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Cereals and cereal products

  • T. A. Roberts{roJoint Chairman}
  • J.-L. Cordier
  • L. Gram
  • R. B. Tompkin
  • J. I. Pitt{roJoint Chairman}
  • L. G. M. Gorris
  • K. M. J. Swanson
Chapter
  • 4k Downloads

Cereals are the most efficient human food source, in terms of both energy supply and nutrition. People of all races rely on cereals as their main staple diet, with more than half of the world's population eating rice as their principal food. Therefore, producers, processors, the public and governmental authorities need to be aware of the spoilage, adulteration, and public health problems of these basic foods. This chapter covers only the major grains in commercial production, with less emphasis on small-scale farming and processing (Iizuka, 1957, 1958). For reviews of the microbiology of fermented Oriental and Indian cereal products see Hesseltine (1965, 1979) and Beuchat (1987). Cereals are also the basis for many animal feeds (see Chapter 4), but this chapter covers only human foods.

Keywords

Lactic Acid Bacterium Fusarium Species Cereal Product Sorbic Acid International Agricultural Research 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Kluwer Academic/Plenum Publishers, New York 2005

Authors and Affiliations

  • T. A. Roberts{roJoint Chairman}
  • J.-L. Cordier
  • L. Gram
  • R. B. Tompkin
  • J. I. Pitt{roJoint Chairman}
  • L. G. M. Gorris
  • K. M. J. Swanson

There are no affiliations available

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