Cereals and Cereal Based Foods

Cereals and Cereal-Based Foods: Functional Benefits and Technological Advances for Nutrition and Healthcare looks at the current scenario of the research in cereals and cereal-based products and covers the importance of pseudocereals, ...

Cereals and Cereal Based Foods

This book volume sheds light on the health benefits of selected cereal grains, processing technologies of cereals, specific roles of bioactive compounds of cereals in chronic disease prevention, and traditional and latest technologies to improve the functional benefits of cereal-based products. It presents a thorough review of the functional components of some lesser known or forgotten cereals and their role in maintaining good health. With advancements in cereal science and technology, new methods of processing have emerged that help to preserve or even enhance the health-benefitting properties of cereal grains. Further, plant breeding and biotechnology have contributed greatly in improving nutritional quality and functionality of these grains. This book provides comprehensive information on the simple as well as advanced methodologies for enhancing the properties of cereals that benefit human health. Some new approaches such as bio-fortification and extraction of bioactives from cereals are also included in the text.

Cereals and Cereal Products

This book focuses on the chemistry and technology of cereals, set in the agricultural and socio-economic context.

Cereals and Cereal Products

Cereals are one of our most important crops, whether as cash crops for commercial farmers or subsistence crops in the developing third world. This book focuses on the chemistry and technology of cereals, set in the agricultural and socio-economic context. The subject of cereal is given a greater geographical scope than other books that are primarily concerned with wheat and bread. The principles of cereals discussed include structure and composition; economic importance; storage and transportation; analysis; post-harvest losses; and the starch industries. Also dealt with are the industrial processes which are the basis of our common foods - rice, bread, cornflakes, beer; and the common foods of more traditional societies such as the porridges of Africa and the tortillas of the Americas, as well as numerous fermented foods and drinks.

Mycotoxins in Plants and Plant Products

This book provides detailed data and information about the cereals and cereal products that are affected by mycotoxins, and gives a basic overview of mycotoxins in these foodstuffs.Mycotoxin contamination of food occurs as a result of crop ...

Mycotoxins in Plants and Plant Products

This book provides detailed data and information about the cereals and cereal products that are affected by mycotoxins, and gives a basic overview of mycotoxins in these foodstuffs.Mycotoxin contamination of food occurs as a result of crop invasion by field fungi such as Fusarium spp. and Alternaria spp., or storage fungi such as Aspergillus spp. and Penicillium spp., which can grow on/in stored commodities and are able to produce mycotoxins. In the worst case, these fungi produce secondary metabolites called mycotoxins, which can be very harmful to humans and animals when, for example, they are consumed through food due to their various negative effects on several organs in both humans and animals. Mycotoxins in Plants and Plant Products: Cereals and Cereal Products lists the predisposition of a foodstuff for mycotoxin contamination, as well as the degree of contamination, concentration, and country of detection/origin for each case of mycotoxin contamination of this kind of foodstuff. It includes both alphabetical and numerical lists of literature.

Breakfast Cereals and How They Are Made

Essential reading for all product developers working in the cereal industry, this book will also be of interest to academic researchers and postgraduate students in both cereal science and food processing.

Breakfast Cereals and How They Are Made

Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production, Third Edition, covers the transformation of a cereal grain across the supply chain with oversight of the entire lifecycle – from ingredient, to finished product. The book provides essential Information for food product developers on the effect of ingredients and process conditions on breakfast cereal quality. All aspects of the processing of cereals grains into finished products is covered, from batching and cooking, toasting and tempering, coating, the inclusion of additional ingredients, and packaging information. In addition, the book covers the chemistry and economics of cereal crops. Essential reading for all product developers working in the cereal industry, this book will also be of interest to academic researchers and postgraduate students in both cereal science and food processing. Provides an up-to-date, end-to-end overview of the production process of cereal products Edited by active cereals researchers working in industry, with experts from both academia and industry supplying content Includes essential information on both ingredients and processes in the production of breakfast cereals Discusses materials, cooking and packaging Includes nutrition, quality and safety

