Author: Publisher:
ISBN:
Category :
Languages : en
Pages : 770
Book Description
Grain World
Author: Wheat
Author: W. BushukPublisher: Springer Science & Business Media
ISBN: 9780751401813
Category : Technology & Engineering
Languages : en
Pages : 264
Book Description
Wheat provides over 20% of the calories for the world population of 5. 3 billion persons. It is widely grown in five of the six continents. It is a highly versatile food product in that it can be stored safely for long periods of time and transported in bulk over long distances. In relative terms, it is reasonably priced; over the past quarter century, the inflation-adjusted price of wheat has been declining. Modern milling and baking technology required for the transformation of wheat grain into consumable baked products is available or accessible in all countries of the world. For these reasons, and because Canada is one of world's leading wheat producing countries, it seemed appropriate to include a major symposium on wheat in the scientific and technical program of the 8th World Congress of Food Science and Technology held in Toronto, Canada during September 29-0ctober 4, 1992. In selecting the topics for the symposium on wheat, we attempted to cover a full range of subjects including economics and marketing, nutrition, grading, processing, constituent chemistry and functionality, biote- nology, and safety of genetically modified wheat varieties. The major focus was on common hard (bread) wheats; separate papers were devoted to the unique characteristics and technological properties of common soft (biscuit) and durum (pasta) wheats. Each paper was presented by an acknowledged international expert. This book provides a more permanent record of the papers presented at the symposium.
Wheat: Chemistry and Technology
Author: Khalil KhanPublisher: Elsevier
ISBN: 0128104546
Category : Technology & Engineering
Languages : en
Pages : 480
Book Description
Wheat science has undergone countless new developments since the previous edition was published. Wheat: Chemistry and Technology, Fourth Edition ushers in a new era in our knowledge of this mainstay grain. This new edition is completely revised, providing the latest information on wheat grain development, structure, and composition including vital peer-reviewed information not readily available online. It contains a wealth of new information on the structure and functional properties of gluten (Ch. 6), micronutrients and phytochemicals in wheat grain (Ch. 7), and transgenic manipulation of wheat quality (Ch. 12). With the new developments in molecular biology, genomics, and other emerging technologies, this fully updated book is a treasure trove of the latest information for grain science professionals and food technologists alike. Chapters on the composition of wheat—proteins (Ch. 8), carbohydrates (Ch. 9) lipids (Ch. 10), and enzymes (Ch. 11.), have been completely revised and present new insight into the important building blocks of our knowledge of wheat chemistry and technology. The agronomical importance of the wheat crop and its affect on food industry commerce provide an enhanced understanding of one of the world’s largest food crop. Most chapters are entirely rewritten by new authors to focus on modern developments. This 480-page monograph includes a new large 8.5 x 11 two-column format with color throughout and an easy to read style. Wheat: Chemistry and Technology, Fourth Edition provides a comprehensive background on wheat science and makes the latest information available to grain science professionals at universities, institutes, and industry including milling and baking companies, and anywhere wheat ingredients are used. This book will also be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, milling, and nutritional properties of cereals. Cereal and food science graduate students will find Chapter 1 – “Wheat: A Unique Grain for the World particularly helpful because it provides a succinct summary of wheat chemistry.
Wheat Situation
Author: The American Elevator and Grain Trade
Author: Wheat
Author: Linwood Allen HoffmanPublisher:
ISBN:
Category : Agricultural price supports
Languages : en
Pages : 64
Book Description
The Rise and Fall of United Grain Growers
Author: Paul D. EarlPublisher: Univ. of Manitoba Press
ISBN: 0887555926
Category : History
Languages : en
Pages :
Book Description
For much of the twentieth century, United Grain Growers was one of the major forces in Canadian agriculture. Founded in 1906, for much of its history UGG worked to give western farmers a “third way” between the competing poles of cooperatives like the Saskatchewan Wheat Pool and the private sector. At its peak, more than 800 UGG elevators dotted the Canadian prairies and the company had become a part of western Canada’s cultural psyche. By 2001, then known as Agricore United, it was the largest grain company on the Prairies. The UGG’s history illuminates many of the intense debates over policy and philosophy that dominated the grain industry. After the Second World War, it would be a key player as the western Canadian grain industry expanded into new international markets. Through the rest of the century, it played an important role in resolving major disputes over regulation and grain transportation policy. Despite its many innovations, the company’s final decade and eventual demise illustrated the tensions at the heart of the grain industry. In 1997, to finance the rebuilding of its grain elevator network, UGG went public and entered equity markets. While successful at first, this strategy also weakened the company’s cooperative structure. In 2007, it was purchased by Saskatchewan Pool in a hostile takeover. The disappearance of Agricore United marked the end of a century of voluntary farmer-control of the grain business in western Canada. Paul Earl’s history reveals UGG’s central role in the growth and transformation of the western grain industry at a critical period. With meticulous research supplemented by interviews with many of the key players, he also delves into the details and the debates over the company’s demise.
Grain and Feed Journals Consolidated (some Issues Omit Consolidated)
Author: Unit Operations in Food Grain Processing
Author: C.K. SunilPublisher: Elsevier
ISBN: 0443189668
Category : Technology & Engineering
Languages : en
Pages : 621
Book Description
Unit Operations in Food Grain Processing covers theory and principles as well as best practices in cleaning, grading, drying, storage, milling, handling, transportation, and packaging of grains. The book begins with an overview of grain types, grain structure and composition, and engineering properties of different grains. It then moves into the aspects of processing. It reviews best practices in processing rice, wheat, pulses, oilseeds, millets, and pseudocereals. The book discusses value addition methods, products of grains, and waste and by-product utilization from grains. These discussions outline equipment and machinery needed, different methods of operations for various grains, and advances in grain processing as well as grain waste and by-product utilization. The book has 18 chapters in total. Each chapter discusses principles, design, illustrations, advances, and challenges to aid in understanding. Therefore this book is a valuable reference material for academicians, researchers, consultants, manufacturers, and practitioners in the field of food processing. Presents different methods of operations and the latest advances in grain processing Explores value addition, grain waste and by-product utilization from grains Covers all the unit operations followed in grains processing, theory, and principle Covers application of emerging technologies in grain processing
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