Cereal Grains for the Food and Beverage Industries ( Woodhead Publishing Series in Food Science, Technology and Nutrition )

Publication series ：Woodhead Publishing Series in Food Science, Technology and Nutrition

Author： Arendt   Elke K;Zannini   Emanuele  

Publisher： Elsevier Science‎

Publication year： 2013

E-ISBN: 9780857098924

P-ISBN(Paperback): 9780857094131

P-ISBN(Hardback):  9780857094131

Subject： TS2 food industry

Language： ENG

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Description

Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products.

The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products.

Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals.

  • A comprehensive overview of all of the important cereal and pseudo-cereal species
  • Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth
  • Reviews grain structure, chemical composition, processing a

Chapter

Cover

pp.：  1 – 4

Cereal grains for the food and beverage industries

pp.：  4 – 5

Copyright

pp.：  5 – 6

Contents

pp.：  6 – 10

Author contact details

pp.：  10 – 12

Woodhead Publishing Series in Food Science, Technology and Nutrition

pp.：  12 – 24

Foreword

pp.：  24 – 26

Preface

pp.：  26 – 28

1 Wheat and other Triticum grains

pp.：  28 – 95

2 Maize

pp.：  95 – 144

3 Rice

pp.：  144 – 185

4 Barley

pp.：  185 – 232

5 Triticale

pp.：  232 – 251

6 Rye

pp.：  251 – 275

7 Oats

pp.：  275 – 316

8 Sorghum

pp.：  316 – 345

9 Millet

pp.：  345 – 384

10 Teff

pp.：  384 – 403

11 Buckwheat

pp.：  403 – 443

12 Quinoa

pp.：  443 – 473

13 Amaranth

pp.：  473 – 509

Index

pp.：  509 – 520