Kooperativer Bibliotheksverbund

UID:

Format: 1 online resource (349 p.)

Edition: 4th ed.

ISBN: 1-59124-108-1 , 1-85573-660-8

Series Statement: Woodhead Publishing Series in Food Science, Technology and Nutrition

Content: This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products. The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed.

Note: Description based upon print version of record. , Front Cover; Technology of Cereals: An Introduction for Students of Food Science and Agriculture; Copyright Page; Table of Contents; Preface to the Fourth Edition; Acknowledgements; Preface to the First Edition; Abbreviations, Units, Equivalents; Chapter 1. Cereal Crops: Economics, Statistics and Uses; Cereals; World crops; Wheat; Barley; Oats; Rye; Triticale; Rice; Maize; Miscellaneous cereals; Sorghum; The Millets; References; Further Reading; Chapter 2. Botanical Aspects of Cereals; Grasses; Grain anatomy; Grain characteristics of individual cereals; Taxonomy; Classification; Breeding , ReferencesFurther Reading; Chapter 3. Chemical Components; Carbohydrates; Proteins; Lipids; Mineral matter; Vitamins; References; Further Reading; Chapter 4. Cereals of the World: Origin, Classification, Types, Quality; Wheat; Wheat types; World wheats; Barley; Oats; Rye; Triticale; Rice; Maize; Sorghum; Millet; References; Further Reading; Chapter 5. Storage and Pre-processing; Storage; Preprocessing treatments; References; Further Reading; Chapter 6. Dry Milling Technology; Introduction; Milling processes; Sorghum and millets; Dry milling of maize; Milling of common (bread) wheat , Milling of semolina from durum wheatRye milling; Triticale milling; Rice milling; Barley milling; Oat milling; References; Further Reading; Chapter 7. Flour Quality; Introduction; Treatments of wheat flour; Flours for various purposes; Flours for confectionery products; Quality control and flour testing; Parameters dependent on the nature of the grains milled; Storage of flour; References; Further Reading; Chapter 8. Bread-baking Technology; Principles of baking; Commercial processes for making white bread; Other kinds of bread; Bread staling and preservation , Use of cereals other than wheat in breadReferences; Further Reading; Chapter 9. Malting, Brewing and Distilling; Introduction; Malting; Brewing; Distilling; References; Further reading; Chapter 10. Pasta and Whole Grain Foods; Pasta; Rice substitutes; WURLD Wheat; Parboiled rice; References; Further Reading; Chapter 11. Breakfast Cereals and Other Products of Extrusion Cooking; Breakfast Cereals; Other extrusion-cooked products; References; Further Reading; Chapter 12. Wet Milling: Starch and Gluten; Purpose of wet milling; Wheat; Maize; Sorghum; Millet; Rice; References; Further Reading , Chapter 13. Domestic and Small Scale ProductsIntroduction; Products made from wheat; Products made from maize; Products made from sorghum and the millets; References; Further Reading; Chapter 14. Nutrition; Introduction; Recommendations; Cereals in the diet; References; Further Reading; Chapter 15. Feed and Industrial Uses for Cereals; Introduction; Raw materials used for feed and industrially; Animal feed; Production of ethanol from cereals; Furfural production from cereals; Other industrial uses for cereals; References; Further Reading; INDEX , English

Additional Edition: ISBN 1-85573-361-7

Language: English

UID:

Format: 1 online resource (901 pages) : , illustrations, tables.

Edition: Fifth edition.

ISBN: 0-08-100532-6 , 0-08-100529-6

Series Statement: Woodhead Publishing Series in Food Science, Technology and Nutrition

