Eylem Seç
Evaluation and action in the social environment
Başlık:
Evaluation and action in the social environment
Yazar:
Price, Richard H.
ISBN:
9780323145626
9780125646505
9781483219431
Yayın Bilgileri:
New York : Academic Press, 1980.
Fiziksel Tanımlama:
1 online resource (xiv, 235 pages) : illustrations
İçerik:
Front Cover; Cereals for Food and Beverages: Recent Progress in Cereal Chemistry and Technology; Copyright Page; Table of Contents; Contributors; Preface; CHAPTER 1. INSIDE CEREALS -- A FLUORESCENCE MICROCHEMICAL VIEW; I. INTRODUCTION; II. MATERIALS AND METHODS; Ill. SUMMARY; ACKNOWLEDGMENTS; REFERENCES; CHAPTER 2. ANALYSIS OF BOTANICAL COMPONENTS IN CEREALS AND CEREAL PRODUCTS -- A NEW WAY OF UNDERSTANDING CEREAL PROCESSING; I. INTRODUCTION; II. MICROSCOPIC OBSERVATIONS; III. SPECTROFLUORIMETRIC ANALYSIS OF CEREAL SEED COMPONENTS; IV. IMAGE ANALYSIS OF CEREAL FLOURS; V. CONCLUSION.
Acknowledgmentsreference; chapter 3. advances in maize carbohydrates; i. introduction; ii. sugars; iii. starch; iv. cell wall polysaccharides; v. analytical methodology; acknowledgments; references; chapter 4. enzyme technology in the manufacture of sugars from cereals; i. introduction; ii. enzymes for manufacture of starch syrups; iii. manufacture of fructose syrup; iv. conclusion; acknowledgment; references; chapter 5. engineering technology for the manufacture of sugars from cereals; i. introduction; ii. choice of raw material; iii. technology of starch conversion; iv. special processes.
CHAPTER 6. WATER ADSORPTION IN CEREAL FOODS AND WATER ACTIVITY MEASUREMENTI. THE THERMODYNAMICAL PROPERTIES OF WATER IN FOODS; II. CEREALS MOISTURE CONTENT MEASUREMENT; III. METHODS USED FOR Aw MEASUREMENT; CONCLUSION; REFERENCES; CHAPTER 7. TECHNICAL EFFECTS IN CEREAL PRODUCTS OF LIPIDS -- NATURALLY PRESENT AND ADDITIVES; I. INTRODUCTION; II. RELATIONS BETWEEN LIPID FUNCTIONALITY AND PHYSICAL STRUCTURE; III. INTERACTION BETWEEN CEREAL LIPIDS AND WATER; IV. LIPIDS AND THE STRUCTURE OF GLUTEN; V. LIPIDS ADDED AS DOUGH CONDITIONERS; VI. LIPIDS AND STARCH; ACKNOWLEDGMENTS; REFERENCES.
Chapter 8. wheat bran as a dietary fiberi. introduction; ii. bran dietary fiber: structure and composition; iii. bran dietary fiber: measurement; iv. bran dietary fiber: human physiological observations; acknowledgment; references; chapter 9. wheat gluten; i. introduction; ii. the production and uses of gluten; iii. the composition and nutritive value of gluten; iv. properties and analysis of gluten; v. methods of manufacture; vi. applications; vii. summary; references; chapter 10. the functionality of wheat proteins; i. introduction; ii. flour protein fractions.
Iii. protin fractions in doughreferences; chapter 11. wheat proteins evaluation and measurements of wheat quality; i. introduction; ii. concept of varietal intrinsic quality; iii. content in specific protein classes; iv. gliadin electrophoregrams; v. protein subunits composition; vi. conclusion; references; chapter 12. wheat flour components in breadmaking; i. summary; ii. introduction; iii. baking tests; iii. wheat flour components; iv. wheat flour lipids and the shortening response; v. protein-enriched bread; vi. seeing is believing; references.
Özet:
Cereals for Food and Beverages.
Konu Başlığı:
Coğrafi Terim:
Elektronik Erişim:
ScienceDirect http://www.sciencedirect.com/science/book/9780123709608 ScienceDirect http://www.sciencedirect.com/science/book/9780125646505Mevcut:*
Yer Numarası | Demirbaş Numarası | Shelf Location | Lokasyon / Statüsü / İade Tarihi |
---|---|---|---|
HV11 .E93 | 1175807-1001 | Elsevier E-Kitap Koleksiyonu | Arıyor... |
On Order
Liste seç
Bunu varsayılan liste yap.
Öğeler başarıyla eklendi
Öğeler eklenirken hata oldu. Lütfen tekrar deneyiniz.
:
Select An Item
Data usage warning: You will receive one text message for each title you selected.
Standard text messaging rates apply.