Lipids in Cereal Technology
4.5/5
()
About this ebook
Organized into 19 chapters, this review brings together the knowledge and experience of an international group of experts. It begins with an overview of the fundamental aspects of cereal grain lipids and enzymes. It then discusses the specific cereals, processing, and cereal products. Moreover, the book explains the composition and distribution of lipids in the grain, the biochemical changes that occur when the grain germinates, and the biochemistry of the enzymes involved in lipid degradation. Some chapters focus on wheat and the significance of lipids in milling, flour storage, baking, and pasta manufacture. Other chapters consider individual cereals such as rice, oats, maize, malt, and barley along with corn oil, wheat germ oil, and other cereal products.
Unknown Author
Dr. Sam Stuart is a physiotherapist and a research Fellow within the Balance Disorders Laboratory, OHSU. His work focuses on vision, cognition and gait in neurological disorders, examining how technology-based interventions influence these factors. He has published extensively in world leading clinical and engineering journals focusing on a broad range of activities such as real-world data analytics, algorithm development for wearable technology and provided expert opinion on technology for concussion assessment for robust player management. He is currently a guest editor for special issues (sports medicine and transcranial direct current stimulation for motor rehabilitation) within Physiological Measurement and Journal of NeuroEngineering and Rehabilitation, respectively.
Read more from Unknown Author
The Book of Forbidden Knowledge Rating: 3 out of 5 stars3/5The Key: Spiritual Translation for All God Inspired Scripture (Of All Times & Religions) Rating: 0 out of 5 stars0 ratingsThe Simon Necronomicon Rating: 0 out of 5 stars0 ratingsFood Processing and Nutrition Rating: 5 out of 5 stars5/5Handbook of Food and Beverage Stability Rating: 5 out of 5 stars5/5The Complete Treatise on Gold Rating: 5 out of 5 stars5/5Beowulf Rating: 0 out of 5 stars0 ratingsThe High History of the Holy Graal Rating: 0 out of 5 stars0 ratingsTHOMAS A. EDISON - The Life-Story of a Great American Rating: 0 out of 5 stars0 ratingsHandbook of Milk Composition Rating: 3 out of 5 stars3/5Muscle as Food Rating: 5 out of 5 stars5/5
Related to Lipids in Cereal Technology
Related ebooks
Enzymes in Food Processing (1966) Rating: 0 out of 5 stars0 ratingsRheology of Foods Rating: 0 out of 5 stars0 ratingsEnzymes in Food Processing Rating: 5 out of 5 stars5/5Food Processing Technology: Principles and Practice Rating: 3 out of 5 stars3/5Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry Rating: 0 out of 5 stars0 ratingsHypobaric Storage in Food Industry: Advances in Application and Theory Rating: 0 out of 5 stars0 ratingsXylanolytic Enzymes Rating: 0 out of 5 stars0 ratingsHandbook of Food Isotherms: Water Sorption Parameters For Food And Food Components Rating: 5 out of 5 stars5/5Rapeseed and Canola Oil: Production, Processing, Properties and Uses Rating: 0 out of 5 stars0 ratingsLipids in Foods: Chemistry, Biochemistry and Technology Rating: 0 out of 5 stars0 ratingsSugarcane Biorefinery, Technology and Perspectives Rating: 0 out of 5 stars0 ratingsGlobal Cheesemaking Technology: Cheese Quality and Characteristics Rating: 0 out of 5 stars0 ratingsCrystallization of Lipids: Fundamentals and Applications in Food, Cosmetics, and Pharmaceuticals Rating: 0 out of 5 stars0 ratingsIntroduction to Food Science and Technology Rating: 4 out of 5 stars4/5Controlled Particle, Droplet and Bubble Formation Rating: 0 out of 5 stars0 ratingsFood Irradiation Rating: 0 out of 5 stars0 ratingsTrans Fats Replacement Solutions Rating: 3 out of 5 stars3/5High Temperature Processing of Milk and Milk Products Rating: 0 out of 5 stars0 ratingsOats Nutrition and Technology Rating: 0 out of 5 stars0 ratingsAdapting High Hydrostatic Pressure (HPP) for Food Processing Operations Rating: 0 out of 5 stars0 ratingsThermodynamics of Phase Equilibria in Food Engineering Rating: 0 out of 5 stars0 ratingsDairy Microbiology Handbook: The Microbiology of Milk and Milk Products Rating: 0 out of 5 stars0 ratingsPeanuts: Processing Technology and Product Development Rating: 0 out of 5 stars0 ratingsPhysical Properties of Foods and Food Processing Systems Rating: 2 out of 5 stars2/5Fundamentals of Food Processing and Technology Rating: 0 out of 5 stars0 ratingsChemistry and Technology of Soft Drinks and Fruit Juices Rating: 5 out of 5 stars5/5Thermobacteriology in Food Processing Rating: 4 out of 5 stars4/5
Food Science For You
I'm Just Here for More Food: Food x Mixing + Heat = Baking Rating: 4 out of 5 stars4/5Thiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition Rating: 4 out of 5 stars4/5Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee Rating: 3 out of 5 stars3/5The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts Rating: 4 out of 5 stars4/5The End of Craving: Recovering the Lost Wisdom of Eating Well Rating: 4 out of 5 stars4/5Survival 101: Food Storage A Step by Step Beginners Guide on Preserving Food and What to Stockpile While Under Quarantine Rating: 0 out of 5 stars0 ratingsSummary and Analysis of The Case Against Sugar: Based on the Book by Gary Taubes Rating: 5 out of 5 stars5/5Bread Science: The Chemistry and Craft of Making Bread Rating: 5 out of 5 stars5/5Baked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 Rating: 5 out of 5 stars5/5Wild Mushrooming: A Guide for Foragers Rating: 0 out of 5 stars0 ratingsThe Complete Guide to Seed and Nut Oils: Growing, Foraging, and Pressing Rating: 0 out of 5 stars0 ratingsKitchen Mysteries: Revealing the Science of Cooking Rating: 4 out of 5 stars4/5Health of HIV Infected People: Food, Nutrition and Lifestyle with Antiretroviral Drugs Rating: 5 out of 5 stars5/5How to Make Coffee: The Science Behind the Bean Rating: 4 out of 5 stars4/5The Science of Fitness: Power, Performance, and Endurance Rating: 5 out of 5 stars5/5The Manual of Scientific Style: A Guide for Authors, Editors, and Researchers Rating: 0 out of 5 stars0 ratingsEat More Better: How to Make Every Bite More Delicious Rating: 4 out of 5 stars4/5Meathead: The Science of Great Barbecue and Grilling Rating: 4 out of 5 stars4/5Survival 101 Bushcraft AND Survival 101 Beginner's Guide 2020 (2 Books In 1) Rating: 0 out of 5 stars0 ratingsAn Overview of FDA Regulated Products: From Drugs and Cosmetics to Food and Tobacco Rating: 5 out of 5 stars5/5Mouthfeel: How Texture Makes Taste Rating: 0 out of 5 stars0 ratingsThe Craft and Science of Coffee Rating: 5 out of 5 stars5/5Present Knowledge in Nutrition: Basic Nutrition and Metabolism Rating: 0 out of 5 stars0 ratingsCanning and Preserving Guide including Recipes (Boxed Set) Rating: 5 out of 5 stars5/5The Kitchen as Laboratory: Reflections on the Science of Food and Cooking Rating: 4 out of 5 stars4/5Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World Rating: 4 out of 5 stars4/5
Reviews for Lipids in Cereal Technology
2 ratings0 reviews