Handbook of cereal science and technology
著者
書誌事項
Handbook of cereal science and technology
（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 99）
Marcel Dekker, c2000
2nd ed., rev. & exp.
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation.
Written by over 40 internationally respected authorities, the Handbook of Cereal Science and Technology, Second Edition discusses recent developments in the chemical composition and functionality of cereal components such as proteins, carbohydrates, and lipids; highlights newly developed special ingredients and microbiological operations in processed foods; and investigates the most up-to-date production, processing, and uses of triticale, wild rice, and other grains.
The book also addresses the latest standards set by the U.S. Department of Agriculture, international organizations, and industry lobby groups; illustrates how new breeds of cereal grains are developed and sustained; explains new processing techniques for producing baked goods, pasta, breakfast cereals, and snack foods; and evaluates up-to-the-minute methods of fortifying foods with folic acid and other supplements.
目次
Wheat. Corn: The Major Cereal of the Americas.
Barley. Oats. Sorghum. The Millets. Rice: Production. Processing, and Utilization. Triticale: Production and Utilization. Wild Rice: Processing and Utilization. Oilseeds and Oil-Bearing Materials. Cereal Proteins: Compositions of Their Major Fractions and Methods for Identification. Cereal Carbohydrates. Cereal Lipids. Minor Constituents of Cereals. Quality Evaluation of Cereals and Cereal Products. Breads and Yeast-Leavened Bakery Goods. Soft Wheat Products. Ready-to-Eat Breakfast Cereals. Pasta: Raw Materials and Processing. Cereal-Based Snack Foods. Malted Cereals: Their Production and Use. Cereal Enrichment and Nutrient Labeling. Nutritional Quality of Cereal-Based Foods. Nonfood Uses of Cereals. Fermentation and Microbial Processes in Cereal Foods. Special Food Ingredients from Cereals. Index.
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