Encyclopedia of Grain Science

Developing Nations......Page 1
 Africa......Page 2
 European Nations......Page 3
 North American Nations......Page 4
 Perception of Benefit......Page 5
 Economics/Concentration of Power/SES......Page 6
 Relevant Websites......Page 0
 Introduction......Page 7
 Molecular Basis of DNA Markers......Page 8
 Methods of Visualizing DNA Markers......Page 9
 Genetic Linkage Mapping......Page 10
 Physical Mapping......Page 11
 Aneuploid Mapping......Page 12
 Large-Insert Clone Contigs......Page 13
 Future Mapping Prospects......Page 14
 Introduction......Page 16
 Genome Analysis......Page 17
 Transcript Analysis......Page 19
 Proteome Analysis......Page 21
 Functional Analysis Systems......Page 22
 Economic, Social, and Environmental Benefits......Page 23
 Relevant Websites......Page 24
 Composition of Gluten......Page 25
 Other Processes......Page 26
 Properties of Gluten......Page 27
 Other Uses......Page 28
 The Future for Gluten......Page 29
 Wheat Grain Morphology and Its Effect on Dry and Wet Milling......Page 30
 Bran......Page 31
 Embryo (Germ)......Page 32
 Grain Structure......Page 33
 Rice Endosperm......Page 34
 Wet Milling......Page 35
 Further Reading......Page 37
 Historical Background......Page 38
 Tests for DUS......Page 40
 Ear Emergence......Page 42
 The Morphology of the Ear......Page 43
 Morphology of the Grain......Page 44
 The Future......Page 45
 Introduction......Page 46
 Grouping Grain Crops into Hierarchical Categories......Page 49
 The Species Concept and Grain Crops......Page 50
 The Grasses......Page 51
 The millets and tef......Page 52
 Oil-Seed Crops and Pseudocereals......Page 53
 Relevant Websites......Page 54
 Introduction......Page 55
 Dietary Fiber......Page 56
 Dicot Arabinoxylans......Page 57
 Reserve Polysaccharides......Page 58
 Galactomannans......Page 59
 Relevant Websites......Page 60
 World Grain Production of Cereals, Oilseeds, Pulses......Page 61
 Wheat......Page 63
 Rice......Page 66
 Barley......Page 67
 Rye, triticale, buckwheat, fonio, quinoa, canary seed, and tef......Page 68
 Soybean......Page 69
 Introduction......Page 70
 Grain Agriculture......Page 71
 Grains Produced......Page 72
 Consumption......Page 74
 Challenges and Opportunities......Page 75
 Introduction......Page 77
 Production Statistics......Page 78
 The Green Revolution......Page 82
 Money, Meat, and Grain......Page 83
 The Future......Page 85
 Cereals......Page 86
 Rye......Page 89
 Consumption of Cereals......Page 90
 Consumption of Pulses and Oilseeds......Page 93
 Introduction......Page 94
 Production......Page 95
 Production......Page 96
 Area Harvested......Page 97
 Area Harvested......Page 98
 Area Harvested......Page 99
 Area Harvested......Page 100
 Disposition and Consumption......Page 101
 Data Tables......Page 102
 Introduction......Page 106
 Disposition and Consumption......Page 107
 Production......Page 108
 Area Harvested......Page 109
 Area Harvested......Page 110
 Disposition and Consumption......Page 111
 Data Tables......Page 112
 Historical Perspective......Page 116
 Diversification of Markets for Australian Grains......Page 117
 Wheat......Page 119
 Rice......Page 122
 Triticale......Page 123
 New Zealand......Page 124
 Introduction......Page 125
 Argentina......Page 126
 Brazil......Page 129
 Peru......Page 131
 Relevant Websites......Page 132
 Food Labels......Page 134
 The Nutrition Label......Page 135
 Nutrient Content, Health, and Structure-Function Claims......Page 136
 Organic Labeling......Page 137
 Labeling of GM Grain......Page 138
 Labeling Issues Specific to Milled or Processed Grain......Page 139
 Relevant Websites......Page 140
 Origin and Domestication......Page 141
 Constraints of Production Addressable by Breeding......Page 142
 Recent Trends in Lentil Production......Page 143
 Major Agro-Ecology and Breeding Objectives......Page 144
 Understanding of Genetic Control......Page 145
