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Author : Colin Wrigley,Harold Corke,Charles Walker
Publisher : Unknown
Page : 544 pages
File Size : 42,9 Mb
Release : 2004
Category : Cereal products
ISBN : WISC:89081647703
Author : Colin W. Wrigley
Publisher : Academic Press
Page : 501 pages
File Size : 46,6 Mb
Release : 2004-01-01
Category : Cereal products
ISBN : 0127654925
Author : Colin W Wrigley,Harold Corke,Koushik Seetharaman,Jonathan Faubion
Publisher : Academic Press
Page : 1956 pages
File Size : 43,7 Mb
Release : 2015-12-17
Category : Technology & Engineering
ISBN : 9780123947864
The Encyclopedia of Food Grains, Four Volume Set is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Written from an international perspective the Encyclopedia concentrates on the food uses of grains, but details are also provided about the wider roles of grains Well organized and accessible, it is the ideal resource for students, researchers and professionals seeking an authoritative overview on any particular aspect of grain science This second edition has four print volumes which provides over 200 articles on food grains Includes extensive cross-referencing and "Further Reading" lists at the end of each article for deeper exploration into the topic This edition also includes useful items for students and teachers alike, with Topic Highlights, Learning objectives, Exercises for Revision and exercises to explore the topic further
Author : Colin Wrigley
Publisher : Unknown
Page : 512 pages
File Size : 55,5 Mb
Release : 2004
Category : Cereal products
ISBN : OCLC:156111042
Author : Colin W. Wrigley,Harold Corke,Koushik Seetharaman,Jonathan Faubion
Publisher : Unknown
Page : 128 pages
File Size : 42,8 Mb
Release : 2016
Category : Electronic books
ISBN : 1785397621
With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of grain science for the next decade.
Author : Colin Wrigley,Harold Corke,Charles Walker
Publisher : Unknown
Page : 638 pages
File Size : 45,5 Mb
Release : 2004
Category : Cereal products
ISBN : WISC:89081647679
Author : Colin Wrigley
Publisher : Elsevier
Page : 552 pages
File Size : 43,5 Mb
Release : 2010-05-20
Category : Technology & Engineering
ISBN : 9781845699529
Cereal grains are essential to our dietary needs, as well as for animal feeding and for industrial processing. Consumer needs can only be met by managing quality at all stages of the grain chain. Quality evaluation is also needed at each step for effective management. Cereal grains: assessing and managing quality provides a convenient and comprehensive overview of academic research and industry best practice in these areas. After an initial chapter introducing the themes of the book, further chapters in Part one review cereal grain morphology and composition and the diversity of uses of cereal grains. Chapters in Part two convey the characteristics and quality requirements of particular cereals, including wheat, rye, corn and rice. The use of analytical methods at different stages of the value-addition chain is the subject of Part three. The final section in the book reviews factors affecting grain quality such as breeding, storage and grain processing, and also possible future developments. With its expert team of editors and authors, Cereal grains: assessing and managing quality is a valuable reference for all those involved in the production and processing of cereal grains worldwide. Reviews cereal grain morphology and composition and the diversity of the different uses of cereal grains Examines the use of analytical methods at different stages of the value-addition chain Reviews the factors affecting grain quality such as breeding, storage and grain processing, as well as possible future developments
Author : Colin Wrigley,Ian Batey,Diane Miskelly
Publisher : Woodhead Publishing
Page : 830 pages
File Size : 43,7 Mb
Release : 2016-12-27
Category : Technology & Engineering
ISBN : 9780081007303
Cereal Grains: Assessing and Managing Quality, Second Edition, provides a timely update to this key reference work. Thoroughly revised from the first edition, this volume examines the latest research and advances in the field. New chapters have been added on alternative grains, including ancient grains and pseudocereals, biosecurity, and industrial processing of grains, amongst others. Quality and food safety are important throughout the value-addition chain, from breeding, production, harvest, storage, transport, processing, and marketing. At all stages, analysis is needed so that quality management can proceed intelligently. These considerations are examined for each of the major cereal species, including wheat (common and durum), rye and triticale, barley and oats, rice, maize (corn), pseudocereal species, sorghum, and the millets. Divided into five sections, the book analyses these for the range of cereal species before a final section summarizes key findings. Documents the latest research in cereal grains, from their nutraceutical and antioxidant traits, to novel detection methods Provides a complete and thorough update to the first edition, analyzing the range of major cereal species Presents detailed advice on the management of cereal quality at each stage of production and processing
Author : Khalil Khan
Publisher : Elsevier
Page : 480 pages
File Size : 55,9 Mb
Release : 2016-06-10
Category : Technology & Engineering
ISBN : 9780128104545
Wheat science has undergone countless new developments since the previous edition was published. Wheat: Chemistry and Technology, Fourth Edition ushers in a new era in our knowledge of this mainstay grain. This new edition is completely revised, providing the latest information on wheat grain development, structure, and composition including vital peer-reviewed information not readily available online. It contains a wealth of new information on the structure and functional properties of gluten (Ch. 6), micronutrients and phytochemicals in wheat grain (Ch. 7), and transgenic manipulation of wheat quality (Ch. 12). With the new developments in molecular biology, genomics, and other emerging technologies, this fully updated book is a treasure trove of the latest information for grain science professionals and food technologists alike. Chapters on the composition of wheat-proteins (Ch. 8), carbohydrates (Ch. 9) lipids (Ch. 10), and enzymes (Ch. 11.), have been completely revised and present new insight into the important building blocks of our knowledge of wheat chemistry and technology. The agronomical importance of the wheat crop and its affect on food industry commerce provide an enhanced understanding of one of the world’s largest food crop. Most chapters are entirely rewritten by new authors to focus on modern developments. This 480-page monograph includes a new large 8.5 x 11 two-column format with color throughout and an easy to read style. Wheat: Chemistry and Technology, Fourth Edition provides a comprehensive background on wheat science and makes the latest information available to grain science professionals at universities, institutes, and industry including milling and baking companies, and anywhere wheat ingredients are used. This book will also be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, milling, and nutritional properties of cereals. Cereal and food science graduate students will find Chapter 1 - “Wheat: A Unique Grain for the World particularly helpful because it provides a succinct summary of wheat chemistry.
