Skip to main content
Elsevier
View Cart
openUserAccount

Books in Carbohydrates

BooksJournals
11-20 of 29 results in All results

Rye and Health

  • 1st Edition
  • January 1, 2014
  • Kaisa Poutanen + 1 more
  • English
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 2 2 8 8 - 4
Rye has been known to stimulate weight loss, prevent gallstones, lower the risk of type 2 diabetes, promote gastrointestinal health, and improve cardiovascular conditions. Given rye’s many health benefits, it’s no wonder that nutritionists, the grains industry, and in turn consumers have been giving this healthy grain much more attention. Rye and Health, edited by veteran food technology and nutrition scientists Kaisa Poutanen and Per Åman, explains in detail the composition of rye and its physiological and health effects on humans using the latest research and information available

Atlas of Stored-Product Insects and Mites

  • 1st Edition
  • January 1, 2013
  • David Hagstrum
  • English
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 0 4 3 1 - 6
No other reference offers such an extensive hands-on guide to the most common stored-product pests. Atlas of Stored-Product Insects and Mites includes photographs and summary information for each of the 235 stored product insect species. Summary information includes common names, synonyms for scientific names, records of geographic distribution, suitability of commodities as insect food and commodity infestation, literature citations for life history studies and a list of natural enemies. Similar summary information is provided for 280 species of mites (Acari) reported to be associated with stored products. The high quality photographs and summary information make this reference essential to the fast and accurate specific identification needed for effective pest management. The authors also cover the tools and information that should be considered when developing a pest management program and provide reference sources for additional information on pest management. Atlas of Stored-Product Insects and Mites will make solving stored-product pest problems faster and easier making this an essential desk reference for anyone working with stored-product insects or mites. Special features High quality color photographs for 235 species of stored product insects Common names and synonyms for 235 insect and 280 mite species Suitability of 537 commodities as food for 84 stored product insect species Summarizes 15,611 infestation records for 1010 commodities reported in the literature References for life history studies of insect and mite species Geographic distribution of each species List of natural enemies Discussion of tools and information needed for pest management An essential reference for: Extension personnel Food industry sanitarians Food industry managers Legislators Pest management professionals Pest management consultants Plant quarantine inspectors Regulators Seed technologists Stored-product entomologist Stored-product acarologists Students Urban entomologists

Durum Wheat Chemistry and Technology

  • 2nd Edition
  • January 1, 2012
  • Michael Sissons
  • English
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 0 4 3 2 - 3
The most extensive and comprehensive reference on durum wheat chemistry and technology ever available, this ambitious update to the first edition covers more diverse and interesting topics in a new expanded format. Forty-six contributors, each highly experienced and recognized as world authorities on durum wheat, provide the latest developments in scientific research and technology. All aspects of durum wheat are covered, from agronomy and the chemical composition of the grain, to the latest industrial approaches to processing durum wheat, as well as food safety and quality assurance issues. Expanded to include new topics like functional pasta, grain safety, and biotechnology, along with practical and applied information including a table of uses for specific carbohydrates, descriptions of improved laboratory techniques, and international comparisons of HACCP experiences, Durum Wheat: Chemistry and Technology, Second Edition is a must-have reference for professionals, students, and researchers inside and outside the field who want to learn about durum wheat technology and chemistry. New and Revised Topics Include: Agronomy of durum wheat production Pasta made from non-traditional raw materials: technological and nutritional aspects Grain safety assurance, including impacts on durum wheat trading Origin and distribution of durum wheat genetic diversity in the world Genetics and breeding of durum wheat Insect and mite pests and diseases of durum wheat Kernel components of technological value Vitamins, minerals, and nutritional value of durum wheat Durum wheat milling Manufacture of pasta products Other traditional durum derived products Methods used to assess and predict quality of durum wheat, semolina, and pasta Grading factors impacting on durum wheat and processing quality Grain safety assurance including impacts on durum wheat trading Marketing perspectives in the durum wheat trade Special Features: Detailed figures outlining the processes used to manufacture durum products International comparisons of HACCP experiences Table of uses for specific carbohydrates Descriptions of improved laboratory techniques Extensive bibliography An Essential Reference For: Scientists and researchers in agriculture and plant biology Professionals in the food industry who are processing durum wheat (millers, pasta makers, grain handling companies, and grain buyers) Government regulators Food scientists and technologists developing products using durum wheat Plant breeders University lecturers in agricultural science and plant biology Professionals who market wheat Nutritionists and medical practitioners interested in the impacts of food ingredients on human healthStudents Scientific libraries and their patrons

Oats

  • 2nd Edition
  • January 1, 2011
  • Francis Webster
  • English
  • 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.Highlights oat improvement opportunities - Breeding and molecular information provides researchers direction on oat improvement opportunities.Updates our knowledge of oat-processing technology - Provides in-depth discussion of oat milling and oat fractionation.Demystifies oat phenolics - Provides a peer-reviewed, in-depth discussion of oat phenolic chemistry and functional attributes.

