rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Cereal grains for the food and beverage industries
  name:
    name part: Arendt, Elke.
    role:
      role term: creator
  name:
    name part: Zannini, Emanuele.
  name:
    name part: ScienceDirect (Online service)
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: enk
    place:
      place term: Oxford
    place:
      place term: Philadelphia
    publisher: Woodhead Pub.
    date issued: 2013
    issuance: monographic
  language:
    language term: eng
  physical description:
    reformatting quality: access
    form: remote
    extent: 1 online resource (xxvi, 485 pages) : illustrations (some color)
  abstract: 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. A comprehensive overview of all of the important cereal and pseudo-cereal speciesChapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and AmaranthReviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains.
  table of contents: 1. Wheat and other Triticum grains -- 2. Maize -- 3. Rice -- 4. Barley -- 5. Triticale -- 6. Rye -- 7. Oats -- 8. Sorghum -- 9. Millet -- 10. Teff -- 11. Buckwheat -- 12. Quinoa -- 13. Amaranth.
  note: Elke K. Arendt and Emanuele Zannini.
  note: Includes bibliographical references and index.
  note: English.
  subject:
    topic: Cereal products
  subject:
    topic: Cereals as food
  subject:
    topic: Produits céréaliers
  subject:
    topic: Céréales (Aliment)
  subject:
    topic: TECHNOLOGY & ENGINEERING
    topic: Food Science
  subject:
    topic: Cereal products
  subject:
    topic: Cereals as food
  subject:
    topic: echte granen
  subject:
    topic: cereal grains
  subject:
    topic: voedselindustrie
  subject:
    topic: food industry
  subject:
    topic: drankenindustrie
  subject:
    topic: beverage industry
  subject:
    topic: graanproducten
  subject:
    topic: cereal products
  subject:
    topic: voedselwetenschappen
  subject:
    topic: food sciences
  subject:
    topic: Cereal Products
  subject:
    topic: Graanproducten
  classification: TP434 .A74 2013
  classification: 664 664/.7/05
  related item:
    title info:
      title: Cereal Grains For The Food And Beverage Industries
    name:
      name part: Arendt, E.
    origin info:
      publisher: Burlington : Elsevier Science, ©2013
  related item:
    title info:
      title: Woodhead Publishing in food science, technology, and nutrition ; 248
  identifier: 9780857098924
  identifier: 0857098926
  identifier: 9780857094131
  identifier: 0857094130
  identifier: 2013930802
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: AU@
    record creation date: 121128
    record change date: 20260326195127.6
    record identifier: in00005752765
    language of cataloging:
      language term: eng