Concepts in cereal chemistry
"Compact and reader friendly, this book explores methods for improving quality in breeding and the health benefits of food. Written by a distinguished researcher and teacher, the book emphasizes the multidisciplinary nature of the field. While focusing mainly on the chemistry, the author brings...
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| Main Author | |
|---|---|
| Format | eBook |
| Language | English |
| Published |
Boca Raton :
CRC Press,
2010.
|
| Subjects | |
| Online Access | Full text |
| ISBN | 9781439882108 |
| DOI | 10.1201/b15112 |
| Physical Description | xiii, 181 p., [2] p. of plates : ill. (some col.). |
Cover
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| 100 | 1 | |a MacRitchie, Finlay. | |
| 245 | 1 | 0 | |a Concepts in cereal chemistry |h [elektronický zdroj] / |c Finlay MacRitchie. |
| 260 | |a Boca Raton : |b CRC Press, |c 2010. | ||
| 300 | |a xiii, 181 p., [2] p. of plates : |b ill. (some col.). | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a ch. 1. Introduction -- ch. 2. Sciences applicable to milling -- ch. 3. Efficiency of dry milling -- ch. 4. Grain hardness -- ch. 5. Structure and properties of dough -- ch. 6. Dough rheology -- ch. 7. Aspects of processing -- ch. 8. Shelf life -- ch. 9. Solubility of cereal proteins -- ch. 10. Characterization of cereal proteins -- ch. 11. Composition-functionality relationships -- ch. 12. Strategies for targeting specific end-use properties -- ch. 13. Nonwheat cereals -- ch. 14. Health aspects of cereals -- ch. 15. The scientific method. | |
| 506 | |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity | ||
| 520 | |a "Compact and reader friendly, this book explores methods for improving quality in breeding and the health benefits of food. Written by a distinguished researcher and teacher, the book emphasizes the multidisciplinary nature of the field. While focusing mainly on the chemistry, the author brings in relevant theory from basic science such as physics and genetics. Exercises are included at the end of most chapters. Suggested solutions are given at the end of the book. The solutions to the exercises require thinking and, in some cases, searches of the literature. Demonstrations are included to illustrate principles."--Publisher's description. | ||
| 650 | 0 | |a Cereals as food |x Analysis. | |
| 650 | 0 | |a Grain |x Biotechnology. | |
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