Cereal Grains

Assessing and Managing Quality

Nonfiction, Science & Nature, Technology, Food Industry & Science, Business & Finance, Industries & Professions, Industries
Cover of the book Cereal Grains by , Elsevier Science
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Author: ISBN: 9780081007303
Publisher: Elsevier Science Publication: December 27, 2016
Imprint: Woodhead Publishing Language: English
Author:
ISBN: 9780081007303
Publisher: Elsevier Science
Publication: December 27, 2016
Imprint: Woodhead Publishing
Language: English

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.

  • Documents the latest research in cereal grains, from their nutraceutical and antioxidant traits, to novel detection methods
  • Provides a complete and thorough update to the first edition, analyzing the range of major cereal species
  • Presents detailed advice on the management of cereal quality at each stage of production and processing
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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