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Cereal Grains

Cereal Grains PDF Author: Aakash K. Goyal
Publisher: BoD – Books on Demand
ISBN: 1839691638
Category : Health & Fitness
Languages : en
Pages : 246

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Book Description
Over the past 50 years, cereals such as maize, rice, wheat, sorghum, and barley have emerged as rapidly evolving crops because of new technologies and advances in agronomy, breeding, biotechnology, genetics, and so on. Population growth and climate change have led to new challenges, among which are feeding the growing global population and mitigating adverse effects on the environment. One way to deal with these issues is through sustainable cereal production. This book discusses ways to achieve sustainable production of cereals via agronomy, breeding, transcriptomics, proteomics, and metabolomics. Chapters review research, examine challenges, and present prospects in the field. This volume is an excellent resource for students, researchers, and scientists interested in and working in the area of sustainable crop production.

Cereal Grains

Cereal Grains PDF Author: Aakash K. Goyal
Publisher: BoD – Books on Demand
ISBN: 1839691638
Category : Health & Fitness
Languages : en
Pages : 246

View

Book Description
Over the past 50 years, cereals such as maize, rice, wheat, sorghum, and barley have emerged as rapidly evolving crops because of new technologies and advances in agronomy, breeding, biotechnology, genetics, and so on. Population growth and climate change have led to new challenges, among which are feeding the growing global population and mitigating adverse effects on the environment. One way to deal with these issues is through sustainable cereal production. This book discusses ways to achieve sustainable production of cereals via agronomy, breeding, transcriptomics, proteomics, and metabolomics. Chapters review research, examine challenges, and present prospects in the field. This volume is an excellent resource for students, researchers, and scientists interested in and working in the area of sustainable crop production.

Cereal Grains

Cereal Grains PDF Author: Sergio O. Serna-Saldivar
Publisher: CRC Press
ISBN: 1439899479
Category : Medical
Languages : en
Pages : 752

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Book Description
While cereals remain the world's largest food yield - with more than 2.3 billion metric tons produced annually - consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration of the scientific principles related to domesticatio

Cereal Grains

Cereal Grains PDF Author: Colin Wrigley
Publisher: Elsevier
ISBN: 1845699521
Category : Technology & Engineering
Languages : en
Pages : 552

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Book Description
Cereal grains are essential to our dietary needs, as well as for animal feeding and for industrial processing. Consumer needs 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. After an initial chapter introducing the themes of the book, further chapters in Part one review cereal grain morphology and composition and the diversity of uses of cereal grains. Chapters in Part two 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 the subject of Part three. The final section in the book reviews factors affecting grain quality such as breeding, storage and grain processing, and also possible future developments. With its expert team of editors and authors, Cereal grains: assessing and managing quality is a valuable reference for all those involved in the production and processing of cereal grains worldwide. Reviews cereal grain morphology and composition and the diversity of the different uses of cereal grains Examines the use of analytical methods at different stages of the value-addition chain Reviews the factors affecting grain quality such as breeding, storage and grain processing, as well as possible future developments

Potential of cereal grains and grain legumes for modulation of pigs’ intestinal microbiota

Potential of cereal grains and grain legumes for modulation of pigs’ intestinal microbiota PDF Author: Tobias Aumiller
Publisher: Cuvillier Verlag
ISBN: 3736980949
Category : Science
Languages : en
Pages : 164

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Book Description
Native carbohydrate fractions of major dietary components in pig nutrition, such as dietary fiber, resistant starch and oligosaccharides in whole cereal grains or grain legumes appear to be appropriate to manipulate the porcine gut microbiota. Therefore, the objective of this thesis was to evaluate effects of differences in carbohydrate composition of cereal grains, grain legumes and feed supplements on the intestinal microbiota in pigs. Based on a comprehensive literature research, an overview on the current research on the effect of whole grain cereals and grain legumes as well as their by-products on the pigs’ intestinal microbiota in relation to their carbohydrate composition was given. An in vivo experiment was carried out to determine the effects of 8 recently introduced genotypes of barley or wheat on ileal and fecal microbiota of grower pigs by means of quantitative real-time PCR. In addition, in a second experiment the effect of ultra-fine ground fibers from wheat, lupins and peas in comparison to inulin and basal substrates on the microbiota composition and formation of microbial metabolites was determined in vitro using the modified Hohenheim Gas Test. In agreement with previous studies, the potential to modulate the pigs’ intestinal microbiota with cereal grains and feed supplements based on cereal grain or grain legume fibers was shown. However, it was not possible to assign the observed effects on the bacterial groups to the dietary carbohydrates known to influence the intestinal microbiota, such as arabinoxylan or β-glucan.

