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Cereal Grains: Properties, Processing and Nutritional Attributes Sergio O. Serna-Saldivar. CRC Press. Taylor & Francis Group, 2010. Hardback, 752 p., $89.10. ISBN 9781439815601.
Cereal Grains: Properties, Processing and Nutritional Attributes is an excellent book that provides an in-depth review of morphology, physical-chemical properties, production, storage, industrial processing, and nutritional value of cereal grains. Similar competing titles are available in the market; however, the specific attraction of this volume-Food Preservation Technology Series-is its comprehensive and outstanding collection of the current information about the physicochemical and nutritional properties for the major cereal grains-wheat, rice, maize, oats, barley, sorghum/millets-and their products. Additionally, what was lacking in academia was the availability of a new and standard text book for readers interested in this area and the author and editor have done a good job of bringing that together as a common and unique package. The book deserves credit to be the first of its kind in the market.
This single-authored textbook comprises 18 chapters that take the reader through an exciting journey of postharvest management and the wide...