Evaluation and action in the social environment /

Cereals for Food and Beverages.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Price, Richard H., Politser, Peter E.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York : Academic Press, 1980.
Temas:
Social service > Research > United States.
Action research > United States.
Evaluation research (Social action programs) > United States.
Grain.
Food science.
Edible Grain
Edible Grain > chemistry
Food Technology
Service social > Recherche > �Etats-Unis.
Recherche-action > �Etats-Unis.
Recherche �evaluative (Programmes d'action sociale) > �Etats-Unis.
C�er�eales.
Science des aliments.
grain (seed)
POLITICAL SCIENCE > Public Policy > Social Services & Welfare.
SOCIAL SCIENCE > Human Services.
Grain
Action research
Evaluation research (Social action programs)
Social service > Research
Aktionsforschung
Gemeindepsychologie
United States
Congress
proceedings (reports)
Conference papers and proceedings
Conference papers and proceedings.
Actes de congr�es.
Acceso en línea:Texto completo
Texto completo
Tabla de Contenidos:
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

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