Characterization of cereals and flours
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Gönül Kaletunç; Kenneth J Breslauer
- ناشر : New Yorkl : Marcel Dekker, cop
- چاپ و سال / کشور: 2003
- شابک / ISBN : 9780824707347
Description
PART I. THERMAL ANALYSIS 1. Calorimetry of Pre- and Postextruded Cereal Flours Go¨nu¨l Kaletunc¸ and Kenneth J. Breslauer 2. Application of Thermal Analysis to Cookie, Cracker, and Pretzel Manufacturing James Ievolella, Martha Wang, Louise Slade, and Harry Levine 3. Utilization of Thermal Properties for Understanding Baking and Staling Processes Ann-Charlotte Eliasson Copyright 2003 by Marcel Dekker, Inc. All Rights Reserved. 4. Plasticization Effect of Water on Carbohydrates in Relation to Crystallization Yrjo¨ Henrik Roos and Kirsi Jouppila 5. Construction of State Diagrams for Cereal Processing Go¨nu¨l Kaletunc¸ PART II. MECHANICAL PROPERTIES 6. Powder Characteristics of Preprocessed Cereal Flours G. V. Barbosa-Ca´novas and H. Yan 7. Rheological Properties of Biopolymers and Applications to Cereal Processing Bruno Vergnes, Guy Della Valle, and Paul Colonna 8. Stress and Breakage in Formed Cereal Products Induced by Drying, Tempering, and Cooling Betsy Willis and Martin Okos 9. Textural Characterization of Extruded Materials and Influence of Common Additives Andrew C. Smith 10. Utilization of Rheological Properties in Product and Process Development Victor T. Huang and Go¨nu¨l Kaletunc¸ PART III. STRUCTURAL CHARACTERIZATION 11. Characterization of Macrostructures in Extruded Products Ann H. Barrett 12. Understanding Microstructural Changes in Biopolymers Using Light and Electron Microscopy Karin Autio and Marjatta Salmenkallio-Marttila 13. NMR Characterization of Cereal and Cereal Products Brian Hills, Alex Grant, and Peter Belton Copyright 2003 by Marcel Dekker, Inc. All Rights Reserved. 14. Phosphorescence Spectroscopy as a Probe of the Glassy State in Amorphous Solids Richard D. Ludescher 15. Starch Properties and Functionalities Lilia S. Collado and Harold Corke Copyright 2003