Glossary of Terms for Cereals and Cereal Products

Cereals, Cereal products, Vocabulary, Food crops, Agricultural products, Cereal food products, Milling equipment (agriculture)

Glossary of Terms for Cereals and Cereal Products

Cereals, Cereal products, Vocabulary, Food crops, Agricultural products, Cereal food products, Milling equipment (agriculture)

Report of the Activities

... fish , shellfish ; cheese ; and nuts )-poundsEggsMilk ( fluid , whole ) . -pints Cereals and cereal products ( flour including mixes , fresh bakery products , cornmeal , rice , hominy , macaroni , and breakfast cereals )-pounds .

Report of the Activities


Cereals and Cereal Products Sampling

Cereals, Cereal products, Food crops, Food products, Agricultural products, Sampling methods, Sampling equipment, Quality control, Contaminant determination (food), Bulk materials, Bagged delivery, Samples

Cereals and Cereal Products  Sampling

Cereals, Cereal products, Food crops, Food products, Agricultural products, Sampling methods, Sampling equipment, Quality control, Contaminant determination (food), Bulk materials, Bagged delivery, Samples

Phytosterols as Functional Food Components and Nutraceuticals

Plant sterols in cereals and cereal products. Cereal Chem 79:148–154,2002. 67. V Singh, RA Moreau, LW Doner, SR Eckhoff, KB Hicks. Recovery of fiber in the corn dry- grind ethanol process: a feedstock for valuable coproducts.

Phytosterols as Functional Food Components and Nutraceuticals

Analyses food and biological samples of phytosterols and discusses plant sterol analysis with respect to functional foods. Investigates the safety of phytosterols and phytosterol esters and associated health risks, including potential impact on cancer development and the lowering of cholesterol levels. Details the chemistry, occurrence, and biological effects of phytosterol oxides.

The Mexican Market for United States Foodstuffs

EXPORTS OF FOODSTUFFS FROM THE UNITED STATES TO MEXICO BY CLASSES [ In thousands of dollars ) Class 1922 1923 1924 Class 1922 1923 1924 Cereals and cereal prod . ucts ... 7 , 190 Animal fats and oils . 6 , 745 Dairy products and eggs .

The Mexican Market for United States Foodstuffs


Interstate Commerce Commission Reports

In support of the contention that the rates on rice from Arkansas are unreasonable per se , complainant cites rates on cereals and cereal products from Arkansas and from points in other sections of the country for comparable distances .

Interstate Commerce Commission Reports


Foods and Food Adulterants Vol 9

About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work.

Foods and Food Adulterants  Vol  9

Excerpt from Foods and Food Adulterants, Vol. 9: Cereals and Cereal Products The percentage of moisture in the leaf Relation of Ilour to moisture in bread Relation of moisture to size and shape of loaf Summary of observations regarding moisture.. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Engineering Aspects of Cereal and Cereal Based Products

This book discusses the basic elements of cereal technology, from production to transformation, including the most important processing operations in cereal technology, with emphasis on the engineering aspects.

Engineering Aspects of Cereal and Cereal Based Products

Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and baked foods science, reviewing the latest updates in technological developments in agricultural cultivation and processing for cereal scientists, food engineers, and students. Cereals include a vast number of biochemical entities, very diverse in composition and properties, as well as technological abilities. The text discusses cereal production, which varies according to cultural practices, type of cereal, cultivar, and region. It also addresses transportation, storage, and cereal quality—important at every phase from harvest to production. Chapters cover technological operations such as wet and dry milling and extrusion, and they address particular processing operations that are subject to improvements, including bread and confectionary baking. The text also examines malting, rice processing, breakfast cereals, and pasta. In addition, it explores new trends in cereal-based products and the effects of processing on nutritional and functional properties of cereal products. This book discusses the basic elements of cereal technology, from production to transformation, including the most important processing operations in cereal technology, with emphasis on the engineering aspects.

