| Description |
1 online resource (796 pages) |
| Series |
Food Preservation Technology |
|
Food preservation technology series.
|
| Contents |
Front Cover; FOOD PRESERVATION TECHNOLOGY SERIES; Dedication; Contents; Foreword; Preface; Acknowledgments; The Author; List of Tables; List of Figures; Chapter 1: Cereal Grains; Body; Chapter 2: Physical Properties, Grading, and Specialty Grains; Chapter 3: Chemical Composition of Cereal Grains; Chapter 4: Grain Development, Morphology, and Structure; Chapter 5: Storage of Cereal Grains; Chapter 6: Grain Storage Pests; Chapter 7: Dry-Milling Operations; Chapter 8: Wet-Milling Operations; Chapter 9: Milling of Maize into Lime-Cooked Products; Chapter 10: Manufacturing of Bakery Products |
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Chapter 11: Manufacturing of Breakfast CerealsChapter 12: Manufacturing of Cereal-Based Snacks; Chapter 13: Industrial Production of Modified Starches and Syrups; Chapter 14: Production of Malts, Beers, Alcohol Spirits, and Fuel Ethanol; Chapter 15: Quality Control of Cereal Grains and Their Products; Chapter 16: Production of Cereal-Based Traditional Foods; Chapter 17: Role of Cereals in Human Nutrition and Health; Chapter 18: Cereals as Feed stuffs for Animal Nutrition; Glossary; Index; Back Cover |
| Summary |
Cereal Grains: The Staff of LifeIntroductionCereal Production Versus Population GrowthGeneral CharacteristicsAdaptation and Cytogenetic OriginGeneral UsesNutritional ValueBiotechnologyFuture OutlookPhysical Properties, Grading, and Specialty GrainsIntroductionPhysical Properties of Cereal GrainsGrain QualityClassification and Grading SystemsSpecialty CerealsChemical Composition of Cereal GrainsIntroductionProximate CompositionCarbohydratesProteinsLipidsMinerals and VitaminsGrain Development, Morphology, and StructureIntroductionPollination, Fertilization, And Grain DevelopmentMorphology And St |
| Notes |
Print version record |
| Subject |
Cereals as food.
|
|
Grain.
|
|
grain (seed)
|
|
Cereals as food
|
|
Grain
|
| Form |
Electronic book
|
| ISBN |
9781439882092 |
|
1439882096 |
|
