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Encyclopedia of Food Grains
- 2nd Edition - December 17, 2015
- Editors: Colin W Wrigley, Harold Corke, Koushik Seetharaman, Jonathan Faubion
- Language: English
- Hardback ISBN:9 7 8 - 0 - 1 2 - 3 9 4 4 3 7 - 5
- eBook ISBN:9 7 8 - 0 - 1 2 - 3 9 4 7 8 6 - 4
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… Read more
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Request a sales quoteThe 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
- No. of pages: 1976
- Language: English
- Edition: 2
- Published: December 17, 2015
- Imprint: Academic Press
- Hardback ISBN: 9780123944375
- eBook ISBN: 9780123947864
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Colin W Wrigley
His research interests have centred on the characterisation of cereal-grain proteins in relation to processing quality. This has involved developing new methods of protein fractionation, including gel isoelectric focusing and its two-dimensional combination with gel electrophoresis, leading into proteomic mapping. Other diagnostic methods developed relate to the evaluation of grain quality in wheat and barley, such as better methods for variety identification and for characterizing quality in starch and sprouted grain (as co-patentee of the Rapid ViscoAnalyser). Research involvement has also included elucidation of grain-quality variation due to environmental factors (heat stress, fertiliser use, CO2 levels and storage conditions).
In 2009, Dr Wrigley was appointed a Member of the Order of Australia (AM) “for service to primary industry, particularly to grain science as a researcher, and to the development of methods for improving wheat quality.”
He is currently an Honorary Professor at the University of Queensland, Brisbane, Australia.
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Harold Corke
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