Cereal science. - used book

Dr Samuel A Matz has had over 50 years of experience conducting, administering, and writing about product development, quality assurance, and regulatory compliance in government and the food industry. He has been granted 12 US patents and has contributed articles on food technology and related topics to six encyclopedias, including Encyclopedia Britannica. He was named on two Secretary of the Army awards for contributions to ration development. ~~~ This book is based on the first eight chapters of The Chemistry and Technology of Cereals as Food and Feed which was first published in 1959. All of the chapters were rewritten to bring them up-to-date and, in most cases, they were expanded to include additional material on the composition and the nutritional qualities of the grains. ~~~ From Wikipedia: Cereals are grasses (members of the monocot family Poaceae, also known as Gramineae)[1] cultivated for the edible components of their grain (botanically, a type of fruit called a caryopsis), composed of the endosperm, germ, and bran. Cereal grains are grown in greater quantities and provide more food energy worldwide than any other type of crop[citation needed]; they are therefore staple crops. ~~~ In their natural form (as in whole grain), they are a rich source of vitamins, minerals, carbohydrates, fats, oils, and protein. However, when refined by the removal of the bran and germ, the remaining endosperm is mostly carbohydrate and lacks the majority of the other nutrients. In some developing nations, grain in the form of rice, wheat, millet, or maize constitutes a majority of daily sustenance. In developed nations, cereal consumption is moderate and varied but still substantial. ~~~ The word cereal derives from Ceres, the name of the Roman goddess of harvest and agriculture ~~~ The first cereal grains were domesticated about 12,000 years ago by ancient farming communities in the Fertile Crescent region.