{"title":"Hugh Cornell","description":"\u003cp\u003e\u003cstrong\u003eHugh Cornell\u003c\/strong\u003e offers insightful explorations into the natural world, blending scientific observation with engaging narrative. His work, such as \u003cem\u003eWheat\u003c\/em\u003e, delves into the intricate relationships between humans, plants, and ecosystems, inviting readers to appreciate the fundamental role of nature in everyday life.\u003c\/p\u003e\n\n\u003cp\u003eReaders can expect writing that balances accessible science with thoughtful reflection, illuminating how nature shapes culture and sustains communities. Cornell’s books are ideal for anyone fascinated by the intersection of environmental knowledge and the stories that give it meaning.\u003c\/p\u003e","products":[{"product_id":"wheat-by-hugh-cornell-9781566763486","title":"Wheat","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eThis new book meets the need for a comprehensive, up-to-date review of wheat chemistry, processing, and uses. It provides the reader with extensive new information on wheat components that will be useful in better commercial utilisation of wheat and the formulation of new and upgraded wheat-based food products.\u003c\/p\u003e\n\n\u003cp\u003eThe book serves as a one-volume information resource for all those involved in the research, development, formulation, and evaluation of wheat-based food products. From the Authors' Preface: wheat continues to be one of the world's most important grains, especially as a food, where the unique properties of its products can be utilised to advantage. It provides an excellent example of a natural product from which a wide range of useful by-products can be made.\u003c\/p\u003e\n\n\u003cp\u003eThis book discusses the components of the wheat kernel, which provide interesting examples of the study of carbohydrate and protein chemistry, as well as lipids, minerals, and vitamins. This book should serve as a useful reference for the cereal chemist, as well as chemists and food technologists in those industries in which by-products of flour are used, e.g., the confectionery industry in which modified starches and starch syrups are used.\u003c\/p\u003e\n\n\u003cp\u003eIn addition, nutritionists, dieticians, and many kinds of researchers will find chapters of interest. Particular attention is given to particle-size determinations, an important area in food processing, and to the role of wheat proteins in gluten intolerance and wheat allergy. Both the milling of wheat and flour quality are discussed in order to give the reader an idea of the distribution of the major components and the importance of proper size reduction. The book also has a chapter on wet milling of wheat flour, and chapters on the properties and uses of wheat starch, starch syrups, and chemically modified wheat starch.\u003c\/p\u003e\n\n\u003cp\u003eEach chapter ends with a section of references:\u003c\/p\u003e\n\n\u003cul\u003e\n    \u003cli\u003e\n\u003cstrong\u003eThe Wheat Kernel\u003c\/strong\u003e\n        \u003cul\u003e\n            \u003cli\u003eIntroduction\u003c\/li\u003e\n            \u003cli\u003eThe Structure of the Wheat Kernel\u003c\/li\u003e\n            \u003cli\u003eWheat Production\u003c\/li\u003e\n            \u003cli\u003eWheat Quality\u003c\/li\u003e\n            \u003cli\u003eWheat Utilisation\u003c\/li\u003e\n            \u003cli\u003eDietary Considerations and Food Value of Wheat\u003c\/li\u003e\n            \u003cli\u003eThe Lipids of Wheat\u003c\/li\u003e\n            \u003cli\u003eThe Enzymes of Wheat\u003c\/li\u003e\n            \u003cli\u003eThe Pigments of Wheat\u003c\/li\u003e\n            \u003cli\u003eComparison of Wheat with Other Cereals\u003c\/li\u003e\n            \u003cli\u003eAnimal Feeds\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eThe Milling of Wheat\u003c\/strong\u003e\n        \u003cul\u003e\n            \u003cli\u003eIntroduction\u003c\/li\u003e\n            \u003cli\u003eCleaning and Conditioning\u003c\/li\u003e\n            \u003cli\u003eMilling Techniques\u003c\/li\u003e\n            \u003cli\u003eYields of Wheat Flour and By-products\u003c\/li\u003e\n            \u003cli\u003eComposition of Wheat Flour and Its By-products\u003c\/li\u003e\n            \u003cli\u003eFlour Quality\u003c\/li\u003e\n            \u003cli\u003eAir Classification of Flour\u003c\/li\u003e\n            \u003cli\u003eUtilisation of Flour and Its By-products in the Baking Industry\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eThe Wet-milling of Wheat Flour\u003c\/strong\u003e\n        \u003cul\u003e\n            \u003cli\u003eIntroduction\u003c\/li\u003e\n            \u003cli\u003eTypes of Processes\u003c\/li\u003e\n            \u003cli\u003eRefining of Starch by Centrifugal Methods\u003c\/li\u003e\n            \u003cli\u003eParticle Size Analysis of Starch\u003c\/li\u003e\n            \u003cli\u003eMinor Constituents\u003c\/li\u003e\n            \u003cli\u003eFurther Purification of Commercial Wheat Starch\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eThe Composition, Properties and Uses of Wheat Starch\u003c\/strong\u003e\n        \u003cul\u003e\n            \u003cli\u003eIntroduction\u003c\/li\u003e\n            \u003cli\u003eComposition of Wheat Starch\u003c\/li\u003e\n            \u003cli\u003eProperties and Reactivity of Starch\u003c\/li\u003e\n            \u003cli\u003eGelatinization of Starch in Hot Water\u003c\/li\u003e\n            \u003cli\u003eRetrogradation of Starch Gels\u003c\/li\u003e\n            \u003cli\u003eRheology of