 Evolution of National and International Breeding Programs......Page 146
 Varietal Releases by National Programs......Page 147
 Further Reading......Page 148
 Adaptation and Land Requirement......Page 149
 Seeding Rates......Page 150
 Time of Seeding......Page 151
 Fertilizer Requirements......Page 152
 Weed Management......Page 153
 Diseases......Page 154
 Further Reading......Page 155
 Introduction......Page 156
 Cereal Grains......Page 157
 Oilseeds......Page 159
 Extraction and Quantification of Lipids......Page 160
 Thin Layer Chromatography......Page 161
 Gas chromatography......Page 162
 The Role of Lipids in Cereal Technology......Page 163
 Relevant Websites......Page 164
 Grain Morphology and Composition......Page 165
 Fractionation......Page 169
 Flour Additive......Page 170
 Ruminants......Page 171
 Further Reading......Page 172
 General Aspects of Lupin Breeding......Page 173
 Resistance to Stress and Diseases......Page 174
 Nutritive Value......Page 175
 Protein......Page 176
 Carbohydrates......Page 177
 Bioactive Compounds......Page 178
 Saponins......Page 179
 The Potential of Lupin......Page 180
 Introduction......Page 181
 Which Species?......Page 182
 Sowing Time......Page 183
 Row Spacing and Seed Depth......Page 184
 Potassium (K) and sulfur (S)......Page 185
 Weed Management......Page 186
 Virus diseases......Page 187
 Harvesting......Page 188
 Relevant Websites......Page 189
 Origin of Maize......Page 190
 Cytogenetics......Page 193
 Transposable Elements......Page 195
 Mutants of Maize......Page 196
 Mutants Affecting Kernel Properties......Page 197
 Mutants Affecting Pigmentation(Kernel and Plant)......Page 199
 Mutants Affecting Plant Form......Page 200
 Mutants Affecting Fertilization......Page 201
 Maize Genetics Resources......Page 202
 Breeding......Page 203
 Germplasm......Page 204
 Pedigree Breeding: The Inbred-Hybrid Concept......Page 205
 Population Improvement......Page 207
 Production of Commercial Hybrid Maize Seed......Page 209
 Relevant Websites......Page 210
 Historical Background......Page 211
 Genetic and Biochemical Basis......Page 212
 Nutritional and Process Values......Page 213
 Future Prospects......Page 214
 Introduction......Page 215
 Process Overview......Page 216
 Kernel to Kernel Shear (Beall Type)......Page 218
 Impact......Page 219
 Products and Uses......Page 220
 Impact of Maize Quality and Kernel Characteristics......Page 221
 Further Reading......Page 223
 The Maize Kernel......Page 224
 Steeping......Page 225
 Lactic acid-dominated stage......Page 227
 Germ Recovery......Page 228
 Fiber Recovery......Page 230
 Protein Recovery......Page 231
 Water Flow and Mass Balance......Page 233
 Kernel Composition......Page 234
 Test Weight......Page 236
 Mechanical Damage......Page 237
 High Amylose......Page 238
 Genetically Modified......Page 239
 Relevant Websites......Page 240
 Food Uses of Specialty Corns......Page 241
 Corn Syrups......Page 243
 Maltose syrups......Page 246
 High-fructose corn syrups......Page 247
 Food Uses of Dry-Milled Fractions......Page 248
 Corn grits......Page 249
 Table tortillas......Page 250
 Further Reading......Page 251
 Production and Agronomic Issues......Page 252
 Chemical Composition and Nutritional Value......Page 253
 Carbohydrates......Page 254
 Antinutrients......Page 255
 Steeping......Page 256
 Porridge......Page 257
 Opaque beer......Page 258
 Future Prospects and Challenges......Page 259
 Millet Importance and Production Areas......Page 260
 Pearl Millet......Page 261
 Millet Uses......Page 262
 Millet Processing and Development......Page 264
 Further Reading......Page 266
 Flour Milling......Page 267
 High Grinding - Gradual Reduction......Page 268
 Roller Mills......Page 269
 Grain Cleaning......Page 270
 Ovens......Page 271
 Food Being Baked......Page 272
 Further Reading......Page 273
 Relevant Websites......Page 274
