{"product_id":"cereal-grains-paperback-softback","title":"Cereal Grains - Paperback \/ softback","description":"\u003cp\u003eEmphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, \u003cstrong\u003eCereal Grains: Laboratory Reference and Procedures Manual \u003c\/strong\u003eis a practical laboratory manual complementing the author’s text, \u003cem\u003eCereal Grains: Properties, Processing, and Nutritional Attributes.\u003c\/em\u003e Organized so that readers progressively learn and apply the theoretical knowledge described in the parent book, the manual covers a range of essential topics, including:\u003c\/p\u003e\u003cul\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eMain quality control measurements used to determine physical, morphological, chemical-nutritional, and sensory properties of cereal grains and their products\u003c\/li\u003e \u003cli\u003eCritical factors affecting grain stability throughout storage and analytical techniques related to insects and pests responsible for grain storage losses\u003c\/li\u003e \u003cli\u003ePhysical and chemical tests to determine the quality of refined products\u003c\/li\u003e \u003cli\u003eLaboratory wet-milling procedures\u003c\/li\u003e \u003cli\u003eThe most common laboratory methods to assess nixtamal, masa, and tortilla quality and shelf-life\u003c\/li\u003e \u003cli\u003eYeast and chemical leavening agents important for bakery and other fermented products\u003c\/li\u003e \u003cli\u003eLaboratory and pilot plant procedures for the production of different types of yeast- and chemically-leavened bread, crackers, pasta products, breakfast cereals, and snack foods\u003c\/li\u003e \u003cli\u003eProtocols to bioenzymatically transform starch into modified starches, syrups, and sweeteners\u003c\/li\u003e \u003cli\u003eLaboratory processes for the production of regular and light beers, distilled spirits, and fuel ethanol\u003c\/li\u003e \u003c\/ul\u003e\u003cp\u003eBy working through the contents of the book, readers acquire hands-on experience in many quality control procedures and experimental product development protocols of cereal-based products. From these foundations, they are certain to develop enhanced research skills for product development, process design, and ingredient functionality.\u003c\/p\u003e","brand":"Taylor \u0026 Francis","offers":[{"title":"Default Title","offer_id":45547594088686,"sku":"9781439855652","price":105.4,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/9612\/7726\/files\/9781439855652.jpg?v=1720251135","url":"https:\/\/bookland.com.au\/products\/cereal-grains-paperback-softback","provider":"Book Land AU","version":"1.0","type":"link"}