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Books in Carbohydrates

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    • Sprouted Grains

      • 2nd Edition
      • October 8, 2024
      • Hao Feng + 3 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 3 6 3 4 1
      • eBook
        9 7 8 0 4 4 3 2 3 6 3 3 4
      Sprouted Grains: Nutritional Value, Production and Applications, Second Edition includes new chapters on sprouted grains as new plant-based protein sources, Fatty Acids Content and Profiling in Sprouted Grains, Amylase Activity in Sprouted Grains, and The Role of Sprouted Grains in Human Gut Health. As sprouted grains are one of the hottest topics in cereal and grain science, this comprehensive reference presents essential reading, from grain germination from both a genetic and physiological perspective, the nutrients and bioactive compounds present in spouted grains, equipment and technical innovations for processors and manufacturers of sprouted grains and subsequent products, and more.

    • Storage of Cereal Grains and Their Products

      • 5th Edition
      • August 5, 2022
      • Kurt A. Rosentrater
      • English
      • Paperback
        9 7 8 0 1 2 8 1 2 7 5 8 2
      • eBook
        9 7 8 0 1 2 8 1 2 7 5 9 9
      Storage of Grains and Their Products, Fifth Edition, presents the most authoritative reference on the principles and practices of storing and handling grains and their products. Divided into four main sections, the book covers the range of storage systems available in both the developed and developing world, the practicalities of the design and implementation of grain storage systems, looking in detail at handling, cleaning, drying, aeration, instrumentation amongst other topics, specific threats to stored grains, pulses, oils and pseudocereals from chemicals, rodents, insects and biosecurity, and the economics of grain storage, government regulations and future considerations. Professionals responsible for the storage and handling of grains will find this book a great resource, however, it will also be of interest to academic researchers and postgraduate students in both cereal science and food processing.

    • Asian Noodle Manufacturing

      • 1st Edition
      • August 20, 2020
      • Gary G. Hou
      • English
      • Paperback
        9 7 8 0 1 2 8 1 2 8 7 3 2
      • eBook
        9 7 8 0 1 2 8 1 2 8 7 4 9
      Asian Noodle Manufacturing: Ingredients, Technology, and Quality is a comprehensive handbook for the manufacture of noodles that includes traditional styles and gluten free and whole grain varieties. The book is split into three main sections, with the first detailing the ingredients in noodles and information on how ingredient functionality affects their processing. The second section details the actual manufacture and quality assurance in producing noodle products, with the final section detailing advances in varieties of noodles. Particular attention is paid to gluten free and whole grain noodles, both of which are becoming increasingly popular around the world. Written by an expert with over twenty years of experience in the production and quality assurance of noodles, the book is essential reading for those in the food industry who are tasked with the development of new noodle based products.

    • Corn

      • 3rd Edition
      • November 9, 2018
      • Sergio O. Serna-Saldivar
      • English
      • Paperback
        9 7 8 0 1 2 8 1 1 9 7 1 6
      • eBook
        9 7 8 0 1 2 8 1 1 8 8 6 3
      Corn: Chemistry and Technology, Third Edition, provides a broad perspective on corn from expert agronomists, food scientists and geneticists. This encyclopedic storehouse of comprehensive information on all aspects of the world’s largest crop (in metric tons) includes extensive coverage of recent development in genetic modification for the generation of new hybrids and genotypes. New chapters highlight the importance of corn as a raw material for the production of fuel bioethanol and the emerging topic of phytochemicals or nutraceutical compounds associated to different types of corns and their effect on human health, especially in the prevention of chronic diseases and cancer. Written by international experts on corn, and edited by a highly respected academics, this new edition will remain the industry standard on the topic.