Drying and Storage of Cereal Grains

Drying and Storage of Cereal Grains PDF Author: B. K. Bala
Publisher: John Wiley & Sons
ISBN: 1119124239
Category : Technology & Engineering
Languages : en
Pages : 351

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Book Description
Finite Element Analysis and Computational Fluid Dynamics have been introduced in modelling and simulation of drying and storage systems, these techniques are expected to dominate the future research and development of drying and storages, and should reduce losses and improve the quality of agricultural products, enhancing food security globally. Drying and Storage of Cereal Grains, Second Edition, covers the wide spectrum of drying and storage methods applied to economically important cereal produce, providingnumerical examples for better understanding the complexity in drying and storage systems through modelling and simulation, aiding design and management of drying and storage systems. Chapters 1 to 8 look at air and grain moisture equilibria, psychrometry, physical and thermal properties of cereal grains, principles of air flow, and provide detailed analyses of grain drying.Chapters 9 to 13 focus on temperature and moisture in grain storages, and provide comprehensive treatment of modern grain storage systems. The book also includes a number of unsolved problems at the end of each chapter for further practice. This revised second edition includes new sections on - heat of sorption finite element modeling of single kernel CFD modeling of fluidized bed drying exergy analysis and neural network modeling numerical solution of two dimensional temperature and moisture changes in stored grain This book will provide students in agricultural engineering and food engineering with a wide spectrum of drying and storage studies previously unavailable in a single monograph. It will also serve as an excellent reference for practicing agricultural engineers, food engineers and food technologists.

Fortification of Cereal Grains with Essential Vitamins and Minerals

Fortification of Cereal Grains with Essential Vitamins and Minerals PDF Author: United States. Congress. House. Committee on Science and Technology. Subcommittee on Natural Resources, Agriculture Research, and Environment
Publisher:
ISBN:
Category : Enriched cereal products
Languages : en
Pages : 92

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Cereal Grain-based Functional Foods

Cereal Grain-based Functional Foods PDF Author: Trust Beta
Publisher: Royal Society of Chemistry
ISBN: 1788015320
Category : Technology & Engineering
Languages : en
Pages : 362

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Book Description
Globally, cereal grains are a staple part of the diet providing primarily carbohydrates and other phytochemical components. Detailed coverage of the composition and functionality of the bulk carbohydrate components, specifically starch, beta-glucans, and arabinoxylans, and the trace phytochemical components, i.e. phenolic compounds such as phenolic acids, anthocyanins, deoxyanthocyanins, and proanthocyanidins in cereal grains and grain products is provided. Considerable attention is paid to the interactions between carbohydrate and non-carbohydrate components in grains including starch–protein and starch–lipid interactions and their effects on starch digestibility. The phenolic constituents bound to grain dietary fiber also receive detailed consideration and the final chapter presents a review that discusses whole grain–gut microbiota interactions identifying new areas of research that may contribute to a better understanding of the underlying mechanisms linked to human health. This book provides researchers, clinicians and students with a comprehensive compendium on aspects of whole grain components and brings the literature up to date.

Abstracts for the Advancement of Industrial Utilization of Cereal Grains

Abstracts for the Advancement of Industrial Utilization of Cereal Grains PDF Author:
Publisher:
ISBN:
Category : Grain
Languages : en
Pages :

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Book Description


Cereal Grain Quality

Cereal Grain Quality PDF Author: R. Henry
Publisher: Springer Science & Business Media
ISBN: 9400915136
Category : Technology & Engineering
Languages : en
Pages : 488

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Book Description
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.

Encyclopedia of Food Grains

Encyclopedia of Food Grains PDF Author: Colin W Wrigley
Publisher: Academic Press
ISBN: 0123947863
Category : Technology & Engineering
Languages : en
Pages : 1976

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Book Description
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