Cereal Grains Laboratory Manual - Serna-Saldivar Sergio O. | Libro Crc Press 01/2012 - HOEPLI.it


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Cereal Grains Laboratory Manual Laboratory Reference and Procedures Manual




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Dettagli

Genere:Libro
Lingua: Inglese
Editore:

CRC Press

Pubblicazione: 01/2012
Edizione: 1° edizione





Note Editore

Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author’s text, Cereal Grains: Properties, Processing, and Nutritional Attributes. Organized so that readers progressively learn and apply the theoretical knowledge described in the parent book, the manual covers a range of essential topics, including: Main quality control measurements used to determine physical, morphological, chemical-nutritional, and sensory properties of cereal grains and their products Critical factors affecting grain stability throughout storage and analytical techniques related to insects and pests responsible for grain storage losses Physical and chemical tests to determine the quality of refined products Laboratory wet-milling procedures The most common laboratory methods to assess nixtamal, masa, and tortilla quality and shelf-life Yeast and chemical leavening agents important for bakery and other fermented products Laboratory and pilot plant procedures for the production of different types of yeast- and chemically-leavened bread, crackers, pasta products, breakfast cereals, and snack foods Protocols to bioenzymatically transform starch into modified starches, syrups, and sweeteners Laboratory processes for the production of regular and light beers, distilled spirits, and fuel ethanol By working through the contents of the book, readers acquire hands-on experience in many quality control procedures and experimental product development protocols of cereal-based products. From these foundations, they are certain to develop enhanced research skills for product development, process design, and ingredient functionality.




Sommario

Physical and Morphological Properties of Cereal GrainsDetermination of Physical Properties of Cereal GrainsDetermination of Grade and ClassMacromorphology and Micromorphology of Cereal Grains Determination of Chemical and Nutritional Properties of Cereal Grains and Their ProductsProximate CompositionMethods for Moisture AnalysisMethods for Mineral AnalysisMethods for Nitrogenous Compound AnalysisMethods for Fats and Oils AnalysisMethods for Fiber AnalysisMethods for Nonfibrous Carbohydrate AnalysisVitamin Analysis Methods for Ph and Acidity AnalysisMethods for Nutraceutical Compounds AnalysisInstrumental AnalysisNutrition LabelingDetermination of Color, Texture and Sensory Properties of Cereal Grain ProductsColor Texture Sensory TestingStorage of Cereal Grains and Detrimental Effects of PestsEffects of Environment and Grain Moisture Content on DeteriorationExtrinsic Deterioration Of Cereal Grains: Insects, Molds, And RodentsDry Milling Processes and Quality of Dry-Milled ProductsLaboratory Dry-Milling ProcessesAssessment of Quality of Dry-Milled FractionsWet-Milling Processes and Starch Properties and CharacteristicsWet-Milling ProcessesMorphologhy and Dyeing of Starches Evaluation of the Functional Properties of Starches Production of Maize Tortillas and Quality of Lime-Cooked ProductsQuality Tests for Nixtamalized Products Functionality Tests for Yeast and Chemical Leavening AgentsFunctionality Tests for Yeast ActivityFunctionality Tests for Chemical Leavening Agents Production of Yeast-Leavened Bakery ProductsProduction and Quality of Yeast Fermented BreadsProduction of Sweet PastriesProduction of Chemical-Leavened Products: Crackers, Cookies, Cakes and Related Products, Donuts, and Wheat Flour TortillasCrackersProduction of CookiesProduction of Biscuits, Muffins, Chemical-Leavened Donuts, and CakesProduction of Wheat Flour Tortillas Production of Pasta Products and Oriental NoodlesPasta Products from Durum SemolinaOriental NoodlesProduction of Breakfast Cereals and Snack FoodsProduction of Breakfast CerealsCereal-Based SnacksWheat-Based SnacksProduction of Modified Starches, Syrups, and SweetenersModified StarchesProduction of SyrupsProduction of Malt, Beer, Distilled Spirits, and Fuel EthanolProduction of European Beers and SakeProduction of Cereal-Based Alcoholic Spirits and BioethanolIndex




Autore

Dr. Sergio O. Serna-Saldivar is head and professor of the Biotechnology and Food Engineering Department, Tecnológico de Monterrey. His research interests focus on chemistry, nutraceutical/nutritional properties, and biotechnology of maize, sorghum, and other grains. He was awarded the "Luis Elizondo" award in Agricultural and Food Industries, the 2004 AACC Excellence in Teaching award, and is a six-time awardee of the Teaching and Research Award at Tecnologico de Monterrey.







Altre Informazioni

ISBN:

9781439855652

Condizione: Nuovo
Collana: Food Preservation Technology
Dimensioni: 11 x 8.5 in Ø 2.15 lb
Formato: Brossura
Illustration Notes:100 b/w images and 85 tables
Pagine Arabe: 394






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