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Technological interest in rye has grown since the publication of
the first edition 25 years ago. New material and updated information
has resulted is a new edition that is nearly double the size of the
first volume.
Rye: Production, Chemistry, and Technology, Second Edition
is a must-have reference for food professionals who want to gain an
understanding of this versatile grain as a basis for improving rye
production and the quality and development of finished products made
from rye.
Major improvements in this edition include:
- the subjects of pests and physiology of rye are separated into
two chapters to emphasize differences in the two scientific areas
and the importance of each.
- emphasis on the differences between rye milling in North America
and Europe are reflected helping the milling professional learn the
benefits of both systems.
- overage of a large variety of traditional as well as
nontraditional food and nonfood applications that include rye.
- an extensive chapter on "Genetics and Breeding" of rye
covering the new developments in biotechnology and genetic
engineering including disease control and new genotypes of triticale.
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