Books in Cereals and cereal products

Food Safety

1st Edition
January 16, 2025
Andreia Bianchini + 1 more
English
Paperback
9 7 8 0 1 2 8 1 9 3 4 0 2
eBook
9 7 8 0 1 2 8 1 9 3 4 1 9

Food Safety: Grain Based Foods describes food safety as it relates to different hazards that may be associated with grain-based products, such as chemical, physical, radiological and microbiological hazards, and how to reduce those risks. This reference provides a fresh look at the issues faced by the grain industry and proposes solutions potentially useful to those working in industry, including food technologists, food processing or quality management workers, production supervisors, quality assurance managers, product developers, and those working in academia. Students in cereal technology, food safety, and product development courses will benefit from topics discussed in this publication.

Sprouted Grains

2nd Edition
October 8, 2024
Hao Feng + 3 more
English
Paperback
9 7 8 0 4 4 3 2 3 6 3 4 1
eBook
9 7 8 0 4 4 3 2 3 6 3 3 4

Sprouted Grains: Nutritional Value, Production and Applications, Second Edition includes new chapters on sprouted grains as new plant-based protein sources, Fatty Acids Content and Profiling in Sprouted Grains, Amylase Activity in Sprouted Grains, and The Role of Sprouted Grains in Human Gut Health. As sprouted grains are one of the hottest topics in cereal and grain science, this comprehensive reference presents essential reading, from grain germination from both a genetic and physiological perspective, the nutrients and bioactive compounds present in spouted grains, equipment and technical innovations for processors and manufacturers of sprouted grains and subsequent products, and more.

ICC Handbook of 21st Century Cereal Science and Technology

1st Edition
June 28, 2023
Peter R. Shewry + 2 more
English
Paperback
9 7 8 0 3 2 3 9 5 2 9 5 8
eBook
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 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.

Probability and Statistics for Cereals and Grains

1st Edition
March 21, 2023
Terry C Nelsen
English
Paperback
9 7 8 0 3 2 3 9 1 7 2 4 7
eBook
9 7 8 0 3 2 3 9 8 6 3 5 9

**Association of American Publishers (AAP) PROSE Award Finalist in Mathematics and Statistics, 2024**Probability and Statistics for Cereals and Grains: A Guide to Measurement and Analysis is a guide to help technical people be more efficient users of statistics. Author Terry C. Nelsen uses examples from his 35-plus years of experience in the field and presents the appropriate statistics and graphics to use when evaluating data. Researchers, academicians, students, technicians, processors, laboratory personnel, and those working in QA/QC will benefit from this much needed reference.

Trends in Wheat and Bread Making

1st Edition
November 19, 2020
Charis M. Galanakis
English
Paperback
9 7 8 0 1 2 8 2 1 0 4 8 2
eBook
9 7 8 0 1 2 8 2 3 1 9 1 3

Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excellent resource for researchers, industry professionals and enterprises hoping to produce enhanced bread products through processing-related nutritional and quality improvements.

Wheat - An Exceptional Crop

1st Edition
June 19, 2020
Herbert Wieser + 2 more
English
Paperback
9 7 8 0 1 2 8 2 1 7 1 5 3
eBook
9 7 8 0 1 2 8 2 1 7 1 6 0

Wheat - An Exceptional Crop: Botanical Features, Chemistry, Utilization, Nutritional and Health Aspects presents the exceptional position of wheat among food crops. The book demonstrates the benefits and drawbacks of wheat from a wheat science, nutrition and technology perspective. Organized into 13 chapters, chapters 1 - 3 present a basic overview of wheat; chapters 4 - 6 explore the overall benefits of wheat for the general population, and chapters 7 - 13 assess wheat-related disorders that affect a small portion of the population. Wheat - An Exceptional Crop: Botanical Features, Chemistry, Utilization, Nutritional and Health Aspects is an exceptional reference for those working in and researching the fields of agronomy, food chemistry, food technology, nutrition, allergology and gastroenterology.

