Foods based on cereals, legumes, and oilseeds

Wrigley, C. W. (2016). Foods based on cereals, legumes, and oilseeds. In Reference module in food science (pp. 1-5) Oxford, United Kingdom: Elsevier. doi:10.1016/B978-0-08-100596-5.03410-7

Author Wrigley, C. W.
Title of chapter Foods based on cereals, legumes, and oilseeds
Title of book Reference module in food science
Place of Publication Oxford, United Kingdom
Publisher Elsevier
Publication Year 2016
Sub-type Chapter in reference work, encyclopaedia, manual or handbook
DOI 10.1016/B978-0-08-100596-5.03410-7
Open Access Status Not Open Access
ISBN 9780081005965
Start page 1
End page 5
Total pages 5
Collection year 2017
Language eng
Formatted Abstract/Summary
The many grains that fed our distant forebears as hunter-gatherers are still essential as a major food source today and into the future. The great diversity of grain species includes rice (boiled, fried, or in sushi), corn (the bass of many food ingredients), wheat (bread, cakes, pasta, breakfast cereals), barley (pearled and fermented into beer), and canola (margarine and cooking oils). The quality of the resulting foods depends on the quality of the grains and on the good management of the many stages of the preceding grain chain – breeding, growing, harvest and segregation, processing and retailing. Articles on all these stages and on all food grains are contributed to the Food Science Reference Module from the Elsevier Encyclopedia of Food Grains (2016).
Keyword Breeding
Feed for animals
Q-Index Code BX
Q-Index Status Provisional Code
Institutional Status UQ

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Created: Wed, 24 Feb 2016, 17:06:37 EST by Anthony Yeates on behalf of Qld Alliance for Agriculture and Food Innovation