Handbook of Cereal Science and Technology [Hardcover]

_x005F_x000D_ _x005F_x005F_x005F_x000D_ This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation.
_x005F_x000D_ _x005F_x005F_x005F_x000D_
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Written by over 40 internationally respected authorities, the Handbook of Cereal Science and Technology, Second Edition discusses recent developments in the chemical composition and functionality of cereal components such as proteins, carbohydrates, and lipids; highlights newly developed special ingredients and microbiological operations in processed foods; and investigates the most up-to-date production, processing, and uses of triticale, wild rice, and other grains.
_x005F_x000D_ _x005F_x005F_x005F_x000D_
_x005F_x000D_ _x005F_x005F_x005F_x000D_ The book also addresses the latest standards set by the U.S. Department of Agriculture, international organizations, and industry lobby groups; illustrates how new breeds of cereal grains are developed and sustained; explains new processing techniques for producing baked goods, pasta, breakfast cereals, and snack foods; and evaluates up-to-the-minute methods of fortifying foods with folic acid and other supplements.

_x005F_x000D_

_x005F_x000D_ _x005F_x005F_x005F_x000D_

_x005F_x000D_

_x005F_x000D_ _x005F_x005F_x005F_x000D_ Wheat, Elieser S. Posner
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Corn: The Major Cereal of the Americas, Lawrence A. Johnson
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Barley, Eugene A. Hockett
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Oats, Michael S. McMullen
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Sorghum, Lloyd W. Rooney and Sergio Othon Serna-Saldivar
_x005F_x000D_ _x005F_x005F_x005F_x000D_ The Millets, Cassandra M. McDonough, Lloyd W. Rooney, and
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Sergio Othon Serna-Saldivar
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Rice: Production, Processing, and Utilization, Navam S.
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Hettiarachchy, Zhi Yong Ju, Terry Siebenmorgen, and Roy N.
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Sharp
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Rye, Klaus Lorenz
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Triticale: Production and Utilization, N.L. Darvey, H. Naeem, and
_x005F_x000D_ _x005F_x005F_x005F_x000D_ J. Perry Gustafson
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Wild Rice: Processing and Utilization, Ervin A Oelke and James
_x005F_x000D_ _x005F_x005F_x005F_x000D_ J. Boedicker
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Oilseeds and Oil-Bearing Materials, Edmund W. Lusas
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Cereal Proteins: Compositions of Their Major Fractions and
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Methods for Identification, George Lookhart and Scott Bean
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Cereal Carbohydrates, David R. Shelton and Won Jong Lee
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Cereal Lipids, Okkyung Kim Chung and Jae-Bom Ohm
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Minor Constituents of Cereals, Margaret Ann Bock
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Quality Evaluation of Cereals and Cereal Products, Vladimir F.
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Rasper and Charles E. Walker
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Breads and Yeast-Leavened Bakery Goods, Karel Kulp and
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Joseph G. Ponte, Jr.
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Soft Wheat Products, Hamed Faridi, Charles S. Gaines, and
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Brian L. Strouts
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Ready-to-Eat Breakfast Cereals, Paul J. Whalen, Julia L.
_x005F_x000D_ _x005F_x005F_x005F_x000D_ DesRochers, and Charles E. Walker
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Pasta: Raw Materials and Processing, Brendan J. Donnelly and
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Joseph G. Ponte, Jr.
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Cereal-Based Snack Foods, Joseph A. Maga
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Malted Cereals: Their Production and Use, Richard E. Pyler and
_x005F_x000D_ _x005F_x005F_x005F_x000D_ D.A. Thomas
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Cereal Enrichment and Nutrient Labeling, Peter M. Ranum
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Nutritional Quality of Cereal-Based Foods, Carol F. Klopfenstein
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Nonfood Uses of Cereals, John W. Lawton
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Fermentation and Microbial Processes in Cereal Foods, Pierre
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Gelinas and Carole McKinnon
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Special Food Ingredients from Cereals, Joseph G. Ponte, Jr.,
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Ismail Sait Dogan, and Karel Kulp
_x005F_x000D_ _x005F_x005F_x005F_x000D_ Index

_x005F_x000D_

_x005F_x000D_ _x005F_x005F_x005F_x000D_

_x005F_x000D_

_x005F_x000D_ _x005F_x005F_x005F_x000D_ KAREL KULP is a Consultant for the American Institute of Baking, Manhattan, Kansas, and also does private consulting for the baking industry. Previously he was Director of Cereal Research at the Institute until his retirement. He is the author or coauthor of over 100 journal articles and a member of the American Association of Cereal Chemists. Mr. Kulp received the M.Sc. degree (1947) in chemistry and chemical engineering from the Czech Technical University, Prague, Czech Republic.

_x005F_x000D_

_x005F_x000D_ _x005F_x005F_x005F_x000D_

_x005F_x000D_

_x005F_x000D_ _x005F_x005F_x005F_x000D_ JOSEPH G. PONTE, JR., is Professor Emeritus in the Department of Grain Science and Industry at Kansas State
_x005F_x000D_ _x005F_x005F_x005F_x000D_ University, Manhattan. Formerly Manager of Research Services at ITT Continental Baking Company, Rye, New York,
_x005F_x000D_ _x005F_x005F_x005F_x000D_ he is the author or coauthor of over 100 articles and book chapters on cereal science and baking technology. He is a Fellow of the American Association of Cereal Chemists and a member of the American Society of Bakery Engineers. Mr. Ponte received the B.A. degree (1956) in chemistry from Northwestern University, Evanston, Illinois, and the M.S. degree (1958) in agricultural biochemistry from the University of Minnesota, St. Paul.

_x005F_x000D_

_x005F_x000D_ _x005F_x005F_x005F_x000D_

_x005F_x000D_