Cereal Grains for the Food and Beverage Industries

Cereal Grains for the Food and Beverage Industries

1st Edition - April 9, 2013

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  • Authors: Elke Arendt, Emanuele Zannini
  • eBook ISBN: 9780857098924
  • Hardcover ISBN: 9780857094131

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Description

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.

Key Features

  • A comprehensive overview of all of the important cereal and pseudo-cereal species
  • Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth
  • Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains

Readership

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

Table of Contents

  • Author contact details

    Woodhead Publishing Series in Food Science, Technology and Nutrition

    Foreword

    Preface

    Chapter 1: Wheat and other Triticum grains

    Abstract:

    1.1 Introduction

    1.2 Structure of wheat grain

    1.3 Wheat carbohydrate composition and properties

    1.4 Wheat protein composition and properties

    1.5 Other constituents of wheat

    1.6 Flour milling

    1.7 Bakery products based on wheat

    1.8 Durum wheat products

    1.9 Products based on other types of wheat

    1.10 Beverages based on wheat

    1.11 Conclusions

    1.12 Future trends

    Chapter 2: Maizes

    Abstract:

    2.1 Introduction

    2.2 Maize carbohydrate composition and properties

    2.3 Other constituents of the maize kernel

    2.4 Maize processing

    2.5 Applications of maize in foods

    2.6 Applications of maize in beverages

    2.7 Conclusions

    2.8 Future trends

    Chapter 3: Rice

    Abstract:

    3.1 Introduction

    3.2 Rice carbohydrate composition and properties

    3.3 Other constituents of the rice kernel

    3.4 Rice processing

    3.5 Food and beverage applications of rice

    3.6 Conclusions

    3.7 Future trends

    Chapter 4: Barley

    Abstract:

    4.1 Introduction

    4.2 Barley carbohydrate composition and properties

    4.3 Other constituents of the barley kernel

    4.4 Barley milling

    4.5 Applications of barley in foods

    4.6 Applications of barley in beverages

    4.7 Conclusions

    4.8 Future trends

    Chapter 5: Triticale

    Abstract:

    5.1 Introduction

    5.2 Chemical composition of the triticale kernel

    5.3 Triticale milling and applications in foods and beverages

    5.4 Conclusions

    5.5 Future trends

    Chapter 6: Rye

    Abstract:

    6.1 Introduction

    6.2 Chemical constituents of the rye kernel

    6.3 Rye milling and applications in foods and beverages

    6.4 Conclusions

    6.5 Future trends

    Chapter 7: Oats

    Abstract:

    7.1 Introduction

    7.2 Oat carbohydrate composition and properties

    7.3 Other constituents of the oat kernel

    7.4 Oat milling

    7.5 Food and beverage applications of oats

    7.6 Conclusions

    7.7 Future trends

    Chapter 8: Sorghum

    Abstract:

    8.1 Introduction

    8.2 Chemical constituents of the sorghum kernel

    8.3 Sorghum milling

    8.4 Applications in foods and beverages

    8.5 Conclusions

    8.6 Future trends

    Chapter 9: Millet

    Abstract:

    9.1 Introduction

    9.2 Proso millet carbohydrate composition and properties

    9.3 Proso millet protein composition and properties

    9.4 Other constituents of proso millet

    9.5 Processing of proso millet

    9.6 Food and beverage applications of proso millet

    9.7 Future trends

    Chapter 10: Teff

    Abstract:

    10.1 Introduction

    10.2 Chemical composition of the teff kernel

    10.3 Teff milling and applications in foods and beverages

    10.4 Conclusions

    10.5 Future trends

    Chapter 11: Buckwheat

    Abstract:

    11.1 Introduction

    11.2 Buckwheat carbohydrate composition and properties

    11.3 Buckwheat protein composition and properties

    11.4 Other constituents of buckwheat

    11.5 Food and beverage applications of buckwheat

    11.6 Conclusions

    11.7 Future trends

    Chapter 12: Quinoa

    Abstract:

    12.1 Introduction

    12.2 Chemical composition of quinoa seed

    12.3 Quinoa milling and applications in foods and beverages

    12.4 Conclusions

    12.5 Future trends

    Chapter 13: Amaranth

    Abstract:

    13.1 Introduction

    13.2 Amaranth carbohydrate composition and properties

    13.3 Other constituents of amaranth

    13.4 Amaranth processing and applications in foods and beverages

    13.5 Conclusions

    13.6 Future trends

    Index

Product details

  • No. of pages: 512
  • Language: English
  • Copyright: © Woodhead Publishing 2013
  • Published: April 9, 2013
  • Imprint: Woodhead Publishing
  • eBook ISBN: 9780857098924
  • Hardcover ISBN: 9780857094131

About the Authors

Elke Arendt

Elke Arendt is Professor in the School of Food and Nutritional Sciences at University College Cork (UCC), Ireland.

Emanuele Zannini

Dr Emanuele Zannini is a Senior Research Scientist at the School of Food and Nutritional Sciences at University College Cork (UCC), Ireland.

Affiliations and Expertise

University College Cork, Ireland

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