UCC Book to Help Food and Beverage Industries

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UCC Book to Help Food and Beverage Industries

UCC Book to Help Food and Beverage Industries
August 21
10:40 2013

University College Cork (UCC) researchers have produced a book on cereal grains that will be a useful resource for the food and beverage industries.

Cereals represent a staple food for nutrition and significantly affect health. The demand for processed cereals in the human diet is increasing. Consequently, they are of major importance to the food industry. The population explosion in developing countries is unprecedented in the history of the human species, as are its repercussions on the economic trend of the cereal market.

The book, ‘Cereal grains for the food and beverage industries’, represents a comprehensive collection of material relating to cereal grains, ranging from the economic impact of the grains, to their applications in food and beverage products, whilst also providing an in-depth investigation of grain morphology, grain constituents, and globally applicable food processing technologies. The authors of the book are Dr Emanuele Zannini and Professor Elke Arendt of the School of Food and Nutritional Sciences, UCC.

The book reviews the major cereal species with the obvious starting point of wheat and triticale, with subsequent descriptions of rye, barley, and oats, as well as other major species including rice, maize, sorghum, and millet. It continues with a discussion of the economically relevant pseudo-cereals buckwheat, quinoa, and amaranth.

It is intended that this book will be a useful resource for ingredient manufacturers, cereal scientists, food technologists, marketing personnel, nutritionists, food chemists, food and nutrition policy makers, and health care professionals, as well as those interested in grain sciences, and working in or studying the food and beverage industries.

The book is published by Woodhead Publishing Ltd in its Series in Food Science, Technology and Nutrition No. 248 and costs €205


Dr Emanuele Zannini (left) and Professor Elke Arendt of UCC.

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