Kent’s Technology of Cereals

5th Edition
September 19, 2017
Kurt A. Rosentrater + 1 more
English
Hardback
9 7 8 0 0 8 1 0 0 5 2 9 3
eBook
9 7 8 0 0 8 1 0 0 5 3 2 3

Kent’s Technology of Cereals: An Introduction for Students of Food Science and Agriculture, Fifth Edition, is a classic and well-established book that continues to provide students, researchers and practitioners with an authoritative and comprehensive study of cereal technology. This new edition has been thoroughly updated with new sections, including extrusion cooking and the use of cereals for animal feed. In addition, it offers information on statistics, new products, the impact of climate changes and genetics, new economic trends, nutrition regulations and new technologies. The book is useful for students, researchers, and industrial practitioners alike, covering the full spectrum of cereal grain production, processing, and use for foods, feeds, fuels, industrial materials, and other uses.

Cereal Grains

2nd Edition
December 27, 2016
Colin Wrigley + 2 more
English
Hardback
9 7 8 0 0 8 1 0 0 7 1 9 8
eBook
9 7 8 0 0 8 1 0 0 7 3 0 3

Cereal Grains: Assessing and Managing Quality, Second Edition, provides a timely update to this key reference work. Thoroughly revised from the first edition, this volume examines the latest research and advances in the field. New chapters have been added on alternative grains, including ancient grains and pseudocereals, biosecurity, and industrial processing of grains, amongst others. 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.

Genetic and Genomic Resources for Grain Cereals Improvement

1st Edition
November 10, 2015
Mohar Singh + 1 more
English
Hardback
9 7 8 0 1 2 8 0 2 0 0 0 5
eBook
9 7 8 0 1 2 8 0 2 0 3 7 1

Genetic and Genomic Resources For Cereals Improvement is the first book to bring together the latest available genetic resources and genomics to facilitate the identification of specific germplasm, trait mapping, and allele mining that are needed to more effectively develop biotic and abiotic-stress-resistant grains. As grain cereals, including rice, wheat, maize, barley, sorghum, and millets constitute the bulk of global diets, both of vegetarian and non-vegetarian, there is a greater need for further genetic improvement, breeding, and plant genetic resources to secure the future food supply. This book is an invaluable resource for researchers, crop biologists, and students working with crop development and the changes in environmental climate that have had significant impact on crop production. It includes the latest information on tactics that ensure that environmentally robust genes and crops resilient to climate change are identified and preserved.

Tortillas: Wheat Flour and Corn Products

1st Edition
January 1, 2015
LW Rooney + 1 more
English
eBook
9 7 8 0 1 2 8 1 2 3 6 8 3

Corn and wheat are among the most important cereals worldwide, representing many of the calories and proteins consumed. Tortillas and tortilla-related products are among the fastest-growing segments of the food industry and represent a sizeable portion of those calories. Tortillas: Wheat Flour and Corn Products answers the food industry’s need to meet the growing demand for high-quality tortillas and tortilla-based foods. This book will guide food scientists, product developers, and nutritionists through the fascinating science and technology behind the production of corn and wheat flour tortillas. This title is the most comprehensive English-language book of its kind. It fully describes the technology, nutritional value, and quality control measures of corn and wheat flour tortillas, tortilla chips, and related products. It accomplishes this through 300 pages of quality text, complemented by easy-to-understand facts, figures, tables, and summaries that seamlessly guide users to an understanding of the fundamental underlying principles that optimize tortilla production and guide product development. Tortillas: Wheat Flour and Corn Products is ideal for academics and industry professionals, including food science and nutrition students; people working in the tortilla and snack food industries; industry staff interested in the quality control/assurance aspects of tortillas; and professionals interested in cereal processing and product development. Edited by the renowned food science educators in tortilla production, this book provides high-quality training at both the academic and corporate levels

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