Download e-book for iPad: Characterization of cereals and flours : properties, by Gonul Kaletunc, Kenneth J. Breslauer

By Gonul Kaletunc, Kenneth J. Breslauer

ISBN-10: 0824707346

ISBN-13: 9780824707347

Characterization of Cereals and Flours is a state of the art reference that info the most recent advances to represent the consequences of producing strategies and garage stipulations at the thermal, mechanical, and structural houses of cereal flours and their items - interpreting the effect of moisture absorption, garage temperature, baking, and extrusion processing on flour and cereal product texture, shelf-life, and caliber. The booklet discusses the effect of additions on pre- and postprocessed meals biopolymers; the advance of databases and development of nation diagrams to demonstrate the country and serve as of cereal flours ahead of, in the course of, and after construction; and the present innovations in photo research, gentle and electron microscopy, and NMR spectroscopy used to research the microstructure of cereal items. It additionally discusses the tools used to optimize processing parameters and formulations to provide end-products with fascinating sensory and textural houses; the shelf lifetime of cereal items; and the relationships among the sensory and actual features of cereal foods.

Show description

Read or Download Characterization of cereals and flours : properties, analysis, and applications PDF

Similar food science books

Infrared Heating for Food and Agricultural Processing by Zhongli Pan, Griffiths Gregory Atungulu PDF

It’s been approximately forty years because the final ebook on infrared heating for nutrients processing was once released, and meanwhile, the sphere has obvious major growth in knowing the mechanism of the infrared (IR) heating of meals items and interactions among IR radiation and meals parts. Infrared Heating for nutrition and Agricultural Processing provides the newest functions of IR heating know-how, targeting thermal processing of nutrition and agricultural items.

Download e-book for iPad: Food Analysis Laboratory Manual by S. Suzanne Nielsen

This moment variation laboratory handbook used to be written to accompany nutrition research, Fourth variation, ISBN 978-1-4419-1477-4, by means of an analogous writer. The 21 laboratory workouts within the guide hide 20 of the 32 chapters within the textbook. a few of the laboratory workouts have a number of sections to hide numerous tools of study for a selected foodstuff part of attribute.

Download e-book for kindle: Sweetness and Sweeteners: Biology, Chemistry and by Deepthi K. Weerasinghe, Grant DuBois

Sweetness is the most important motor vehicle by which we settle for or dislike many nutrients items. Sugar has the drawback of being linked to a few antagonistic health and wellbeing similar concerns and, consequently, myriad hours are spent generating non-caloric sweeteners to imitate sugar. the invention of the style receptors and the hot step forward within the culturing of soft palate cells have heightened the sphere of Sweeteners and transformed our notion of them.

Additional info for Characterization of cereals and flours : properties, analysis, and applications

Example text

S Bhatnagar, MA Hanna. Extrusion processing conditions for amylose–lipid complexing. Cereal Chem 71:587–593, 1994. F Meuser, W Pfaller, B Van Lengerich. Technological aspects regarding specific changes to the characteristic properties of extrudates by HTST extrusion cooking. In: C O’Connor, ed. Extrusion Technology for the Food Industry. London: Elsevier Applied Science, 1987, pp 35–53. R Stute, G Koneiczny-Janda. DSC investigation of starches. Part II. Investigations on amylose–lipid complexes.

36) report that while reduced crystallinity is observed at an extrusion temperature of 70°C, for extrusion temperatures above 100°C the crystalline structure of starch is completely destroyed, leading to an X-ray diffraction pattern typical of an amorphous state. McPherson et al. (37) studied the effect of extrusion on the loss of crystallinity in unmodified, hydroxypropylated, and cross-linked hydroxypropylated starches. X-ray diffraction patterns showed a partial crystallinity loss for all of the extrudates produced at a 60°C extrusion temperature, while the crystalline peaks were absent in products extruded at 80 and 100°C.

I. Physical and macromolecular modifications. Cereal Chem 61:538–543, 1984. C van den Berg, S Bruin. Water activity and its estimation in food systems: theoretical aspects. In: LB Rockland, GF Stewart, eds. Water Activity: Influences on Food Quality. New York: Academic Press, 1981, pp 1–61. LN Bell, TP Labuza. Moisture sorption: Practical aspects of isotherm measurement and use. St. Paul, MN: Am Assoc Cereal Chem, 2000, p 51. G Kaletunc¸, KJ Breslauer. Influence of storage conditions (temperature, relative humidity) on the moisture sorption characteristics of wheat flour extrudates.

Download PDF sample

Characterization of cereals and flours : properties, analysis, and applications by Gonul Kaletunc, Kenneth J. Breslauer


by Robert
4.4

Rated 4.44 of 5 – based on 19 votes