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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Bibliographic Details
Main Author: MacRitchie, Finlay.
Format: eBook
Language: English
Published: Boca Raton : CRC Press, 2010.
Subjects:
Cereals as food > Analysis.
Grain > Biotechnology.
elektronické knihy
electronic books
ISBN: 9781439882108
Physical Description: xiii, 181 p., [2] p. of plates : ill. (some col.).

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Table of contents

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999 |c 75729  |d 75729 
020 |a 9781439882108  |q (e-book :  |q PDF) 
040 |a FlBoTFG  |c FlBoTFG 
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. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
776 0 8 |z 9781439835821 (pbk.) 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://doi.org/10.1201/b15112  |y Plný text 
942 |2 udc 
992 |a BK  |c EBOOK-TN  |c FOODNB 
993 |x NEPOSILAT  |y EIZ 

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