Cereals for Food and Beverages - 1st Edition - ISBN: 9780123709608, 9780323145626

Cereals for Food and Beverages

1st Edition

Recent Progress in Cereal Chemistry and Technology

Editors: George Inglett
eBook ISBN: 9780323145626
Imprint: Academic Press
Published Date: 1st January 1980
Page Count: 572
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Cereals for Food and Beverages Recent Progress in Cereal Chemistry and Technology covers the proceedings of an international conference held in Copenhagen, Denmark on August 13-17, 1979. It summarizes the chemistry and technology of the major cereals related to their usage in food and beverages.
This book is organized into 28 chapters that focus on various cereals, including wheat, maize, barley, oats, rye, sorghum, rice, and millet. It briefly discusses a range of fluorescence methods for visualizing major grain reserves, and then outlines the advantages of the methods over conventional microscopy. Considerable chapters are devoted to the chemistry of wheat as related to water activity, particle analysis, dietary fiber, proteins, and properties in breadmaking. A chapter also covers the milling technology of wheat for bread and soft wheat production. Discussions on maize science include a protein concentrate, starch, and protein chemistry. Chapters on maize technology cover the progress in sugar production by enzymes from starch, germ products in baked foods, and utilization in brewing. Subsequent chapters on barley studies include its morphology and physiology in malting; proanthrocyanidin-free barley in beer; and the basic science of hordein. Chemistry and technology of oats are covered in two chapters, followed by chapters on sorghum, rice, millet, soy sauce production, and hydrolyzed vegetable proteins. This book will be a useful reference for students, scientists, technologists, and manufacturers who are involved in any facet of food and beverage production.

Table of Contents



Inside Cereals—A Fluorescence Microchemical View

Analysis of Botanical Components in Cereals and Cereal Products—A New Way of Understanding Cereal Processing

Advances in Maize Carbohydrates

Enzyme Technology in the Manufacture of Sugars from Cereals

Engineering Technology for the Manufacture of Sugars from Cereals

Water Adsorption in Cereal Foods and Water Activity Measurement

Technical Effects in Cereal Products of Lipids—Naturally Present and Additives

Wheat Bran as a Dietary Fiber

Wheat Gluten

The Functionality of Wheat Proteins

Wheat Proteins—Evaluation and Measurements of Wheat Quality

Wheat Flour Components in Breadmaking

Bread and Soft Wheats: Recent Milling Progress

Cereal Germs Used in Bakery Products: Chemistry and Nutrition

Recent Research on Major Maize Proteins: Zeins and Glutelins

Maize Protein Concentrate

Utilization of Maize in Brewing

The Morphology and Physiology of Malting Barleys

The Molecular Biology of Barley Storage Protein Synthesis

Use of Proanthocyanidin-Free Barley in Beer Brewing

Recent Progress in Soy Sauce Production in Japan

Nonvolatile Nitrogen Compounds in Hydrolyzed Vegetable Protein

Rice: Recent Progress in Chemistry and Nutrition

On the Presence and Distribution of Some Bioactive Agents in Oat Varieties

Biofiinctional Properties of Oats

Pearl Millet: Its Chemistry and Utilization

The Pentosan-Starch Ratio in Relation to Quality of Milled Rye Products

The Technology of Sorghum Products



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© Academic Press 1980
Academic Press
eBook ISBN:

About the Editor

George Inglett

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