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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.

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.

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.

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-functionality (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.

Gluten-Free Baked Products

  • 1st Edition
  • September 28, 2016
  • Jeffery L Casper + 1 more
  • English
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 2 3 6 7 - 6
One of the most rapidly growing segments in the food industry is gluten-free baked products. These goods not only cater to those with medical needs, from celiac disease to gluten intolerance; they also cater to the millions of individuals who seek a gluten-free diet. Gluten-Free Baked Products is a practical guide on the development, manufacturing, and marketing of gluten-free baked products. The book gives readers an entry-level understanding of gluten-free product requirements, their production, and the breadth of ingredients available to baked product developers. This highly relevant book was written as an initial reference for food scientists, including those who need an introduction to gluten-free product development. It was also written as a general reference to those who are indirectly involved with gluten-free products, such as marketers, consultants, and quality assurance and regulatory professionals. Nutrition enthusiasts and consumers following a gluten-free diet for medical reasons will also find this book useful. Gluten-Free Baked Products can serve as a supplemental resource for students and faculty of general food science courses, as well as those covering product development, food allergies, and autoimmune conditions. Whether you are a student, professional in the food industry, or nutrition enthusiast, this book offers an easy way to understand the complex world of gluten-free baking

Wheat Flour

  • 2nd Edition
  • September 28, 2016
  • William A Atwell + 1 more
  • English
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 2 3 6 6 - 9

Mixolab

  • 1st Edition
  • April 27, 2016
  • Arnaud Dubat
  • English
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 0 4 3 0 - 9
Publishing high-quality food production applications handbooks is a hallmark of AACCI PRESS and Mixolab: A New Approach to Rheology is no exception. Increasing consumer demand for quality foods with superior nutritional value makes innovative tools like the Mixolab of increasing interest to food developers and producers. Operators, breeders, millers, researchers, product developers, formulators, and bakers will find answers to their questions, along with guidelines for maximizing the use of the Mixolab for a wide range of applications. Gaining a better understanding of the instrument's capabilities will assist in discovery of novel uses by both research and production professionals. Key Features: Technical description of the Mixolab and comparison with existing devices Coverage of durum wheat, rice, corn, buckwheat, and other cereals Specific focus on gluten, starch, ingredients, and enzymes Influence of sugar, fats, and salt on dough rheology International comparisons of HACCP experiences Table of uses for specific carbohydrates Descriptions of improved laboratory techniques Wheat testing for breeders An Essential Reference For: Additive manufacturers Bakers Breeders Enzyme manufacturers Millers Quality control laboratories Research laboratories Research and development centers Storage elevators Students Universities Yeast producers