Cereal Grains for the Food and Beverage Industries
- Elke Arendt
- Emanuele Zannini, University College Cork, Ireland
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.
Senior year undergraduate students, graduate students and researchers interested in cereal grains and products; R&D professionals in the food industry working on cereal products
- Published: April 2013
- Imprint: Woodhead Publishing
- ISBN: 978-0-85709-413-1