Grains Journal

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Encyclopedia of Grain Science

Author : Colin Wrigley
Publisher : Academic Press
ISBN 13 :
Total Pages : 452 pages
Book Rating : 4.:/5 (89 download)

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Book Synopsis Encyclopedia of Grain Science by : Colin Wrigley

Download or read book Encyclopedia of Grain Science written by Colin Wrigley and published by Academic Press. This book was released on 2004-09-03 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. *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.

Encyclopedia of Food Grains

Author : Colin W Wrigley
Publisher : Academic Press
ISBN 13 : 0123947863
Total Pages : 1956 pages
Book Rating : 4.1/5 (239 download)

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Book Synopsis Encyclopedia of Food Grains by : Colin W Wrigley

Download or read book Encyclopedia of Food Grains written by Colin W Wrigley and published by Academic Press. This book was released on 2015-12-17 with total page 1956 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Distillers Grains

Author : KeShun Liu
Publisher : CRC Press
ISBN 13 : 143981726X
Total Pages : 556 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Distillers Grains by : KeShun Liu

Download or read book Distillers Grains written by KeShun Liu and published by CRC Press. This book was released on 2016-04-19 with total page 556 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, there has been a dramatic increase in grain-based fuel ethanol production in North America and around the world. Whether such production will result in a net energy gain or whether this is sustainable in the long term is under debate, but undoubtedly millions of tons of non-fermented residues are now produced annually for global tr

Whole Grains and Health

Author : Rikard Landberg
Publisher : John Wiley & Sons
ISBN 13 : 1118939433
Total Pages : 492 pages
Book Rating : 4.1/5 (189 download)

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Book Synopsis Whole Grains and Health by : Rikard Landberg

Download or read book Whole Grains and Health written by Rikard Landberg and published by John Wiley & Sons. This book was released on 2021-05-24 with total page 492 pages. Available in PDF, EPUB and Kindle. Book excerpt: WHOLE GRAINS AND HEALTH The updated guide to whole grains and their integral role in nutritional health In an increasingly health-conscious society, the potential benefits of whole grain products are of paramount importance to manufacturers, dieticians, and consumers alike. Whole Grains and Health covers all aspects of this crucial topic, presenting a data-driven study of whole grains’ functional components, associated biomarkers and overall impact upon human health. Now in its second edition, the text has been revised and expanded to include six new chapters and groundbreaking new data. This essential guide features: Summaries of large research projects on the health effects of whole grain in Europe and the US New data on the associations between whole grain consumption and risk of developing chronic diseases Discussions of metabolomics and their use in addressing health effects and finding new biomarkers of both dietary exposure and health effects related to the diet Information on the use of genomics in studies of how gene-expression profiles change in response to whole grain intake Newly identified bioactive compounds in whole grains and whole grain fractions The new EU regulations on health claims that affect whole grain food products Providing information that will be of interest to food scientists, healthcare specialists and food industry professionals alike, the second edition of Whole Grains and Health is an essential resource for anyone concerned with the impact whole grains may have upon health.

Whole Grains and Health

Author : Len Marquart
Publisher : John Wiley & Sons
ISBN 13 : 0470276363
Total Pages : 353 pages
Book Rating : 4.4/5 (72 download)

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Book Synopsis Whole Grains and Health by : Len Marquart

Download or read book Whole Grains and Health written by Len Marquart and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whole Grains and Health presents a science-based discussion of whole grains and their expanding role in health and disease. An international collection of authors presents current perspectives on grains, the many opportunities for further research into whole grains and the remarkable growth potential for product development. Coverage includes discussions on the health benefits of a diet rich in whole grains, the functional components of whole grains and the regulatory nuances of labeling grain products. A unique feature is a section devoted to communicating with consumers. Barriers exist which affect consumer acceptance and use of whole-grain foods. Whole Grains and Health addresses those concerns and offers strategies for furthering research, product development and educational outreach.

