Home Cereal Grains for the Food and Beverage Industries by Elke K. Arendt; Emanuele Zannini (ISBN: 9780857094131)

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Cereal Grains for the Food and Beverage Industries Hardcover - 2013

Name: Cereal Grains for the Food and Beverage Industries
Price: 165.70 GBP
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Author: Arendt, Elke/ Zannini, Emanuele
ISBN: 9780857094131

by Elke K. Arendt; Emanuele Zannini

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From the publisher

Cereals 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.

Details

Title Cereal Grains for the Food and Beverage Industries
Author Elke K. Arendt; Emanuele Zannini
Binding Hardcover
Pages 512
Volumes 1
Language ENG
Publisher Woodhead Publishing
Date 2013
Illustrated Yes
ISBN 9780857094131 / 0857094130
Weight 1.98 lbs (0.90 kg)
Dimensions 9.17 x 6.13 x 1.13 in (23.29 x 15.57 x 2.87 cm)
Library of Congress subjects Cereal products, Cereals as food
Library of Congress Catalog Number 2013930802
Dewey Decimal Code 664.7

About the author

Elke Arendt is Professor of Food and Nutritional Sciences at University College Cork, Ireland. She carries out research in the areas of cereals, gluten free foods and beverages, starter cultures and food structure.
Emanuele Zannini is Senior Research Scientist at University College Cork, Ireland. His research projects focus on the functional characterization of lactic acid bacteria for use as starter or protective cultures in food, with a focus on cereal-associated lactic acid bacteria and the production of hydrocolloids and antimicrobial compounds by lactic acid bacteria in gluten-free cereal-based products and beverages.