Germen de cereal

El germen de cereal es la parte reproductiva que germina para crecer en una planta;^[1] es el embrión^[2] de la semilla. Junto con el salvado, el germen es a menudo un subproducto de la molienda^[3] que produce productos refinados del grano. Los granos de cereal y sus componentes, como el germen de trigo, el salvado de arroz^[4] y maíz,^[5] pueden ser utilizados para la extracción de aceite vegetal o directamente como un ingrediente de comida.^[6]

Referencias

↑ Black, Michael J.; J. Derek Bewley, Peter Hunter (2006). The Encyclopedia of Seeds - Science, Technology and Uses. CAB International. Consultado el 9 de julio de 2009. «The embryo is that part of the seed which germinates and grows into the vegatative plant. In cereal grains, embryos (germs)...»
↑ Ellis, Carleton; Annie Louise Macleod (1922). Vital Factors of Foods - Vitamins and Nutrients. D. Van Nostrand Company. Consultado el 9 de julio de 2009. «...the germ or embryo of the grain...»
↑ Hui, Yiu H.; Ramesh C. Chandan, Stephanie Clark, Nanna Cross, Joannie C. Dobbs, William J. Hurst, Erika B. Smith, Leo M. Nollet, Eyal Shimoni, Nirmal Sinha (27 de abril de 2007). Handbook of Food Products Manufacturing: Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods. Wiley-Interscience. ISBN 0470125241. Consultado el 9 de julio de 2009. «There are two methods that are used for the dry-milling process: milling without removal of the cereal germ, the oldest method, and milling with removal of the cereal germ, the method most used today to ensure a better preservation.»
↑ Keville, Kathi; Mindy Green (16 de diciembre de 2008). Aromatherapy. The Crossing Press. ISBN 1580911897. Consultado el 9 de julio de 2009. «Table: Vegetable Oil Stability [includes wheat germ]».
↑ Stellman, Jeanne Mager (1998). Encyclopaedia of Occupational Health and Safety. United Nations International Labour Office. ISBN 9221098168. Consultado el 9 de julio de 2009. «In addition, some maize and rice bran are used to make vegetable oil.»
↑ Wittenberg, Margaret M. (1 de noviembre de 2007). New Good Food: Essential Ingredients for Cooking and Eating Well. Ten Speed Press. ISBN 1580087507. Consultado el 9 de julio de 2009. «Whole grain flours are typically stone ground or hammer milled. Refined flours, from grains stripped of their bran and germ, must be milled with rollers.»

Datos: Q1641345
Multimedia: Seeds / Q1641345

[1] Black, Michael J.; J. Derek Bewley, Peter Hunter (2006). The Encyclopedia of Seeds - Science, Technology and Uses. CAB International. Consultado el 9 de julio de 2009. «The embryo is that part of the seed which germinates and grows into the vegatative plant. In cereal grains, embryos (germs)...»

[2] Ellis, Carleton; Annie Louise Macleod (1922). Vital Factors of Foods - Vitamins and Nutrients. D. Van Nostrand Company. Consultado el 9 de julio de 2009. «...the germ or embryo of the grain...»

[3] Hui, Yiu H.; Ramesh C. Chandan, Stephanie Clark, Nanna Cross, Joannie C. Dobbs, William J. Hurst, Erika B. Smith, Leo M. Nollet, Eyal Shimoni, Nirmal Sinha (27 de abril de 2007). Handbook of Food Products Manufacturing: Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods. Wiley-Interscience. ISBN 0470125241. Consultado el 9 de julio de 2009. «There are two methods that are used for the dry-milling process: milling without removal of the cereal germ, the oldest method, and milling with removal of the cereal germ, the method most used today to ensure a better preservation.»

[4] Keville, Kathi; Mindy Green (16 de diciembre de 2008). Aromatherapy. The Crossing Press. ISBN 1580911897. Consultado el 9 de julio de 2009. «Table: Vegetable Oil Stability [includes wheat germ]».

[5] Stellman, Jeanne Mager (1998). Encyclopaedia of Occupational Health and Safety. United Nations International Labour Office. ISBN 9221098168. Consultado el 9 de julio de 2009. «In addition, some maize and rice bran are used to make vegetable oil.»

[6] Wittenberg, Margaret M. (1 de noviembre de 2007). New Good Food: Essential Ingredients for Cooking and Eating Well. Ten Speed Press. ISBN 1580087507. Consultado el 9 de julio de 2009. «Whole grain flours are typically stone ground or hammer milled. Refined flours, from grains stripped of their bran and germ, must be milled with rollers.»

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