Starch Gels\u003c\/li\u003e\n            \u003cli\u003ePregelatinized Starch\u003c\/li\u003e\n            \u003cli\u003eIndustrial Starch Quality\u003c\/li\u003e\n            \u003cli\u003eIndustrial Uses of Wheat Starch\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eStarch Syrups\u003c\/strong\u003e\n        \u003cul\u003e\n            \u003cli\u003eIntroduction\u003c\/li\u003e\n            \u003cli\u003eSyrups from Acidic Hydrolysis\u003c\/li\u003e\n            \u003cli\u003ePurification of Syrups\u003c\/li\u003e\n            \u003cli\u003eSyrup Additives\u003c\/li\u003e\n            \u003cli\u003eSyrups from Enzymic Hydrolysis\u003c\/li\u003e\n            \u003cli\u003eUses of Starch Syrups\u003c\/li\u003e\n            \u003cli\u003eAnalysis and Tests on Starch Syrups\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eChemically Modified Wheat Starches and Their Uses\u003c\/strong\u003e\n        \u003cul\u003e\n            \u003cli\u003eIntroduction\u003c\/li\u003e\n            \u003cli\u003eStarches in the Paper-making Industry\u003c\/li\u003e\n            \u003cli\u003eThin-boiling Starches\u003c\/li\u003e\n            \u003cli\u003eStarch-based Adhesives\u003c\/li\u003e\n            \u003cli\u003eStarch Ethers\u003c\/li\u003e\n            \u003cli\u003eStarch Esters\u003c\/li\u003e\n            \u003cli\u003eOxidised Starches\u003c\/li\u003e\n            \u003cli\u003eStarch Xanthates\u003c\/li\u003e\n            \u003cli\u003eCationic Starches\u003c\/li\u003e\n            \u003cli\u003eModification of Starch by the Use of Additives\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eAmino Acids, Peptides and Proteins\u003c\/strong\u003e\n        \u003cul\u003e\n            \u003cli\u003eIntroduction\u003c\/li\u003e\n            \u003cli\u003eAmino Acids\u003c\/li\u003e\n            \u003cli\u003eSimple Peptides\u003c\/li\u003e\n            \u003cli\u003ePolypeptides\/Proteins\u003c\/li\u003e\n            \u003cli\u003eProtein Synthesis\u003c\/li\u003e\n            \u003cli\u003eReactions of Proteins\u003c\/li\u003e\n            \u003cli\u003eReactions Used for Determination of Protein Structure\u003c\/li\u003e\n            \u003cli\u003eIsolation of Proteins\u003c\/li\u003e\n            \u003cli\u003eDetermination of Protein Content\u003c\/li\u003e\n            \u003cli\u003eDetermination of Protein Structure\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eWheat Proteins\u003c\/strong\u003e\n        \u003cul\u003e\n            \u003cli\u003eIntroduction\u003c\/li\u003e\n            \u003cli\u003eEndosperm Proteins\u003c\/li\u003e\n            \u003cli\u003eSeparation of Proteins\u003c\/li\u003e\n            \u003cli\u003eFunctional Properties of Proteins and the Wheat-Gluten Complex\u003c\/li\u003e\n            \u003cli\u003eUses of Dry Vital Gluten\u003c\/li\u003e\n            \u003cli\u003eBioactive Components of Wheat\u003c\/li\u003e\n            \u003cli\u003eThe Maillard Reaction\u003c\/li\u003e\n            \u003cli\u003eMicrobiological Control of Processing\u003c\/li\u003e\n            \u003cli\u003eThe Future for Wheat\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003eWheat on the World Wide Web (WWW)\u003c\/strong\u003e\n        \u003cul\u003e\n            \u003cli\u003eIntroduction\u003c\/li\u003e\n            \u003cli\u003eThe Basic Requirements for the WWW\u003c\/li\u003e\n            \u003cli\u003eSearching for Journal and Bibliographic References; Uncover Data Base\u003c\/li\u003e\n            \u003cli\u003eThe HTTP Protocol and Home Pages\u003c\/li\u003e\n            \u003cli\u003eSearch Engines on the WWW\u003c\/li\u003e\n            \u003cli\u003eThe Altavista Search: Results\u003c\/li\u003e\n            \u003cli\u003eThe Future of Information on the WWW\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eIndex 69 Figures, 17 Tables\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cem\u003eWheat\u003c\/em\u003e is authored by Dr. Hugh Cornell and Dr. Albert W. Hoveling. Dr. Cornell received his M.Sc. from the University of Melbourne and his Ph.D. from the Royal Children's Hospital, Melbourne. His faculty positions have included those of Senior Lecturer and Associate Professor in the Department of Applied Chemistry at the Royal Melbourne Institute of Technology, and Visiting Professor at the University of Zurich, Karolinska Institute (Sweden) and the Technical University, Munich. More than forty of his papers have been published in journals, and he has made more than forty invited conference presentations.\u003c\/p\u003e\n\n\u003cp\u003eDr. Hoveling received his Ph.D. from Flinders University of South Australia. He has been on the faculty of the Royal Melbourne Institute of Technology, in the Department of Applied Chemistry, for more than twenty-five years, first as a Lecturer and now as Senior Lecturer. Two areas of his specialisation are analytical techniques and chemical information systems.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003eISBN: 1-56676-348-7 \u003cbr\u003e Year: 1998 \u003cbr\u003e Number of pages: 426 \u003cbr\u003e Dimensions: 6\" x 9\" \u003cbr\u003e Cover type: hardcover \u003cbr\u003e Price: $104.95\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Taylor \u0026 Francis","offers":[{"title":"Default Title","offer_id":47608272060652,"sku":"9781566763486","price":564.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9781566763486-wheat.jpg?v=1778193713"}],"url":"https:\/\/bookhero.co.nz\/collections\/hugh-cornell.oembed","provider":"Book Hero","version":"1.0","type":"link"}