Concepts in cereal chemistry

"Compact and reader friendly, this book explores methods for improving quality in breeding and the health benefits of food. Written by a distinguished researcher and teacher, the book emphasizes the multidisciplinary nature of the field. While focusing mainly on the chemistry, the author brings...

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Bibliographic Details
Main Author MacRitchie, Finlay
Format eBook
LanguageEnglish
Published Boca Raton : CRC Press, 2010.
Subjects
Cereals as food > Analysis.
Grain > Biotechnology.
elektronické knihy
electronic books
Online AccessPlný text

Cover

Table of Contents:
  • ch. 1. Introduction
  • ch. 2. Sciences applicable to milling
  • ch. 3. Efficiency of dry milling
  • ch. 4. Grain hardness
  • ch. 5. Structure and properties of dough
  • ch. 6. Dough rheology
  • ch. 7. Aspects of processing
  • ch. 8. Shelf life
  • ch. 9. Solubility of cereal proteins
  • ch. 10. Characterization of cereal proteins
  • ch. 11. Composition-functionality relationships
  • ch. 12. Strategies for targeting specific end-use properties
  • ch. 13. Nonwheat cereals
  • ch. 14. Health aspects of cereals
  • ch. 15. The scientific method.

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