Concepts in cereal chemistry [electronic resource] / Finlay MacRitchie.

"Compact and reader friendly, this book explores methods for improving quality in breeding and the health benefits of food. Written by a distinguished researcher and teacher, the book emphasizes the multidisciplinary nature of the field. While focusing mainly on the chemistry, the author brings...

Full description

Saved in:
Bibliographic Details
Online Access: Full Text (via Taylor & Francis)
Main Author: MacRitchie, Finlay (Author)
Format: Electronic eBook
Language:English
Published: Boca Raton : CRC Press, 2010.
Subjects:

MARC

LEADER 00000cam a2200000 i 4500
001 b11648398
006 m o d
007 cr |||||||||||
008 180706s2010 fluadf ob 001 0 eng d
005 20240801212053.1
019 |a 1080584638 
020 |a 9780429112126  |q (e-book ;  |q PDF) 
020 |a 0429112122 
020 |a 9781466548046  |q (e-book) 
020 |a 1466548045 
020 |z 9781138407404  |q (hardback) 
020 |z 9781439835821  |q (paperback) 
020 |z 1138407402 
024 7 |a 10.1201/9781439835838  |2 doi 
029 1 |a AU@  |b 000065156941 
035 |a (OCoLC)tfe1082246979 
035 |a (OCoLC)1082246979  |z (OCoLC)1080584638 
037 |a tfe9780429112126 
040 |a TYFRS  |b eng  |e pn  |c TYFRS  |d OCLCO  |d OCLCF  |d YDX  |d UKAHL  |d OCLCQ  |d K6U  |d OCLCO  |d OCLCQ  |d OCLCO  |d OCLCL  |d OCLCQ 
049 |a GWRE 
050 4 |a TX557  |b .M337 2010 
100 1 |a MacRitchie, Finlay,  |e author.  |0 http://id.loc.gov/authorities/names/n88163859  |1 http://isni.org/isni/0000000115702708 
245 1 0 |a Concepts in cereal chemistry  |h [electronic resource] /  |c Finlay MacRitchie. 
264 1 |a Boca Raton :  |b CRC Press,  |c 2010. 
300 |a 1 online resource (xxvii, 421 pages) 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a volume  |b nc  |2 rdacarrier 
505 0 |a Ch. 1. Introduction -- ch. 2. Sciences applicable to milling -- ch. 3. Efficiency of dry milling -- ch. 4. Grain hardness -- ch. 5. Structure and properties of dough -- ch. 6. Dough rheology -- ch. 7. Aspects of processing -- ch. 8. Shelf life -- ch. 9. Solubility of cereal proteins -- ch. 10. Characterization of cereal proteins -- ch. 11. Composition-functionality relationships -- ch. 12. Strategies for targeting specific end-use properties -- ch. 13. Nonwheat cereals -- ch. 14. Health aspects of cereals -- ch. 15. The scientific method. 
520 |a "Compact and reader friendly, this book explores methods for improving quality in breeding and the health benefits of food. Written by a distinguished researcher and teacher, the book emphasizes the multidisciplinary nature of the field. While focusing mainly on the chemistry, the author brings in relevant theory from basic science such as physics and genetics. Exercises are included at the end of most chapters. Suggested solutions are given at the end of the book. The solutions to the exercises require thinking and, in some cases, searches of the literature. Demonstrations are included to illustrate principles."--Publisher's description. 
650 0 |a Cereals as food  |x Analysis. 
650 0 |a Grain  |x Biotechnology.  |0 http://id.loc.gov/authorities/subjects/sh2010002769 
650 7 |a Cereals as food  |x Analysis.  |2 fast 
650 7 |a Grain  |x Biotechnology.  |2 fast 
758 |i has work:  |a Concepts in cereal chemistry (Text)  |1 https://id.oclc.org/worldcat/entity/E39PCFB3Fk9HMppxGBPYbWP3kP  |4 https://id.oclc.org/worldcat/ontology/hasWork 
776 0 8 |i Print version:  |z 9781138407404 
856 4 0 |u https://colorado.idm.oclc.org/login?url=https://www.taylorfrancis.com/books/9780429112126  |z Full Text (via Taylor & Francis) 
915 |a - 
936 |a BATCHLOAD 
944 |a MARS - RDA ENRICHED 
956 |a Taylor & Francis Ebooks 
956 |b Taylor & Francis All eBooks 
994 |a 92  |b COD 
998 |b WorldCat record encoding level change 
999 f f |i f41095d3-4ee2-5994-9974-4aba61c44f7c  |s f7034ad0-de8c-5969-9c8f-829b7b1b05b3 
952 f f |p Can circulate  |a University of Colorado Boulder  |b Online  |c Online  |d Online  |e TX557 .M337 2010  |h Library of Congress classification  |i web  |n 1