Cereal processing

Cereal Processing Technology, ed. G. Owens, Woodhead Publishing, Cambridge, 2001. 

Guerra-Hernandez, E., Corzo, N. and Garcia-Villanova, B. (1999). Maillard reaction evaluation by furosine determination during infant cereal processing, J. Cereal ScL, 29, 171-176. 

In 1921, the QUAKER OATS COMPANY of Cedar Rapids, Iowa, had some redundant pressure cookers no longer needed for an abandoned cereal process. To make use of this equipment, and of massive quantities of oat hulls from their manufacture of rolled oats, they started an industrial production of furfural. 

It is a tragedy that the first industrial furfural process, described in the introduction, had to be carried out in a total absence of these facts, and that its temperature was limited by the low pressure capacity of old reactors from an abandoned cereal process, so that severe loss reactions and correspondingly low yields became a trademark of the furfural industry from the very start. 

The most widely used animal enzyme is chymosin which is used for milk clotting in the production of cheese. Well known plant enzymes include papain, bromelain and cereal malt. Microbial enzymes have been used in the fruit and cereal processing industries since the 1950 s and offer a less expensive source. Eor example, chymosin (a relatively expensive enzyme found in the stomach of calves) have been replaced by the microbial rennet in the production of cheese. 

Cellulases endo-1,4 p-glucanase, cellobiohydrolase, p-glucosidase Brewing, cereal processing, fruit and juice processing, food fermentation, wine production, alcohol fermentation, vegetable processing. 

As stated by Scott (1984), published information on mycotoxins in foods processed for human consumption is limited. Information on the extent that mycotoxins persist through processing is important for risk management by food processors and regulatory authorities. Whereas past research mainly focused on cereal processing, this chapter summarizes available literature on major categories of fruit products dried fruits, fruit juices, wine and cider as fermented fruit juices, and fruit purees and jams. 

Scheller, W.A., Symposium on Fermentation in Cereal Processing, American Association of Cereal Chemists, New Orleans, 1976. 

A great variety of products are made from cereals. However, to keep the topic focused, we will concentrate on only one type of product aerated or leavened breads. Bread from wheat has been studied more extensively than other wheat products or the processing of other cereals. Much of the basic science developed in this area can, however, serve as a basis for other areas of cereal processing. 

Vaclavikova, M., Malachova, M., Veprikova, Z., Dzuman, Z., Zachariasova, M., Hajslova, J. (2013). Emerging mycotoxins in cereals processing chain changes of enniatins during beer and bread making. Food Chemistry, 136, 750-757. 

Chasseray, P. 1994. Physical characteristics of grains and their byproducts. In Primary Cereal Processing, Godon, B. and V ftllm, G. (eds.). New York, NY VCH... 

Cereal Processing Liveweight gain (g/day) Feed conversion efficiency (kg feed/kg gain) Digestibility Organic matter Nitrogen ... 

The application of NIR spectroscopy to the analysis of cereal food products has been reviewed by Osborne (39) and Kays (22). These reviews cover the use of NIR spectroscopy for the analysis of the composition of diverse cereal foods. The current chapter describes the approaches used in the development of NIR models for cereal foods. These approaches include cereal product sample preparation, sample conditioning, the importance of selecting the correct reference method where, in most cases, several reference methods are available, and the use of specific instruments to optimize sampling and performance. In addition, a table is presented with a comprehensive list of published research on the application of NIR spectroscopy to cereal food products from 1979 to the present. The application of NIR to the analysis of cereals processed into flour and baking products is reviewed in a prior section of this book. 

Godon B. 1994. The Biochemical Composition of Cereals. In Godon, B Willm, C (editors). Primary Cereal Processing. New York, NY VCH Publishers Inc. pp. 61-84. 

What is the most abundant mineral in all cereal grains Which major mineral is practically missing in all cereal grains Identify at least two cereal processes that increase the quantity of this mineral. 

Hatcher, D.W. 2001. Asian noodle processing. Pages 131-157 in Cereals Processing Technology. G. Owens (ed.). Woodhead Publishing, Cambridge, U.K. 

For the following cereal processes describe how they affect starch, protein, dietary fiber, vitamin content, bioavailability, and overall nutritional value. 

In your opinion, what is the best cereal-processing method for feedlot cattle ... 

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