Titre :
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Cereal grains : Properties, processing, and nutritional attributes
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Auteurs :
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Sergio O. Serna-Saldivar
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Type de document :
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Livre
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Editeur :
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BOCA RATON : CRC PRESS, 2010
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Collection :
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Food preservation technology series
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ISBN/ISSN/EAN :
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978-1-4398-1560-1
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Format :
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1 vol. (747 p.)
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Note générale :
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Index. Glossaire. Bibliogr. en fin de chap.
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Langues:
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Anglais
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Concepts :
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CEREALE
GERME DE CEREALE
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Résumé :
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While cereals remain the world's largest food yield with more than 2.3 billion metric tons produced annually consumer demands are on the risk for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provide a complete exploration of the scientific principles related to domestication, morphology, production, and storage of cereal grains. It also describes their physical and chemical characteristics and explains how these properties relate to industrial processing and nutritional value.
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