Encyclopedia of Food Grains

Editors: Wrigley, Colin W., Corke, Harold and Seetharaman, Koushik, et.al.
Publication Year: 2016
Publisher: Elsevier Science & Technology

Single-User Purchase Price: $1776.00
Unlimited-User Purchase Price: $2664.00
ISBN: 978-0-12-394437-5
Category: Food, Drink, Nutrition
Image Count: 1036
Video Count: 1
Book Status: Available
Table of Contents

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 grain science for the next decade.

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Table of Contents

  • Preface
  • Tributes to Former Co-Editors
  • Editors’ Biography
  • Editorial Advisory Board
  • VOLUME 1 THE WORLD OF FOOD GRAINS
  • The Basics
  • The Grains that Feed the World
  • Course Structures: Based on EFG Articles
  • The Grain Crops: An Overview
  • The Grain Chain: The Route from Genes to Grain-Based Products
  • Taxonomic Classification of Grain Species
  • Grain: Morphology of Internal Structure
  • The Cereal Grains
  • Grain and Plant Morphology of Cereals and how characters can be used to identify varieties
  • An Overview of the Family of Cereal Grains Prominent in World Agriculture
  • Cereals: Domestication of the Cereal Grains
  • Maize: Overview
  • Wheat: An Overview of the Grain That Provides ‘Our Daily Bread’
  • Durum Wheat: Overview
  • Rice: Overview
  • Wildrice, Zizania: Overview
  • African Rice (Oryza glaberrima): A Brief History and Its Growing Importance in Current Rice Breeding Efforts
  • Barley: An Overview of a Versatile Cereal Grain with Many Food and Feed Uses
  • Sorghum Grain, Its Production and Uses: Overview
  • Rye Grain: Its Genetics, Production, and Utilization
  • Triticale: Overview
  • Oats: Overview
  • Coix: Overview
  • Millet Pearl: Overview
  • Millet Minor: Overview
  • The Oilseeds
  • Teff: Overview
  • Oilseeds: Overview
  • Soybean: Overview
  • Canola: Overview
  • Cottonseed: Overview
  • Sunflower: Overview
  • Overview of the Oilseed Safflower (Carthamus tinctorius L.)
  • Linseed: Overview
  • The Legumes and Pseudocereals
  • Grain Legumes and Their Dietary Impact: Overview
  • Pseudocereals: Overview
  • Lupin: Overview
  • Amaranth: Overview
  • Beans: Overview
  • Buckwheat: Overview
  • Chickpea: Overview
  • Pea: Overview
  • Peanuts: Overview
  • Quinoa: Overview
  • Grains Around the World
  • Grain Production and Consumption: Overview
  • Grain Production and Consumption: Africa
  • Production and Consumption of Grains: India
  • Grain Production and Consumption: China and South-East Asia
  • Grain Production and Consumption: Europe
  • Grain Production and Consumption: Cereal Grains in North America
  • Grain Production and Consumption: Oilseeds in North America
  • Grain Production and Consumption in Oceania: Australia and Pacific Countries
  • Grain Production and Consumption: South America
  • Scientific Organizations Related to Grains
  • Research Organizations of the World: CGIAR
  • Research Organizations of the World: Europe and North America
  • Research Organizations of the World: Asia-Pacific, Central‘South America, and Africa’ Middle East
  • Research Organizations of the World: Global Trends and the Commercial Sector
  • Scientific Societies Associated with Grain Science
  • VOLUME 2 NUTRITION AND FOOD GRAINS
  • Food Grains and Well-Being
  • Functional Foods: Overview
  • Functional Foods: Dietary Fibers, Prebiotics, Probiotics, and Synbiotics
