Second Edition of Cereal Technology Handbook
from C.H.I.P.S.

Handbook of Cereal Science and Technology
Second Edition, Revised and Expanded
edited by Karel Kulp.

This thoroughly revised Second Edition addresses the full spectrum of cereal grain science, employing chemical and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation.

Examines all major cereal grains and cereal food products, as well as soy beans and oil-seed grains often used in processing.

Written by over 40 internationally respected authorities, the Handbook of Cereal Science and Technology, Second Edition

  • discusses the recent developments in the chemical composition and functionality of cereal components such as proteins, carbohydrates, and lipids
  • highlights newly developed special ingredients and microbiological operations in processed foods
  • investigates the most up-to-date production, processing, and uses of triticale, wild rice, and other grains
  • addresses the latest standards set by the U.S. Department of Agriculture, international organizations, and industry lobby groups
  • illustrates how new breeds of cereal grains are developed and sustained
  • explains new processing techniques for producing baked goods, pasta, breakfast cereals, and snack foods
  • evaluates up-to-the-minute methods of fortifying foods with folic acid and other supplements
  • and more!
Abundantly referenced with over 2600 bibliographical citations and lavishly illustrated with more than 800 drawings, tables, photos, and micrographs, the Handbook of Cereal Science and Technology, Second Edition is a superb resource of up-to-date information.


  1. Wheat Elieser S. Posner
  2. Corn: The Major Cereal of the Americas Lawrence A. Johnson
  3. Barley Eugene A. Hockett
  4. Oats Michael S. McMullen
  5. Sorghum Lloyd W. Rooney and Sergio Othón Serna-Saldivar
  6. The Millets Cassandra M. McDonough, Lloyd W. Rooney, and Sergio Othón Serna-Saldivar
  7. Rice: Production, Processing, and Utilization Navam S. Hettiarachchy, Zhi Yong Ju, Terry Siebenmorgen, and Roy N. Sharp
  8. Rye Klaus Lorenz
  9. Triticale: Production and Utilization N. L. Darvey, H. Naeem, and J. Perry Gustafson
  10. Wild Rice: Processing and Utilization Ervin A. Oelke and James J. Boedicker
  11. Oilseeds and Oil-Bearing Materials Edmund W. Lusas
  12. Cereal Proteins: Composition of Their Major Fractions and Methods for Identification George Lookhart and Scott Bean
  13. Cereal Carbohydrates David R. Shelton and Won Jong Lee
  14. Cereal Lipids Okkyung Kim Chung and Jae-Bom Ohm
  15. Minor Constituents of Cereals Margaret Ann Bock
  16. Quality Evaluation of Cereals and Cereal Products Vladimir F. Rasper and Charles E. Walker
  17. Breads and Yeast-Leavened Bakery Foods Karel Kulp and Joseph G. Ponte, Jr.
  18. Soft Wheat Products Hamed Faridi, Charles S. Gaines, and Brian L. Strouts
  19. Ready-to-Eat Breakfast Cereals Paul J. Whalen, Julia L. DesRochers, and Charles E. Walker
  20. Pasta: Raw Materials and Processing Brendan J. Donnelly and Joseph G. Ponte, Jr.
  21. Cereal-Based Snack Foods Joseph A. Maga
  22. Malted Cereals: Their Production and Use Richard E. Pyler and D. A. Thomas
  23. Cereal Enrichment and Nutrient Labeling Peter M. Ranum
  24. Nutritional Quality of Cereal-Based Foods Carol F. Klopfenstein
  25. Nonfood Uses of Cereals John W. Lawton
  26. Fermentation and Microbiological Processes in Cereal Foods Pierre Gélinas and Carole McKinnon
  27. Special Food Ingredients from Cereals Joseph G. Ponte, Jr., Ismail Sait Dogan, and Karel Kulp
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Handbook of Cereal Science and Technology
Second Edition, Revised and Expanded
edited by Karel Kulp

2000 • 808 pages • $268.95 + shipping
Texas residents please add 6.75 % sales tax

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