The commercial value of cereals is dependent on how suitable the grain is for use in consumer products: this in turn is dependent on the functional and nutritional quality of the grain. Cereal Grain Quality brings together in one volume information on virtually all aspects of grain quality.
The editors of this comprehensive book, themselves internationally known for work in this area, have brought together an impressive list of contributors from six countries, each covering in depth an area of importance.
Specific chapters have even devoted to descriptions of the major end-uses of each of the world's seven most important cereals, defining the qualities required in each instance. Three chapters cover the biochemical constituents of the major cereal species, and how the composition of grain affects quality. The manipulation and breeding of varieties of cereals to meet these quality requirements has been included with accounts of both conventional and molecular approaches using biotechnology. As quality is often dependent upon correct crop husbandry, handling and storage of grain, further chapters are devoted to agronomy and post-harvest technology.
This book will provide an invaluable first point of reference to research workers and students in agronomy, agricultural and plant sciences, cereal science, food science and biotechnology.
|Sorghum and millets||p. 153|
|Rye and triticale||p. 205|
|Cereal grain proteins||p. 227|
|Cereal grain carbohydrates||p. 251|
|Other grain components||p. 289|
|Breeding cereals for quality improvement||p. 321|
|Molecular approaches to cereal quality improvement||p. 371|
|Agronomy and cereal quality||p. 407|
|Quality of stored cereals||p. 441|
|Table of Contents provided by Blackwell. All Rights Reserved.|
Number Of Pages: 488
Published: 31st October 1996
Publisher: Chapman and Hall
Country of Publication: GB
Dimensions (cm): 23.5 x 15.5 x 3.18
Weight (kg): 1.95