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Evaluation and action in the social environment /
Cereals for Food and Beverages.
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Academic Press,
1980.
|
| Temas: | |
| Acceso en línea: | Texto completo Texto completo |
MARC
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| 003 | OCoLC | ||
| 005 | 20231117032957.0 | ||
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| 008 | 100323s1980 nyua ob 001 0 eng d | ||
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| 020 | |a 9780125646505 |q (electronic bk.) | ||
| 020 | |a 012564650X |q (electronic bk.) | ||
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| 020 | |z 9780123709608 | ||
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| 043 | |a n-us--- | ||
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| 084 | |a MR 2900 |2 rvk | ||
| 245 | 0 | 0 | |a Evaluation and action in the social environment / |c edited by Richard H. Price, and Peter E. Politser. |
| 260 | |a New York : |b Academic Press, |c 1980. | ||
| 300 | |a 1 online resource (xiv, 235 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 506 | |3 Use copy |f Restrictions unspecified |2 star |5 MiAaHDL | ||
| 533 | |a Electronic reproduction. |b [Place of publication not identified] : |c HathiTrust Digital Library, |d 2010. |5 MiAaHDL | ||
| 538 | |a Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. |u http://purl.oclc.org/DLF/benchrepro0212 |5 MiAaHDL | ||
| 583 | 1 | |a digitized |c 2010 |h HathiTrust Digital Library |l committed to preserve |2 pda |5 MiAaHDL | |
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Front Cover; Cereals for Food and Beverages: Recent Progress in Cereal Chemistry and Technology; Copyright Page; Table of Contents; Contributors; Preface; CHAPTER 1. INSIDE CEREALS -- A FLUORESCENCE MICROCHEMICAL VIEW; I. INTRODUCTION; II. MATERIALS AND METHODS; Ill. SUMMARY; ACKNOWLEDGMENTS; REFERENCES; CHAPTER 2. ANALYSIS OF BOTANICAL COMPONENTS IN CEREALS AND CEREAL PRODUCTS -- A NEW WAY OF UNDERSTANDING CEREAL PROCESSING; I. INTRODUCTION; II. MICROSCOPIC OBSERVATIONS; III. SPECTROFLUORIMETRIC ANALYSIS OF CEREAL SEED COMPONENTS; IV. IMAGE ANALYSIS OF CEREAL FLOURS; V. CONCLUSION. | |
| 505 | 8 | |a Acknowledgmentsreference; chapter 3. advances in maize carbohydrates; i. introduction; ii. sugars; iii. starch; iv. cell wall polysaccharides; v. analytical methodology; acknowledgments; references; chapter 4. enzyme technology in the manufacture of sugars from cereals; i. introduction; ii. enzymes for manufacture of starch syrups; iii. manufacture of fructose syrup; iv. conclusion; acknowledgment; references; chapter 5. engineering technology for the manufacture of sugars from cereals; i. introduction; ii. choice of raw material; iii. technology of starch conversion; iv. special processes. | |
| 505 | 8 | |a CHAPTER 6. WATER ADSORPTION IN CEREAL FOODS AND WATER ACTIVITY MEASUREMENTI. THE THERMODYNAMICAL PROPERTIES OF WATER IN FOODS; II. CEREALS MOISTURE CONTENT MEASUREMENT; III. METHODS USED FOR Aw MEASUREMENT; CONCLUSION; REFERENCES; CHAPTER 7. TECHNICAL EFFECTS IN CEREAL PRODUCTS OF LIPIDS -- NATURALLY PRESENT AND ADDITIVES; I. INTRODUCTION; II. RELATIONS BETWEEN LIPID FUNCTIONALITY AND PHYSICAL STRUCTURE; III. INTERACTION BETWEEN CEREAL LIPIDS AND WATER; IV. LIPIDS AND THE STRUCTURE OF GLUTEN; V. LIPIDS ADDED AS DOUGH CONDITIONERS; VI. LIPIDS AND STARCH; ACKNOWLEDGMENTS; REFERENCES. | |
