Cereals are a staple of the human diet and have a significant
effect on health. As a result, they are of major significance to
the food industry. Cereal grains for the food and beverage
industries provides a comprehensive overview of all of the
important cereal and pseudo-cereal species, from their composition
to their use in food products.
The book reviews the major cereal species, starting with wheat and
triticale before covering rye, barley and oats. It goes on to
discuss other major species such as rice, maize, sorghum and
millet, as well as pseudo-cereals such as buckwheat, quinoa and
amaranth. Each chapter reviews grain structure, chemical
composition (including carbohydrate and protein content),
processing and applications in food and beverage products.
Cereal grains for the food and beverage industries is an essential
reference for academic researchers interested in the area of cereal
grains and products. It is also an invaluable reference for
professionals in the food and beverage industry working with cereal
products, including ingredient manufacturers, food technologists,
nutritionists, as well as policy-makers and health care
professionals.
A comprehensive overview of all of the important cereal and
pseudo-cereal speciesChapters review each of the following species:
Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet,
Teff, Buckwheat, Quinoa and AmaranthReviews grain structure,
chemical composition, processing and applications in food and
beverage products for each of the considered grains
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