Whole Grains

Author : Shabir Ahmad Mir
Publisher : CRC Press
ISBN 13 : 1351104748
Total Pages : 249 pages
Book Rating : 4.3/5 (511 download)

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Book Synopsis Whole Grains by : Shabir Ahmad Mir

Download or read book Whole Grains written by Shabir Ahmad Mir and published by CRC Press. This book was released on 2019-03-04 with total page 249 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whole grains play an important role in healthy diets, due to their potential role in minimizing the risk factors for several diseases. Thus the need for a comprehensive work that addresses all aspects of whole grain technology including processing, product development and nutrition values. This book covers the technological, nutritional and product development aspects of all whole grains including wheat, rice, barley, rye, sorghum, millet, maize, and oats among others. The book will review and summarize current knowledge in whole grains with the intent of being helpful to the food industry in the development of high-quality whole grain products. Key Features: Covers the technology for whole grain processing Promotes the utilization of whole grain products Provides the information about the nutritional components of whole grains Explores the health benefits of whole grains Presents the latest trends and safety concerns of whole grains The chapters include amaranth, barley, brown rice, buckwheat, maize, millets, oats, quinoa, rye, sorghum, and wheat. In addition, current trends in processing technology and product development for whole grains are explained in detail in a separate chapter. The last chapter deals with the food safety management of whole grains. Contributions from global experts in this field make this book a key reference material for all aspects of whole grains. This book is suitable for students, scientists, and professionals in food science, food engineering, food technology, food processing, product development, food marketing, nutrition and other health sciences.

Southwestern Journal of Grain, Flour, Coal

Author :
Publisher :
ISBN 13 :
Total Pages : 276 pages
Book Rating : 4.:/5 (31 download)

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Book Synopsis Southwestern Journal of Grain, Flour, Coal by :

Download or read book Southwestern Journal of Grain, Flour, Coal written by and published by . This book was released on 1915 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Cereal Grains

Author : Gulzar Ahmad Nayik
Publisher : CRC Press
ISBN 13 : 1000831868
Total Pages : 447 pages
Book Rating : 4.0/5 (8 download)

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Book Synopsis Cereal Grains by : Gulzar Ahmad Nayik

Download or read book Cereal Grains written by Gulzar Ahmad Nayik and published by CRC Press. This book was released on 2023-03-07 with total page 447 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ever since the beginnings of agriculture, cereals have provided unlimited health benefits to mankind as a staple food in our diet. Cereals are rich in complex carbohydrates that provide us ample energy, and help to prevent many diseases such as constipation, colon disorders, and high blood sugar levels. They enrich our overall health with abundant proteins, fats, lipids, minerals, vitamins, and enzymes. In every part of the world cereals are consumed for breakfast, lunch or dinner. Cereal Grains: Composition, Nutritional Attributes, and Potential Applications provides an overview of cereals including their properties, chemical composition, applications, postharvest losses, storage, and quality. Various well-versed researchers across the globe share their knowledge and experience covering cereal’s role in food security, allergens in grains, phytochemical profile, industrial applications, health benefits, global standard of cereals, and recent advances in cereal processing. Key Features: Contains comprehensive information on general composition and properties of cereals. Discusses the recent advances in cereal technology Provides knowledge on bioactive characterization of cereal grains Contain information on future aspect of grain quality and allergens in cereal grains This handbook is a valuable resource for students, researchers, and industrial practitioners who wish to enhance their knowledge and insights on cereal science. Researchers, scientists, and other professionals working in various cereal processing industries and other horticultural departments will also find the comprehensive information relevant to their work.