  • Nutrition: Soy-Based Foods
  • Food Grains and the Consumer
  • Grains and Health: Misinformation and Misconceptions
  • Consumer Trends in Grain Consumption
  • Cultural Differences in Processing and Consumption
  • Fortification of Grain-Based Foods
  • Genetically Modified Grains and the Consumer
  • Labelling of Grain-Based Foods
  • Grains and Health
  • Food Grains: Intolerance, Allergy and Diseases
  • Cereal Allergens
  • Nutrition: Beriberi, A Deficiency Related to Grains
  • Celiac Disease
  • The Gluten-Free Diet
  • Proteins
  • The Protein Chemistry of Cereal Grains
  • The Protein Chemistry of Dicotyledonous Grains
  • Protein Synthesis and Deposition
  • Nitrogen Metabolism
  • Nitrogen in Grain Production Systems
  • The Enzymes Associated with Food Grains and Their Functions in Processing
  • Proteomic Analysis Relevant to Cereal Grains
  • Thiolomics of the Gluten Protein Network of Wheat Dough
  • Carbohydrates
  • Carbohydrate Metabolism
  • Starch: Chemistry
  • Starch: Synthesis
  • Starch: Starch Architecture and Structure
  • Starch: Analysis of Quality
  • Cereals: Chemistry and Physicochemistry of Non-starchy Polysaccharides
  • Grains other than Cereals: Non-starch Polysaccharides
  • Resistant Starch and Health
  • Health Effects of? -Glucans Found in Cereals
  • Glycemic Index, Glycemic Load, and Their Health Benefits
  • Fats
  • Lipid Chemistry
  • Healthy Fats and Oils
  • Bioactives and Toxins
  • Bioactive Compounds in Wheat Bran
  • Bioactives: Antioxidants
  • The Antinutritional Components of Grains
  • Mycotoxins
  • Grain Composition and Analysis
  • The Composition of Food Grains and Grain-Based Products
  • Standardized Test Methods for Grains and Grain-Based Products
  • Units of Grain Science and Trade: Equivalence between the US, Chinese, and Metric Units
  • VOLUME 3 GRAIN-BASED PRODUCTS AND THEIR PROCESSING
  • Wheat-Based Foods
  • Cereals: Overview of Uses: Accent on Wheat Grain
  • Breads
  • Flatbreads of the World
  • Sour Dough Technology
  • Cakes, Muffins and Bagels
  • Cookies, Biscuits and Crackers: Formulation, Processing and Characteristics
  • Cookies: A Diverse Family of Baked Goods
  • Wafers: Methods of Manufacture
  • Cookies and Crackers: Commercial Production
  • Noodles: Starch
  • Noodles: Asian Wheat Flour Noodles
  • Pasta
  • Tortillas
  • Non-wheat Foods
  • Maize: Foods from Maize
  • Rice: Chinese Food Uses
  • Sorghum: Utilization
  • Soybean: Soy-Based Fermented Foods
  • Soybean: Soymilk, Tofu, and Okara
  • Food-quality Testing
  • The Application of Sensory Science to the Evaluation of Grain-Based Foods
  • Noodles: Testing for Quality
  • Pasta: Quality Testing Methods
  • Rice: Eating Quality
  • Beverages from Grains
  • Fermentation: Origins and Applications
  • Fermentation: Foods and Nonalcoholic Beverages
  • Beverages: Distilled
  • Beverages: Asian Alcoholic Beverages
  • Non-food Products from Grains
  • Cereal Grains as Animal Feed
  • Pet Foods
  • Utilization of the Whole Cereal Plant to Maximize its Value
  • Fuel Alcohol Production
  • Biodiesel
  • Processing of Grains
  • Evaluation of Wheat-Grain Quality Attributes
  • Grain Quality Attributes for Cereals Other than Wheat
  • Cereals: Breakfast Cereals
  • Extrusion Technologies
  • Starch: Uses of Native Starch
  • Starch: Modification
  • ?-Glucans: Measurement and Processing
