Dr. Sergio O. Serna-Saldivar is head and professor of the Biotechnology and Food Engineering Department, Tecnológico 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.

• Physical and Morphological Properties of Cereal Grains. Determination of Chemical and Nutritional Properties of Cereal Grains and Their Products. Determination of Color, Texture and Sensory Properties of Cereal Grain Products. Storage of Cereal Grains and Detrimental Effects of Pests. Dry Milling Processes and Quality of Dry-Milled Products. Wet-Milling Processes and Starch Properties and Characteristics. Production of Maize Tortillas and Quality of Lime-Cooked Products. Functionality Tests for Yeast and Chemical Leavening Agents. Production of Yeast-Leavened Bakery Products. Production of Chemical-Leavened Products: Crackers, Cookies, Cakes and Related Products, Donuts, and Wheat Flour Tortillas. Production of Pasta Products and Oriental Noodles. Production of Breakfast Cereals and Snack Foods. Production of Modified Starches, Syrups, and Sweeteners. Production of Malt, Beer, Distilled Spirits, and Fuel Ethanol. Index.

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Dr. Sergio O. Serna-Saldivar is head and professor of the Biotechnology and Food Engineering Department, Tecnológico 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.

• Physical and Morphological Properties of Cereal Grains. Determination of Chemical and Nutritional Properties of Cereal Grains and Their Products. Determination of Color, Texture and Sensory Properties of Cereal Grain Products. Storage of Cereal Grains and Detrimental Effects of Pests. Dry Milling Processes and Quality of Dry-Milled Products. Wet-Milling Processes and Starch Properties and Characteristics. Production of Maize Tortillas and Quality of Lime-Cooked Products. Functionality Tests for Yeast and Chemical Leavening Agents. Production of Yeast-Leavened Bakery Products. Production of Chemical-Leavened Products: Crackers, Cookies, Cakes and Related Products, Donuts, and Wheat Flour Tortillas. Production of Pasta Products and Oriental Noodles. Production of Breakfast Cereals and Snack Foods. Production of Modified Starches, Syrups, and Sweeteners. Production of Malt, Beer, Distilled Spirits, and Fuel Ethanol. Index.

Select Guide Rating

Dr. Sergio O. Serna-Saldivar is head and professor of the Biotechnology and Food Engineering Department, Tecnológico 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.

• Physical and Morphological Properties of Cereal Grains. Determination of Chemical and Nutritional Properties of Cereal Grains and Their Products. Determination of Color, Texture and Sensory Properties of Cereal Grain Products. Storage of Cereal Grains and Detrimental Effects of Pests. Dry Milling Processes and Quality of Dry-Milled Products. Wet-Milling Processes and Starch Properties and Characteristics. Production of Maize Tortillas and Quality of Lime-Cooked Products. Functionality Tests for Yeast and Chemical Leavening Agents. Production of Yeast-Leavened Bakery Products. Production of Chemical-Leavened Products: Crackers, Cookies, Cakes and Related Products, Donuts, and Wheat Flour Tortillas. Production of Pasta Products and Oriental Noodles. Production of Breakfast Cereals and Snack Foods. Production of Modified Starches, Syrups, and Sweeteners. Production of Malt, Beer, Distilled Spirits, and Fuel Ethanol. Index.

Select Guide Rating