;
    umbel:isLike <http://bnb.data.bl.uk/id/resource/GBB7L4579> ;
    wdrs:describedby <http://www.worldcat.org/title/-/oclc/1012158474> ;
    .


Related Entities

<http://experiment.worldcat.org/entity/work/data/477188405#Person/serna_saldivar_sergio_r_othon> # Sergio R. Othón Serna Saldívar
    a schema:Person ;
    schema:familyName "Serna Saldívar" ;
    schema:givenName "Sergio R. Othón" ;
    schema:name "Sergio R. Othón Serna Saldívar" ;
    .

<http://experiment.worldcat.org/entity/work/data/477188405#Series/food_preservation_technology_series> # Food preservation technology series.
    a bgn:PublicationSeries ;
    schema:hasPart <http://www.worldcat.org/oclc/1012158474> ; # Cereal grains : properties, processing, and nutritional attributes
    schema:name "Food preservation technology series." ;
    schema:name "Food preservation technology series" ;
    .

<http://experiment.worldcat.org/entity/work/data/477188405#Topic/cooking_general> # COOKING--General
    a schema:Intangible ;
    schema:name "COOKING--General"@en ;
    .

<http://worldcat.org/entity/work/data/477188405#CreativeWork/>
    a schema:CreativeWork ;
    schema:description "Print version:" ;
    schema:isSimilarTo <http://www.worldcat.org/oclc/1012158474> ; # Cereal grains : properties, processing, and nutritional attributes
    .

<http://worldcat.org/isbn/9781439882092>
    a schema:ProductModel ;
    schema:isbn "1439882096" ;
    schema:isbn "9781439882092" ;
    .

<https://www.taylorfrancis.com/books/9781439882092>
    rdfs:comment "Click here to view." ;
    .


Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.