A thorougly revised edition that encompasses new material including sections dealing with extrusion cooking and the use of cereals for animal feed. The section on industrial uses for cereals has been expanded considerably.

This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, classification, structure, composition, nutritional importantance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains. The book also details the latest methods of producing, cleaning, and storing these grains. The second section of the book offers current information on the technological and engineering principles of feed milling, flour milling, baking, malting, brewing, manufacturing breakfast cereals, snack food production, wet milling (starch and oil production from grains), rice processing, and other upgrading procedures applied to cereal grains. This section also explains the value and utilization of by-products and examines many rarely discussed processing methods. In addition, the book provides reviews of current knowledge on the dietary importance of cereal proteins, lipids, fibre, vitamins, minerals, and anti-nutrient factors, as well as the effects of processing methods on these materials.

This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products. The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed.

Cereals are the principal dietary components of human diet and have been for several thousand years. Whole grain cereals are not only an excellent source of energy, but also enrich the diet. The processing of cereals prior to consumption is a necessary step in production chain to make them palatable and enhance bio- and techno-functional performance. Cereal Processing Technologies: Impact on Nutritional, Functional, and Biological Properties reviews cereal processing technologies and their impact on quality attributes of cereals, detailing the processing techniques of cereals with recent advancements followed by their impact on nutritive, functional and biological potential. Each chapter covers three major components as a) technological details for the processing treatment, b) impact on nutritive, functional and biological properties and c) characterization of processed products. Key Features: Focuses on different cereals for nutritive and functional characteristics Explores mechanical, biological, thermal and non-thermal processing treatments of cereals Presents impact of different treatments on biological and techno-functional properties of cereals Discusses characteristics of the processed products The contents of Cereal Processing Technologies are an asset for researchers, students and professionals, and can be potentially used as a reference and important resource for academia and future investigations. This book helps readers identify how different techniques for processing cereal grains enhance the targeted nutritional and functional quality.

In the past decade, since the first edition was published, the study of cereal protein chemistry has grown and changed. New separation techniques have been introduced while the application of achievements of molecular biology and genetic engineering of proteins has progressed dramatically. This new edition includes these advances and updates the chemistry of cereal proteins for all specialists working in theory and practice of cereal grain production and processing.

Cereals, pulses, roots, and tubers are major food sources worldwide and make a substantial contribution to the intake of carbohydrates, protein, and fiber, as well as vitamin E and B. The Handbook of Cereals, Pulses, Roots, and Tubers: Functionality, Health Benefits, and Applications provides information about commercial cereals, pulses, and their nutritional profile, as well as health benefits and their food and non-food applications. Split into four sections, this handbook covers all the recent research about the related crops and outlines matters needing further research in the field of agriculture sciences. Both qualitative and quantitative analysis of nutrients and bio-actives, and their beneficial effects on human health, are highlighted in this book. The conclusions drawn and future perspectives proposed in each chapter will also help researchers to take more focused approaches. FEATURES Covers the full spectrum of cereals, pulses, roots, and tubers grain production, processing, and their use for foods, feeds, fuels, and industrial materials, and other uses Contains the latest information from grain science professionals and food technologists alike Provides comprehensive knowledge on the nutritional and non-nutritional aspects of cereals, pulses, and tubers Discusses the latest development in modification of native starch Provides information in enhancing shelf life and its utilization in phytochemical rich product development The result of various well-versed researchers across the globe sharing their knowledge and experience, this handbook will be a valuable resource for students, researchers, and industrial practioners who wish to enhance their knowledge and insights on cereals, pulses, roots, and tubers.

Genetic modification is one of the most important and controversial issues facing the food industry – nowhere more so than in cereal production and processing. Cereals provide the cornerstone of the world's diet, of which 50% comes from wheat, maize and rice.This major work explains the techniques involved and their enormous potential for food producers and consumers, from cereal breeding to milling, baking and brewing. It also explains how this new technology is regulated, the methods for assessing its potential risks, and the ways that cereal biotechnology can add value, from weed control and disease resistance to improved nutritional properties, processing functionality and product quality in food processing.Much has been written on this significant issue, but until now there has been no guide for both those on the academic side and those working in the industry itself. By examining both sides of the coin, this book bridges the gap between these groups, giving each a greater awareness of the other's role, a more rounded picture of the business and an increased understanding of all the issues at stake.Cereal Biotechnology is an authoritative reference for food processors on a key new technology, an essential guide for biotechnologists on the range of commercial applications within cereals processing, and a vital contribution to the debate for all those concerned with genetic modification in food processing. - A comprehensive account of the theory and practice of cereal biotechnology - A detailed explanation of product development, specific applications and current regulation - An analysis of the potential added value benefit for both producers and consumers

Cereals, legumes, oilseeds, fruits, and vegetables are the most important food crops in the world, with cereal grains contributing the bulk of food calories and proteins worldwide. Generally, the supply of grains and other food can be enhanced by increasing production and by reducing postharvest losses. While food production has increased significa