Cereal Grains for the Food and Beverage Industries

Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products. The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products. Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals. A comprehensive overview of all of the important cereal and pseudo-cereal species Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains

Produk Detail:

  • Author : Elke K Arendt
  • Publisher : Elsevier
  • Pages : 512 pages
  • ISBN : 0857098926
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKCereal Grains for the Food and Beverage Industries

Cereal Grains for the Food and Beverage Industries

Cereal Grains for the Food and Beverage Industries
  • Author : Elke K Arendt,Emanuele Zannini
  • Publisher : Elsevier
  • Release : 09 April 2013
GET THIS BOOKCereal Grains for the Food and Beverage Industries

Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products. The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss

Open Innovation in the Food and Beverage Industry

Open Innovation in the Food and Beverage Industry
  • Author : Marian Garcia Martinez
  • Publisher : Elsevier
  • Release : 22 January 2013
GET THIS BOOKOpen Innovation in the Food and Beverage Industry

Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an ‘open innovation’ approach, allowing the additional exploitation of external ideas and paths to market. Drawing on a range of important case studies, Open innovation in the food and beverage industry investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry. Part one provides a comprehensive overview of the changing nature of innovation in the food and drink industry, acknowledging

Cereal Grains

Cereal Grains
  • Author : Colin Wrigley,Ian Batey,Diane Miskelly
  • Publisher : Woodhead Publishing
  • Release : 27 December 2016
GET THIS BOOKCereal Grains

Cereal Grains: Assessing and Managing Quality, Second Edition, provides a timely update to this key reference work. Thoroughly revised from the first edition, this volume examines the latest research and advances in the field. New chapters have been added on alternative grains, including ancient grains and pseudocereals, biosecurity, and industrial processing of grains, amongst others. Quality and food safety are important throughout the value-addition chain, from breeding, production, harvest, storage, transport, processing, and marketing. At all stages, analysis is needed

Innovative Processing Technologies for Healthy Grains

Innovative Processing Technologies for Healthy Grains
  • Author : Milica Pojic,Uma Tiwari
  • Publisher : John Wiley & Sons
  • Release : 21 December 2020
GET THIS BOOKInnovative Processing Technologies for Healthy Grains

Interest in cereals and other healthy grains has increased considerably in recent years, driving the cereal processing industry to develop new processing technologies that meet consumer demands for sustainable and nutritious cereal products. Innovative Processing Technologies for Healthy Grains is the first dedicated reference to focus on advances in cereal processing and bio-refinery of cereals and pseudocereals, presenting a broad overview of all aspects of both conventional and novel processing techniques and methods. Featuring contributions from leading researchers and academics,

Kent’s Technology of Cereals

Kent’s Technology of Cereals
  • Author : Kurt A. Rosentrater,Anthony D Evers
  • Publisher : Woodhead Publishing
  • Release : 21 September 2017
GET THIS BOOKKent’s Technology of Cereals

Kent’s Technology of Cereals: An Introduction for Students of Food Science and Agriculture, Fifth Edition, is a classic and well-established book that continues to provide students, researchers and practitioners with an authoritative and comprehensive study of cereal technology. This new edition has been thoroughly updated with new sections, including extrusion cooking and the use of cereals for animal feed. In addition, it offers information on statistics, new products, the impact of climate changes and genetics, new economic trends, nutrition

The Complete Book on Fruits, Vegetables and Food Processing

The Complete Book on Fruits, Vegetables and Food Processing
  • Author : Dr. H. Panda
  • Publisher : NIIR PROJECT CONSULTANCY SERVICES
  • Release : 02 October 2013
GET THIS BOOKThe Complete Book on Fruits, Vegetables and Food Processing

Food processing is the transformation of raw ingredients into food, or of food into other forms. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases yearly availability of many foods, enables transportation of delicate perishable foods across long distances and makes many kinds of

Sustainable Recovery and Reutilization of Cereal Processing By-Products

Sustainable Recovery and Reutilization of Cereal Processing By-Products
  • Author : Charis Michel Galanakis
  • Publisher : Woodhead Publishing
  • Release : 03 February 2018
GET THIS BOOKSustainable Recovery and Reutilization of Cereal Processing By-Products

Sustainable Recovery and Reutilization of Cereal Processing By-Products addresses topics associated with the sustainable management of cereal manufacturing. Emphasis is placed on current, advisable practices, general valorization techniques of cereal processing by-products, and the functional properties of healthy cereal by-product components that lead to target applications in foods and nutraceuticals. Focus includes discussions on wheat bran, distillers' dried grains—based within the biorefinery concept, and different techniques for the separation, extraction, recovery and formulation of valuable compounds, including proteins, arabinoxylans,

Evaluation of Physical-chemical Technologies for Water Reuse, Byproduct Recovery and Wastewater Treatment in the Food Processing Industry

Evaluation of Physical-chemical Technologies for Water Reuse, Byproduct Recovery and Wastewater Treatment in the Food Processing Industry
  • Author : Dearborn Environmental Consulting Services,Canada. Water Pollution Control Directorate
  • Publisher : [Hull, Quebec] : Environment Canada, Environmental Protection Service
  • Release : 17 May 1979
GET THIS BOOKEvaluation of Physical-chemical Technologies for Water Reuse, Byproduct Recovery and Wastewater Treatment in the Food Processing Industry

Physical-chemical treatment systems can be incorporated into the process line of an industry or may be used to enhance an existing treatment system. The more consistent effluent quality from physical-chemical treatment systems makes them amenable to byproduct recovery or water reuse schemes. While many such systems are more expensive than conventional treatment, the prospect of valuable byproduct recovery makes them more attractive. The objective of this manual is to provide a comprehensive review of physical-chemical and advanced treatment technologies and