Innovative Processing Technologies for Healthy Grains

Author : Milica Pojic
Publisher : John Wiley & Sons
ISBN 13 : 1119470218
Total Pages : 304 pages
Book Rating : 4.1/5 (194 download)

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Book Synopsis Innovative Processing Technologies for Healthy Grains by : Milica Pojic

Download or read book Innovative Processing Technologies for Healthy Grains written by Milica Pojic and published by John Wiley & Sons. This book was released on 2020-12-08 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Interest in cereals and other healthy grains has increased considerably in recent years, driving the cereal processing industry to develop new processing technologies that meet consumer demands for sustainable and nutritious cereal products. Innovative Processing Technologies for Healthy Grains is the first dedicated reference to focus on advances in cereal processing and bio-refinery of cereals and pseudocereals, presenting a broad overview of all aspects of both conventional and novel processing techniques and methods. Featuring contributions from leading researchers and academics, this unique volume examines the selection and characteristics of raw ingredients, new and emerging processing technologies, novel cereal-based products, and global trends in cereal and pseudocereal use, processing and consumption. The text offers balanced coverage of advances in both the development and processing of cereal and pseudocereal products, exploring topics including gluten-free products, cereal-based animal feed, health and wellness trends in healthy grain consumption, bioaccessibility and bioavailability of nutritional compounds, gluten-free products, and the environmental impact of processed healthy grains. This timely and comprehensive volume: Focuses on innovative cereal processing and bio-refinery of cereals and pseudocereals Provides informed perspectives on the current global trends in cereal and pseudocereal use, processing and consumption Describes the characteristics of healthy grains and their production, nutritional value, and utilization Explains the origin, production, processing, and functional ingredients of pseudocereals Reviews healthy grain products such as cereal-based beverages, fortified grain-based products, and cereal-based products with bioactive benefits Part of Wiley's IFST Advances in Food Science series Innovative Processing Technologies for Healthy Grains is an essential resource for food scientists, technologists, researchers, and other professionals working in the grain indus

Grains

Author : Fuji Jian
Publisher : CRC Press
ISBN 13 : 1000475255
Total Pages : 502 pages
Book Rating : 4.0/5 (4 download)

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Book Synopsis Grains by : Fuji Jian

Download or read book Grains written by Fuji Jian and published by CRC Press. This book was released on 2021-12-23 with total page 502 pages. Available in PDF, EPUB and Kindle. Book excerpt: Drying and storage are two significant unit operations in the food industry and are applied to both raw and processed products including cereal grains, oilseeds, legumes, flour, noodle, coffee, and cornstarch. The common characteristic of these materials is that all of them are hygroscopic and contain water. The hygroscopic properties are influenced by their physical properties, which are influenced by their storage environments such as bins, warehouses, bunkers, and temporary storage structures. This book focuses on the storage and drying of bulk products in these storage structures. On many occasions in our work with the grain storage and drying personnel especially our graduate students and industry contacts, we found a book explaining the fundamental principles of grain storage and drying is needed. Therefore, the primary objective of this book is to help readers understand the fundamental principles of grain storage and drying and develop a well-informed approach to solve grain storage and drying problems. Technologies for grain storage and drying are advanced through research; therefore, literature review and background on each topic has also been included. The book is generally intended for grain storage and drying students, engineers, and scientists. As reflected in the contents which are presented at several levels of depth, this book will serve well readers with different backgrounds and interests. An effort has been made to allow for independent reading of different sections, and to make a large part of this work accessible to a non-mathematical audience. The authors have combined their experience of teaching grain storage and drying to undergraduate and graduate students in the faculties of Agricultural and Food Sciences and Engineering. Material in the book is organized into broad topic areas: physical properties (Chapters 1 and 2), grain temperature and moisture (Chapters 2 and 6), water in biomaterials and relationship with its environment (Chapter 3), fundamental principles of aeration, drying, and rewetting (Chapter 4), and mathematical modelling of isotherm, drying, and re-wetting (Chapter 5). We hope our readers will benefit from the contents of the book for many decades.

