Handbook of Cereal Science and Technology, Second Edition, Revised and Expanded

This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation. Written by over 40 internationally respected authorities, the Handbook of Cereal Science and Technology, Second Edition discusses recent developments in the chemical composition and functionality of cereal components such as proteins, carbohydrates, and lipids; highlights newly developed special ingredients and microbiological operations in processed foods; and investigates the most up-to-date production, processing, and uses of triticale, wild rice, and other grains. The book also addresses the latest standards set by the U.S. Department of Agriculture, international organizations, and industry lobby groups; illustrates how new breeds of cereal grains are developed and sustained; explains new processing techniques for producing baked goods, pasta, breakfast cereals, and snack foods; and evaluates up-to-the-minute methods of fortifying foods with folic acid and other supplements.

Scott Bean: Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas Margaret Ann Bock: Family and Consumer Sciences, New Mexico State University, Las Cruces, New Mexico James J. Boedicker: University of Minnesota, Grand Rapids, Minnesota Okkyung Kim Chung: Hard Winter Wheat Quality Laboratory, Grain Marketing and Production Research Center, Agricultural Research Service, U.S. Department of Agriculture, Manhattan, Kansas N. L. Darvey: Plant Breeding Institute, Cobbitty, New South Wales, Australia Julia L. DesRochers: Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas Ismail Sait Dogan: Department of Food Engineering, College of Agriculture, Yuzuncu Yil University, Van, Turkey Brendan J. Donnelly: Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas Hamed Faridi: McCormick and Company, Inc., Hunt Valley, Maryland Charles S. Gaines: Soft Wheat Quality Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Wooster, Ohio Pierre Gelinas: Food Research and Development Centre, Agriculture and Agri-Food Canada, St. Hyacinthe, Quebec, Canada J. Perry Gustafson: Plant Genetics Research Unit, Agricultural Research Service, U.S. Department of Agriculture, and Plant Science Unit, University of Missouri, Columbia Navam S. Hettiarachchy: Department of Food Science, University of Arkansas, Fayetteville Eugene A. Hockett: Agricultural Research Service, U.S. Department of Agriculture, and Plant Sciences Department, Montana State University, Bozeman, Montana Lawrence A. Johnson: Center for Crops Utilization Research and Department of Food Science and Human Nutrition, Iowa State University, Ames Zhi Yong Ju: Department of Food Science, University of Arkansas, Fayetteville Carol F. Klopfenstein: Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas Karel Kulp: Department of Research, American Institute of Baking, Manhattan, Kansas John W. Lawton: Plant Polymer Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, U.S. Department of Agriculture, Peoria, Illinois Won Jong Lee: Department of Food Science, Kangnung National University, Korea George Lookhart: U.S. Grain Marketing and Production Research Center, Agricultural Research Service, U.S. Department of Agriculture, Manhattan, Kansas Klaus Lorenz: Professor Emeritus, Department of Food Science and Human Nutrition, Colorado State University, Fort Collins Edmund W. Lusas: Consultant, Ed Lusas, Problem Solvers, Inc., Bryan, Texas Joseph A. Maga: Professor Emeritus, Colorado State University, Fort Collins Cassandra M. McDonough: Cereal Quality Laboratory, Texas AandM University, College Station Carole McKinnon: Food Research and Development Centre, Agriculture and Agri-Food Canada, St. Hyacinthe, Quebec, Canada Michael S. McMullen: Crop and Weed Sciences, North Dakota State University, Fargo H. Naeem: Plant Breeding Institute, Cobbitty, New South Wales, Australia Ervin A. Oelke: Department of Agronomy and Plant Genetics, University of Minnesota, St. Paul Jae-Bom Ohm: Hard Winter Wheat Quality Laboratory, Grain Marketing and Production Research Center, Agricultural Research Service, U.S. Department of Agriculture, Manhattan, Kansas Joseph G. Ponte, Jr.: Professor Emeritus, Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas Elieser S. Posner: Consultant, Savyon, Israel Richard E. Pyler: Brewing Research and Product Design, Coors Brewing Company, Golden, Colorado Peter M. Ranum: American Ingredients Company, Grand Island, New York Vladimir F. Rasper: Department of Food Science, University of Guelph, Ontario, Canada Lloyd W. Rooney: Cereal Quality Laboratory, Texas AandM University, College Station Sergio Othon Serna-Saldivar: Food Science and Technology, Instituto Tecnologico y de Estudios Superiores de Monterrey, N.L. Mexico Roy N. Sharp: Department of Food Science, University of Arkansas, Fayetteville David R. Shelton: Department of Agronomy, University of Nebraska, Lincoln Terry Siebenmorgen: Department of Food Science, University of Arkansas, Fayetteville Brian L. Strouts: Department of Research, American Institute of Baking, Manhattan, Kansas D. A. Thomas: Brewing Research and Product Design, Coors Brewing Company, Golden, Colorado Charles E. Walker: Department of Baking and Engineering, BRI-Australia Ltd., North Ryde, New South Wales, Australia Paul J. Whalen: Whalen Consulting, Inc., Elk River, Minnesota