Sergio O. Serna-Saldivar

Cereal Grains (eBook, PDF)

Properties, Processing, and Nutritional Attributes

• Format: PDF

Produktbeschreibung

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.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 752
• Erscheinungstermin: 19. April 2016
• Englisch
• ISBN-13: 9781439882092
• Artikelnr.: 57082649

Autorenporträt

Sergio O. Serna-Saldivar is a Professor in the Department Biotechnology and Food Engineering at ITESM -Campus Monterrey.

Inhaltsangabe

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.