Cereal Grains

Assessing and Managing Quality

AvColin Wrigley,Ian Batey

Inbunden, Engelska, 2017

Del i serien Woodhead Publishing Series in Food Science, Technology and Nutrition

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Beskrivning

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

Produktinformation

Utgivningsdatum:2017-01-12
Mått:152 x 229 x 44 mm
Vikt:1 380 g
Format:Inbunden
Språk:Engelska
Serie:Woodhead Publishing Series in Food Science, Technology and Nutrition
Antal sidor:830
Upplaga:2
Förlag:Elsevier Science
ISBN:9780081007198

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

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. Ian Batey has over thirty years of research experience in cereal science. He has published widely and been an Associate Editor of the journal Cereal Chemistry (AACCI) for eighteen years. He is a past recipient of the Founders Award of the Cereal Chemistry Division of the Royal Australian Chemical Institute. Diane (Di) Miskelly has over forty years’ experience in cereal science and technology in public and private sectors. Including consultancies to wheat, milling and food industries, wheat and grains research, Asian product research and development and manufacturing and commercial customer and internal company technical support in raw materials and processing of Asian and Middle eastern end products. She is widely published in cereals and grains in general, with a recent focus on publications in Asian foods.Diane Miskelly, of Westcott Consultants, Australia, has more than forty years’ experience in cereal science and technology in public and private sectors, including consultancies to wheat, milling and food industries, wheat and grains research, and Asian product research and development and manufacturing.

Innehållsförteckning

Part One: Cereal-grain quality1. Assessing and managing quality at all stages of the grain chain2. The cereal grains: providing our food, feed and fuel needs3. The diversity of uses for cereal grains4. Cereal-grain morphology and compositionPart Two: Grain-quality characteristics for specific cereals5. Common wheat: Grain-quality characteristics and management of quality requirements6. Durum wheat: Grain-quality characteristics and management of quality requirements7. Rye: Grain-quality characteristics and management of quality requirements8. Triticale: Grain-quality characteristics and management of quality requirements9. Barley: Grain-quality characteristics and management of quality requirements10. Oats: Grain-quality characteristics and management of quality requirements11. Corn: Grain-quality characteristics and management of quality requirements12. Rice: Grain-quality characteristics and management of quality requirements13. Sorghum and millets: Grain-quality characteristics and management of quality requirements14. Alternative grains: Grain-quality characteristics and management of quality requirementsPart Three: Grain-quality analysis and management15. Food safety aspects of grain and cereal product quality16. Breeding for grain-quality traits17. Identification of grain variety and quality type18. The effects of growth environment and agronomy on grain quality19. Analysis of grain quality at receival20. Grain storage and transport21. Biosecurity: Safe-guarding quality at all stages of the grain chainPart Four: Processing cereal grains to optimize product quality22. Assessing and managing flour quality during and after milling23. Industrial processing of grains into co-products of protein, starch, oils and fibre24. Optimisation of end-product quality for the consumerPart Five: Summary and Appendices25. Grain quality: the consumer, the scientist, the technologist and the futureAppendix 1: Composition of grains and grain productsAppendix 2: Equivalence between metric, US and Chinese units for the grain industry