
ICC Handbook of 21st Century Cereal Science and Technology
- 1st Edition - June 28, 2023
- Imprint: Academic Press
- Editors: Peter R. Shewry, Hamit Koksel, John Taylor
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 9 5 2 9 5 - 8
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 5 2 9 6 - 5
ICC Handbook of 21st Century Cereal Science and Technology highlights the importance of cereals, presenting insights into the foundational structure of cereal grains, including… Read more
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Request a sales quoteICC Handbook of 21st Century Cereal Science and Technology highlights the importance of cereals, presenting insights into the foundational structure of cereal grains, including potential contamination factors that can negatively impact cereal and grain yield. Focusing on the eight major cereal crops – wheat, maize, rice, barley, sorghum and millets, oats, rye and pseudocereals, this is the only available reference to provide standardized coverage for detailed comparison. Written by a global team of expert editors and contributors, the book provides practical insights into the utilization of cereals, grains and safety assessments.
This International Association for Cereal Science and Technology endorsed volume continues their commitment to international cooperation through the dissemination of knowledge, conducting research and developing standard methods.
- Provides standardized insights into cereals, their grains, profiles and uses
- Includes the 8 most utilized cereals including pseudocereals
- Promotes understanding of the real-world use options of cereals
1. Origin, evolution, production and utilisation of cereals
2. Introduction to grain structure
3. Role of cereals in nutrition and health
4. Starch
5. Fibre
6. Proteins
7. Gluten proteins
8. Enzymes and inhibitors
9. Vitamins and phytochemicals
10. Minerals and phytate
11. Lipids
12. Mycotoxins
13. Wheat
14. Maize
15. Rice
16. Barley
17. Sorghum and Millets
18. Oats
19. Rye and Triticale
20. Pseudocereals
21. Storage
22. Wheat quality testing in a breeding programme
23. Quality testing for milling and baking (including NIR)
24. Quality testing of wheat flour, dough and bread
25. Quality testing of other cereals
26. Dry milling of wheat and other cereals
27. Wet milling of wheat and maize
28. Sourdough Microbial System and Sourdough Bread
29. Western breads - current technologies and future challenges
30. Flatbreads and pancakes
31. Steamed breads
32. Non-extruded breakfast cereals
33. Extrusion cooking and snackfood technologies
34. Soft wheat products: Cakes and Biscuits
35. Noodles
36. Durum wheat milling and pasta
37. Other durum wheat products - Couscous and Bulgur
38. Malting and Brewing
39. Rice processing
40. Industrial uses
41. Gluten-free bakery products
- Edition: 1
- Published: June 28, 2023
- No. of pages (Paperback): 434
- Imprint: Academic Press
- Language: English
- Paperback ISBN: 9780323952958
- eBook ISBN: 9780323952965
PS
Peter R. Shewry
HK
Hamit Koksel
JT
John Taylor
John R. N. Taylor is an emeritus professor at the University of Pretoria specializing in grain science and nutrition in Africa. He is also advisor to the Kenya-based Fortified Whole Grain Alliance. He is the author of numerous research papers and book chapters on sorghum and millets and other grains. He has been an editor of several books, most recently the ICC Handbook of 21st Century Cereal Science and Technology, published by Academic Press in 2023. John is a fellow of the Cereal & Grains Association, the International Association for Cereal Science and Technology, and the International Academy of Food Science and Technology.