Cereal grains for the food and beverage industries:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Oxford
Woodhead Pub.
2013
|
| Schriftenreihe: | Woodhead Publishing in food science, technology, and nutrition
248 |
| Schlagworte: | |
| Online-Zugang: | FAW01 FLA01 Volltext |
| Beschreibung: | Includes bibliographical references and index 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 |
| Beschreibung: | 1 Online-Ressource (xxvi, 485 p.) |
| ISBN: | 9780857098924 0857098926 9780857094131 0857094130 |
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| 490 | 0 | |a Woodhead Publishing in food science, technology, and nutrition |v 248 | |
| 500 | |a Includes bibliographical references and index | ||
| 500 | |a 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 | ||
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
| 650 | 7 | |a Cereal products |2 fast | |
| 650 | 7 | |a Cereals as food |2 fast | |
| 650 | 4 | |a Cereal products | |
| 650 | 4 | |a Cereals as food | |
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Datensatz im Suchindex
| _version_ | 1804152905158098944 |
|---|---|
| any_adam_object | |
| author | Arendt, Elke |
| author_facet | Arendt, Elke |
| author_role | aut |
| author_sort | Arendt, Elke |
| author_variant | e a ea |
| building | Verbundindex |
| bvnumber | BV042313284 |
| collection | ZDB-33-ESD ZDB-4-EBA ZDB-33-EBS |
| ctrlnum | (ZDB-4-EBA)ocn855928281 (OCoLC)855928281 (DE-599)BVBBV042313284 |
| dewey-full | 664 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664 |
| dewey-search | 664 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| id | DE-604.BV042313284 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:18:08Z |
| institution | BVB |
| isbn | 9780857098924 0857098926 9780857094131 0857094130 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-027750275 |
| oclc_num | 855928281 |
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| physical | 1 Online-Ressource (xxvi, 485 p.) |
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| publishDate | 2013 |
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| publisher | Woodhead Pub. |
| record_format | marc |
| series2 | Woodhead Publishing in food science, technology, and nutrition |
| spelling | Arendt, Elke Verfasser aut Cereal grains for the food and beverage industries Elke K. Arendt and Emanuele Zannini Oxford Woodhead Pub. 2013 1 Online-Ressource (xxvi, 485 p.) txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science, technology, and nutrition 248 Includes bibliographical references and index 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 TECHNOLOGY & ENGINEERING / Food Science bisacsh Cereal products fast Cereals as food fast Cereal products Cereals as food Getränk (DE-588)4020783-3 gnd rswk-swf Getreideprodukt (DE-588)4020794-8 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Getränk (DE-588)4020783-3 s Getreideprodukt (DE-588)4020794-8 s 1\p DE-604 Zannini, Emanuele Sonstige oth http://www.sciencedirect.com/science/book/9780857094131 Verlag Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Arendt, Elke Cereal grains for the food and beverage industries TECHNOLOGY & ENGINEERING / Food Science bisacsh Cereal products fast Cereals as food fast Cereal products Cereals as food Getränk (DE-588)4020783-3 gnd Getreideprodukt (DE-588)4020794-8 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4020783-3 (DE-588)4020794-8 (DE-588)4034870-2 |
| title | Cereal grains for the food and beverage industries |
| title_auth | Cereal grains for the food and beverage industries |
| title_exact_search | Cereal grains for the food and beverage industries |
| title_full | Cereal grains for the food and beverage industries Elke K. Arendt and Emanuele Zannini |
| title_fullStr | Cereal grains for the food and beverage industries Elke K. Arendt and Emanuele Zannini |
| title_full_unstemmed | Cereal grains for the food and beverage industries Elke K. Arendt and Emanuele Zannini |
| title_short | Cereal grains for the food and beverage industries |
| title_sort | cereal grains for the food and beverage industries |
| topic | TECHNOLOGY & ENGINEERING / Food Science bisacsh Cereal products fast Cereals as food fast Cereal products Cereals as food Getränk (DE-588)4020783-3 gnd Getreideprodukt (DE-588)4020794-8 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Cereal products Cereals as food Getränk Getreideprodukt Lebensmittel |
| url | http://www.sciencedirect.com/science/book/9780857094131 |
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