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Cereal Grain Quality

  • Book
  • © 1996

Overview

Editors:
  1. R. J. Henry

    1. Centre for Plant Conservation Genetics, Southern Cross University, Lismore, Australia

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  2. P. S. Kettlewell

    1. Crop and Environment Research Centre, Harper Adams Agricultural College, Newport, Shropshire, UK

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    You can also search for this editor in PubMed   Google Scholar

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Table of contents (14 chapters)

  1. Front Matter

    Pages i-xiv
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  2. Quality Requirements of Cereal Users

    1. Front Matter

      Pages 1-1
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    2. Wheat

      • C. F. Morris, S. P. Rose
      Pages 3-54

    3. Rice

      • A. B. Blakeney
      Pages 55-76

    4. Maize

      • S. R. Eckhoff, M. R. Paulsen
      Pages 77-112

    5. Barley

      • M. J. Edney
      Pages 113-151

    6. Sorghum and millets

      • L. W. Rooney
      Pages 153-177

    7. Oats

      • F. H. Webster
      Pages 179-203

    8. Rye and triticale

      • D. Weipert
      Pages 205-224

  3. Chemistry and Biochemistry of Cereal Quality

    1. Front Matter

      Pages 225-225
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    2. Cereal grain proteins

      • P. R. Shewry
      Pages 227-250

    3. Cereal grain carbohydrates

      • B. A. Stone
      Pages 251-288

    4. Other grain components

      • Y. Fujino, J. Kuwata, Y. Mano, M. Ohnishi
      Pages 289-317

  4. Breeding for Cereal Quality

    1. Front Matter

      Pages 319-319
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    2. Breeding cereals for quality improvement

      • C. W. Wrigley, C. F. Morris
      Pages 321-369

    3. Molecular approaches to cereal quality improvement

      • O. Anderson
      Pages 371-404

  5. Production of Quality Cereals

    1. Front Matter

      Pages 405-405
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    2. Agronomy and cereal quality

      • P. S. Kettlewell
      Pages 407-437

  6. Post-harvest Management of Cereal Quality

    1. Front Matter

      Pages 439-439
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    2. Quality of stored cereals

      • J. T. Mills
      Pages 441-478
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Keywords

About this book

Cereal uses range from human food and beverages to animal feeds and industrial products. It is human food and beverages which are the predominant uses covered in this book, since the nutritional quality of cereals for animal feed is described in other publications on animal nutrition, and industrial products are a relatively minor use of cereals. Cereals are the main components of human diets and are crucial to human survival. Three species, wheat, rice and maize, account for the bulk of human food. Barley is the major raw material for beer production and ranks fourth in world production. Other species such as sorghum are regionally important. This book covers all the major cereal species: wheat, rice, maize, barley, sorghum, millet, oats, rye and triticale. Specific chapters have been devoted to a description of the major end-uses of each of the species and to definition of the qualities required for each of their end uses. The functional and nutritional quality of cereals determines their suitability for specific purposes and may limit the quality of the end­ product, influencing greatly the commercial value of grain. An under­ standing of the factors that determine grain quality is thus important in the maintenance of efficient and sustainable agricultural and food production. The biochemical constituents of the grain that determine quality have been described in chapters on proteins, carbohydrates and other components. An understanding of the relationships between grain composition and quality is important in selecting grain for specific uses.

Editors and Affiliations

  • Centre for Plant Conservation Genetics, Southern Cross University, Lismore, Australia

    R. J. Henry

  • Crop and Environment Research Centre, Harper Adams Agricultural College, Newport, Shropshire, UK

    P. S. Kettlewell

Bibliographic Information

  • Book Title: Cereal Grain Quality

  • Editors: R. J. Henry, P. S. Kettlewell

  • DOI: https://doi.org/10.1007/978-94-009-1513-8

  • Publisher: Springer Dordrecht

  • eBook Packages: Springer Book Archive

  • Copyright Information: Chapman & Hall 1996

  • Hardcover ISBN: 978-0-412-61180-3Published: 31 October 1996

  • Softcover ISBN: 978-94-010-7177-2Published: 20 September 2011

  • eBook ISBN: 978-94-009-1513-8Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XIV, 488

  • Topics: Forestry, Food Science

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