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.

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