Cereal Grains for the Food and Beverage Industries

Informationen zum Autor Elke Arendt is Professor in the School of Food and Nutritional Sciences at University College Cork (UCC), Ireland. Dr Emanuele Zannini is a Senior Research Scientist at the School of Food and Nutritional Sciences at University College Cork (UCC), Ireland. From the Foreword: "In this book, my friend Elke Arendt and her colleague Emanuele Zannini have delivered a timely and compelling summary of the major cereal and pseudo-cereals, a volume that will prove invaluable to scientists and technologists and users of this diverse array of agricultural staples." -Charles W. Bamforth, PhD., D.Sc Professor, Department of Food Science and Technology University of California, Davis Zusammenfassung Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important agricultural species! from wheat to crops such as quinoa! that are gaining market share in international trade.

Klappentext

This book provides a comprehensive overview of important agricultural species, from wheat to crops such as quinoa, that are gaining market share in international trade.

Zusammenfassung
Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important agricultural species, from wheat to crops such as quinoa, that are gaining market share in international trade.

Inhalt

Wheat and other Triticum grains; Triticale; Rye; Barley; Rice; Corn; Oats; Sorghum; Millet; Teff; Buckwheat; Quinoa; Amaranth.