Cereals properties

Definition Powder prepared by grinding rye seeds, Secale cereale Properties Solid... 

Industrial uses of L-ascorbic acid relate to its antioxidant and reducing properties. It is used as an antioxidant in the commercial preparation of beer, fmit juices, cereals, and caimed and frozen foods, etc. 

The largest class of processes appHed to farm commodities are separations, which are usually based on some physical property such as density, particle size, or solubiHty. For example, the milling process for cereal grains involves size reduction (qv) foUowed by screening to yield products that have varied concentrations of starch, fiber, and protein. Milling of water slurries is practiced to obtain finer separation of starch, fiber, protein, and oil. 

Butylated Hydroxyanisole. 2- and 3-/ i -Butyl-4-methoxyphenol (butylated hydroxyanisole (BHA)) is prepared from 4-methoxyphenol and tert-huty alcohol over siUca or alumina at 150°C or from hydroquinone and tert-huty alcohol or isobutene, using an acid catalyst and then methylating. It is widely used in all types of foods such as butter, lard, and other fats, meats, cereals, baked goods, candies, and beer as an antioxidant (see Antioxidants Eood additives). Its antioxidant properties are not lost during cooking so that flour, fats, and other BHA-stabiLized ingredients may be used to produce stabilized products. 

Because of the excellent gas barrier properties, EVOH is of interest as a packaging material. However, because of its high water absorption it is usually used as an internal layer in a co-extruded film, sheet, bottle or tube. For example, the system HDPE-EVOH-EVA may be used as a barrier film for packaging cereals, and the system polystyrene-EVOH-polystyrene for packaging coffee and cream, whilst the system polystyrene-EVOH-polyethylene has the additional advantage of heat scalability. 

For us to remain perfectly healthy, the protein in our diet must supply suffident quantities of amino acids. We prefer to eat our protein in particular forms, that is in foods having particular textures, tastes and smells (these are called organoleptic properties). Conventional sources of protein are plants, mainly as cereals and pulses, and animals, mainly as meat, eggs and milk. The proportions of such proteins eaten in various parts of the world differ widely (Figure 4.1). 

Glassine is a highly processed paper product with some grease resistant properties. When laminated with a suitable type of wax, it gives excellent protection from both moisture and gas transmission. For this reason it is used in packaging dry cereals. 

A great deal of effort has been made to investigate the role of xylans in bread making. Reviews on cereal xylans [39,41,118] have shown that the xylan component is primarily responsible for the effects on the mechanical properties of the dough as well as the texture and other end-product quality characteristics of baked products. 

Functional Properties and Application Potential of Cereal j -glucans... 

Kim, C. H. and Maga, J. A. (1987). Properties of extruded whey protein concentrate and cereal flour blends. LWT Food Sci. Technol. 20,311-318. 

In general, triazines are pre- and post-emergence selective herbicides particularly effective on annual and perennial broadleaf and grassy weeds in corn, sorghum, cotton, soybeans, sugar cane, and a host of other fruit and cereal crops. Some have anti-fungicidal properties (e.g., anilazine), and some (e.g., simazine) can be used for... 

Nowadays there is scientific evidence that, besides plant polysaccharides and lignin, other indigestible compounds such as resistant starch, oligosaccharides, Maillard compounds, and phytochemicals—mainly polyphenols—can be considered DF constituents (Saura-Calixto and others 2000). Of these substances, resistant starch is a major constituent in cereals, whereas phytochemicals are the most important such substance in fruits and vegetables. Here, we address mainly polyphenols and carotenoids associated with DF in fruits and vegetables because of the important biological properties derived from them. 

Le Meste, M., Roudaut, G., and Davidou, S. 1996. Thermomechanical properties of glassy cereal... 

Singh, V., Haken, A.E., Dowd, M.K., Niu, Y.X., Zou, S.H., and Eckhoff, S.R. 1999a. Batch steeping of com Effects of adding lactic acid and sulfur dioxide at different times on starch yields, protein contents, and starch pasting properties. Cereal Chem. 76, 600-605. 

Singh, V. and Johnston, D.B. 2002. Pasting properties and surface characteristics of starch obtained from an enzymatic com wet-milling process. Cereal Chem. 79, 523-527. 

Vojnovich, C., Anderson, R.A., and Griffin, E.L., Jr. 1975. Wet-milling properties of com after field shelling and artificial drying. Cereal Foods World 20, 333-335. 

Watson, S.A. and Hirata, Y. 1962. Some wet-milling properties of artificially dried com. Cereal Chem. 39, 35-44. 

Zehr, B E., Eckhoff, S.R., Singh, S.K., and Keeling, P.L. 1995. Comparison of wet-milling properties among maize inbred lines and their hybrids. Cereal Chem. 72, 491 497. 

Protegrin derivatives, 18 260 Protegrins, 18 260-261 properties of, 18 261 Protein. See also Proteins extraction of, 26 474 in cereal grains, 26 275-276 Proteinaceous materials, as membrane foulants, 21 664 Protein adsorption, 12 136-137 Protein affinity libraries, 12 516-517 Protein-based chiral phases, 6 89-90 Protein-based microarrays, 16 382 Protein biosynthesis, 20 450... 

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