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Lipids in Cereal Technology
Academic Press Inc (Verlag)
978-0-12-079020-3 (ISBN)
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Contributors
Preface
1 The Structure of the Cereal Grain
2 Acyl Lipids in Cereals
3 Non-Saponifiable Lipids in Cereals
4 Lipid Metabolism in Germinating Cereals
5 Starch Lipids in Barley and Malt
6 Enzymic Degradation of Cereal Lipids
7 Distribution of Wheat Acyl Lipids and Tocols into Millstreams
8 Role of Lipids in Baking
9 Lipid-Protein Interactions during Dough Development
10 Lipoxygenase and some Related Enzymes in Breadmaking
11 Physical State of Lipids and their Technical Effects in Baking
12 The Effect of Storage on the Lipids and Breadmaking Properties of Wheat Flour
13 Lipids in Pasta and Pasta Processing
14 Lipids in Cereal Products
15 Lipids in Rice and Rice Processing
16 Oat Lipids
17 Lipids in Maize Technology
18 Corn Oil Production, Processing and Use
19 Wheat Germ Oil
Appendix I Extraction and Analysis of Cereal Lipids
Appendix II Assays for Lipid-Degrading Enzymes
Appendix III Extraction and Reconstitution of Cereal Lipids for Baking Studies
Index
Erscheint lt. Verlag | 1.10.1997 |
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Reihe/Serie | Food Science and Technology |
Verlagsort | San Diego |
Sprache | englisch |
Gewicht | 840 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 0-12-079020-3 / 0120790203 |
ISBN-13 | 978-0-12-079020-3 / 9780120790203 |
Zustand | Neuware |
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