An introduction to the cereal grains: Major providers for mankind's food needs

Cereal Grains: Assessing and Managing Quality

Volumn , Issue , 2010, Pages 3-23

  Wrigley, C W ^a  

^a NONE

Author keywords

Climate change; Consumer preferences; Quality assessment methods; Taxonomy; Value addition chain

Indexed keywords

EID: 84891146586     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845699529.1.3     Document Type: Chapter

References (29)

1. AACC AACC Methods 2002, AACC International, St. Paul, MN. 10th Edition.
2. AACC AOAC Official Methods 2002, AOAC International, Gaithersburg, MD.
3. Adel-Aal E., Wood P. Specialty Grains for Food and Feed 2005, AACC International, St Paul, MN.
4. Atwell W.A. An overview of wheat development, cultivation, and production. Cereal Foods World 2001, 46:59-62.
5. Belton P.S., Taylor J.R.N. Pseudocereals and Less Common Cereals: Grain Properties and Utilization 2002, Springer, Berlin.
6. Burns D.A., Ciurczak E.W. Handbook of Near-infrared Analysis 2007, CRC Press, Baton Rouge.
7. Champagne E.T. Rice: Chemistry and Technology 2004, AACC International, St Paul, MN. Third Edition.
8. Dixon J. The economics of wheat; Research challenges from field to fork. Wheat production in stressed environments 2007, 9-22. Springer, Netherlands. H.T. Buck, J.E. Nisi, N. Salomon (Eds.).
9. Fletcher R.J. Pseudocereals, overview. Encyclopedia of Grain Science 2004, Vol. 2:488-493. Elsevier, Oxford. C. Wrigley, H. Corke, C. Walker (Eds.).
10. Graybosch R.A. Grain crops: overview. Encyclopedia of Grain Science 2004, Vol. 2:46-55. Elsevier, Oxford. C. Wrigley, H. Corke, C. Walker (Eds.).
11. Hajselova M., Alldrick A.J. Analysing wheat and flour. Bread making; Improving quality 2003, 187-199. Woodhead Publishing Limited, Cambridge. S.P. Cauvain (Ed.).
12. ICC Standard Methods 2002, International Association for Cereal Science and Technology (ICC), Vienna.
13. Khan K., Shewry P.R. Wheat; Chemistry and Technology 2009, AACC International, St Paul, MN. Fourth Edition.
14. Mauria S. DUS testing of crop varieties - a synthesis on the subject of new PVP-opting countries. Plant Varieties and Seeds 2000, 13:69-90.
15. Morrison L.A., Wrigley C.W. Taxonomic classification of grain species. Encyclopedia of Grain Science 2004, Vol. 3:271-280. Elsevier, Oxford. C. Wrigley, H. Corke, C. Walker (Eds.).
16. Painter J., Rah J.-H., Lee Y.-K. Comparison of international food guide pictorial representations. Journal of the American Dietetics Association 2002, 102:483-489.
17. Posner E.S., Hibbs A.N. Wheat Flour Milling 2005, AACC International, St Paul, MN. Second Edition.
18. Saleh M.I., Meullenet J.F., Siebenmorgen T.J. Development and validation of prediction models for rice surface lipid content and color parameters using near-infrared spectroscopy: a basis for predicting rice degree of milling. Cereal Chemistry 2008, 85:787-791. 10.1094/cchem-85-6-0787.
19. Shewry P.R. Wheat. Journal of Experimental Botany 2009, 60:1537-1553. 10.1093/jxb/erp058.
20. Wood P.J., Johnson L.A. Corn: Chemistry and Technology 2003, Aacc International, St Paul, MN. Second Edition.
21. Wrigley C.W. Test methods for grains and grain-based products. Encyclopedia of Grain Science 2004, Vol. 3:463-474. Elsevier, Oxford. C. Wrigley, H. Corke, C. Walker (Eds.).
22. Wrigley C.W. Precision agriculture - a means of improving grain quality?. Cereal Foods World 2005, 50:143-144.
23. - United States Department of Agriculture. http://www.usda.gov.
24. - Canadian Grains Commission, Winnipeg, Canada. http://www.grainscanada.gc.ca.
25. - National Institute of Agricultural Botany, United Kingdom. http://www.niab.co.uk.
26. - Campden & Chorleywood Food Research Association, Chipping Campden, Gloucestershire, United Kingdom. http://www.campden.co.uk.
27. - AWB Ltd, Melbourne, Australia. http://www.awb.com.au.
28. - New Zealand Institute of Crop & Food Research See also web sites listed on page 18 relevant to standardised methods of analysis. http://www.crop.ccri.nz.
29. Reference books are published by AACC International, describing the 'chemistry and technology' of each of the cereal grains, namely, wheat, rye, barley, oats, corn, rice, sorghum and the millets. The AACC web site () also provides free access to information about grains; go to sections entitled 'The Grain Bin', 'Approved Methods Online', 'Definitions' and 'Check Samples'. See also a recent review of wheat by Shewry (2009). http://www.aaccnet.org.