Author : Len Marquart,David R. Jacobs, Jr.,Graeme H. McIntosh,Kaisa Poutanen,Marla Reicks
Publisher : John Wiley & Sons
Page : 353 pages
File Size : 52,5 Mb
Release : 2008-02-28
Category : Technology & Engineering
ISBN : 9780470276365
Whole Grains and Health presents a science-based discussion of whole grains and their expanding role in health and disease. An international collection of authors presents current perspectives on grains, the many opportunities for further research into whole grains and the remarkable growth potential for product development. Coverage includes discussions on the health benefits of a diet rich in whole grains, the functional components of whole grains and the regulatory nuances of labeling grain products. A unique feature is a section devoted to communicating with consumers. Barriers exist which affect consumer acceptance and use of whole-grain foods. Whole Grains and Health addresses those concerns and offers strategies for furthering research, product development and educational outreach.
Author : Sergio O. Serna-Saldivar
Publisher : CRC Press
Page : 684 pages
File Size : 42,9 Mb
Release : 2016-04-19
Category : Medical
ISBN : 9781439899472
While cereals remain the world's largest food yield - with more than 2.3 billion metric tons produced annually - consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration of the scientific principles related to domesticatio
Author : Elke Arendt,Fabio Dal Bello
Publisher : Elsevier
Page : 464 pages
File Size : 50,9 Mb
Release : 2011-04-28
Category : Technology & Engineering
ISBN : 0080557767
Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the detection of gluten, and the labeling of gluten-free products as well as exploring the raw materials and ingredients used to produce gluten-free products. Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world’s population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins, commonly known as Celiac Disease. This book includes information on the advances in working with those alternatives to create gluten free products including gluten-free beer, malt and functional drinks. Food scientists developing gluten-free foods and beverages, cereal scientists researching the area, and nutritionists working with celiac patients will find this book particularly valuable. Written by leading experts, presenting the latest developments in gluten-free products Addresses Coeliac Disease from a food science perspective Presents each topic from both a scientific and industrial point of view
Author : Ruth Wanyera,James Owuoche
Publisher : BoD – Books on Demand
Page : 396 pages
File Size : 46,5 Mb
Release : 2017-05-24
Category : Technology & Engineering
ISBN : 9789535131519
The Wheat Improvement, Management, and Utilization book covers some of the most recent research areas that touch on enhancement of wheat productivity. It is obvious that wheat is one of the major staple crops grown globally. This crop has widely been researched on considering that, for instance, it is afflicted by various abiotic and biotic stresses that limit its growth and productivity. Today?s goal of wheat improvement consistently is to develop varieties that are high yielding with good processing and technological qualities, well adapted and tolerant to prevailing biotic and abiotic stresses. Therefore, this is a valuable reference book on wheat improvement, agronomy, and end-use qualities, particularly for those who work in research organizations and higher academic institutions. Moreover, it provides an invaluable resource for readers interested in a quick review of trending topics in wheat.
Author : Yiu H. Hui
Publisher : Unknown
Page : 696 pages
File Size : 45,6 Mb
Release : 1992
Category : Encyclopedias and dictionaries
ISBN : PSU:000019441290
Author : J. Derek Bewley,Michael Black,Peter Halmer
Publisher : CABI
Page : 858 pages
File Size : 53,7 Mb
Release : 2006
Category : Technology & Engineering
ISBN : 9780851997230
This is the first scholarly reference work to cover all the major scientific themes and facets of the subject of seeds. It outlines the latest fundamental biological knowledge about seeds, together with the principles of agricultural seed processing, storage and sowing, the food and industrial uses of seeds, and the roles of seeds in history, economies and cultures. With contributions from 110 expert authors worldwide, the editors have created 560 authoritative articles, illustrated with plentiful tables, figures, black-and-white and color photographs, suggested further reading matter and 670 supplementary definitions. The contents are alphabetically arranged and cross-referenced to connect related entries.