Cereal Grains

Properties, Processing, and Nutritional Attributes
1. Auflage 2010
ISBN: 978-1-4398-1560-1
Verlag: CRC Press

Buch, Englisch, 794 Seiten, Format (B × H): 157 mm x 236 mm, Gewicht: 1225 g

Reihe: Food Preservation Technology

While cereals remain the world’s largest food yield – with more than 2.3 billion metric tons produced annually – consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration of the scientific principles related to domestication, morphology, production, and storage of cereal grains. It also describes their physical and chemical characteristics and explains how these properties relate to industrial processing and nutritional value.

This single-authored textbook lays the foundation for subsequent chapters by first addressing the importance of cereals for mankind, the comparative chemical and physical grain properties of the various types of cereal grains, the morphology and grain anatomy of caryopses, and the physiology of fertilization, grain development, and germination. The book then covers grain storage, pest control, industrial dry milling, wet milling, and both dry and fresh masa industries. A discussion of processing, quality control, and the role of cereals in human and animal nutrition rounds out the book’s complete coverage.

Each chapter includes a set of up-to-date references along with selected questions to bolster comprehension of the discussed concepts. The book also contains a glossary of 600 scientific and technical terms to aid in the understanding of words used throughout the text. Cereal Grains: Properties, Processing, and Nutritional Attributes was designed especially for students and lecturers, but it is also helpful as a guide for scientists, food product developers, and nutritionists working to stay ahead of the curve.

Zielgruppe

Professors and students in undergraduate and graduate level courses in cereal science and cereal processing; food scientists working in cereal research, product development, or cereal processing; US FDA and USDA regulatory personnel.

Autoren/Hrsg.

Serna-Saldivar, Sergio O

Fachgebiete

• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Naturwissenschaften Chemie Chemie Allgemein Chemische Labormethoden, Stöchiometrie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik

Inhaltsverzeichnis

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.

Über Autor(innen)

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