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Encyclopedia of Food Grains
 
 

Encyclopedia of Food Grains, 2nd Edition

 
Encyclopedia of Food Grains, 2nd Edition,Colin W Wrigley,Jonathan Faubion,ISBN9780123944375
 
 
 

Wrigley   &   Faubion   

H Corke   

Academic Press

9780123944375

1900

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.

Print Book

Hardcover

Not Yet Available

Estimated Delivery Time
USD 1,850.00
 
 

Key Features

  • 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

Description

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.

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.

Readership

Students, researchers and professionals who are seeking an authoritative source of information about any particular aspect of grain science, food and nutritional science faculties, public and private agricultural, food and nutrition research institutes, and major commercial firms engaged in trading, breeding or processing cereal commodities especially those involved in food processing.

Colin W Wrigley

Colin Wrigley’s 54 years in grain-science research have earned him international recognition, in the form of several international and Australian research awards. His work is described in about 600 research publications, including several patents, a series of eight books on Australian cereal varieties and many edited books. He was Editor-in-Chief of the first edition of the Encyclopedia of Grain Science (2004). His research interests have centred on the characterisation of cereal-grain proteins in relation to processing quality. This has involved developing new methods of protein fractionation, including gel isoelectric focusing and its two-dimensional combination with gel electrophoresis, leading into proteomic mapping. Other diagnostic methods developed relate to the evaluation of grain quality in wheat and barley, such as better methods for variety identification and for characterizing quality in starch and sprouted grain (as co-patentee of the Rapid ViscoAnalyser). Research involvement has also included elucidation of grain-quality variation due to environmental factors (heat stress, fertiliser use, CO2 levels and storage conditions). In 2009, Dr Wrigley was appointed a Member of the Order of Australia (AM) “for service to primary industry, particularly to grain science as a researcher, and to the development of methods for improving wheat quality.” He is currently an Honorary Professor at the University of Queensland, Brisbane, Australia.

Affiliations and Expertise

Honorary Research Fellow, Food Science Australia, Sydney, Australia

Jonathan Faubion

Dr. Jon Faubion is the Charles Singleton Professor of Baking and Cereal Science in the Department of Grain Science, Kansas State University. Over his 35+ year career, he has had the sole or shared responsibility for teaching 9 different cereal or food science courses at Texas A&M University, The University of Minnesota and Kansas State. In 2011, he received the Excellence in Teaching Award from the American Association of Cereal Chemists International. He is a senior editor of Cereal Chemistry, and a member of the Board of Directors of the American Association of Cereal Chemists International. and an executive editor of Journal of the Science of Food and Agriculture. Prior to rejoining the department faculty in 2005, he directed the Applied Technology and Sensory Science Groups for the research and development arm of The Schwan Food Company.

Affiliations and Expertise

Charles Singleton Professor of Baking Science, Department of Grain Science, Kansas State University, USA

Encyclopedia of Food Grains, 2nd Edition

Responses to the environment; physiology disorders; physiology and development; grain composition; grain technology; food production and nutrition; cereal breeding technology; storage of food grain.

Quotes and reviews

"One of the strengths of this book is the amount of effort put into its cross-referencing. This information is well organized making this set very easy to locate information as needed. The valuable information, authoritative answers to perplexing questions, and numerous black and white photos, illustrations, and charts are supplied for complimenting a useful and clear introduction of grain science. This book is highly recommended for academic collections with agriculture, food science, and/or nutrition departments."
- CARBOHYDRATE POLYMERS (2005)

"The editors bring together information about all areas of grain science, offering extensive articles (many over 15 pages) that include bibliographies and lists of useful Web sites...The encyclopedia is well written, with appropriate illustrations and additional readings…Highly recommended."
- CHOICE (March 2005)

"One of the strengths of this resource, besides its comprehensive coverage, is the amount of effort put into its cross-referencing. The information is well organized making this set very easy to use. Complementing the text are a few color photographs, and numerous black and white photos, illustrations, and charts. The Index, glossary, and five appendices, are useful and clear...Highly recommended for academic collections with Agriculture, Food Science, and/or Nutrition departments."
- E-STREAMS (March 2005)

"Well organized and accessible, this set is highly recommended for academic libraries as well as larger public libraries where interest warrants and budgets permit."
- Library Journal (December 2004)

"Provides extensive coverage of all areas of grain science from the genetics of grains to the commercial, economic and social aspects of this food source."
- Food Science and Technology Abstracts (2004)
 
 
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