Cereal Grains for the Food and Beverage Industries

1st Edition

Authors: Elke Arendt Emanuele Zannini
Hardcover ISBN: 9780857094131
eBook ISBN: 9780857098924
Imprint: Woodhead Publishing
Published Date: 9th April 2013
Page Count: 512
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Table of Contents

Author contact details

Woodhead Publishing Series in Food Science, Technology and Nutrition



Chapter 1: Wheat and other Triticum grains


1.1 Introduction

1.2 Structure of wheat grain

1.3 Wheat carbohydrate composition and properties

1.4 Wheat protein composition and properties

1.5 Other constituents of wheat

1.6 Flour milling

1.7 Bakery products based on wheat

1.8 Durum wheat products

1.9 Products based on other types of wheat

1.10 Beverages based on wheat

1.11 Conclusions

1.12 Future trends

Chapter 2: Maizes


2.1 Introduction

2.2 Maize carbohydrate composition and properties

2.3 Other constituents of the maize kernel

2.4 Maize processing

2.5 Applications of maize in foods

2.6 Applications of maize in beverages

2.7 Conclusions

2.8 Future trends

Chapter 3: Rice


3.1 Introduction

3.2 Rice carbohydrate composition and properties

3.3 Other constituents of the rice kernel

3.4 Rice processing

3.5 Food and beverage applications of rice

3.6 Conclusions

3.7 Future trends

Chapter 4: Barley


4.1 Introduction

4.2 Barley carbohydrate composition and properties

4.3 Other constituents of the barley kernel

4.4 Barley milling

4.5 Applications of barley in foods

4.6 Applications of barley in beverages

4.7 Conclusions

4.8 Future trends

Chapter 5: Triticale


5.1 Introduction

5.2 Chemical composition of the triticale kernel

5.3 Triticale milling and applications in foods and beverages

5.4 Conclusions

5.5 Future trends

Chapter 6: Rye


6.1 Introduction

6.2 Chemical co


Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products.

The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products.

Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals.

Key Features

  • A comprehensive overview of all of the important cereal and pseudo-cereal species
  • Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth
  • Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains


Senior year undergraduate students, graduate students and researchers interested in cereal grains and products; R&D professionals in the food industry working on cereal products


No. of pages:
© Woodhead Publishing 2013
Woodhead Publishing
eBook ISBN:
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About the Authors

Elke Arendt Author

Elke Arendt is Professor in the School of Food and Nutritional Sciences at University College Cork (UCC), Ireland.

Emanuele Zannini Author

Dr Emanuele Zannini is a Senior Research Scientist at the School of Food and Nutritional Sciences at University College Cork (UCC), Ireland.

Affiliations and Expertise

University College Cork, Ireland