Batters and Breadings in Food Processing

  • 2nd Edition
  • January 1, 2011
  • Karel Kulp
  • English
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 0 4 5 0 - 7
For the first major update of this topic in 21 years, editors Kulp, Loewe, Lorenz, and Gelroth have gathered an elite group of internationally recognized experts. This new edition examines the current market trends and applications for coated food products. It updates our knowledge of ingredient utilization in battered and breaded products using corn, wheat, rice, fats and oils, and flavorings and seasonings. It applies the functionality of these ingredients across the rheology of coating systems and into the selection of specific processing equipment Each chapter explores a different facet of developing batter-based coatings and breadings for a variety of new products, and explains how new technology has turned this profitable food category into a science. New authors have contributed chapters on heat and mass transfer in foods during deep-fat frying, nutritional aspects of coated foods, and food allergens. Batters and Breadings in Food Processing, Second Edition presents essential technical and scientific information in a peer-reviewed resource. It will be valuable reference for food technologists in Research and Development, Quality Assurance, Rheology, and Bakiing. It will make an excellent text for any course with a batters and breadings processing component.

Healthgrain Methods

  • 1st Edition
  • January 1, 2010
  • Peter Shrewry
  • English
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 0 4 5 3 - 8
The explosion of interest around the health benefits of whole grains has led to a new focus on the bioactive components of cereals, including their location and physiological effects. Grains are an important source of minerals (notably selenium, iron and zinc) and vitamins, such as folate. These nutrients are often degraded or removed by the milling or polishing of the grain to provide refined products. Measurements of these components require methodologies for analysis that must be accurate and reproducible and that provide adequate samples to allow wide screening. The work of the 47 prominent international food scientists presented in this comprehensive volume is the direct result of the European Union’s Framework 6 HEALTHGRAIN program which focuses on the role of wholegrain cereals in reducing the risk of metabolic syndrome-related diseases. The development of routine analytical methods for this group of essential phytochemical and dietary fiber components will help food companies improve the health benefits of their products as well as their abilities to measure the bioactive ingredients in cereal-based foods.

Starch

  • 3rd Edition
  • March 30, 2009
  • James N. BeMiller + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 7 4 6 2 7 5 - 2
  • eBook
    9 7 8 - 0 - 0 8 - 0 9 2 6 5 5 - 1
The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives.

Wheat: Chemistry and Technology

  • 4th Edition
  • January 1, 2009
  • Khalil Khan
  • English
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 0 4 5 4 - 5
Wheat science has undergone countless new developments since the previous edition was published. Wheat: Chemistry and Technology, Fourth Edition ushers in a new era in our knowledge of this mainstay grain. This new edition is completely revised, providing the latest information on wheat grain development, structure, and composition including vital peer-reviewed information not readily available online. It contains a wealth of new information on the structure and functional properties of gluten (Ch. 6), micronutrients and phytochemicals in wheat grain (Ch. 7), and transgenic manipulation of wheat quality (Ch. 12). With the new developments in molecular biology, genomics, and other emerging technologies, this fully updated book is a treasure trove of the latest information for grain science professionals and food technologists alike. Chapters on the composition of wheat—proteins (Ch. 8), carbohydrates (Ch. 9) lipids (Ch. 10), and enzymes (Ch. 11.), have been completely revised and present new insight into the important building blocks of our knowledge of wheat chemistry and technology. The agronomical importance of the wheat crop and its affect on food industry commerce provide an enhanced understanding of one of the world’s largest food crop. Most chapters are entirely rewritten by new authors to focus on modern developments. This 480-page monograph includes a new large 8.5” x 11” two-column format with color throughout and an easy to read style. Wheat: Chemistry and Technology, Fourth Edition provides a comprehensive background on wheat science and makes the latest information available to grain science professionals at universities, institutes, and industry including milling and baking companies, and anywhere wheat ingredients are used. This book will also be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, milling, and nutritional properties of cereals. Cereal and food science graduate students will find Chapter 1 – “Wheat: A Unique Grain for the World” particularly helpful because it provides a succinct summary of wheat chemistry.

Consumer Driven Cereal Innovation

  • 1st Edition
  • January 1, 2009
  • Peter Weegels
  • English
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 0 4 5 7 - 6
Consumer Driven Cereal Innovation: Where Science Meets Industry includes a collection of papers from oral and poster presentations, along with all the abstracts from the first Spring Meeting organized by Cereals&Europe, the European section of AACC International. These proceedings discuss the major innovation challenges the cereal industry is facing to meet consumers’ demands and expectations. Consumers’ needs are perhaps best summarized as foods that are safe, healthy, and tasty. This book helps answer important questions regarding these essential needs. With respect to safety, the cereal industry can already boast of an excellent reputation and a long tradition of safeguarding cereals and their products. But how can one define “healthy”? How does one distinguish between reality and fiction? If the best ways to add health benefits to cereal products are to be determined, the consumer’s palate needs first to be pleased. What are the most cost-effective ways to manufacture grain-based products for safety, health, and palatability? This conference addressed these important questions and this book is the result of the research and insights of many of the brightest minds in grain science today. Areas of Focus - Consumer Driven Cereal Innovation Conference Proceedings Plenary – Papers from Invited Lecturers:Consumer Attitudes Towards Healthy Cereal ProductsConsumer, Cereals and Health: Trends, Fads and RealityHealth Benefits of Whole Grain Products Science Track:Consumer Insights and Nutritional Aspects of Innovative Cereal-based Products- Nutritional and Sensory Quality- PhysiologyCereals: Source of High Quality Nutrients- Regulation and Functional Nutrients- Methodology Technology Track:Better processes for Better NutritionBioactive IngredientsProduct Quality- Product Texture and Quality- Shelf Life- Toxicology

Stored-Product Insect Resource

  • 1st Edition
  • January 1, 2009
  • David Hagstrum + 1 more
  • English
  • 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.