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

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

While cereals remain the world's largest food yield - with more than 2.3 billion metric tons produced annually - consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration of the scientific principles related to domesticatio

Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information

Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the detection of gluten, and the labeling of gluten-free products as well as exploring the raw materials and ingredients used to produce gluten-free products. Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world's population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins, commonly known as Celiac Disease. This book includes information on the advances in working with those alternatives to create gluten free products including gluten-free beer, malt and functional drinks. Food scientists developing gluten-free foods and beverages, cereal scientists researching the area, and nutritionists working with celiac patients will find this book particularly valuable. - Written by leading experts, presenting the latest developments in gluten-free products - Addresses Coeliac Disease from a food science perspective - Presents each topic from both a scientific and industrial point of view

The Wheat Improvement, Management, and Utilization book covers some of the most recent research areas that touch on enhancement of wheat productivity. It is obvious that wheat is one of the major staple crops grown globally. This crop has widely been researched on considering that, for instance, it is afflicted by various abiotic and biotic stresses that limit its growth and productivity. Today?s goal of wheat improvement consistently is to develop varieties that are high yielding with good processing and technological qualities, well adapted and tolerant to prevailing biotic and abiotic stresses. Therefore, this is a valuable reference book on wheat improvement, agronomy, and end-use qualities, particularly for those who work in research organizations and higher academic institutions. Moreover, it provides an invaluable resource for readers interested in a quick review of trending topics in wheat.

New and Improved Global Edition: Three-Volume Set A ready reference addressing a multitude of soil and soil management concerns, the highly anticipated and widely expanded third edition of Encyclopedia of Soil Science now spans three volumes and covers ground on a global scale. A definitive guide designed for both coursework and self-study, this latest version describes every branch of soil science and delves into trans-disciplinary issues that focus on inter-connectivity or the nexus approach. For Soil Scientists, Crop Scientists, Plant Scientists and More A host of contributors from around the world weigh in on underlying themes relevant to natural and agricultural ecosystems. Factoring in a rapidly changing climate and a vastly growing population, they sound off on topics that include soil degradation, climate change, soil carbon sequestration, food and nutritional security, hidden hunger, water quality, non-point source pollution, micronutrients, and elemental transformations. New in the Third Edition: Contains over 600 entries Offers global geographical and thematic coverage Entries peer reviewed by subject experts Addresses current issues of global significance Encyclopedia of Soil Science, Third Edition: Three Volume Set expertly explains the science of soil and describes the material in terms that are easily accessible to researchers, students, academicians, policy makers, and laymen alike. Also Available Online This Taylor & Francis encyclopedia is also available through online subscription, offering a variety of extra benefits for researchers, students, and librarians, including: Citation tracking and alerts Active reference linking Saved searches and marked lists HTML and PDF format options Contact Taylor and Francis for more information or to inquire about subscription options and print/online combination packages. US: (Tel) 1.888.318.2367; (E-mail) e-reference@taylorandfrancis.com International: (Tel) +44 (0) 20 7017 6062; (E-mail) online.sales@tandf.co.uk

Advancements in science and engineering have occurred at a surprisingly rapid pace since the release of the seventh edition of this encyclopedia. Large portions of the reference have required comprehensive rewriting and new illustrations. Scores of new topics have been included to create this thoroughly updated eighth edition. The appearance of this new edition in 1994 marks the continuation of a tradition commenced well over a half-century ago in 1938 Van Nostrand's Scientific Encyclopedia, First Edition, was published and welcomed by educators worldwide at a time when what we know today as modern science was just getting underway. The early encyclopedia was well received by students and educators alike during a critical time span when science became established as a major factor in shaping the progress and economy of individual nations and at the global level. A vital need existed for a permanent science reference that could be updated periodically and made conveniently available to audiences that numbered in the millions. The pioneering VNSE met these criteria and continues today as a reliable technical information source for making private and public decisions that present a backdrop of technical alternatives.