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Chemistry and Technology of Cereals as Food and Feed
by Samuel A. Matz
Published on 1991-04-30 by Springer Science & Business Media

This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, classification, structure, composition, nutritional importantance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains. The book also details the latest methods of producing, cleaning, and storing these grains. The second section of the book offers current information on the technological and engineering principles of feed milling, flour milling, baking, malting, brewing, manufacturing breakfast cereals, snack food production, wet milling (starch and oil production from grains), rice processing, and other upgrading procedures applied to cereal grains. This section also explains the value and utilization of by-products and examines many rarely discussed processing methods. In addition, the book provides reviews of current knowledge on the dietary importance of cereal proteins, lipids, fibre, vitamins, minerals, and anti-nutrient factors, as well as the effects of processing methods on these materials.

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Book ID of Chemistry and Technology of Cereals as Food and Feed is WKY0h5YrQVwC, Book which was written bySamuel A. Matzhave ETAG "DAbCO53wWUs"

Book which was published by Springer Science & Business Media since 1991-04-30 have ISBNs, ISBN 13 Code is 9780442308308 and ISBN 10 Code is 0442308302

Book which have 751 Pages

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