Table of Contents

Responses to the environment Physiology disorders Physiology and development Grain composition Grain technology Food production and nutrition Cereal breeding technology Storage of food grain

Promotional Information

*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

About the Author

Dr Colin Walter WRIGLEY, B.Sc. (Hon.), M.Sc., Ph.D., FRACI, CChem. Colin Wrigley's 45 years in cereal chemistry research have earned him international recognition, in the form of several international and Australian research awards. His work is described in over 500 research publications, including several patents, a series of eight books on Australian cereal varieties and many edited books. His research interests centre 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. Other diagnostic methods developed relate to the evaluation of grain quality in wheat and barley, such as better methods for variety identification, and for characterising quality in starch and sprouted grain (as co-patentor of the Rapid ViscoAnalyser). Research involvement also includes elucidation of grain-quality variation due to environmental factors (heat stress, fertiliser use and storage conditions). Currently, Dr Wrigley is an Honorary Research Fellow at Food Science Australia, in Sydney, and a Consultant to the Value-Added Wheat Cooperative Research Centre. This role includes acting as a mentor to the "next generation" of cereal chemists. Harold Corke: Born in the UK but raised in Zimbabwe, where he obtained a B.Sc. (Agriculture) in 1977. He holds an MSc (Guelph), an MBA (Western Ontario), and a PhD in plant genetics from the Weizmann Institute, Israel. After postdoctoral research at the University of California, Davis, he joined the faculty of the Department of Botany at the University of Hong Kong in 1992. Affiliated with the Food and Nutritional Science program, his main research area is in cereal quality. This includes development of novel starch resources, and value-added processing of specialty grains such as Amaranthus. C. E. (Chuck) Walker: Born and raised in rural southern Iowa in the US, he received his BS in Chemical Engineering at Iowa State University in 1959 and his PhD in Cereal Chemistry from North Dakota State University in 1966. He worked in Flour Milling Research for General Mills, Minneapolis, MN and in Baked Food Product Development for Fairmont Foods Co, Omaha, NE. He taught Science and Chemistry at Valley City, ND, State College, and Cereal Technology and Food Science at the University of Nebraska. Since 1987, he has been Senior Professor of Bakery Science & Management at Kansas State University. His principle interests currently include the Applied Rheology of starch and dough and Baking Oven Technology. He is best known for research with Sucrose Ester emulsifiers, his work on expanding the capabilities and applications of the Rapid Visco-Analyser, for computerizing the Mixograph, and for research on impingement and hybrid oven technologies.

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)