Results 181 to 190 of about 64,520 (219)
Some of the next articles are maybe not open access.
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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Cereals and Cereal Products and Their Mycotoxins
2017Chapter 4 lists single cereals and cereal products in an alphabetical order and their mycotoxin contamination in a short and clear format. For each item the contaminating mycotoxins are listed. This chapter serves to attain a basic overview of a cereal or cereal product and its mycotoxin contamination.
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Authentication of Cereals and Cereal Products
2016Cereal grains are the basis for our most important foods; a large proportion of cultivated grains are milled and marketed as flour in order to produce breads, cakes, biscuits, and many other commodities. Both near-infrared (NIR) and mid-infrared (MIR) spectroscopy combined with multivariate data analysis (MVA) have been extensively used to measure ...
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2015
Cereals are the most important crop plant supplying staple food throughout the world. The economic importance and continued breeding of crop plants such as rice, maize, wheat, or barley require a detailed scientific understanding of adaptive and developmental processes.
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Cereals are the most important crop plant supplying staple food throughout the world. The economic importance and continued breeding of crop plants such as rice, maize, wheat, or barley require a detailed scientific understanding of adaptive and developmental processes.
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Mycotoxin Contamination of Cereals and Cereal Products
2017Based on more than 1,100 publications chapter 1 gives a detailed overview about the mycotoxin contamination of cereals and cereal products which are ordered alphabetically. The cited articles provide a solid and reliable information about the main mycotoxins in that kind of foodstuff.
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Selenium in cereals: Insight into species of the element from total amount
Comprehensive Reviews in Food Science and Food Safety, 2021Minhao Xie, Xinchun Shen, Yong Fang
exaly
Processing in the food chain: do cereals have to be processed to add value to the human diet?
Nutrition Research Reviews, 2021Frank Thielecke +2 more
exaly
2018
This chapter explores the nutritional value and functional properties of cereals, their role in the Roman diet, and their relationship with malnutrition. It aims to assess whether the categorically sombre picture historians commonly paint of the nutritional value of cereals holds if tested against modern biochemical insights. Of all cereal preparations,
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This chapter explores the nutritional value and functional properties of cereals, their role in the Roman diet, and their relationship with malnutrition. It aims to assess whether the categorically sombre picture historians commonly paint of the nutritional value of cereals holds if tested against modern biochemical insights. Of all cereal preparations,
openaire +3 more sources