Isbn: 9780412611803 - cereal grain quality (4 Ergebnisse)

Zustand: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In fair condition, suitable as a study copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,850grams, ISBN:9780412611803. …

Zustand: New. In English.

Zustand: New. The commercial value of cereals is dependent on how suitable the grain is for use in consumer products. This is in turn dependent on the functional and nutritional quality of the grain. This work brings together information on the biochemical constituents of the major cereal species, and how the composition of grain affects quality. Editor(s): Henry, Robert J.; Kettlewell, P. Num Pages: 488 pages, biography. BIC Classification: TVKC; TVR. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (XV) Technical / Manuals. Dimension: 234 x 156 x 28. Weight in Grams: 885. . 1996. Hardback. . . . . Books ship from the US and Ireland. …

Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - Cereal uses range from human food and beverages to animal feeds and industrial products. It is human food and beverages which are the predominant uses covered in this book, since the nutritional quality of cereals for animal feed is described in other publications on animal nutrition, and industrial products are a relatively minor use of cereals. Cereals are the main components of human diets and are crucial to human survival. Three species, wheat, rice and maize, account for the bulk of human food. Barley is the major raw material for beer production and ranks fourth in world production. Other species such as sorghum are regionally important. This book covers all the major cereal species: wheat, rice, maize, barley, sorghum, millet, oats, rye and triticale. Specific chapters have been devoted to a description of the major end-uses of each of the species and to definition of the qualities required for each of their end uses. The functional and nutritional quality of cereals determines their suitability for specific purposes and may limit the quality of the end product, influencing greatly the commercial value of grain. An under standing of the factors that determine grain quality is thus important in the maintenance of efficient and sustainable agricultural and food production. The biochemical constituents of the grain that determine quality have been described in chapters on proteins, carbohydrates and other components. An understanding of the relationships between grain composition and quality is important in selecting grain for specific uses.…