Cereal Grains ─ Laboratory Reference and Procedures Manual

Written to accompany the author's Cereal Grains; Properties, Processing, and Nutritional Attributes, this lab manual contains practical applications through tests and directed research projects. Extensive, specific information is provided for individual types of grains and their treatment in the various preparations, with detailed directions for determination of physical and morphological properties; chemical and nutritional properties; color, texture and sensory properties; storage methods and issues, including molds, insects, and rodents; and the various milling processes. Production of a wide range of products is described, including tortillas, yeast-leavened and chemical-leavened products, breakfast cereals, and alcoholic beverages. Research suggestions, study questions, and lists of references are included throughout. Annotation Ac2012 Book News, Inc., Portland, OR (booknews.com)

Dr. Sergio O. Serna-Saldivar is head and professor of the Biotechnology and Food Engineering Department, Tecnologico de Monterrey. His research interests focus on chemistry, nutraceutical/nutritional properties, and biotechnology of maize, sorghum, and other grains. He was awarded the "Luis Elizondo" award in Agricultural and Food Industries, the 2004 AACC Excellence in Teaching award, and is a six-time awardee of the Teaching and Research Award at Tecnologico de Monterrey.