Encyclopedia of Grain Science

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Overview

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.

*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

Audience: 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.

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Editorial Reviews

From the Publisher
"This book is highly recommended for academic collections with agriculture, food science, and/or nutrition departments."
- CARBOHYDRATE POLYMERS (2005)

"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."
- E-STREAMS (March 2005)

"Well organized and accessible, this set is highly recommended for academic libraries as well as larger public libraries."
- Library Journal (December 2004)

"Provides extensive coverage of all areas of grain science."
- Food Science and Technology Abstracts (2004)

Library Journal
Dealing with all major aspects of grains, this authoritative encyclopedia covers the cereal grains, oilseeds, pulses, and pseudocereals, along with crop breeding, production, harvesting, storage, transport, marketing, and processing. Arranged alphabetically by broad topic, the entries range widely to include animal feed, bakeries, beverages, breads, canola, contaminants, genomics, the history of milling and baking, and more. Many entries contain several articles; for example, the "Cereals" entry begins with an overview of cereal grains and follows with articles on breakfast cereals, grain defects, grain diseases, protein chemistry, evolution of species, and others. The set includes more than 165 articles in all, typically five to ten pages each, with illustrations, tables, cross references, a "Further Reading" list, and a list of relevant web sites. Obviously a major undertaking, the preparation of this unique and important reference involved editor in chief Wrigley, a researcher with Food Science Australia and Wheat Cooperative Research Centre, editors from University of Hong Kong and Kansas State University, an editorial advisory board, and nearly 200 contributors from universities and research organizations worldwide. Bottom Line Well organized and accessible, this set is highly recommended for academic libraries as well as larger public libraries where interest warrants and budgets permit.-William H. Wiese, Iowa State Univ. Lib., Ames Copyright 2004 Reed Business Information.
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Product Details

  • ISBN-13: 9780127654904
  • Publisher: Elsevier Science
  • Publication date: 9/3/2004
  • Pages: 1700

Meet the Author

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.

Harold Corke: Born in the UK but raised in Zimbabwe, where he obtained a B.Sc. (Agriculture) in 1977. He holds an MSc (Guelph), an MBA (Western Ontario), and a PhD in plant genetics from the Weizmann Institute, Israel. After postdoctoral research at the University of California, Davis, he joined the faculty of the Department of Botany at the University of Hong Kong in 1992. Affiliated with the Food and Nutritional Science program, his main research area is in cereal quality. This includes development of novel starch resources, and value-added processing of specialty grains such as Amaranthus.

Harold Corke: Born in the UK but raised in Zimbabwe, where he obtained a B.Sc. (Agriculture) in 1977. He holds an MSc (Guelph), an MBA (Western Ontario), and a PhD in plant genetics from the Weizmann Institute, Israel. After postdoctoral research at the University of California, Davis, he joined the faculty of the Department of Botany at the University of Hong Kong in 1992. Affiliated with the Food and Nutritional Science program, his main research area is in cereal quality. This includes development of novel starch resources, and value-added processing of specialty grains such as Amaranthus.

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.

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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.
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