Encyclopedia of Food Grains - Rilegato

Rilegato

ISBN 10: 0123944376 ISBN 13: 9780123944375

Casa editrice: Academic Pr, 2016

Riassunto

The Encyclopedia of Food Grains 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

Su questo libro

Recensione:

"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

"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 "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 "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 "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

L'autore:

Colin Wrigley’s 54 years in grain-science research have earned him international recognition, in the form of several international and Australian research awards. His work is described in about 600 research publications, including several patents, a series of eight books on Australian cereal varieties and many edited books. He was Editor-in-Chief of the first edition of the Encyclopedia of Grain Science (2004).

His research interests have centred 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, leading into proteomic mapping. Other diagnostic methods developed relate to the evaluation of grain quality in wheat and barley, such as better methods for variety identification and for characterizing quality in starch and sprouted grain (as co-patentee of the Rapid ViscoAnalyser). Research involvement has also included elucidation of grain-quality variation due to environmental factors (heat stress, fertiliser use, CO2 levels and storage conditions).

In 2009, Dr Wrigley was appointed a Member of the Order of Australia (AM) “for service to primary industry, particularly to grain science as a researcher, and to the development of methods for improving wheat quality.

He is currently an Honorary Professor at the University of Queensland, Brisbane, Australia.

Su questa edizione

• Editore: Academic Pr
• Data di pubblicazione: 2016
• ISBN 10: 0123944376
• ISBN 13: 9780123944375
• Rilegatura: Copertina rigida
• Numero edizione: 2
• Numero di pagine: 1976
• Redattore: Wrigley Colin, Corke Harold, Seetharaman Koushik, Faubion Jon