The Encyclopedia of Grain Science 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 β 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.
β’ Foreword by Professor Geoff H.O. Palmer OBE, Officer of the Order of the British Empire (OBE), for "services to grain science"βQUEEN'S BIRTHDAY HONOURS LIST
β’ Contains over 150 articles
β’ Includes "Further Reading" lists at the end of each article
β’ Many figures and tables illustrate the text and a colour plate section is contained in each volume
Audience: Students, researchers and professionals who are seeking an authoritative source of information about any particular aspect of grain science, food and nutritional science faculties, public and private agricultural, food and nutrition research institutes, and major commercial firms engaged in trading, breeding or processing cereal commodities especially those involved in food processing.