Cereal Grains: Assessing and Managing Quality: Woodhead Publishing Series in Food Science, Technology and Nutrition
Editat de Colin Wrigley, Ian Batey, Diane Miskellyen Limba Engleză Hardback – 12 ian 2017
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
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Specificații
ISBN-13: 9780081007198
ISBN-10: 0081007191
Pagini: 830
Dimensiuni: 152 x 229 x 62 mm
Greutate: 1.41 kg
Ediția:2
Editura: ELSEVIER SCIENCE
Seria Woodhead Publishing Series in Food Science, Technology and Nutrition
ISBN-10: 0081007191
Pagini: 830
Dimensiuni: 152 x 229 x 62 mm
Greutate: 1.41 kg
Ediția:2
Editura: ELSEVIER SCIENCE
Seria Woodhead Publishing Series in Food Science, Technology and Nutrition
Cuprins
Part One: Cereal-grain quality
1. Assessing and managing quality at all stages of the grain chain
2. The cereal grains: providing our food, feed and fuel needs
3. The diversity of uses for cereal grains
4. Cereal-grain morphology and composition
Part Two: Grain-quality characteristics for specific cereals
5. Common wheat: Grain-quality characteristics and management of quality requirements
6. Durum wheat: Grain-quality characteristics and management of quality requirements
7. Rye: Grain-quality characteristics and management of quality requirements
8. Triticale: Grain-quality characteristics and management of quality requirements
9. Barley: Grain-quality characteristics and management of quality requirements
10. Oats: Grain-quality characteristics and management of quality requirements
11. Corn: Grain-quality characteristics and management of quality requirements
12. Rice: Grain-quality characteristics and management of quality requirements
13. Sorghum and millets: Grain-quality characteristics and management of quality requirements
14. Alternative grains: Grain-quality characteristics and management of quality requirements
Part Three: Grain-quality analysis and management
15. Food safety aspects of grain and cereal product quality
16. Breeding for grain-quality traits
17. Identification of grain variety and quality type
18. The effects of growth environment and agronomy on grain quality
19. Analysis of grain quality at receival
20. Grain storage and transport
21. Biosecurity: Safe-guarding quality at all stages of the grain chain
Part Four: Processing cereal grains to optimize product quality
22. Assessing and managing flour quality during and after milling
23. Industrial processing of grains into co-products of protein, starch, oils and fibre
24. Optimisation of end-product quality for the consumer
Part Five: Summary and Appendices
25. Grain quality: the consumer, the scientist, the technologist and the future
Appendix 1: Composition of grains and grain products
Appendix 2: Equivalence between metric, US and Chinese units for the grain industry
1. Assessing and managing quality at all stages of the grain chain
2. The cereal grains: providing our food, feed and fuel needs
3. The diversity of uses for cereal grains
4. Cereal-grain morphology and composition
Part Two: Grain-quality characteristics for specific cereals
5. Common wheat: Grain-quality characteristics and management of quality requirements
6. Durum wheat: Grain-quality characteristics and management of quality requirements
7. Rye: Grain-quality characteristics and management of quality requirements
8. Triticale: Grain-quality characteristics and management of quality requirements
9. Barley: Grain-quality characteristics and management of quality requirements
10. Oats: Grain-quality characteristics and management of quality requirements
11. Corn: Grain-quality characteristics and management of quality requirements
12. Rice: Grain-quality characteristics and management of quality requirements
13. Sorghum and millets: Grain-quality characteristics and management of quality requirements
14. Alternative grains: Grain-quality characteristics and management of quality requirements
Part Three: Grain-quality analysis and management
15. Food safety aspects of grain and cereal product quality
16. Breeding for grain-quality traits
17. Identification of grain variety and quality type
18. The effects of growth environment and agronomy on grain quality
19. Analysis of grain quality at receival
20. Grain storage and transport
21. Biosecurity: Safe-guarding quality at all stages of the grain chain
Part Four: Processing cereal grains to optimize product quality
22. Assessing and managing flour quality during and after milling
23. Industrial processing of grains into co-products of protein, starch, oils and fibre
24. Optimisation of end-product quality for the consumer
Part Five: Summary and Appendices
25. Grain quality: the consumer, the scientist, the technologist and the future
Appendix 1: Composition of grains and grain products
Appendix 2: Equivalence between metric, US and Chinese units for the grain industry