Note: Front Cover -- KENT'S TECHNOLOGY OF CEREALS -- Related titles -- KENT'S TECHNOLOGY OF CEREALS: AN INTRODUCTION FOR STUDENTS OF FOOD SCIENCE AND AGRICULTURE -- Copyright -- Dedication -- COVER_cewobl -- Contents -- Biography -- Preface to the fifth edition -- Preface to the fourth edition -- Preface to the third edition -- Preface to the second edition -- Preface to the first edition -- Acknowledgements -- 1 - Introduction to cereals and pseudocereals and their production -- 1.1 CEREALS AND PSEUDOCEREALS -- 1.1.1 General characteristics of grasses -- 1.1.1.1 Vegetative features -- 1.1.1.2 Reproductive features (inflorescence) -- 1.1.1.3 Grain -- 1.1.2 Yield of grain -- 1.1.3 Growing cereals -- 1.1.3.1 Growth degree days -- 1.1.4 The importance of cereals -- 1.1.5 Multicropping -- 1.1.6 Efficiency of production -- 1.1.7 Seed certification -- 1.1.8 Pests, diseases and weeds -- 1.1.8.1 Invertebrate pests -- 1.1.8.2 Vertebrate pests -- 1.1.8.3 Genetic modification -- 1.1.8.4 Integrated pest management -- 1.1.8.5 Effects of pests and diseases on grains -- 1.1.9 Test weight -- 1.2 CHARACTERISTICS OF INDIVIDUAL CEREAL TYPES -- 1.2.1 Maize (corn) -- 1.2.1.1 Origin and types -- 1.2.1.2 Cultivation -- 1.2.1.3 Diseases and pests -- 1.2.1.4 Uses -- 1.2.1.5 Global production -- 1.2.2 Rice -- 1.2.2.1 Origin and types -- 1.2.2.2 Cultivation -- 1.2.2.3 Diseases and pests -- 1.2.2.4 Uses -- 1.2.2.5 Global production -- 1.2.3 Wheat -- 1.2.3.1 Origin and types -- Protein content -- Endosperm texture -- Strength -- 1.2.3.2 Cultivation -- 1.2.3.3 Diseases and pests -- 1.2.3.4 Uses -- 1.2.3.5 Global production -- 1.2.4 Barley -- 1.2.4.1 Origin and types -- 1.2.4.2 Cultivation -- 1.2.4.3 Diseases and pests -- 1.2.4.4 Uses -- 1.2.4.5 Global production -- 1.2.5 Sorghum -- 1.2.5.1 Origin and types -- 1.2.5.2 Cultivation -- 1.2.5.3 Diseases and pests -- 1.2.5.4 Uses. , 1.2.5.5 Global production -- 1.2.6 Millets -- 1.2.6.1 Origin -- 1.2.6.2 Cultivation -- 1.2.6.3 Diseases and pests -- 1.2.6.4 Uses -- 1.2.6.5 Global production -- 1.2.7 Oats -- 1.2.7.1 Origin and types -- 1.2.7.2 Cultivation -- 1.2.7.3 Diseases and pests -- 1.2.7.4 Uses -- 1.2.7.5 Global production -- 1.2.8 Rye -- 1.2.8.1 Origin and types -- 1.2.8.2 Cultivation -- 1.2.8.3 Diseases and pests -- 1.2.8.4 Uses -- 1.2.8.5 Global production -- 1.2.9 Triticale -- 1.2.9.1 Origin and types -- 1.2.9.2 Cultivation -- 1.2.9.3 Diseases and pests -- 1.2.9.4 Uses -- 1.2.9.5 Global production -- 1.3 PSEUDOCEREALS -- 1.3.1 Buckwheat -- 1.3.1.1 Origin and types -- 1.3.1.2 Uses -- 1.3.1.3 Global production -- 1.3.2 Quinoa -- 1.3.2.1 Origin and types -- 1.3.2.2 Uses -- 1.3.2.3 Global production -- 1.3.3 Grain amaranth -- 1.3.3.1 Origin and types -- 1.3.3.2 Uses -- 1.3.3.3 Global production -- References -- Further Reading -- 2 - Production, uses and trade of cereals by continental regions -- 2.1 MAIZE (CORN) -- 2.1.1 Americas -- Yield -- Uses -- Exports -- Imports -- 2.1.2 Asia -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.1.3 Europe -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.1.4 Africa -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.1.5 Oceania -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.2 RICE -- 2.2.1 Asia -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.2.2 Americas -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.2.3 Africa -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.2.4 Europe -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.2.5 Oceania -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.3 WHEAT -- 2.3.1 Asia -- Production and yield -- Domestic uses -- Exports -- Imports. , 2.3.2 Europe -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.3.3 Americas -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.3.4 Africa -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.3.5 Oceania -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.4 BARLEY -- 2.4.1 Europe -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.4.2 Asia -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.4.3 Americas -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.4.4 Oceania -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.4.5 Africa -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.5 SORGHUM -- 2.5.1 Africa -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.5.2 Americas -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.5.3 Asia -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.5.4 Europe -- Production and yield -- Domestic uses -- Exports and imports -- 2.5.5 Oceania -- Production and yield -- Domestic uses -- 2.6 MILLET -- 2.6.1 Asia -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.6.2 Africa -- Production and yield -- Domestic uses -- Exports and imports -- 2.6.3 Europe -- Production and yield -- Domestic uses -- Exports and imports -- 2.7 OATS -- 2.7.1 Europe -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.7.2 Americas -- Production and yield -- Domestic uses -- Exports and imports -- 2.7.3 Oceania -- 2.8 RYE -- 2.8.1 Europe -- Production and yield -- Domestic uses -- Exports and imports -- 2.9 TRITICALE -- Production and yield -- Domestic uses -- Exports and imports -- 2.10 BUCKWHEAT -- 2.11 QUINOA -- Production and yield -- Domestic uses -- Exports -- Imports -- References -- Further reading -- 3 - Botanical aspects. , 3.1 TAXONOMY -- 3.1.1 Classification -- 3.2 PLANT REPRODUCTIVE MORPHOLOGY -- 3.2.1 The inflorescence -- 3.2.1.1 Panicles -- 3.2.1.2 Spikes (racemes) -- 3.2.2 Pseudocereals -- 3.3 CARYOPSIS INITIATION AND GROWTH -- 3.3.1 Grain anatomy -- 3.3.1.1 Embryo -- 3.3.1.2 Endosperm -- 3.3.1.3 Seed coats -- 3.3.2 Pericarp -- 3.3.3 Grain characteristics of individual cereals and pseudocereals -- 3.3.4 Caryopses without a crease -- 3.3.4.1 Maize (dent corn) -- 3.3.4.2 Rice -- 3.3.4.3 Sorghum -- 3.3.4.4 Millets -- Pearl millet -- Finger millet -- Foxtail millet -- Teff -- 3.3.5 Caryopses with a crease -- 3.3.5.1 Wheat -- 3.3.5.2 Barley -- 3.3.5.3 Rye -- 3.3.5.4 Oats -- 3.3.6 Pseudocereals -- 3.3.6.1 Buckwheat -- 3.3.6.2 Quinoa -- 3.3.6.3 Grain amaranth -- 3.4 GERMINATION -- 3.5 BREEDING -- 3.5.1 Breeding objectives -- 3.5.2 Variation -- 3.5.3 Hybridization -- 3.5.4 Heterosis -- 3.5.5 Evolution of breeding strategies -- 3.5.6 Ploidy -- 3.5.7 Genetic enhancement, genetic modification and genetically modified organisms -- 3.5.7.1 Genome editing -- References -- Further Reading -- 4 - Chemical components and nutrition -- 4.1 INTRODUCTION -- PART 1. CHEMICAL COMPOSITION -- 4.2 CARBOHYDRATES -- 4.2.1 Monosaccharides -- 4.2.2 Oligosaccharides -- 4.2.3 Polysaccharides -- 4.2.4 Pentosans -- 4.2.5 Starch -- 4.2.5.1 Composition -- 4.2.5.2 Granular form -- 4.2.5.3 Size distributions -- 4.2.5.4 Granule organization -- 4.2.5.5 Granule surface and minor components -- 4.2.5.6 Technological importance of starch -- 4.2.5.7 Gelatinization -- 4.2.5.8 Retrogradation -- 4.2.5.9 Starch damage -- 4.2.6 Cell walls -- 4.2.6.1 Fibre -- Crude fibre -- Acid detergent fibre -- Neutral detergent fibre -- Dietary fibre -- 4.3 PROTEINS -- 4.3.1 Structure -- 4.3.2 Cereal proteins -- 4.3.2.1 Soluble proteins -- 4.3.2.2 Enzymes -- 4.3.2.3 Amylases -- 4.3.2.4 β-Glucanases. , 4.3.2.5 Proteolytic enzymes -- 4.3.2.6 Lipid-modifying enzymes -- 4.3.2.7 Phytase -- 4.3.2.8 Phenol oxidases -- 4.3.2.9 Catalase and peroxidase -- 4.3.2.10 Insoluble proteins -- 4.3.2.11 α-Zeins -- 4.3.2.12 β-Zeins -- 4.3.2.13 γ- and δ-Zeins -- 4.3.2.14 Other tropical cereals -- 4.3.2.15 Temperate cereals -- 4.3.2.16 Mutations and technologies -- 4.4 LIPIDS -- 4.4.1 Nomenclature -- 4.4.2 Fatty acids -- 4.4.2.1 Acylglycerols (glycerides) -- 4.4.2.2 Phosphoglycerides (phospholipids) -- 4.4.2.3 Glycosylglycerides (glycolipids) -- 4.4.2.4 Distributions -- 4.5 MINERALS -- 4.6 VITAMINS -- 4.6.1 Distribution of vitamins in cereals -- PART 2. NUTRITIONAL ASPECTS -- 4.7 RECOMMENDATIONS -- 4.8 CEREALS IN THE DIET -- 4.8.1 Attributes of cereals as foods -- 4.8.1.1 Starch -- 4.8.1.2 Protein content and quality -- 4.8.1.3 Fibre -- 4.8.1.4 Cholesterol -- 4.8.1.5 Fats -- 4.8.1.6 Minerals -- 4.8.2 Effects of processing -- 4.8.2.1 Refinement -- 4.8.2.2 Cooking/heat treatment -- 4.8.2.3 Specific interactions -- Maillard reactions -- Enzymatic changes -- 4.8.2.4 Supplementation -- 4.8.2.5 Addition of nutrients -- 4.8.3 Negative attributes -- 4.8.3.1 Phytic acid -- 4.8.3.2 Tannins -- 4.8.3.3 Harmful effects of alcoholic drinks -- 4.8.3.4 Allergies -- 4.8.3.5 Schizophrenia -- 4.8.3.6 Dental caries -- 4.8.3.7 β-Glucans -- 4.8.4 Noncereal hazards -- 4.8.4.1 Ergotism -- 4.8.4.2 Mycotoxins -- References -- Further Reading -- 5 - Storage, handling and preprocessing -- 5.1 STORAGE FACILITIES -- 5.1.1 Material handling -- 5.1.2 Dust explosions -- 5.2 DETERIORATION DURING STORAGE -- 5.2.1 Effects of moisture content and storage temperature -- 5.2.2 Changes in grains during storage -- 5.2.2.1 Respiration -- 5.2.2.2 Germination -- 5.2.3 Microbial infestation -- 5.2.4 Insects and arachnids -- 5.2.4.1 Damage caused by insects and mites -- 5.2.5 Vertebrate pests. , 5.2.6 Control of pests and spoilage in grains during storage.

