Cereal grains laboratory manual. (2012)

• Record Type: Book
• Further Information: Note: Sergio O. Serna-Saldivar.
• Other Names: Serna Saldívar, Sergio R. Othón
• Contents: Physical and Morphological Properties of Cereal Grains; Determination of Physical Properties of Cereal Grains; Determination of Grade and Class; Macromorphology and Micromorphology of Cereal Grains; Determination of Chemical and Nutritional Properties of Cereal Grains and Their Products; Proximate Composition; Methods for Moisture Analysis; Methods for Mineral Analysis; Methods for Nitrogenous Compound Analysis; Methods for Fats and Oils Analysis; Methods for Fiber Analysis; Methods for Nonfibrous Carbohydrate Analysis; Vitamin Analysis; Methods for Ph and Acidity Analysis; Methods for Nutraceutical Compounds Analysis; Instrumental Analysis; Nutrition Labeling; Determination of Color, Texture and Sensory Properties of Cereal Grain Products; Color; Texture; Sensory Testing; Storage of Cereal Grains and Detrimental Effects of Pests ; Effects of Environment and Grain Moisture Content on Deterioration; Extrinsic Deterioration Of Cereal Grains: Insects, Molds, And Rodents; Dry Milling Processes and Quality of Dry-Milled Products ; Laboratory Dry-Milling Processes; Assessment of Quality of Dry-Milled Fractions; Wet-Milling Processes and Starch Properties and Characteristics ; Wet-Milling Processes; Morphologhy and Dyeing of Starches; Evaluation of the Functional Properties of Starches; Production of Maize Tortillas and Quality of Lime-Cooked Products; Quality Tests for Nixtamalized Products; Functionality Tests for Yeast and Chemical Leavening Agents ; Functionality Tests for Yeast Activity; Functionality Tests for Chemical Leavening Agents; Production of Yeast-Leavened Bakery Products; Production and Quality of Yeast Fermented Breads; Production of Sweet Pastries; Production of Chemical-Leavened Products: Crackers, Cookies, Cakes and Related Products, Donuts, and Wheat Flour Tortillas ; Crackers; Production of Cookies; Production of Biscuits, Muffins, Chemical-Leavened Donuts, and Cakes; Production of Wheat Flour Tortillas; Production of Pasta Products and Oriental Noodles; Pasta Products from Durum Semolina; Oriental Noodles; Production of Breakfast Cereals and Snack Foods ; Production of Breakfast Cereals; Cereal-Based Snacks; Wheat-Based Snacks; Production of Modified Starches, Syrups, and Sweeteners ; Modified Starches; Production of Syrups; Production of Malt, Beer, Distilled Spirits, and Fuel Ethanol ; Production of European Beers and Sake; Production of Cereal-Based Alcoholic Spirits and Bioethanol; Index ; ; ;
• Publisher Details: Place of publication not identified : CRC Press
• Publication Date: 2012
• Extent: 1 online resource (394 pages), (85 illustrations)
• Subjects: 664.7; Grain; Grain -- Preservation
• Languages: English
• ISBNs: 9781439855669; 1439855668
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.