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ICC Handbook of 21st Century Cereal Science and Technology

  • 1st Edition - June 28, 2023
  • Latest edition
  • Editors: Peter R. Shewry, Hamit Koksel, John Taylor
  • Language: English

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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Description

ICC 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.

Key features

  • 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

Readership

Food science and crop science students at the undergraduate and masters levels, experienced scientists from other disciplines seeking translational insights

Table of contents

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

Product details

  • Edition: 1
  • Latest edition
  • Published: June 30, 2023
  • Language: English

About the editors

PS

Peter R. Shewry

Peter R. Shewry leads research at Rothamsted Research on the development, structure, and composition of wheat grain. He is the author of over 500 refereed papers, has edited or co-edited 19 books (including the fourth edition of Wheat: Chemistry and Technology), and co-authored the book Wheat: Environment, Food and Health (2021). In 2000 he was awarded the Thomas Burr Osborne Medal by the AACC (now Cereals & Grains Association), in 2002 was the joint recipient of the Rank Prize for Nutrition, and in 2016 was awarded the Clyde H. Bailey Medal by the ICC.
Affiliations and expertise
Associate Director and Head of Centre for Crop Genetic Improvement, Rothamsted Research, Harpenden, Hertfordshire, UK

HK

Hamit Koksel

Hamit Koksel was the leader of the Cereal Research Group at Hacettepe University, Food Engineering Department and is currently at Istinye University, Istanbul, Turkey. He served as the ICC president in 2017–18 and became ICC Academy Chair in 2021. In 2016 he was awarded the Harald Perten Prize and in 2020 the Friedrich Schweitzer Medal by the ICC.
Affiliations and expertise
Leader, Cereal Research Group, Food Engineering Department, Hacettepe University and Istinye University, Istanbul, Turkey

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.

Affiliations and expertise
Senior Research Fellow in Grain Science and Nutrition, University of Pretoria, South Africa

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