Language: English

UID:

Format: XIII, 334 Seiten , Illustrationen, Diagramme

Edition: 4. edition

ISBN: 0080408338 , 0080408346

Language: English

Subjects: Agriculture, Forestry, Horticulture, Fishery, Domestic Science

Keywords: Getreidetechnologie

URL: http://www.loc.gov/catdir/enhancements/fy0744/93006996-d.html

UID:

Format: 1 online resource (349 p.)

Edition: 4th ed.

ISBN: 1-59124-108-1 , 1-85573-660-8

Series Statement: Woodhead Publishing Series in Food Science, Technology and Nutrition

Content: This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products. The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed.

Note: Description based upon print version of record. , Front Cover; Technology of Cereals: An Introduction for Students of Food Science and Agriculture; Copyright Page; Table of Contents; Preface to the Fourth Edition; Acknowledgements; Preface to the First Edition; Abbreviations, Units, Equivalents; Chapter 1. Cereal Crops: Economics, Statistics and Uses; Cereals; World crops; Wheat; Barley; Oats; Rye; Triticale; Rice; Maize; Miscellaneous cereals; Sorghum; The Millets; References; Further Reading; Chapter 2. Botanical Aspects of Cereals; Grasses; Grain anatomy; Grain characteristics of individual cereals; Taxonomy; Classification; Breeding , ReferencesFurther Reading; Chapter 3. Chemical Components; Carbohydrates; Proteins; Lipids; Mineral matter; Vitamins; References; Further Reading; Chapter 4. Cereals of the World: Origin, Classification, Types, Quality; Wheat; Wheat types; World wheats; Barley; Oats; Rye; Triticale; Rice; Maize; Sorghum; Millet; References; Further Reading; Chapter 5. Storage and Pre-processing; Storage; Preprocessing treatments; References; Further Reading; Chapter 6. Dry Milling Technology; Introduction; Milling processes; Sorghum and millets; Dry milling of maize; Milling of common (bread) wheat , Milling of semolina from durum wheatRye milling; Triticale milling; Rice milling; Barley milling; Oat milling; References; Further Reading; Chapter 7. Flour Quality; Introduction; Treatments of wheat flour; Flours for various purposes; Flours for confectionery products; Quality control and flour testing; Parameters dependent on the nature of the grains milled; Storage of flour; References; Further Reading; Chapter 8. Bread-baking Technology; Principles of baking; Commercial processes for making white bread; Other kinds of bread; Bread staling and preservation , Use of cereals other than wheat in breadReferences; Further Reading; Chapter 9. Malting, Brewing and Distilling; Introduction; Malting; Brewing; Distilling; References; Further reading; Chapter 10. Pasta and Whole Grain Foods; Pasta; Rice substitutes; WURLD Wheat; Parboiled rice; References; Further Reading; Chapter 11. Breakfast Cereals and Other Products of Extrusion Cooking; Breakfast Cereals; Other extrusion-cooked products; References; Further Reading; Chapter 12. Wet Milling: Starch and Gluten; Purpose of wet milling; Wheat; Maize; Sorghum; Millet; Rice; References; Further Reading , Chapter 13. Domestic and Small Scale ProductsIntroduction; Products made from wheat; Products made from maize; Products made from sorghum and the millets; References; Further Reading; Chapter 14. Nutrition; Introduction; Recommendations; Cereals in the diet; References; Further Reading; Chapter 15. Feed and Industrial Uses for Cereals; Introduction; Raw materials used for feed and industrially; Animal feed; Production of ethanol from cereals; Furfural production from cereals; Other industrial uses for cereals; References; Further Reading; INDEX , English

Additional Edition: ISBN 1-85573-361-7

Language: English

UID:

Format: 1 online resource (349 p.)

Edition: 4th ed.

ISBN: 1-59124-108-1 , 1-85573-660-8

Series Statement: Woodhead Publishing Series in Food Science, Technology and Nutrition

Content: This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products. The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed.

Note: Description based upon print version of record. , Front Cover; Technology of Cereals: An Introduction for Students of Food Science and Agriculture; Copyright Page; Table of Contents; Preface to the Fourth Edition; Acknowledgements; Preface to the First Edition; Abbreviations, Units, Equivalents; Chapter 1. Cereal Crops: Economics, Statistics and Uses; Cereals; World crops; Wheat; Barley; Oats; Rye; Triticale; Rice; Maize; Miscellaneous cereals; Sorghum; The Millets; References; Further Reading; Chapter 2. Botanical Aspects of Cereals; Grasses; Grain anatomy; Grain characteristics of individual cereals; Taxonomy; Classification; Breeding , ReferencesFurther Reading; Chapter 3. Chemical Components; Carbohydrates; Proteins; Lipids; Mineral matter; Vitamins; References; Further Reading; Chapter 4. Cereals of the World: Origin, Classification, Types, Quality; Wheat; Wheat types; World wheats; Barley; Oats; Rye; Triticale; Rice; Maize; Sorghum; Millet; References; Further Reading; Chapter 5. Storage and Pre-processing; Storage; Preprocessing treatments; References; Further Reading; Chapter 6. Dry Milling Technology; Introduction; Milling processes; Sorghum and millets; Dry milling of maize; Milling of common (bread) wheat , Milling of semolina from durum wheatRye milling; Triticale milling; Rice milling; Barley milling; Oat milling; References; Further Reading; Chapter 7. Flour Quality; Introduction; Treatments of wheat flour; Flours for various purposes; Flours for confectionery products; Quality control and flour testing; Parameters dependent on the nature of the grains milled; Storage of flour; References; Further Reading; Chapter 8. Bread-baking Technology; Principles of baking; Commercial processes for making white bread; Other kinds of bread; Bread staling and preservation , Use of cereals other than wheat in breadReferences; Further Reading; Chapter 9. Malting, Brewing and Distilling; Introduction; Malting; Brewing; Distilling; References; Further reading; Chapter 10. Pasta and Whole Grain Foods; Pasta; Rice substitutes; WURLD Wheat; Parboiled rice; References; Further Reading; Chapter 11. Breakfast Cereals and Other Products of Extrusion Cooking; Breakfast Cereals; Other extrusion-cooked products; References; Further Reading; Chapter 12. Wet Milling: Starch and Gluten; Purpose of wet milling; Wheat; Maize; Sorghum; Millet; Rice; References; Further Reading , Chapter 13. Domestic and Small Scale ProductsIntroduction; Products made from wheat; Products made from maize; Products made from sorghum and the millets; References; Further Reading; Chapter 14. Nutrition; Introduction; Recommendations; Cereals in the diet; References; Further Reading; Chapter 15. Feed and Industrial Uses for Cereals; Introduction; Raw materials used for feed and industrially; Animal feed; Production of ethanol from cereals; Furfural production from cereals; Other industrial uses for cereals; References; Further Reading; INDEX , English

Additional Edition: ISBN 1-85573-361-7

Language: English

UID:

Format: 1 online resource (901 pages) : , illustrations, tables.

Edition: Fifth edition.

