The Encyclopedia of Grain Science 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.
- Foreword by Professor Geoff H.O. Palmer OBE, Officer of the Order of the British Empire (OBE), for "services to grain science"--QUEEN'S BIRTHDAY HONOURS LIST
- Contains over 150 articles
- Includes "Further Reading" lists at the end of each article
- Many figures and tables illustrate the text and a colour plate section is contained in each volume
Students, researchers and professionals who are seeking an authoritative source of information about any particular aspect of grain science, food and nutritional science faculties, public and private agricultural, food and nutrition research institutes, and major commercial firms engaged in trading, breeding or processing cereal commodities especially those involved in food processing
Responses to the environment; physiology disorders; physiology and development; grain composition; grain technology; food production and nutrition; cereal breeding technology; storage of food grain.
- No. of pages:
- © Academic Press 2005
- 18th August 2004
- Academic Press
- Hardcover ISBN:
- eBook ISBN:
"One of the strengths of this book is the amount of effort put into its cross-referencing. This information is well organized making this set very easy to locate information as needed. The valuable information, authoritative answers to perplexing questions, and numerous black and white photos, illustrations, and charts are supplied for complimenting a useful and clear introduction of grain science. This book is highly recommended for academic collections with agriculture, food science, and/or nutrition departments." --CARBOHYDRATE POLYMERS (2005)
"The editors bring together information about all areas of grain science, offering extensive articles (many over 15 pages) that include bibliographies and lists of useful Web sites...The encyclopedia is well written, with appropriate illustrations and additional readings…Highly recommended." --CHOICE (March 2005)
"One of the strengths of this resource, besides its comprehensive coverage, is the amount of effort put into its cross-referencing. The information is well organized making this set very easy to use. Complementing the text are a few color photographs, and numerous black and white photos, illustrations, and charts. The Index, glossary, and five appendices, are useful and clear...Highly recommended for academic collections with Agriculture, Food Science, and/or Nutrition departments." --E-STREAMS (March 2005)
"Well organized and accessible, this set is highly recommended for academic libraries as well as larger public libraries where interest warrants and budgets permit." --Library Journal (December 2004)
"Provides extensive coverage of all areas of grain science from the genetics of grains to the commercial, economic and social aspects of this food source." --Food Science and Technology Abstracts (2004)