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
All those involved in the production and processing of cereal grains worldwide
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- © Woodhead Publishing 2010
- 20th May 2010
- Woodhead Publishing
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…a volume which is almost encyclopaedic in its coverage., Food Science and Technology
…a convenient but also comprehensive overview including academic research and best industrial practice in this special area of food science, Advances in Food Sciences
..an excellent reference which can be warmly recommended to all those involved in the production and processing of cereal grains worldwide, Advances in Food Sciences
A Research Fellow at CSIRO Food and Nutritional Sciences, Colin W. Wrigley has received international recognition for his 48 years in cereal chemistry research. His work is described in nearly 600 publications and he was made a member of the Order of Australia in the Queen’s Birthday Honours.
QAAFI, University of Queensland, Brisbane, QLD, Australia