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Elsevier

Encyclopedia of Grain Science

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 co… Read more

Description

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.

Key features

  • 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

Readership

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

Table of contents

Responses to the environment; physiology disorders; physiology and development; grain composition; grain technology; food production and nutrition; cereal breeding technology; storage of food grain.

Review quotes

"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)

Product details

About the editors

HC

Harold Corke

Professor Harold Corke is Dean of Research and Professor of Biotechnology and Food Engineering at Guangdong Technion - Israel Institute of Technology, Shantou, PR China, and Technion – Israel Institute of Technology, Haifa, Israel. Most recently, he was a “Shanghai 1000 Plan” foreign expert, and full-time Chair Professor in the Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, from 2016-2020. He was previously Professor in Food and Nutritional Sciences, School of Biological Sciences, The University of Hong Kong, where he spent 24 years. Prof. Corke is active in both basic and applied research in grain processing, genetics of grain quality, and chemistry of plant bioactives. He has published more than 260 international journal papers. He was editor of the Elsevier Encyclopedia of Food Grains (2016) and is currently editor of Journal of Cereal Science, and editor of LWT-Food Science and Technology.
Affiliations and expertise
Dean of Research, and Professor of Biotechnology and Food Engineering, Guangdong Technion – Israel Institute of Technology, Shantou, PR China; Technion – Israel Institute of Technology, Haifa, Israel

CW

Colin Wrigley

Dr Colin Walter WRIGLEY, B.Sc. (Hon.), M.Sc., Ph.D., FRACI, CChem.

Colin Wrigley’s 45 years in cereal chemistry research have earned him international recognition, in the form of several international and Australian research awards. His work is described in over 500 research publications, including several patents, a series of eight books on Australian cereal varieties and many edited books.

His research interests centre 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. Other diagnostic methods developed relate to the evaluation of grain quality in wheat and barley, such as better methods for variety identification, and for characterising quality in starch and sprouted grain (as co-patentor of the Rapid ViscoAnalyser). Research involvement also includes elucidation of grain-quality variation due to environmental factors (heat stress, fertiliser use and storage conditions).

Currently, Dr Wrigley is an Honorary Research Fellow at Food Science Australia, in Sydney, and a Consultant to the Value-Added Wheat Cooperative Research Centre. This role includes acting as a mentor to the “next generation” of cereal chemists.

Affiliations and expertise
Food Science Australia and Wheat CRC, Sydney, Australia

CW

Charles E. Walker

C. E. (Chuck) Walker: Born and raised in rural southern Iowa in the US, he received his BS in Chemical Engineering at Iowa State University in 1959 and his PhD in Cereal Chemistry from North Dakota State University in 1966. He worked in Flour Milling Research for General Mills, Minneapolis, MN and in Baked Food Product Development for Fairmont Foods Co, Omaha, NE. He taught Science and Chemistry at Valley City, ND, State College, and Cereal Technology and Food Science at the University of Nebraska. Since 1987, he has been Senior Professor of Bakery Science & Management at Kansas State University. His principle interests currently include the Applied Rheology of starch and dough and Baking Oven Technology. He is best known for research with Sucrose Ester emulsifiers, his work on expanding the capabilities and applications of the Rapid Visco-Analyser, for computerizing the Mixograph, and for research on impingement and hybrid oven technologies.
Affiliations and expertise
Department of Grain Science & Industry Shellenbeger, Kansas State University, U.S.A.

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