ISBN: 0-08-100532-6 , 0-08-100529-6

Series Statement: Woodhead Publishing Series in Food Science, Technology and Nutrition

Note: Front Cover -- KENT'S TECHNOLOGY OF CEREALS -- Related titles -- KENT'S TECHNOLOGY OF CEREALS: AN INTRODUCTION FOR STUDENTS OF FOOD SCIENCE AND AGRICULTURE -- Copyright -- Dedication -- COVER_cewobl -- Contents -- Biography -- Preface to the fifth edition -- Preface to the fourth edition -- Preface to the third edition -- Preface to the second edition -- Preface to the first edition -- Acknowledgements -- 1 - Introduction to cereals and pseudocereals and their production -- 1.1 CEREALS AND PSEUDOCEREALS -- 1.1.1 General characteristics of grasses -- 1.1.1.1 Vegetative features -- 1.1.1.2 Reproductive features (inflorescence) -- 1.1.1.3 Grain -- 1.1.2 Yield of grain -- 1.1.3 Growing cereals -- 1.1.3.1 Growth degree days -- 1.1.4 The importance of cereals -- 1.1.5 Multicropping -- 1.1.6 Efficiency of production -- 1.1.7 Seed certification -- 1.1.8 Pests, diseases and weeds -- 1.1.8.1 Invertebrate pests -- 1.1.8.2 Vertebrate pests -- 1.1.8.3 Genetic modification -- 1.1.8.4 Integrated pest management -- 1.1.8.5 Effects of pests and diseases on grains -- 1.1.9 Test weight -- 1.2 CHARACTERISTICS OF INDIVIDUAL CEREAL TYPES -- 1.2.1 Maize (corn) -- 1.2.1.1 Origin and types -- 1.2.1.2 Cultivation -- 1.2.1.3 Diseases and pests -- 1.2.1.4 Uses -- 1.2.1.5 Global production -- 1.2.2 Rice -- 1.2.2.1 Origin and types -- 1.2.2.2 Cultivation -- 1.2.2.3 Diseases and pests -- 1.2.2.4 Uses -- 1.2.2.5 Global production -- 1.2.3 Wheat -- 1.2.3.1 Origin and types -- Protein content -- Endosperm texture -- Strength -- 1.2.3.2 Cultivation -- 1.2.3.3 Diseases and pests -- 1.2.3.4 Uses -- 1.2.3.5 Global production -- 1.2.4 Barley -- 1.2.4.1 Origin and types -- 1.2.4.2 Cultivation -- 1.2.4.3 Diseases and pests -- 1.2.4.4 Uses -- 1.2.4.5 Global production -- 1.2.5 Sorghum -- 1.2.5.1 Origin and types -- 1.2.5.2 Cultivation -- 1.2.5.3 Diseases and pests -- 1.2.5.4 Uses. , 1.2.5.5 Global production -- 1.2.6 Millets -- 1.2.6.1 Origin -- 1.2.6.2 Cultivation -- 1.2.6.3 Diseases and pests -- 1.2.6.4 Uses -- 1.2.6.5 Global production -- 1.2.7 Oats -- 1.2.7.1 Origin and types -- 1.2.7.2 Cultivation -- 1.2.7.3 Diseases and pests -- 1.2.7.4 Uses -- 1.2.7.5 Global production -- 1.2.8 Rye -- 1.2.8.1 Origin and types -- 1.2.8.2 Cultivation -- 1.2.8.3 Diseases and pests -- 1.2.8.4 Uses -- 1.2.8.5 Global production -- 1.2.9 Triticale -- 1.2.9.1 Origin and types -- 1.2.9.2 Cultivation -- 1.2.9.3 Diseases and pests -- 1.2.9.4 Uses -- 1.2.9.5 Global production -- 1.3 PSEUDOCEREALS -- 1.3.1 Buckwheat -- 1.3.1.1 Origin and types -- 1.3.1.2 Uses -- 1.3.1.3 Global production -- 1.3.2 Quinoa -- 1.3.2.1 Origin and types -- 1.3.2.2 Uses -- 1.3.2.3 Global production -- 1.3.3 Grain amaranth -- 1.3.3.1 Origin and types -- 1.3.3.2 Uses -- 1.3.3.3 Global production -- References -- Further Reading -- 2 - Production, uses and trade of cereals by continental regions -- 2.1 MAIZE (CORN) -- 2.1.1 Americas -- Yield -- Uses -- Exports -- Imports -- 2.1.2 Asia -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.1.3 Europe -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.1.4 Africa -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.1.5 Oceania -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.2 RICE -- 2.2.1 Asia -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.2.2 Americas -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.2.3 Africa -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.2.4 Europe -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.2.5 Oceania -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.3 WHEAT -- 2.3.1 Asia -- Production and yield -- Domestic uses -- Exports -- Imports. , 2.3.2 Europe -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.3.3 Americas -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.3.4 Africa -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.3.5 Oceania -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.4 BARLEY -- 2.4.1 Europe -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.4.2 Asia -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.4.3 Americas -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.4.4 Oceania -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.4.5 Africa -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.5 SORGHUM -- 2.5.1 Africa -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.5.2 Americas -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.5.3 Asia -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.5.4 Europe -- Production and yield -- Domestic uses -- Exports and imports -- 2.5.5 Oceania -- Production and yield -- Domestic uses -- 2.6 MILLET -- 2.6.1 Asia -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.6.2 Africa -- Production and yield -- Domestic uses -- Exports and imports -- 2.6.3 Europe -- Production and yield -- Domestic uses -- Exports and imports -- 2.7 OATS -- 2.7.1 Europe -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.7.2 Americas -- Production and yield -- Domestic uses -- Exports and imports -- 2.7.3 Oceania -- 2.8 RYE -- 2.8.1 Europe -- Production and yield -- Domestic uses -- Exports and imports -- 2.9 TRITICALE -- Production and yield -- Domestic uses -- Exports and imports -- 2.10 BUCKWHEAT -- 2.11 QUINOA -- Production and yield -- Domestic uses -- Exports -- Imports -- References -- Further reading -- 3 - Botanical aspects. , 3.1 TAXONOMY -- 3.1.1 Classification -- 3.2 PLANT REPRODUCTIVE MORPHOLOGY -- 3.2.1 The inflorescence -- 3.2.1.1 Panicles -- 3.2.1.2 Spikes (racemes) -- 3.2.2 Pseudocereals -- 3.3 CARYOPSIS INITIATION AND GROWTH -- 3.3.1 Grain anatomy -- 3.3.1.1 Embryo -- 3.3.1.2 Endosperm -- 3.3.1.3 Seed coats -- 3.3.2 Pericarp -- 3.3.3 Grain characteristics of individual cereals and pseudocereals -- 3.3.4 Caryopses without a crease -- 3.3.4.1 Maize (dent corn) -- 3.3.4.2 Rice -- 3.3.4.3 Sorghum -- 3.3.4.4 Millets -- Pearl millet -- Finger millet -- Foxtail millet -- Teff -- 3.3.5 Caryopses with a crease -- 3.3.5.1 Wheat -- 3.3.5.2 Barley -- 3.3.5.3 Rye -- 3.3.5.4 Oats -- 3.3.6 Pseudocereals -- 3.3.6.1 Buckwheat -- 3.3.6.2 Quinoa -- 3.3.6.3 Grain amaranth -- 3.4 GERMINATION -- 3.5 BREEDING -- 3.5.1 Breeding objectives -- 3.5.2 Variation -- 3.5.3 Hybridization -- 3.5.4 Heterosis -- 3.5.5 Evolution of breeding strategies -- 3.5.6 Ploidy -- 3.5.7 Genetic enhancement, genetic modification and genetically modified organisms -- 3.5.7.1 Genome editing -- References -- Further Reading -- 4 - Chemical components and nutrition -- 4.1 INTRODUCTION -- PART 1. CHEMICAL COMPOSITION -- 4.2 CARBOHYDRATES -- 4.2.1 Monosaccharides -- 4.2.2 Oligosaccharides -- 4.2.3 Polysaccharides -- 4.2.4 Pentosans -- 4.2.5 Starch -- 4.2.5.1 Composition -- 4.2.5.2 Granular form -- 4.2.5.3 Size distributions -- 4.2.5.4 Granule organization -- 4.2.5.5 Granule surface and minor components -- 4.2.5.6 Technological importance of starch -- 4.2.5.7 Gelatinization -- 4.2.5.8 Retrogradation -- 4.2.5.9 Starch damage -- 4.2.6 Cell walls -- 4.2.6.1 Fibre -- Crude fibre -- Acid detergent fibre -- Neutral detergent fibre -- Dietary fibre -- 4.3 PROTEINS -- 4.3.1 Structure -- 4.3.2 Cereal proteins -- 4.3.2.1 Soluble proteins -- 4.3.2.2 Enzymes -- 4.3.2.3 Amylases -- 4.3.2.4 β-Glucanases. , 4.3.2.5 Proteolytic enzymes -- 4.3.2.6 Lipid-modifying enzymes -- 4.3.2.7 Phytase -- 4.3.2.8 Phenol oxidases -- 4.3.2.9 Catalase and peroxidase -- 4.3.2.10 Insoluble proteins -- 4.3.2.11 α-Zeins -- 4.3.2.12 β-Zeins -- 4.3.2.13 γ- and δ-Zeins -- 4.3.2.14 Other tropical cereals -- 4.3.2.15 Temperate cereals -- 4.3.2.16 Mutations and technologies -- 4.4 LIPIDS -- 4.4.1 Nomenclature -- 4.4.2 Fatty acids -- 4.4.2.1 Acylglycerols (glycerides) -- 4.4.2.2 Phosphoglycerides (phospholipids) -- 4.4.2.3 Glycosylglycerides (glycolipids) -- 4.4.2.4 Distributions -- 4.5 MINERALS -- 4.6 VITAMINS -- 4.6.1 Distribution of vitamins in cereals -- PART 2. NUTRITIONAL ASPECTS -- 4.7 RECOMMENDATIONS -- 4.8 CEREALS IN THE DIET -- 4.8.1 Attributes of cereals as foods -- 4.8.1.1 Starch -- 4.8.1.2 Protein content and quality -- 4.8.1.3 Fibre -- 4.8.1.4 Cholesterol -- 4.8.1.5 Fats -- 4.8.1.6 Minerals -- 4.8.2 Effects of processing -- 4.8.2.1 Refinement -- 4.8.2.2 Cooking/heat treatment -- 4.8.2.3 Specific interactions -- Maillard reactions -- Enzymatic changes -- 4.8.2.4 Supplementation -- 4.8.2.5 Addition of nutrients -- 4.8.3 Negative attributes -- 4.8.3.1 Phytic acid -- 4.8.3.2 Tannins -- 4.8.3.3 Harmful effects of alcoholic drinks -- 4.8.3.4 Allergies -- 4.8.3.5 Schizophrenia -- 4.8.3.6 Dental caries -- 4.8.3.7 β-Glucans -- 4.8.4 Noncereal hazards -- 4.8.4.1 Ergotism -- 4.8.4.2 Mycotoxins -- References -- Further Reading -- 5 - Storage, handling and preprocessing -- 5.1 STORAGE FACILITIES -- 5.1.1 Material handling -- 5.1.2 Dust explosions -- 5.2 DETERIORATION DURING STORAGE -- 5.2.1 Effects of moisture content and storage temperature -- 5.2.2 Changes in grains during storage -- 5.2.2.1 Respiration -- 5.2.2.2 Germination -- 5.2.3 Microbial infestation -- 5.2.4 Insects and arachnids -- 5.2.4.1 Damage caused by insects and mites -- 5.2.5 Vertebrate pests. , 5.2.6 Control of pests and spoilage in grains during storage.

