This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation.

Written by over 40 internationally respected authorities, the

chapter 1|29 pages


ByElieser S. Posner

chapter 2|50 pages

Corn: The Major Cereal of the Americas

ByLawrence A. Johnson

chapter 3|45 pages


ByEugene A. Hockett

chapter 4|22 pages


ByMichael S. McMullen

chapter 5|27 pages


ByLloyd W. Rooney, Sergio Othón Serna-Saldivar

chapter 6|25 pages

The Millets

ByCassandra M. McDonough, Lloyd W. Rooney, Sergio Othón Serna-Saldivar

chapter 7|19 pages

Rice: Production, Processing, and Utilization

ByNavam S. Hettiarachchy, Zhi Yong Ju, Terry Siebenmorgen, Roy N. Sharp

chapter 8|34 pages


ByKlaus Lorenz

chapter 9|18 pages

Triticale: Production and Utilization

ByN. L. Darvey, H. Naeem, J. Perry Gustafson

chapter 10|21 pages

Wild Rice: Processing and Utilization

ByErvin A. Oelke, James J. Boedicker

chapter 11|66 pages

Oilseeds and Oil-Bearing Materials

ByEdmund W. Lusas

chapter 12|21 pages

Cereal Proteins: Composition of their Major Fractions and Methods for Identification

ByGeorge Lookhart, Scott Bean

chapter 13|31 pages

Cereal Carbohydrates

ByDavid R. Shelton, Won Jong Lee

chapter 14|61 pages

Cereal Lipids

ByOkkyung Kim Chung, Jae-Bom Ohm

chapter 15|26 pages

Minor Constituents of Cereals

ByMargaret Ann Bock

chapter 16|33 pages

Quality Evaluation of Cereals and Cereal Products

ByVladimir F. Rasper, Charles E. Walker

chapter 17|35 pages

Breads and Yeast-Leavened Bakery Foods

ByKarel Kulp, Joseph G. Ponte

chapter 18|39 pages

Soft Wheat Products

ByHamed Faridi, Charles S. Gaines, Brian L. Strouts

chapter 19|32 pages

Ready-to-Eat Breakfast Cereals

ByPaul J. Whalen, Julia L. DesRochers, Charles E. Walker

chapter 20|19 pages

Pasta: Raw Materials and Processing

ByBrendan J. Donnelly, Joseph G. Ponte

chapter 21|17 pages

Cereal-Based Snack Foods

ByJoseph A. Maga

chapter 22|12 pages

Malted Cereals: Their Production and Use

ByRichard E. Pyler, D. A. Thomas

chapter 23|8 pages

Cereal Enrichment and Nutrient Labeling

ByPeter M. Ranum

chapter 24|19 pages

Nutritional Quality of Cereal-Based Foods

ByCarol F. Klopfenstein

chapter 25|16 pages

Nonfood Uses of Cereals

ByJohn W. Lawton

chapter 26|14 pages

Fermentation and Microbiological Processes in Cereal Foods

ByPierre Gélinas, Carole McKinnon

chapter 27|22 pages

Special Food Ingredients from Cereals

ByJoseph G. Ponte, Ismail Sait Doğan, Karel Kulp