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Cereals are one of our most important crops, whether as cash crops
for commercial farmers or subsistence crops in the developing third
world. This book focuses on the chemistry and technology of
cereals, set in the agricultural and socio-economic context. The
subject of cereal is given a greater geographical scope than other
books that are primarily concerned with wheat and bread. The
principles of cereals discussed include structure and composition;
economic importance; storage and transportation; analysis;
post-harvest losses; and the starch industries. Also dealt with are
the industrial processes which are the basis of our common foods -
rice, bread, cornflakes, beer; and the common foods of more
traditional societies such as the porridges of Africa and the
tortillas of the Americas, as well as numerous fermented foods and
drinks.
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