grain handling Books and Publications

Production and processing of small seeds for birds (English)

Series: Agricultural and food engineering technical reportsSmall grain mixtures are the mainstay of bird food. Most of the grain species used in these mixtures are of tropical and subtropical origin or could be produced in the tropics and subtropics. Their cultivation, processing and marketing open ...

By Earthprint Ltd

Maintaining quality of food and feed grain through trade and processing (English)

Series: Good practices for animal feed and livestockThis booklet describes the causes of these potential losses and illustrates actions that should be undertaken to prevent or remedy them. It assumes that grain and grain products, including flour and animal feed, have reached the first point in the marketing ...

By Earthprint Ltd

Adjunct to F68 Standard Specification for Oxygen-Free Copper in Wrought Forms for Electron Devices

This is a comparison chart for estimating degree of contamination in electronic grade copper. Type A (Cross Grain); Type B (Within Grain); Type C (Grain ...

By ASTM International

Cereal Grain Quality

The commercial value of cereals is dependent on how suitable the grain is for use in consumer products; this is in turn dependent on the functional and nutritional quality of the grain. Cereal Grain Quality brings together in one volume information on the biochemical constituents of the major cereal ...

By Springer-Verlag GmbH

Gluten-Free Ancient Grains

Gluten-Free Ancient Grains: Cereals, Pseudocereals and Legumes covers grains that are not related to wheat. This includes sorghum, the major millets - pearl, foxtail, proso and finger millet, as well as teff, the major pseudocereals - quinoa, amaranth and buckwheat, and emerging legume grains - lupin, cowpea, ...

By Elsevier B.V

Drying and Storage Of Grains and Oilseeds

This text and reference discusses the drying of grains, in particular the staple cereals, maize, rice, and wheat, and the oilseeds, soybeans and canola. The basic physical and thermodynamic properties of grain and air are examined, and the theory of the drying process is developed. Design of the ...

By Springer-Verlag GmbH

Pseudocereals and Less Common Cereals

This book, written by leading grain scientists from Europe and Africa, examines six such grains that have been important food crops in various parts of the world and have the potential for much greater and more widespread use. The chemistry, nutritional value, food processing technologies and potential ...

By Springer-Verlag GmbH

Setting up and running a small flour mill or bakery

Series 'Opportunities in food processing'This series of practical guides is aimed at people starting or operating a food business. The third publication in the series covers markets for flours and bakery products, setting up a mill or a bakery, processing grains and flours and producing bakery products, ...

By Earthprint Ltd

Fodder oats: a world overview (En)

Series: FAO Plant Production and Protection SeriesThis book, well illustrated, brings together information on the state of fodder oats worldwide, and is aimed mainly at agronomists and extension workers. It contains a series of regional studies focusing on oats used as fodder rather than grain. Oats are well ...

By Earthprint Ltd

Triticale improvement and production (English)

Series: FAO Plant Production and Protection PapersTriticale, the first successful human-made cereal grain, was deliberately produced in 1875 by crossing wheat with rye. Since then, the evolution of this crop has been the topic of keen interest for many plant scientists. This book presents updated ...

By Earthprint Ltd

Processed foods for improved livelihoods (En)

Series: FAO Diversification bookletsMost food needs some form of preparation and processing to make them more attractive to eat. Foods such as grains, fish and vegetable are unpalatable in their raw state. Others such as cassava are dangerous if eaten without processing. Many different processes have been ...

By Earthprint Ltd

Physiology and Modeling Kernel Set in Maize

Kernel number per plant is the yield component primarily responsible for variation in maize grain yield across environments. The authors highlight recent discoveries regarding the roles of carbohydrate, nitrogen, and phyto-hormone metabolism in controlling kernel formation. It also establishes new and ...

By Soil Science Society of America (SSSA)

Tropical maize. Improvement and production (En)

Series: FAO Plant Production and Protection SeriesMaize will continue to play a major role in food security in the future and demand for grain maize for animal feeding will increase greatly in the years to come. To cope with future demand, farmers in the tropics will have to boost their maize ...

By Earthprint Ltd

Fermented grain legumes, seeds and nuts. A global perspective (En)

Series: FAO Agricultural Services BulletinsThis bulletin reviews the production of meat substitutes, condiments and bread-like products in various regions of the world, through the fermentation of grain legumes, seeds and nuts. Such traditional fermentation technologies, which are rapidly being lost, ...

By Earthprint Ltd

White maize. A traditional food grain in developing countries (En)

White Maize: A Traditional Food Grain in Developing Countries is the result of a collaborative study conducted by FAO and CIMMYT. It reviews the current structure of the white maize economies in developing countries and analyzes the supply and demand situations, both current and protected. Several trends emerging ...

By Earthprint Ltd

Ascochyta blights of grain legumes

Ascochyta blights consistently affect large areas of grain legume production (pea, lentil, chickpea and faba bean) in all countries where they are cultivated. These diseases are capable of causing large yield losses under conducive environmental conditions. This book considers the state of the art by ...

By Springer-Verlag GmbH

On-farm mycotoxin control in food and feed grain (En)

Series: Good practices for animal feed and livestockThis booklet is directed at the farm situation, providing advice that can be used to avoid mycotoxin contamination before food leaves the farm. The booklet describes what mycotoxins are, how they are produced and how to recognise signs of their presence. It provides advice to enable farmers to minimise the risk from mould contamination whilst ...

By Earthprint Ltd

Handbook of Maize: Its Biology

at the expense of other crops. In terms of tons of cereal grain produced worldwide, maize has been number one ...

By Springer-Verlag GmbH

Molecular Microbial Ecology of the Soil

Grain legume crops, e.g. common bean (Phaseolus vulgaris L.), and soyabeans (Glycine max L.) are amongst the main sources of protein in Africa, Asia and Latin America. Their high protein content derive from their ability, in symbiosis with Rhizobium bacteria, to fix atmospheric nitrogen. ...

By Springer-Verlag GmbH

Evolution of Geological Structures in Micro- to Macro-Scales

Structural geology has developed at a very rapid pace in recent years. Evolution of Geological Structures in Micro- to Macro-Scales, covering a wide spectrum of current research in structural geology from the grain scale to the scale of orogenic belts and from the brittle to the ductile field, provides an ...

By Springer-Verlag GmbH