| 505 | 8 | |a Chapter 8. wheat bran as a dietary fiberi. introduction; ii. bran dietary fiber: structure and composition; iii. bran dietary fiber: measurement; iv. bran dietary fiber: human physiological observations; acknowledgment; references; chapter 9. wheat gluten; i. introduction; ii. the production and uses of gluten; iii. the composition and nutritive value of gluten; iv. properties and analysis of gluten; v. methods of manufacture; vi. applications; vii. summary; references; chapter 10. the functionality of wheat proteins; i. introduction; ii. flour protein fractions. | |
| 505 | 8 | |a Iii. protin fractions in doughreferences; chapter 11. wheat proteins evaluation and measurements of wheat quality; i. introduction; ii. concept of varietal intrinsic quality; iii. content in specific protein classes; iv. gliadin electrophoregrams; v. protein subunits composition; vi. conclusion; references; chapter 12. wheat flour components in breadmaking; i. summary; ii. introduction; iii. baking tests; iii. wheat flour components; iv. wheat flour lipids and the shortening response; v. protein-enriched bread; vi. seeing is believing; references. | |
| 520 | |a Cereals for Food and Beverages. | ||
| 650 | 0 | |a Social service |x Research |z United States. | |
| 650 | 0 | |a Action research |z United States. | |
| 650 | 0 | |a Evaluation research (Social action programs) |z United States. | |
| 650 | 0 | |a Grain. | |
| 650 | 0 | |a Food science. | |
| 650 | 2 | |a Edible Grain |0 (DNLM)D002523 | |
| 650 | 2 | |a Edible Grain |x chemistry |0 (DNLM)D002523Q000737 | |
| 650 | 2 | |a Food Technology |0 (DNLM)D005524 | |
| 650 | 6 | |a Service social |0 (CaQQLa)201-0026202 |x Recherche |0 (CaQQLa)201-0026202 |z �Etats-Unis. |0 (CaQQLa)201-0407727 | |
| 650 | 6 | |a Recherche-action |0 (CaQQLa)201-0079351 |z �Etats-Unis. |0 (CaQQLa)201-0407727 | |
| 650 | 6 | |a Recherche �evaluative (Programmes d'action sociale) |0 (CaQQLa)201-0026200 |z �Etats-Unis. |0 (CaQQLa)201-0407727 | |
| 650 | 6 | |a C�er�eales. |0 (CaQQLa)201-0005162 | |
| 650 | 6 | |a Science des aliments. |0 (CaQQLa)000347118 | |
| 650 | 7 | |a grain (seed) |2 aat |0 (CStmoGRI)aat300011871 | |
| 650 | 7 | |a POLITICAL SCIENCE |x Public Policy |x Social Services & Welfare. |2 bisacsh | |
| 650 | 7 | |a SOCIAL SCIENCE |x Human Services. |2 bisacsh | |
| 650 | 7 | |a Grain |2 fast |0 (OCoLC)fst00945891 | |
| 650 | 7 | |a Action research |2 fast |0 (OCoLC)fst00796229 | |
| 650 | 7 | |a Evaluation research (Social action programs) |2 fast |0 (OCoLC)fst00916979 | |
| 650 | 7 | |a Social service |x Research |2 fast |0 (OCoLC)fst01123270 | |
| 651 | 7 | |a United States |2 fast |0 (OCoLC)fst01204155 | |
| 650 | 7 | |a Aktionsforschung |2 gnd |0 (DE-588)4000957-9 | |
| 650 | 7 | |a Gemeindepsychologie |2 gnd |0 (DE-588)4156513-7 | |
| 655 | 2 | |a Congress |0 (DNLM)D016423 | |
| 655 | 7 | |a proceedings (reports) |2 aat |0 (CStmoGRI)aatgf300027316 | |
| 655 | 7 | |a Conference papers and proceedings |2 fast |0 (OCoLC)fst01423772 | |
| 655 | 7 | |a Conference papers and proceedings. |2 lcgft | |
| 655 | 7 | |a Actes de congr�es. |2 rvmgf |0 (CaQQLa)RVMGF-000001049 | |
| 700 | 1 | |a Price, Richard H. | |
| 700 | 1 | |a Politser, Peter E. | |
| 776 | 0 | 8 | |i Print version: |t Evaluation and action in the social environment. |d New York : Academic Press, 1980 |w (DLC) 80010960 |w (OCoLC)6042907 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780123709608 |z Texto completo |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780125646505 |z Texto completo |