  • Wheat Processing
  • Milling and Baking: History
  • Wheat: Dry Milling
  • Wet Milling of Wheat
  • Oven Technologies
  • Bakeries: The Source of Our Unique Wheat-Based Food, Bread
  • Analysis of Dough Rheology in Breadmaking
  • Frozen Dough
  • Refrigerated Dough
  • Chemistry of Cake Manufacturing
  • The Gluten Proteins of the Wheat Grain in Relation to Flour Quality
  • Ultrastructure of the Wheat Grain, Flour, and Dough
  • Cereal Food Production with Low Salt
  • Baked Product Staling: Mechanisms, Determinations, and Anti-staling Strategies
  • Gluten and Modified Gluten
  • Snack Foods: Processing
  • Barley, Rice and Maize Processing
  • Barley: Malting
  • Barley: Milling and Processing
  • Rice Processing: Beyond the Farm Gate
  • Oil from Rice and Maize
  • Maize: Dry Milling
  • Maize: Wet Milling
  • Oilseed and Legume Processing
  • Soybean: Soy Concentrates and Isolates
  • Soybean: Processing
  • Canola: Processing
  • VOLUME 4 THE PRODUCTION AND GENETICS OF FOOD GRAINS
  • Grain Marketing and Grading
  • Wheat: Grading and Segregation
  • Wheat: Marketing
  • Barley: Grading and Marketing
  • Soybean: Grading and Marketing
  • Identification of Varieties of Food Grains
  • Grain Harvest, Storage and Transport
  • Wheat: Harvesting, Transport, and Storage
  • Barley: Harvesting, Storage, and Transport
  • Sorghum: Harvest, Storage, and Transport
  • Canola: Harvest, Transport, and Storage
  • Cereals: Grain Defects
  • The Nature, Causes, and Control of Grain Diseases in the Major Cereal Species
  • Contaminants of Grain
  • Chemicals for Grain Production and Protection
  • Handling from Farm to Storage Terminal
  • Stored Grain: Invertebrate Pests
  • Postharvest Operations for Quality Preservation of Stored Grain
  • Stored-Grain Pest Management
  • Agronomy of Grain Growing
  • Implication of Climate Changes
  • Sustainable Grain Production and Utilization
  • Organic Grain Production and Food Processing
  • Precision Agriculture
  • Plants: Diseases and Pests
  • Wheat: Agronomy
  • Barley: Agronomy
  • Maize: Agronomy
  • Sorghum: Production and Improvement Practices
  • Canola: Agronomy
  • Chickpea: Agronomy
  • Lentil: Agronomy
  • Lupin: Agronomy
  • Field Pea: Agronomy
  • Soybean: Agronomy
  • Natural Disease Control in Cereal Grains
  • Wheat: Biotrophic Pathogen Resistance
  • Necrotrophic Pathogens of Wheat
  • Breeding of Grains
  • Wheat Breeding: Exploiting and Fixing Genetic Variation by Selection and Evaluation
  • Barley: Genetics and Breeding
  • Maize: Breeding
  • Rice: Breeding
  • Canola/Rapeseed: Genetics and Breeding
  • Lentil: Breeding
  • Lupin: Breeding
  • Soybean: Germplasm, Breeding, and Genetics
  • Genetics of Grains
  • Development of Genetically Modified Grains
  • Detection of Genetically Modified Grains
  • Genomics of Food Grains
  • Genome Mapping
  • Wheat Genetics
  • Wheat Genetics and Genomics
  • Biotic Stress Resistance Genes in Wheat
  • Abiotic Stress Genes and Mechanisms in Wheat
  • Rice: Genetics
  • Maize: Genetics
  • Maize: Quality Protein Maize
  • Maize: Other Maize Mutants
  • Appendix 1. Nutrient-Composition Tables for Grains and for Grain-Based Products
  • Appendix 2. Lists of Standardized Testing Methods for the Analysis of Grain and Grain-Based Foods
  • Appendix 3. Grains, Foods, and Ingredients Suiting Gluten-Free Diets for Celiac Disease
  • Glossary