 The Nitrogen Cycle......Page 275
 Nitrogen Sources......Page 277
 Nitrogen Fixation......Page 278
 Uptake......Page 279
 Assimilation of Nitrogen......Page 281
 Nitrogen Storage......Page 282
 Nitrogen and Environmental Health......Page 283
 Relevant Websites......Page 284
 Nitrogen Nutrition of Developing Seeds......Page 285
 Transport of N-Solutes within Seeds......Page 287
 Primary N Metabolism......Page 288
 Synthesis of Stored N Reserves in Seeds......Page 289
 Relevant Websites......Page 290
 Types of Asian Starch Noodles......Page 291
 Substrates Used for Starch Noodles......Page 294
 Partial Gelatinization of Moist Starch......Page 295
 Full Gelatinization of Shaped Dough......Page 296
 Retrogradation......Page 297
 Nutritional Benefits......Page 300
 Further Reading......Page 301
 Mixing......Page 302
 Initial sheeting and combining......Page 304
 Boiled noodles......Page 305
 Flour attributes and noodle appearance......Page 306
 Flour and noodle texture......Page 307
 Effects of Other Ingredients......Page 308
 Further Reading......Page 309
 Background......Page 310
 Starch......Page 311
 Oil......Page 312
 Phytosterols and Phytostanols......Page 313
 Anthocyanins......Page 314
 Further Reading......Page 315
 Introduction......Page 316
 The Concept of a Vitamin......Page 317
 The Analysis of Foods......Page 318
 Rice and Other Staples......Page 319
 The Improvement of Rice......Page 320
 Heat-Stable Antithiamins?......Page 321
 Alcoholism......Page 322
 Common and Diverse Features of Dietary Guideline Diagrams......Page 323
 Quantitative Recommendations......Page 324
 Relevant Websites......Page 325
 Maillard Browning......Page 326
 Formation and Biological Effects of Acrylamide......Page 328
 Ascorbate Browning......Page 330
 General Aspects......Page 331
 Racemization of L-Amino Acids to D-Isomers......Page 332
 Lysinoalanine and Related Amino Acids......Page 334
 Lysine and Derivatives......Page 335
 Methionine and Derivatives......Page 336
 Conclusions......Page 337
 Characteristics of Minerals......Page 338
 Grain Structure and Location of Minerals......Page 339
 Mineral Composition of Grain-Based Foods......Page 340
 Minerals in whole rye, barley, and brown rice......Page 341
 Minerals in cooked brown and white rice......Page 342
 Cakes, Pastries, and Other Desserts......Page 343
 Minerals in beer......Page 344
 Further Reading......Page 345
 Minerals......Page 346
 Phytic acid......Page 347
 Role of Soy in the Diet......Page 348
 Soy and Coronary Heart Disease......Page 349
 Soy and Cancer......Page 350
 Soy and Menopausal Symptoms......Page 351
 Introduction......Page 352
 Characteristics of Vitamins......Page 353
 Grain-Processing Effects on Vitamins......Page 354
 Grains, Flours, and Cooked Cereals......Page 355
 Vitamins in whole wheat......Page 356
 Vitamins in pasta......Page 357
 Vitamins in whole wheat and rye crackers......Page 358
 Vitamins in meat substitutes......Page 359
 Further Reading......Page 360
 Relevant Websites......Page 361
 Introduction......Page 362
 Domestication and Early Cultivation......Page 363
 Plant Growth and Morphology......Page 364
 Diseases Caused by Fungi......Page 366
 Nematodes......Page 367
 Processing Oats......Page 368
 Oats for Feed Grain......Page 369
 Oats for Fodder......Page 370
 Further Reading......Page 371
 Rice Oil......Page 372
 Corn Oil......Page 373
 Corn Oil......Page 374
 Quality Factors......Page 375
 Further Reading......Page 376
 Oilseeds and Their Uses......Page 377
 Soybean Seed......Page 378
 Rapeseed......Page 379
 Safflower......Page 380
 Rapeseed......Page 381
 Further Reading......Page 382
 Definition......Page 383
 Food Processing Issues......Page 384
 Potential Advantages......Page 386
 Potential Limits......Page 391
 Further Reading......Page 392
 Scale (Includes Cost, Size, and Capacity)......Page 393
 Thermal Radiation......Page 394
 Convection......Page 395