Cereal Grains for the Food and Beverage Industries

Author : Elke K Arendt
Publisher : Elsevier
ISBN 13 : 0857098926
Total Pages : 519 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Cereal Grains for the Food and Beverage Industries by : Elke K Arendt

Download or read book Cereal Grains for the Food and Beverage Industries written by Elke K Arendt and published by Elsevier. This book was released on 2013-04-09 with total page 519 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products.The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products.Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals. A comprehensive overview of all of the important cereal and pseudo-cereal species Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains

Grain by Grain

Author : Bob Quinn
Publisher :
ISBN 13 : 1610919955
Total Pages : 290 pages
Book Rating : 4.6/5 (19 download)

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Book Synopsis Grain by Grain by : Bob Quinn

Download or read book Grain by Grain written by Bob Quinn and published by . This book was released on 2019-03 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: "A compelling agricultural story skillfully told; environmentalists will eat it up." - Kirkus Reviews When Bob Quinn was a kid, a stranger at a county fair gave him a few kernels of an unusual grain. Years later, it would become the centerpiece of his multimillion dollar heirloom grain company, Kamut International. How Bob went from being a true believer in better farming through chemistry to a leading proponent of organics is the unlikely story of Grain by Grain. Along the way, readers will learn how ancient wheat can lower inflammation, how regenerative agriculture can bring back rural jobs, and how combining time-tested farming practices with modern science can point the way for the future of food.

Grain and Feed Journals Consolidated (some Issues Omit Consolidated)

Author :
Publisher :
ISBN 13 :
Total Pages : 114 pages
Book Rating : 4.0/5 (96 download)

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Book Synopsis Grain and Feed Journals Consolidated (some Issues Omit Consolidated) by :

Download or read book Grain and Feed Journals Consolidated (some Issues Omit Consolidated) written by and published by . This book was released on 1898 with total page 114 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Cereal Grains

Author : Colin Wrigley
Publisher : Elsevier
ISBN 13 : 1845699521
Total Pages : 545 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Cereal Grains by : Colin Wrigley

Download or read book Cereal Grains written by Colin Wrigley and published by Elsevier. This book was released on 2010-05-20 with total page 545 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereal grains are essential to our dietary needs, as well as for animal feeding and for industrial processing. Consumer needs can only be met by managing quality at all stages of the grain chain. Quality evaluation is also needed at each step for effective management. Cereal grains: assessing and managing quality provides a convenient and comprehensive overview of academic research and industry best practice in these areas. After an initial chapter introducing the themes of the book, further chapters in Part one review cereal grain morphology and composition and the diversity of uses of cereal grains. Chapters in Part two convey the characteristics and quality requirements of particular cereals, including wheat, rye, corn and rice. The use of analytical methods at different stages of the value-addition chain is the subject of Part three. The final section in the book reviews factors affecting grain quality such as breeding, storage and grain processing, and also possible future developments. With its expert team of editors and authors, Cereal grains: assessing and managing quality is a valuable reference for all those involved in the production and processing of cereal grains worldwide. Reviews cereal grain morphology and composition and the diversity of the different uses of cereal grains Examines the use of analytical methods at different stages of the value-addition chain Reviews the factors affecting grain quality such as breeding, storage and grain processing, as well as possible future developments

Cereal Grain Quality

Author : R. Henry
Publisher : Springer Science & Business Media
ISBN 13 : 9400915136
Total Pages : 491 pages
Book Rating : 4.4/5 (9 download)

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Book Synopsis Cereal Grain Quality by : R. Henry