Language: English

UID:

Format: 1 online resource (901 pages) : , illustrations, tables.

Edition: Fifth edition.

ISBN: 0-08-100532-6 , 0-08-100529-6

Series Statement: Woodhead Publishing Series in Food Science, Technology and Nutrition

Note: Front Cover -- KENT'S TECHNOLOGY OF CEREALS -- Related titles -- KENT'S TECHNOLOGY OF CEREALS: AN INTRODUCTION FOR STUDENTS OF FOOD SCIENCE AND AGRICULTURE -- Copyright -- Dedication -- COVER_cewobl -- Contents -- Biography -- Preface to the fifth edition -- Preface to the fourth edition -- Preface to the third edition -- Preface to the second edition -- Preface to the first edition -- Acknowledgements -- 1 - Introduction to cereals and pseudocereals and their production -- 1.1 CEREALS AND PSEUDOCEREALS -- 1.1.1 General characteristics of grasses -- 1.1.1.1 Vegetative features -- 1.1.1.2 Reproductive features (inflorescence) -- 1.1.1.3 Grain -- 1.1.2 Yield of grain -- 1.1.3 Growing cereals -- 1.1.3.1 Growth degree days -- 1.1.4 The importance of cereals -- 1.1.5 Multicropping -- 1.1.6 Efficiency of production -- 1.1.7 Seed certification -- 1.1.8 Pests, diseases and weeds -- 1.1.8.1 Invertebrate pests -- 1.1.8.2 Vertebrate pests -- 1.1.8.3 Genetic modification -- 1.1.8.4 Integrated pest management -- 1.1.8.5 Effects of pests and diseases on grains -- 1.1.9 Test weight -- 1.2 CHARACTERISTICS OF INDIVIDUAL CEREAL TYPES -- 1.2.1 Maize (corn) -- 1.2.1.1 Origin and types -- 1.2.1.2 Cultivation -- 1.2.1.3 Diseases and pests -- 1.2.1.4 Uses -- 1.2.1.5 Global production -- 1.2.2 Rice -- 1.2.2.1 Origin and types -- 1.2.2.2 Cultivation -- 1.2.2.3 Diseases and pests -- 1.2.2.4 Uses -- 1.2.2.5 Global production -- 1.2.3 Wheat -- 1.2.3.1 Origin and types -- Protein content -- Endosperm texture -- Strength -- 1.2.3.2 Cultivation -- 1.2.3.3 Diseases and pests -- 1.2.3.4 Uses -- 1.2.3.5 Global production -- 1.2.4 Barley -- 1.2.4.1 Origin and types -- 1.2.4.2 Cultivation -- 1.2.4.3 Diseases and pests -- 1.2.4.4 Uses -- 1.2.4.5 Global production -- 1.2.5 Sorghum -- 1.2.5.1 Origin and types -- 1.2.5.2 Cultivation -- 1.2.5.3 Diseases and pests -- 1.2.5.4 Uses. , 1.2.5.5 Global production -- 1.2.6 Millets -- 1.2.6.1 Origin -- 1.2.6.2 Cultivation -- 1.2.6.3 Diseases and pests -- 1.2.6.4 Uses -- 1.2.6.5 Global production -- 1.2.7 Oats -- 1.2.7.1 Origin and types -- 1.2.7.2 Cultivation -- 1.2.7.3 Diseases and pests -- 1.2.7.4 Uses -- 1.2.7.5 Global production -- 1.2.8 Rye -- 1.2.8.1 Origin and types -- 1.2.8.2 Cultivation -- 1.2.8.3 Diseases and pests -- 1.2.8.4 Uses -- 1.2.8.5 Global production -- 1.2.9 Triticale -- 1.2.9.1 Origin and types -- 1.2.9.2 Cultivation -- 1.2.9.3 Diseases and pests -- 1.2.9.4 Uses -- 1.2.9.5 Global production -- 1.3 PSEUDOCEREALS -- 1.3.1 Buckwheat -- 1.3.1.1 Origin and types -- 1.3.1.2 Uses -- 1.3.1.3 Global production -- 1.3.2 Quinoa -- 1.3.2.1 Origin and types -- 1.3.2.2 Uses -- 1.3.2.3 Global production -- 1.3.3 Grain amaranth -- 1.3.3.1 Origin and types -- 1.3.3.2 Uses -- 1.3.3.3 Global production -- References -- Further Reading -- 2 - Production, uses and trade of cereals by continental regions -- 2.1 MAIZE (CORN) -- 2.1.1 Americas -- Yield -- Uses -- Exports -- Imports -- 2.1.2 Asia -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.1.3 Europe -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.1.4 Africa -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.1.5 Oceania -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.2 RICE -- 2.2.1 Asia -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.2.2 Americas -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.2.3 Africa -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.2.4 Europe -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.2.5 Oceania -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.3 WHEAT -- 2.3.1 Asia -- Production and yield -- Domestic uses -- Exports -- Imports. , 2.3.2 Europe -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.3.3 Americas -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.3.4 Africa -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.3.5 Oceania -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.4 BARLEY -- 2.4.1 Europe -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.4.2 Asia -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.4.3 Americas -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.4.4 Oceania -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.4.5 Africa -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.5 SORGHUM -- 2.5.1 Africa -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.5.2 Americas -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.5.3 Asia -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.5.4 