Technology of Functional Cereal Products

This important collection reviews technologies for producing a wide range of cereal products with different health-promoting properties and more acceptable sensory quality.

Technology of Functional Cereal Products

Cereal grains and their fractions contain many health-protecting compounds such as phytochemicals, vitamins and indigestible carbohydrates, but the texture and taste of functional cereal products can be less than ideal. This important collection reviews technologies for producing a wide range of cereal products with different health-promoting properties and more acceptable sensory quality. The first part of the book discusses the health effects of cereals, with chapters on topics such as whole grain foods, cereal micronutrients and resistant starch. Consumer perception of health-promoting cereal products and regulatory and labelling issues are also described. The second part focuses on technologies to improve the quality of functional cereal products, reviewing issues such as grain improvement, novel cereal-derived ingredients and formulation of low GI products. Chapters dedicated to a wide range of product types are also included, covering cereal foods made from oats, rye, barley and speciality grains and breads fortified with vitamins and minerals, soy and omega-3 lipids among others. Technology of functional cereal products is an essential reference for all those involved in research and development of health-promoting cereal-based foods. Reviews technologies for producing a wide range of cereal products Discusses the health effect of cereals, including whole grain foods and cereal micronutrients Describes consumer perception of health promoting cereal products

Food Phytates

Cereals and Cereal Products The phytate contents of cereals, cereal products, and cereal-based foods are presented in Table 3.4. The amount of phytate varies from 0.06 to 2.22% in cereals, 0.08 to 6% in cereal-milled fractions and ...

Food Phytates

Food Phytates takes a new look at phytates, including their potential health benefits. It includes the latest information on the beneficial heath effects of phytates, the influence of phytates in disease prevention, the potential use of phytate as an antioxidant in foods, and phytase expression in transgenic plants. In 14 chapters, leading researchers shed new light on phytates' potential ability to lower blood glucose, reduce cholesterol and triacylglycerols, and reduce the risks of cancer and heart disease.

Breakfast Dietary Food Pasta Cereal Products Technology

The book covers Introduction to Cereals, Nutrient Composition of Cereal Grains, Structure of Cereal Grains, Milling of Wheat, Types and Grades of Flour, Processing and Parboiling of Rice, Processing of Maize, Processing of Sorghum, ...

Breakfast  Dietary Food  Pasta   Cereal Products Technology

The book covers Introduction to Cereals, Nutrient Composition of Cereal Grains, Structure of Cereal Grains, Milling of Wheat, Types and Grades of Flour, Processing and Parboiling of Rice, Processing of Maize, Processing of Sorghum, Processing of Barley, Processing of Oats, Bread Making, Baked Products from Soft wheat, Macaroni Products, Cookies, Cakes and Other Flour Confectionery, Manufacture of Baked Products, Pasta, Oats, Breakfast Cereals, Snack Foods, Special, Dietary Foods and Ingredients, Fermented Cereal Products, Pet Foods, Commercial Baking Technology, Pasta Technology, Packaging of Cereals and Cereal Products.

Agricultural Appropriation Bill for 1940 Hearings Before 76 1 on H R 5269

Index of projects covered by items in Agricultural Appropriation Bill - Continued Subject Appropriation item Su testeding PETUSED pastry and u tastes ... Cereals and cereal products , production and im- Cereal crops and discases ( Bu .

Agricultural Appropriation Bill for 1940  Hearings Before     76 1  on H R  5269


Monthly Labor Review

... 306.9 The Food at home Cereals and bakery products Cereals and cereal products ( 12/77 = 100 ) Flour and prepared ... and donuts ( 12/77 = 100 ) Frozen and refrigerated bakery products and fresh pies , tarts , and turnovers ( 12/77 ...

Monthly Labor Review

Publishes in-depth articles on labor subjects, current labor statistics, information about current labor contracts, and book reviews.