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This 3 volume set provides 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. ISBN: 0-12-765490-9 hardcover
Publishes original peer–reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist.
The book's emphasis is on nutrition and, in particular, the effects of processing on the nutritive value of the products as compared with the raw cereals. Topics include extrusion cooking, the use of cereals for animal feed, and idustrial uses. Primarily intended to be an introduction of the technology of the principal cereals for students of Food Science. The approach is nutritional and the effects of processing treatments on the nutritive value of the products have been empahsized. Throughout, both the merits and the limitation of individual cereals as sources of food products have been considered in a comparative way. The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed. ISBN: 0080408336 hardcover