Cereal grains : properties, processing, and nutritional attributes /: properties, processing, and nutritional attributes. ([2016?])

• Record Type: Book
• Further Information: Note: Sergio O. Serna-Saldívar.
• Authors: Serna Saldívar, Sergio R. Othón
• Contents: Cereal Grains: The Staff of Life; Introduction; Cereal Production Versus Population Growth; General Characteristics; Adaptation and Cytogenetic Origin; General Uses; Nutritional Value; Biotechnology; Future Outlook; ; Physical Properties, Grading, and Specialty Grains; Introduction; Physical Properties of Cereal Grains; Grain Quality; Classification and Grading Systems; Specialty Cereals; ; Chemical Composition of Cereal Grains; Introduction; Proximate Composition; Carbohydrates; Proteins; Lipids; Minerals and Vitamins; ; Grain Development, Morphology, and Structure; Introduction; Pollination, Fertilization, And Grain Development; Morphology And Structure Of The Mature Grain; Physiology Of Grain Germination; ; Storage of Cereal Grains; Introduction; Grain Deterioration; Grain Moisture and Hysterisis; Management of Stored Grains; Storage; Grain Rotation or Turning; Aeration or Ventilation; Grain Explosion; Chemical and Physical Changes Incurred During Grain Deterioration; ; Grain Storage Pests; Introduction; Insects; Molds; Rodents; ; Dry-Milling Operations; Introduction; Traditional Milling; Grain Cleaning; Maize Dry Milling; Rice Milling; Wheat Milling; Milling of Durum Wheat, Rye, and Triticale; Milling of Oats; Milling of Sorghum and Millets; ; Wet-Milling Operations; Introduction; Maize Wet Milling; Rice Wet Milling; Wheat Wet Milling; Sorghum Wet Milling; Properties of Starches; ; Milling of Maize into Lime-Cooked Products; Introduction; Key Ingredients for Nixtamalization; Industrial Production of Fresh Masa and Tortillas; Industrial Production of Dry Masa Flour; ; Manufacturing of Bakery Products; Introduction; Uses of Whole Wheat; Yeast-Leavened Products; Types of Breads; Frozen Doughs; Staling; Chemical-Leavened Products; Crackers/Saltines; Batters and Breadings; Pastas and Oriental Noodles; ; Manufacturing of Breakfast Cereals; Introduction; Classification of Breakfast Cereals; Traditional Flaked Products; Compressed Flake Biscuits; Oven-Puffed Cereals; Gun-Puffing of Whole Grains and Milled Fractions; Shredded Wheat; Baked Cereals; Granolas; Muesli Products; Extruded Products; Enrichment and Fortification; Packaging; ; Manufacturing of Cereal-Based Snacks; Introduction; Classification of Snacks; Popcorn; Alkaline-Cooked Maize Products; Extruded Snacks; Wheat-Based Snacks; ; Industrial Production of Modified Starches and Syrups; Introduction; Native Starches; Modified Starches; Resistant Starches; Production of Syrups; ; Production of Malts, Beers, Alcohol Spirits, and Fuel Ethanol; Introduction; Malting Grains; Malting; Production of European Beers; Opaque Beer Production; Production of Sake; Production of Cereal-Based Alcoholic Spirits; Production of Fuel Ethanol From Cereals; ; Quality Control of Cereal Grains and Their Products; Introduction; Quality of Whole Grains; Quality Control of Dry- and Wet-Milled Products; Starch Characterization, Quality, and Functionality; Functionality Tests for Wheat Flours, Semolinas, and Yeast; Functionality Tests for Wheat-Based Products; Functionality Tests for Rice; Functionality Tests for Lime-Cooked Products; Functionality Tests for Breakfast Cereals; Functionality Tests for Snacks; Functionality Tests for Cereal-Based Syrups and Sweeteners; Functionality Tests for Malt, Beer, and Distilled Alcoholic Spirits; Nutritional Quality Control of Foods and Feedstuffs; ; Production of Cereal-Based Traditional Foods; Introduction; Whole Grains; Traditional Foods from Milled Fractions; Gruels and Porridges; Flat Breads; Fermented Sour Breads; Yeast-Leavened Wheat Breads; Nixtamalized Maize Products; Fermented Porridges and Beers; ; Role of Cereals in Human Nutrition and Health; Introduction; World Malnutrition; Improvement of the Nutritional Value of Cereal Through Plant Breeding and Biotechnology; Nutrient Composition of Cereals and Nutritional Requirements; Effect of Processing On Nutritional Value; Effect of Environmental Conditions and Packaging on Nutrient Stability; Nutrition Labeling; Nutritional Value of Cereal-Based Foods; Resistant and Slowly Digestible Starch; Nutraceutical Properties; Antinutritional Factors; Gluten Intolerance; ; Cereals as Feedstuffs for Animal Nutrition; Introduction; Monogastrics; Ruminants; Cereal Grains and Coproducts as Feedstuffs; Enhancement of the Nutritional Value of Cereals through Processing
• Publisher Details: Boca Raton, FL : CRC Press
• Publication Date: 2016
• Copyright Date: 2010
• Extent: 1 online resource, illustrations
• Subjects: 641.331; Cereals as food; Grain; Cereals as food; Grain; Electronic books
• Languages: English
• ISBNs: 9781439882092; 1439882096
• Notes: Note: Includes bibliographical references and index.
• 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.