Cereal Grains: Properties, Processing, and Nutritional Attributes (Food Preservation Technology)

Sergio O. Serna-Saldivar

ISBN 10: 1439815607 / ISBN 13: 9781439815601

Published by CRC Press/Taylor and Francis Group, Boca Raton, Florida, 2010

About this Item

Cereals are the world's largest food yield. Book provides a complete exploration of the scientific principles related to domestication, morphology, production and storage of cereal grains. For food science and technology students and lecturers. Illustrations. 747 pages. Quoted postage for UK 2nd class. Overseas at least £.

Seller Inventory # 6061

Bibliographic Details

• Title: Cereal Grains: Properties, Processing, and Nutritional Attributes (Food Preservation Technology)
• Publisher: CRC Press/Taylor and Francis Group, Boca Raton, Florida
• Publication Date: 2010
• Language: English
• ISBN 10: 1439815607
• ISBN 13: 9781439815601
• Binding: Hardcover
• Edition: 1st Edition
• Condition: Near Fine

About this title

Synopsis

While cereals remain the world’s largest food yield – with more than 2.3 billion metric tons produced annually – consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration of the scientific principles related to domestication, morphology, production, and storage of cereal grains. It also describes their physical and chemical characteristics and explains how these properties relate to industrial processing and nutritional value.

This single-authored textbook lays the foundation for subsequent chapters by first addressing the importance of cereals for mankind, the comparative chemical and physical grain properties of the various types of cereal grains, the morphology and grain anatomy of caryopses, and the physiology of fertilization, grain development, and germination. The book then covers grain storage, pest control, industrial dry milling, wet milling, and both dry and fresh masa industries. A discussion of processing, quality control, and the role of cereals in human and animal nutrition rounds out the book’s complete coverage.

Each chapter includes a set of up-to-date references along with selected questions to bolster comprehension of the discussed concepts. The book also contains a glossary of 600 scientific and technical terms to aid in the understanding of words used throughout the text. Cereal Grains: Properties, Processing, and Nutritional Attributes was designed especially for students and lecturers, but it is also helpful as a guide for scientists, food product developers, and nutritionists working to stay ahead of the curve.

About the Author

Sergio O. Serna-Saldivar is a Professor in the Department Biotechnology and Food Engineering at ITESM -Campus Monterrey.