Download or read book Cereal Grain Quality written by R. Henry and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 491 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereal uses range from human food and beverages to animal feeds and industrial products. It is human food and beverages which are the predominant uses covered in this book, since the nutritional quality of cereals for animal feed is described in other publications on animal nutrition, and industrial products are a relatively minor use of cereals. Cereals are the main components of human diets and are crucial to human survival. Three species, wheat, rice and maize, account for the bulk of human food. Barley is the major raw material for beer production and ranks fourth in world production. Other species such as sorghum are regionally important. This book covers all the major cereal species: wheat, rice, maize, barley, sorghum, millet, oats, rye and triticale. Specific chapters have been devoted to a description of the major end-uses of each of the species and to definition of the qualities required for each of their end uses. The functional and nutritional quality of cereals determines their suitability for specific purposes and may limit the quality of the end product, influencing greatly the commercial value of grain. An under standing of the factors that determine grain quality is thus important in the maintenance of efficient and sustainable agricultural and food production. The biochemical constituents of the grain that determine quality have been described in chapters on proteins, carbohydrates and other components. An understanding of the relationships between grain composition and quality is important in selecting grain for specific uses.

Cereal Grains

Author : Sergio O. Serna-Saldivar
Publisher : CRC Press
ISBN 13 : 1439855668
Total Pages : 394 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Cereal Grains by : Sergio O. Serna-Saldivar

Download or read book Cereal Grains written by Sergio O. Serna-Saldivar and published by CRC Press. This book was released on 2012-04-30 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author’s text, Cereal Grains: Properties, Processing, and Nutritional Attributes. Organized so that readers progressively learn and apply the theoretical knowledge described in the parent book, the manual covers a range of essential topics, including: Main quality control measurements used to determine physical, morphological, chemical-nutritional, and sensory properties of cereal grains and their products Critical factors affecting grain stability throughout storage and analytical techniques related to insects and pests responsible for grain storage losses Physical and chemical tests to determine the quality of refined products Laboratory wet-milling procedures The most common laboratory methods to assess nixtamal, masa, and tortilla quality and shelf-life Yeast and chemical leavening agents important for bakery and other fermented products Laboratory and pilot plant procedures for the production of different types of yeast- and chemically-leavened bread, crackers, pasta products, breakfast cereals, and snack foods Protocols to bioenzymatically transform starch into modified starches, syrups, and sweeteners Laboratory processes for the production of regular and light beers, distilled spirits, and fuel ethanol By working through the contents of the book, readers acquire hands-on experience in many quality control procedures and experimental product development protocols of cereal-based products. From these foundations, they are certain to develop enhanced research skills for product development, process design, and ingredient functionality.

Drying and Storage of Cereal Grains

Author : B. K. Bala
Publisher : John Wiley & Sons
ISBN 13 : 1119124239
Total Pages : 351 pages
Book Rating : 4.1/5 (191 download)

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Book Synopsis Drying and Storage of Cereal Grains by : B. K. Bala

Download or read book Drying and Storage of Cereal Grains written by B. K. Bala and published by John Wiley & Sons. This book was released on 2016-12-27 with total page 351 pages. Available in PDF, EPUB and Kindle. Book excerpt: Finite Element Analysis and Computational Fluid Dynamics have been introduced in modelling and simulation of drying and storage systems, these techniques are expected to dominate the future research and development of drying and storages, and should reduce losses and improve the quality of agricultural products, enhancing food security globally. Drying and Storage of Cereal Grains, Second Edition, covers the wide spectrum of drying and storage methods applied to economically important cereal produce, providingnumerical examples for better understanding the complexity in drying and storage systems through modelling and simulation, aiding design and management of drying and storage systems. Chapters 1 to 8 look at air and grain moisture equilibria, psychrometry, physical and thermal properties of cereal grains, principles of air flow, and provide detailed analyses of grain drying.Chapters 9 to 13 focus on temperature and moisture in grain storages, and provide comprehensive treatment of modern grain storage systems. The book also includes a number of unsolved problems at the end of each chapter for further practice. This revised second edition includes new sections on - heat of sorption finite element modeling of single kernel CFD modeling of fluidized bed drying exergy analysis and neural network modeling numerical solution of two dimensional temperature and moisture changes in stored grain This book will provide students in agricultural engineering and food engineering with a wide spectrum of drying and storage studies previously unavailable in a single monograph. It will also serve as an excellent reference for practicing agricultural engineers, food engineers and food technologists.