Europe -- Production and yield -- Domestic uses -- Exports and imports -- 2.5.5 Oceania -- Production and yield -- Domestic uses -- 2.6 MILLET -- 2.6.1 Asia -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.6.2 Africa -- Production and yield -- Domestic uses -- Exports and imports -- 2.6.3 Europe -- Production and yield -- Domestic uses -- Exports and imports -- 2.7 OATS -- 2.7.1 Europe -- Production and yield -- Domestic uses -- Exports -- Imports -- 2.7.2 Americas -- Production and yield -- Domestic uses -- Exports and imports -- 2.7.3 Oceania -- 2.8 RYE -- 2.8.1 Europe -- Production and yield -- Domestic uses -- Exports and imports -- 2.9 TRITICALE -- Production and yield -- Domestic uses -- Exports and imports -- 2.10 BUCKWHEAT -- 2.11 QUINOA -- Production and yield -- Domestic uses -- Exports -- Imports -- References -- Further reading -- 3 - Botanical aspects. , 3.1 TAXONOMY -- 3.1.1 Classification -- 3.2 PLANT REPRODUCTIVE MORPHOLOGY -- 3.2.1 The inflorescence -- 3.2.1.1 Panicles -- 3.2.1.2 Spikes (racemes) -- 3.2.2 Pseudocereals -- 3.3 CARYOPSIS INITIATION AND GROWTH -- 3.3.1 Grain anatomy -- 3.3.1.1 Embryo -- 3.3.1.2 Endosperm -- 3.3.1.3 Seed coats -- 3.3.2 Pericarp -- 3.3.3 Grain characteristics of individual cereals and pseudocereals -- 3.3.4 Caryopses without a crease -- 3.3.4.1 Maize (dent corn) -- 3.3.4.2 Rice -- 3.3.4.3 Sorghum -- 3.3.4.4 Millets -- Pearl millet -- Finger millet -- Foxtail millet -- Teff -- 3.3.5 Caryopses with a crease -- 3.3.5.1 Wheat -- 3.3.5.2 Barley -- 3.3.5.3 Rye -- 3.3.5.4 Oats -- 3.3.6 Pseudocereals -- 3.3.6.1 Buckwheat -- 3.3.6.2 Quinoa -- 3.3.6.3 Grain amaranth -- 3.4 GERMINATION -- 3.5 BREEDING -- 3.5.1 Breeding objectives -- 3.5.2 Variation -- 3.5.3 Hybridization -- 3.5.4 Heterosis -- 3.5.5 Evolution of breeding strategies -- 3.5.6 Ploidy -- 3.5.7 Genetic enhancement, genetic modification and genetically modified organisms -- 3.5.7.1 Genome editing -- References -- Further Reading -- 4 - Chemical components and nutrition -- 4.1 INTRODUCTION -- PART 1. CHEMICAL COMPOSITION -- 4.2 CARBOHYDRATES -- 4.2.1 Monosaccharides -- 4.2.2 Oligosaccharides -- 4.2.3 Polysaccharides -- 4.2.4 Pentosans -- 4.2.5 Starch -- 4.2.5.1 Composition -- 4.2.5.2 Granular form -- 4.2.5.3 Size distributions -- 4.2.5.4 Granule organization -- 4.2.5.5 Granule surface and minor components -- 4.2.5.6 Technological importance of starch -- 4.2.5.7 Gelatinization -- 4.2.5.8 Retrogradation -- 4.2.5.9 Starch damage -- 4.2.6 Cell walls -- 4.2.6.1 Fibre -- Crude fibre -- Acid detergent fibre -- Neutral detergent fibre -- Dietary fibre -- 4.3 PROTEINS -- 4.3.1 Structure -- 4.3.2 Cereal proteins -- 4.3.2.1 Soluble proteins -- 4.3.2.2 Enzymes -- 4.3.2.3 Amylases -- 4.3.2.4 β-Glucanases. , 4.3.2.5 Proteolytic enzymes -- 4.3.2.6 Lipid-modifying enzymes -- 4.3.2.7 Phytase -- 4.3.2.8 Phenol oxidases -- 4.3.2.9 Catalase and peroxidase -- 4.3.2.10 Insoluble proteins -- 4.3.2.11 α-Zeins -- 4.3.2.12 β-Zeins -- 4.3.2.13 γ- and δ-Zeins -- 4.3.2.14 Other tropical cereals -- 4.3.2.15 Temperate cereals -- 4.3.2.16 Mutations and technologies -- 4.4 LIPIDS -- 4.4.1 Nomenclature -- 4.4.2 Fatty acids -- 4.4.2.1 Acylglycerols (glycerides) -- 4.4.2.2 Phosphoglycerides (phospholipids) -- 4.4.2.3 Glycosylglycerides (glycolipids) -- 4.4.2.4 Distributions -- 4.5 MINERALS -- 4.6 VITAMINS -- 4.6.1 Distribution of vitamins in cereals -- PART 2. NUTRITIONAL ASPECTS -- 4.7 RECOMMENDATIONS -- 4.8 CEREALS IN THE DIET -- 4.8.1 Attributes of cereals as foods -- 4.8.1.1 Starch -- 4.8.1.2 Protein content and quality -- 4.8.1.3 Fibre -- 4.8.1.4 Cholesterol -- 4.8.1.5 Fats -- 4.8.1.6 Minerals -- 4.8.2 Effects of processing -- 4.8.2.1 Refinement -- 4.8.2.2 Cooking/heat treatment -- 4.8.2.3 Specific interactions -- Maillard reactions -- Enzymatic changes -- 4.8.2.4 Supplementation -- 4.8.2.5 Addition of nutrients -- 4.8.3 Negative attributes -- 4.8.3.1 Phytic acid -- 4.8.3.2 Tannins -- 4.8.3.3 Harmful effects of alcoholic drinks -- 4.8.3.4 Allergies -- 4.8.3.5 Schizophrenia -- 4.8.3.6 Dental caries -- 4.8.3.7 β-Glucans -- 4.8.4 Noncereal hazards -- 4.8.4.1 Ergotism -- 4.8.4.2 Mycotoxins -- References -- Further Reading -- 5 - Storage, handling and preprocessing -- 5.1 STORAGE FACILITIES -- 5.1.1 Material handling -- 5.1.2 Dust explosions -- 5.2 DETERIORATION DURING STORAGE -- 5.2.1 Effects of moisture content and storage temperature -- 5.2.2 Changes in grains during storage -- 5.2.2.1 Respiration -- 5.2.2.2 Germination -- 5.2.3 Microbial infestation -- 5.2.4 Insects and arachnids -- 5.2.4.1 Damage caused by insects and mites -- 5.2.5 Vertebrate pests. , 5.2.6 Control of pests and spoilage in grains during storage.

Language: English