    • Carbohydrate Chemistry for Food Scientists

      • 3rd Edition
      • October 1, 2018
      • James N. BeMiller
      • English
      • Paperback
        9 7 8 0 1 2 8 1 2 0 6 9 9
      • eBook
        9 7 8 0 1 2 8 1 3 4 3 8 2
      Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded and redesigned as an easy-to-read resource for students and professionals who need to understand this specialized area. The new edition provides practical information on the specific uses of carbohydrates, the functionalities delivered by specific carbohydrates, and the process for choosing carbohydrate ingredients for specific product applications. Readers will learn basic and specific applications of food carbohydrate organic and physical chemistry through clearly explained presentations of mono-, oligo-, and polysaccharides and their chemistry.This new edition includes expanded sections on Maillard browning reaction, dietary fiber, fat mimetics, and polyols, in addition to discussions of physical properties, imparted functionalities, and actual applications. Carbohydrate Chemistry for Food Scientists serves as an invaluable resource on the chemistry of food carbohydrates for advanced undergraduate and graduate students, and a concise, user-friendly, applied reference book for food science professionals.

    • Applications of Genetic and Genomic Research in Cereals

      • 1st Edition
      • November 19, 2018
      • Thomas Miedaner + 1 more
      • English
      • Paperback
        9 7 8 0 0 8 1 0 2 1 6 3 7
      • eBook
        9 7 8 0 0 8 1 0 2 2 1 3 9
      Applications of Genetic and Genomic Research in Cereals covers new techniques for practical breeding, also discussing genetic and genomic approaches for improving special traits. Additional sections cover drought tolerance, biotic stress, biomass production, the impact of modern techniques on practical breeding, hybrid breeding, genetic diversity, and genomic selection. Written by an international team of top academics and edited by an expert in the field, this book will be of value to academics working in the agricultural sciences and essential reading for professionals working in plant breeding.

    • Bioactive Polysaccharides

      • 1st Edition
      • October 19, 2017
      • Shaoping Nie + 2 more
      • English
      • Paperback
        9 7 8 0 1 2 8 0 9 4 1 8 1
      • eBook
        9 7 8 0 1 2 8 1 1 4 5 1 3
      Bioactive Polysaccharides offers a comprehensive review of the structures and bioactivities of bioactive polysaccharides isolated from traditional herbs, fungi, and seaweeds. It describes and discusses specific topics based on the authors’ rich experience, including extraction technologies, practical techniques required for purification and fractionation, strategies and skills for elucidating the fine structures, in-vitro and in-vivo protocols, and methodologies for evaluating the specific bioactivities, including immune-modulating activities, anti-cancer activities, anti-oxidant activities, and others. This unique book also discusses partial structure-functional... (bioactivities) relationships based on conformational studies. This comprehensive work can be used as a handbook to explore potential applications in foods, pharmaceuticals, and nutraceutical areas for commercial interests.

    • Stored-Product Insect Resource

      • 1st Edition
      • June 20, 2017
      • David Hagstrum + 1 more
      • English
      • Paperback
        9 7 8 1 8 9 1 1 2 7 6 6 3
      • eBook
        9 7 8 0 1 2 8 1 0 4 5 6 9
      Accurate species identification is essential for effective pest management. Stored-Product Insect Resource is the most multifaceted, comprehensive guide available to information on 1,663 insect species associated with stored products. This book covers 1,105 commodities and more than 9,200 different insect-commodity associations. A broad consideration of the species associated with stored products is important, because many unfamiliar species are being encountered as a result of extensive international trade. Information on 468 species of natural enemies provides a fuller understanding of the potential for biological control of stored-product insects. Commodities that are likely to be infested are listed for each insect species, and information on the suitability of some commodities as food is also reviewed. This book includes a catalog that can help locate pictures and keys to identify stored-product insects. Each author has more than 30 years of research experience and has taught stored-product entomology. This title is a useful supplement to the textbook Fundamentals of Stored-Product Entomology, also by Hagstrum and Subramanyam. Stored-Product Insect Resource will be an important desktop directory for identifying and finding information on stored-product insects.

