Kulp Handbook of Cereal Science and Technology, Second Edition, Revised and Expanded

2. Auflage 2000
ISBN: 978-1-4200-2722-8
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 808 Seiten

Reihe: Food Science and Technology

This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation.

Written by over 40 internationally respected authorities, the Handbook of Cereal Science and Technology, Second Edition discusses recent developments in the chemical composition and functionality of cereal components such as proteins, carbohydrates, and lipids; highlights newly developed special ingredients and microbiological operations in processed foods; and investigates the most up-to-date production, processing, and uses of triticale, wild rice, and other grains.

The book also addresses the latest standards set by the U.S. Department of Agriculture, international organizations, and industry lobby groups; illustrates how new breeds of cereal grains are developed and sustained; explains new processing techniques for producing baked goods, pasta, breakfast cereals, and snack foods; and evaluates up-to-the-minute methods of fortifying foods with folic acid and other supplements.

Autoren/Hrsg.

Kulp, Karel

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Wheat, Elieser S. Posner

Corn: The Major Cereal of the Americas, Lawrence A. Johnson

Barley, Eugene A. Hockett

Oats, Michael S. McMullen

Sorghum, Lloyd W. Rooney and Sergio Othon Serna-Saldivar

The Millets, Cassandra M. McDonough, Lloyd W. Rooney, and

Sergio Othon Serna-Saldivar
Rice: Production, Processing, and Utilization, Navam S.

Hettiarachchy, Zhi Yong Ju, Terry Siebenmorgen, and Roy N.

Sharp

Rye, Klaus Lorenz
Triticale: Production and Utilization, N.L. Darvey, H. Naeem, and

J. Perry Gustafson

Wild Rice: Processing and Utilization, Ervin A Oelke and James

J. Boedicker

Oilseeds and Oil-Bearing Materials, Edmund W. Lusas

Cereal Proteins: Compositions of Their Major Fractions and

Methods for Identification, George Lookhart and Scott Bean

Cereal Carbohydrates, David R. Shelton and Won Jong Lee

Cereal Lipids, Okkyung Kim Chung and Jae-Bom Ohm
Minor Constituents of Cereals, Margaret Ann Bock
Quality Evaluation of Cereals and Cereal Products, Vladimir F.

Rasper and Charles E. Walker

Breads and Yeast-Leavened Bakery Goods, Karel Kulp and

Joseph G. Ponte, Jr.

Soft Wheat Products, Hamed Faridi, Charles S. Gaines, and

Brian L. Strouts

Ready-to-Eat Breakfast Cereals, Paul J. Whalen, Julia L.

DesRochers, and Charles E. Walker
Pasta: Raw Materials and Processing, Brendan J. Donnelly and

Joseph G. Ponte, Jr.

Cereal-Based Snack Foods, Joseph A. Maga

Malted Cereals: Their Production and Use, Richard E. Pyler and

D.A. Thomas

Cereal Enrichment and Nutrient Labeling, Peter M. Ranum

Nutritional Quality of Cereal-Based Foods, Carol F. Klopfenstein

Nonfood Uses of Cereals, John W. Lawton

Fermentation and Microbial Processes in Cereal Foods, Pierre

Gelinas and Carole McKinnon

Special Food Ingredients from Cereals, Joseph G. Ponte, Jr.,

Ismail Sait Dogan, and Karel Kulp

Index