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Full Description
For the first time in a single volume, noted expert Bernard Godon has assembled a diverse wealth of difficult-to-find and previously unpublished information for those seeking to understand and make profitable innovations in cereal production and processing. Focusing on current scientific knowldege and techniques on which to base innovations, Bioconversion of Cereal Products explains how to obtain a large number of intermediate agricultural products from grains, which often become the raw materials for many food and non-food industries. Beginning with the overall composition of cereal grains, Godon goes on to detail different methods of fractionation; the enzymatic processing of carbohydrates and proteins, and microbial processes for the production of food, yeast, alcoholic beverages, alcohol, metabolities and highly diverse organic molecules. Bioconversion of Cereal Products is a valuable resource and reference for agricultural chemists, food and feed processors, chemical engineers and professors and advanced students of the agriculture and food industry.
Contents
Constituents of Cereals: Nature, Properties, and Levels; Fractionation of Grains; Enzymatic Processing of Carbohydrates; Enzymatic Processing of Wheat Proteins; Microbiological Processing of Cereal Products; An Economic Approach to Cereal Fractionation.
