ICC Handbook of 21st Century Cereal Science and Technology
Editat de Peter R. Shewry, Hamit Koksel, John Tayloren Limba Engleză Paperback – 28 iun 2023
This International Association for Cereal Science and Technology endorsed volume continues their commitment to international cooperation through the dissemination of knowledge, conducting research and developing standard methods.
- Provides standardized insights into cereals, their grains, profiles and uses
- Includes the 8 most utilized cereals including pseudocereals
- Promotes understanding of the real-world use options of cereals
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Specificații
ISBN-13: 9780323952958
ISBN-10: 032395295X
Pagini: 434
Dimensiuni: 216 x 276 mm
Greutate: 1.18 kg
Editura: ELSEVIER SCIENCE
ISBN-10: 032395295X
Pagini: 434
Dimensiuni: 216 x 276 mm
Greutate: 1.18 kg
Editura: ELSEVIER SCIENCE
Cuprins
1. Origin, evolution, production and utilisation of cereals
2. Introduction to grain structure
3. Role of cereals in nutrition and health
4. Starch
5. Fibre
6. Proteins
7. Gluten proteins
8. Enzymes and inhibitors
9. Vitamins and phytochemicals
10. Minerals and phytate
11. Lipids
12. Mycotoxins
13. Wheat
14. Maize
15. Rice
16. Barley
17. Sorghum and Millets
18. Oats
19. Rye and Triticale
20. Pseudocereals
21. Storage
22. Wheat quality testing in a breeding programme
23. Quality testing for milling and baking (including NIR)
24. Quality testing of wheat flour, dough and bread
25. Quality testing of other cereals
26. Dry milling of wheat and other cereals
27. Wet milling of wheat and maize
28. Sourdough Microbial System and Sourdough Bread
29. Western breads - current technologies and future challenges
30. Flatbreads and pancakes
31. Steamed breads
32. Non-extruded breakfast cereals
33. Extrusion cooking and snackfood technologies
34. Soft wheat products: Cakes and Biscuits
35. Noodles
36. Durum wheat milling and pasta
37. Other durum wheat products - Couscous and Bulgur
38. Malting and Brewing
39. Rice processing
40. Industrial uses
41. Gluten-free bakery products
2. Introduction to grain structure
3. Role of cereals in nutrition and health
4. Starch
5. Fibre
6. Proteins
7. Gluten proteins
8. Enzymes and inhibitors
9. Vitamins and phytochemicals
10. Minerals and phytate
11. Lipids
12. Mycotoxins
13. Wheat
14. Maize
15. Rice
16. Barley
17. Sorghum and Millets
18. Oats
19. Rye and Triticale
20. Pseudocereals
21. Storage
22. Wheat quality testing in a breeding programme
23. Quality testing for milling and baking (including NIR)
24. Quality testing of wheat flour, dough and bread
25. Quality testing of other cereals
26. Dry milling of wheat and other cereals
27. Wet milling of wheat and maize
28. Sourdough Microbial System and Sourdough Bread
29. Western breads - current technologies and future challenges
30. Flatbreads and pancakes
31. Steamed breads
32. Non-extruded breakfast cereals
33. Extrusion cooking and snackfood technologies
34. Soft wheat products: Cakes and Biscuits
35. Noodles
36. Durum wheat milling and pasta
37. Other durum wheat products - Couscous and Bulgur
38. Malting and Brewing
39. Rice processing
40. Industrial uses
41. Gluten-free bakery products