Cereal Grains: Assessing and Managing Quality

`A must on the bookshelves of academics and research students working in the cereals area, as well as industrial technologists involved in all aspects of cereal production and processing.' Finlay MacRitchie, Professor Emeritus, Kansas State University, USA

Cereal grains are essential to our dietary needs, as well as for animal feeding and for industrial processing. Consumer requirements 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.

Chapters in Part I review cereal grain morphology and composition, and the diversity of uses for cereal grains. Chapters in Part II 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 covered in Part III. The final section reviews factors affecting grain quality such as breeding, storage and grain processing.

With its expert team of editors and authors, Cereal grains: assessing and managing quality will be a valuable reference tool for all those involved in the production and processing of cereal grains worldwide.

A Research Fellow at CSIRO Food and Nutritional Sciences, Colin W. Wrigley has received international recognition for his 48 years in cereal chemistry research. He was made a member of the Order of Australia in the Queen's Birthday Honours. Ian L. Batey, also of CSIRO Food and Nutritional Sciences, is an Associate Editor of the journal Cereal Chemistry. He is also a past recipient of the Founders Award of the Cereal Chemistry Division of the Royal Australian Chemical Institute.