The U.S. Oats Industry
Author: Linwood Allen Hoffman
Publisher:
Published: 1987
Total Pages: 116
ISBN-13:
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Author: Linwood Allen Hoffman
Publisher:
Published: 1987
Total Pages: 116
ISBN-13:
DOWNLOAD EBOOKAuthor: Linwood Allen Hoffman
Publisher:
Published: 1989
Total Pages: 64
ISBN-13:
DOWNLOAD EBOOKAuthor:
Publisher:
Published: 1987
Total Pages: 694
ISBN-13:
DOWNLOAD EBOOKPresents industry reviews including a section of "trends and forecasts," complete with tables and graphs for industry analysis.
Author: Albert Sidney Bolles
Publisher:
Published: 1881
Total Pages: 950
ISBN-13:
DOWNLOAD EBOOKAuthor: Elizabeth Florette Fisher
Publisher:
Published: 1919
Total Pages: 280
ISBN-13:
DOWNLOAD EBOOKAuthor: Mack N. Leath
Publisher:
Published: 1984
Total Pages: 28
ISBN-13:
DOWNLOAD EBOOKPp. 19.
Author: American Academy of Political and Social Science
Publisher:
Published: 1915
Total Pages: 372
ISBN-13:
DOWNLOAD EBOOKAuthor: Elke K Arendt
Publisher: Elsevier
Published: 2013-04-09
Total Pages: 519
ISBN-13: 0857098926
DOWNLOAD EBOOKCereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products.The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products.Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals. - A comprehensive overview of all of the important cereal and pseudo-cereal species - Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth - Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains
Author: Francis Webster
Publisher: Academic Press
Published: 2016-07-07
Total Pages: 391
ISBN-13: 012810452X
DOWNLOAD EBOOKFor 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 ß-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.
Author: Edward Sherwood Mead
Publisher:
Published: 1902
Total Pages: 250
ISBN-13:
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