Encyclopedia of Food Grains

2. Auflage 2016
ISBN: 978-0-12-394437-5
Verlag: PAPERBACKSHOP UK IMPORT

Buch, Englisch, 1976 Seiten, Format (B × H): 264 mm x 340 mm, Gewicht: 6827 g

The Encyclopedia of Food Grains, Four Volume Set 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.



- Written from an international perspective the Encyclopedia concentrates on the food uses of grains, but details are also provided about the wider roles of grains
- Well organized and accessible, it is the ideal resource for students, researchers and professionals seeking an authoritative overview on any particular aspect of grain science
- This second edition has four print volumes which provides over 200 articles on food grains
- Includes extensive cross-referencing and "Further Reading" lists at the end of each article for deeper exploration into the topic
- This edition also includes useful items for students and teachers alike, with Topic Highlights, Learning objectives, Exercises for Revision and exercises to explore the topic further

Zielgruppe

Students, researchers and professionals who are seeking an authoritative source of information about any particular aspect of grain science, 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.

Autoren/Hrsg.

Wrigley, Colin W.

Seetharaman, Koushik

Corke, Harold

Faubion, Jonathan

Fachgebiete

• Naturwissenschaften Agrarwissenschaften Ackerbaukunde, Pflanzenbau Nutzpflanzen: Biologie, Genetik, Pflanzenzüchtung
• Naturwissenschaften Biowissenschaften Botanik

Inhaltsverzeichnis

Responses to the environment Physiology disorders Physiology and development Grain composition Grain technology Food production and nutrition Cereal breeding technology Storage of food grain

Über Autor(innen)

Faubion, Jonathan
Dr. Jon Faubion is the Charles Singleton Professor of Baking and Cereal Science in the Department of Grain Science, Kansas State University. Over his 35+ year career, he has had the sole or shared responsibility for teaching 9 different cereal or food science courses at Texas A&M University, The University of Minnesota and Kansas State. In 2011, he received the Excellence in Teaching Award from the American Association of Cereal Chemists International. He is a senior editor of Cereal Chemistry, and a member of the Board of Directors of the American Association of Cereal Chemists International. and an executive editor of Journal of the Science of Food and Agriculture. Prior to rejoining the department faculty in 2005, he directed the Applied Technology and Sensory Science Groups for the research and development arm of The Schwan Food Company.