Cereals for Food and Beverages

Cereals for Food and Beverages

Recent Progress in Cereal Chemistry and Technology

1st Edition - January 1, 1980

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  • Editor: George Inglett
  • eBook ISBN: 9780323145626

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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

  • Contributors


    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


Product details

  • No. of pages: 572
  • Language: English
  • Copyright: © Academic Press 1980
  • Published: January 1, 1980
  • Imprint: Academic Press
  • eBook ISBN: 9780323145626

About the Editor

George Inglett

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