 Traveling Tray Bread Ovens......Page 397
 Rotary Rack Ovens......Page 398
 Impingement Ovens......Page 399
 Vertical folded path......Page 400
 Microwave baking......Page 401
 Hybrid Oven Designs......Page 402
 Further Reading......Page 403
 Relevant Websites......Page 404
 World Production and Consumption of Pasta......Page 405
 For Wheat Grain......Page 406
 For Semolina......Page 407
 Water......Page 408
 Extrusion......Page 409
 Drying......Page 410
 Assessment of Pasta Quality......Page 412
 Further Reading......Page 413
 Introduction......Page 414
 The Plant......Page 415
 Nutritional Value, Processing, and Utilization......Page 416
 Genetic Improvement......Page 418
 Somatic Embryogenesis......Page 420
 Double Haploid Production......Page 421
 Further Reading......Page 422
 Farming System Benefits of Pea......Page 423
 Rainfall......Page 424
 Cultivar Choice......Page 425
 Sowing Management......Page 426
 Nitrogen (N)......Page 427
 Potassium (K) and sulfur (S)......Page 428
 Disease Management......Page 429
Ascochyta/Mycosphaerella blight or black spot......Page 430
 Harvesting......Page 431
 Further Reading......Page 432
 Relevant Websites......Page 433
 Production and Yields......Page 434
 Trade......Page 435
 Fungal Pests......Page 436
 Nutritional Constraints......Page 437
 Aflatoxin......Page 438
 Anaphylaxis......Page 439
 Relevant Websites......Page 440
 Types of Foods......Page 441
 Extrusion Cooking Technology......Page 442
 Extrusion machinery - preconditioning......Page 443
 Formation of Meat Chunks - Thermal Gelling of Starch......Page 444
 Further Reading......Page 445
 Importance of Diseases and Pests......Page 446
 Healthy Plants......Page 447
 Vulnerable Stages in Plant Growth......Page 448
 Fungal Diseases......Page 449
 Bacterial Diseases......Page 450
 Stylet borne......Page 451
 Birds and Mammals......Page 452
 Resistance......Page 453
 Further Reading......Page 454
 Value-Added Fractionation of Whole Grain Crops......Page 455
 The Botanical, Chemical Composition, and Productivity of Grain Crops......Page 456
 Products from Whole Plant Fractions......Page 457
 Whole Plant Utilization Production Systems - Integrated Plant Conversion  in Biorefineries......Page 458
 Economy......Page 460
 Further Reading......Page 461
 Introduction......Page 462
 Structures of 7S and 11S globulins......Page 463
 Albumins......Page 465
 Storage Proteins of Legumes......Page 466
 Storage Proteins of Pseudocereals......Page 467
 Introduction......Page 468
 Synthesis, Folding, Processing, and Deposition of Seed Storage Protein......Page 469
 Synthesis, Folding, and Disulfide Bond Formation Occur Simultaneously on the ER......Page 470
 Storage Albumins and Globulins Are Deposited in Storage Vacuoles......Page 471
 Organization of Storage Proteins in Protein Bodies......Page 472
 Tissue Specificity......Page 473
 Environmental Control......Page 474
 Further Reading......Page 475
 Background to Proteomics......Page 476
 Preparing Samples for Two-Dimensional Electrophoresis......Page 477
 Two-Dimensional Gel Electrophoresis......Page 478
 Characterization and Identification of Protein Spots......Page 479
 Relationship between Proteome and Transcriptome Results......Page 480
 Characterization of Wheat Endosperm Proteins during Development and Maturity......Page 481
 Identification of Endosperm Proteins Associated with Heat Tolerance......Page 482
 Future Prospects......Page 483
 Definition......Page 484
Amaranthus caudatus, A. cruentus, A. hypochondriacus (grain amaranth)......Page 485
 Potential pseudocereals in the Chenopodiaceae family......Page 486
 Cactaceae......Page 487
 Marantaceae......Page 488
 Relevant Websites......Page 489
 Introduction......Page 490
 Consumption......Page 491
 Composition......Page 492
 Protein Complementation......Page 493
 Antinutritional Factors......Page 494
 Agronomy......Page 495
 Relevant Websites......Page 497