Results 251 to 260 of about 121,694 (291)
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2004
Cereal products are amongst the most important staple foods of mankind. Nutrients provided by bread consumption in industrial countries meet close to 50% of the daily requirement of carbohydrates, one third of the proteins and 50–60% of vitamin B. Moreover, cereal products are also a source of minerals and trace elements.
H.-D. Belitz, W. Grosch, P. Schieberle
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Cereal products are amongst the most important staple foods of mankind. Nutrients provided by bread consumption in industrial countries meet close to 50% of the daily requirement of carbohydrates, one third of the proteins and 50–60% of vitamin B. Moreover, cereal products are also a source of minerals and trace elements.
H.-D. Belitz, W. Grosch, P. Schieberle
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Alkylresorcinols in Cereals and Cereal Products
Journal of Agricultural and Food Chemistry, 2003The alkylresorcinol (AR) content of 8 commonly consumed cereals, 125 Triticum cultivars, milling fractions of wheat and rye, bread, and other cereal products was analyzed. ARs were found in wheat (489-1429 microgram/g), rye (720-761 microgram/g), triticale (439-647 microgram/g), and barley (42-51 microgram/g), but not in rice, oats, maize, sorghum, or ...
Alastair B, Ross +6 more
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1993
A 12% aqueous solution of acetic acid, at the rate of 0.51 per 100 kg of flour, may be used as a preventive against the development of ROPE (see) in bread. The purpose of adding the acid is to reduce the pH of the crumb to below 5.4.
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A 12% aqueous solution of acetic acid, at the rate of 0.51 per 100 kg of flour, may be used as a preventive against the development of ROPE (see) in bread. The purpose of adding the acid is to reduce the pH of the crumb to below 5.4.
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1997
In this chapter, the progress of the raw materials, cereals, is followed through the various processing steps, such as milling and baking, into finished products. General quality factors are grouped at the end of the chapter.
M. D. Ranken, R. C. Kill, C. Baker
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In this chapter, the progress of the raw materials, cereals, is followed through the various processing steps, such as milling and baking, into finished products. General quality factors are grouped at the end of the chapter.
M. D. Ranken, R. C. Kill, C. Baker
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Oxalate Content of Cereals and Cereal Products
Journal of Agricultural and Food Chemistry, 2006Detailed knowledge of food oxalate content is of essential importance for dietary treatment of recurrent calcium oxalate urolithiasis. Dietary oxalate can contribute considerably to the amount of urinary oxalate excretion. Because cereal foods play an important role in daily nutrition, the soluble and total oxalate contents of various types of cereal ...
Roswitha, Siener +4 more
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1998
Cereals are the most efficient human food source, both in terms of energy supply and nutrition. People of all races rely on cereals as their main staple diet, with more than half of the world’s population eating rice as their principal food. Therefore producers, processors, the public and governmental authorities need to be aware of the spoilage ...
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Cereals are the most efficient human food source, both in terms of energy supply and nutrition. People of all races rely on cereals as their main staple diet, with more than half of the world’s population eating rice as their principal food. Therefore producers, processors, the public and governmental authorities need to be aware of the spoilage ...
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Nutrition & Food Science, 1995
A survey of a small sample of children in a state comprehensive school indicates that most children have an inadequate breakfast before starting school. However, most children consume breakfast cereals at some time of the day. Concludes that the fortified cereals play an important role in the diet of many children, and at the same time highlights the ...
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A survey of a small sample of children in a state comprehensive school indicates that most children have an inadequate breakfast before starting school. However, most children consume breakfast cereals at some time of the day. Concludes that the fortified cereals play an important role in the diet of many children, and at the same time highlights the ...
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2000
The article contains sections titled: 1. Introduction 2. Grain Crops 3. Physical Properties and Structure 3.1. Kernel Structure 3.2. Hull and Bran Layers 3.3. Germ 3.4. Grinding and Milling 3.5. Grain Drying 3.6. Nutritional Implications 4. Composition 5. Standards and Classification 6. Storage 7.
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The article contains sections titled: 1. Introduction 2. Grain Crops 3. Physical Properties and Structure 3.1. Kernel Structure 3.2. Hull and Bran Layers 3.3. Germ 3.4. Grinding and Milling 3.5. Grain Drying 3.6. Nutritional Implications 4. Composition 5. Standards and Classification 6. Storage 7.
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2011
Useful testing for the microbiological safety and quality of cereals and cereal products is discussed for a wide variety of products. Ingredient, in-process, environmental, shelf life and end product tests vary in relative importance for different product types.
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Useful testing for the microbiological safety and quality of cereals and cereal products is discussed for a wide variety of products. Ingredient, in-process, environmental, shelf life and end product tests vary in relative importance for different product types.
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2004
Any form of defect detracts from the value of grain of any species. Correct sampling procedures are critical before proceeding to detect defects, thus ensuring that observations are representative. Some defects are evident by visual examination, such as broken grains and weed seeds. Others require instrumentation, such as excessive moisture content and
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Any form of defect detracts from the value of grain of any species. Correct sampling procedures are critical before proceeding to detect defects, thus ensuring that observations are representative. Some defects are evident by visual examination, such as broken grains and weed seeds. Others require instrumentation, such as excessive moisture content and
openaire +1 more source