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Cereal Grains

Cereal grains are essential to our dietary needs, as well as for animal feeding and for industrial processing. Consumer needs can only be;

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Cereal Grains

Cereal Grains: Assessing and Managing Quality, Second Edition, provides a timely update to this key reference work. Thoroughly revised;

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Cereal Grains for the Food and Beverage Industries

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;

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Sprouted Grains

of sprouted grains and sprouted grain products. This book is essential reading for cereal science academics and postgraduate students interested;

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Cereals and Cereal-Based Foods: Functional Benefits and Technological Advances for Nutrition and Healthcare

This book volume sheds light on the health benefits of selected cereal grains, processing technologies of cereals, specific roles;

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Cereal Grains

While cereals remain the world's largest food yield - with more than 2.3 billion metric tons produced annually - consumer demands are on;

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Cereal Grains

Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal;

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Cereal Grain-based Functional Foods

Globally, cereal grains are a staple part of the diet providing primarily carbohydrates and other phytochemical components. Detailed;

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Handbook of Cereal Science and Technology

This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and;

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Whole Grains and their Bioactives

disease, particularly regarding the cereal grains that dominate the Western diet. In this volume, editors Jodee Johnson and Taylor Wallace;

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Sustainable Recovery and Reutilization of Cereal Processing By-Products

Sustainable Recovery and Reutilization of Cereal Processing By-Products addresses topics associated with the sustainable management;

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Extrusion Cooking: Cereal Grains Processing

Extrusion Cooking provides a detailed description of extrusion processing with an in-depth exploration of cereal grains processing;

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Advances in Cereal & Pseudocereal Researches for Functional Foods

western part of Asia. The food products of these cereals and pseudo-cereals have been mostly produced from white flours, which are milled from;

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Storage of Cereal Grains and Their Products

researchers and postgraduate students in both cereal science and food processing. Presents an up-to-date, end-to-end overview of the;

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Cereals and Pulses

phytochemical compositions and properties of cereal and pulse crops. It will serve as a timely guide for scientists working in food ingredients, food;

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Breakfast Cereals and How They Are Made

Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production, Third Edition, covers the transformation of a;

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Principles of Cereal Science and Technology

Principles of Cereal Science and Technology, Third Edition is completely updated and provides food science professionals and students the;

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Wheat Antioxidants

, storage, and food formulation and processing on availability/bioavailability. Wheat Antioxidants will help cereal chemists, food technologists;

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Against the Grain

did humans abandon hunting and gathering for sedentary communities dependent on livestock and cereal grains, and governed by precursors;

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Trends in Dietary Carbohydrates Research

.; the starches are in cereal grains, legumes, tubers, etc. In patients with hepatic forms of porphyria, a person should consume at least 350 mg;

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Maize Kernel Development

yield. It explores the significance of maize and other cereal grains, existing hypotheses and research, and important gaps in our knowledge and;

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Engineering Aspects of Cereal and Cereal-Based Products

Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new;

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Postharvest Technology and Food Process Engineering

Cereals, legumes, oilseeds, fruits, and vegetables are the most important food crops in the world, with cereal grains contributing the bulk;

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Postharvest Technology and Food Process Engineering

Cereals, legumes, oilseeds, fruits, and vegetables are the most important food crops in the world, with cereal grains contributing the bulk;

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Genetic Resources, Chromosome Engineering, and Crop Improvement

breeders can exploit for producing high-yielding cereal crop varieties. Written by leading international experts, this volume offers the most;

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Live Ethereal Cereal .. Cereal. Ozric Tentacles, CD

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Zinc trafficking in the developing barley grain

of minerals that frequently cause malnutrition. To improve the zinc content in cereal plants a better understanding is needed of all the mechanisms;

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