    • AlveoConsistograph Handbook

      • 2nd Edition
      • July 21, 2016
      • Michel Dubois + 2 more
      • English
      • Paperback
        9 7 8 1 8 9 1 1 2 7 5 6 4
      • eBook
        9 7 8 0 1 2 8 1 0 4 5 8 3
      The AlveoConsistograph helps you to classify, control, and select wheat and flour and to optimize their blending for specific rheological properties. It measures the effects of improvers, ingredients, and other additives, resulting in better control of dough on the production line and more consistent end-product quality. The AlveoConsistograph Handbook, Second Edition provides an understanding of the technical data generated by the instrument and gives timely application examples. It explains the workings of the Chopin Consistograph and provides deep insight into its coupling with the Chopin Alveograph. As the first revision of this resource in 20 years, this new edition explains major modifications and improvements of the alveograph through new and completely revised chapters. A new chapter on the Consistograph, the component used to determine the water absorption capacity of flour, includes test procedures, applications, differences from other devices, maintenance, and troubleshooting. Another new chapter discusses the debate surrounding the testing of samples using either constant water content or constant consistency methods. This chapter gives useful insight into the adapted hydrated alveograph protocol and its benefits for users of flour that will be part of formulations when gluten quality and performance is crucial. It covers the controversial subject in depth, along with the technical basis for the development of the debate, and compares the uses of both methods on the same wheat. In addition to wheat flour, the book provides guidance for using the alveograph on additional products, such as durum wheat semolina and durum pasta. All the chapters have been rewritten to include the latest practices and will help users gain a better understanding of how this important technology is used in today’s food labs. This large-format, easy-to-read handbook includes two helpful appendixes: The first lists the main parts of the alveograph, and the second lists selected references concerning the alveograph. The AlveoConsistograph Handbook will provide users all along the cereal chain with up-to-date information that helps them to get the most out of their daily use of this important technology. The book will be especially useful for food scientists in the baking industry, quality control laboratories, suppliers of enzymes and additives, breeders, grain scientists involved with grain storage, and grain exporters

    • Oats

      • 2nd Edition
      • July 7, 2016
      • Francis Webster
      • English
      • Paperback
        9 7 8 1 8 9 1 1 2 7 6 4 9
      • eBook
        9 7 8 0 1 2 8 1 0 4 5 2 1
      For the first major update of this topic in 21 years, editors Webster and Wood have gathered an elite group of internationally recognized experts. This new edition addresses all aspects of oat chemistry, processing, nutrition, and plant genetics. It reflects the considerable changes in the science and food uses of oats that have occurred during the last two decades. Each chapter presents an in-depth review of a specific research area complete with an extensive bibliography. The book provides an important summary of oat nutritional research and associated health claims that have been granted in recognition of the nutritional benefits associated with oat consumption. The individual chapters on component chemistry and functionality provide an excellent resource for product developers in their quest to design new, healthy, oat-based food products. The chapters on oat molecular biology and oat breeding coupled with the extensive works on oat nutrition provide direction to researchers interested in developing oats with enhanced nutrition. Oats: Chemistry and Technology, Second Edition, is the only up-to-date review of oat chemistry and technology and will be a valuable resource for food science professionals including nutritionists, cereal chemists, plant biochemists, plant breeders, molecular biologists, grain millers, and product development and research scientists. Improve Your Knowledge About This Super Grain Covers all areas of oat technology - Single source provides in-depth review of all aspects of oat technology.Provides an excellent source of oat nutritional information - Includes details of oat nutritional studies and potential health claims with a special emphasis on β-glucans.Offers authoritative descriptions of oat composition and functional properties - Provides researchers and food scientists with key chemical and application information.Highligh... oat improvement opportunities - Breeding and molecular information provides researchers direction on oat improvement opportunities.Update... our knowledge of oat-processing technology - Provides in-depth discussion of oat milling and oat fractionation.Demyst... oat phenolics - Provides a peer-reviewed, in-depth discussion of oat phenolic chemistry and functional attributes.