Grain Milling & Processing

Cereal Foods    

Cereal Foods: Research & Statistics

  Agricultural Fact Book
A handy reference tool that offers information about US Agriculture and describes all USDA programs. It also provides useful information about food safety, nutrition, rural issues, research, education, and natural resources.
  Biosecurity Awareness Guide
The Biosecurity Awareness Guide was produced with the particpation of the Animal Health Institute (AHI); the Center of Veterinary Medicine (CVM)/Food and Drug Administration (FDA); and the National Renderers Association (NRA) by the American Feed Industry Association. It is available as a PDF or as a Powerpoint Presentation file. The Powerpoint Presentation file is available in either English or Spanish.
  Extrusion Cooking for Snack Food Production
A virtual lecture (slideshow of 31 slides) using Adobe Flash 10 that covers the process known as extrusion. The lecture presents information on the types of products produced, the processes used, and machinery used.
  Food Labeling and Nutrition
These FDA Food Labeling web pages address the labeling requirements for foods under the Federal Food Drug and Cosmetic Act and its amendments. Food labeling is required for most prepared foods, such as breads, cereals, canned and frozen foods, snacks, desserts, drinks, etc.
  Food Labeling Guide : Guidance for Industry
This guidance represents the Food and Drug Administration's (FDA's) current thinking on this topic. It does not create or confer any rights for or on any person and does not operate to bind FDA or the public.
Website for CRC Press, Woodhead Publishing, and AOCS Press that features full text access to over 171 titles. Subscription required to access the full text.
  History of Macaroni
The real story of macaroni is a complex one and, appropriately, as slippery as a wet noodle. The complicated story of macaroni--the generic term for all dried alimentary pastes cooked in broth or water, also called pasta or noodles--will be set out as an inquiry into the meaning, origin, and importance of this food.
  ICC Online-Dictionary/Glossary
A multilingual dictionary with an integrated search engine and glossary. The languages represented in the dictionary are: English, German, French, Spanish, Italian, Russian, and Chinese.
  ICC Online-Dictionary/Glossary of Cereal Science and Technology
Multilingual dictionary with an integrated search engine and glossary. Select your language, enter the term and the system will translate the term and present you with the term in 6 other languages.
  New and Improved Wheat Uses Audit: Final Report
The usage of corn and soybeans has expanded beyond traditional consumption bases. So the National Association of Wheat Growers (NAWG) commissioned Sparks Companies, Inc. to conduct a comprehensive audit of new and improved uses for wheat. Utilizing a combination of interviews/surveys and a literature review, 3 categories were identified and deemed to have sufficient probability of success. The 3 categories are: New or improved uses of wheat; new or improved wheat characteristics; and new or improved uses of wheat by-products. The report investigated a number of specific new or improved uses/characteristics in depth.
  Pasta : History of Pasta
Provides a brief history of the development of pasta from 1292 A.D. through the 1900s.
  Role of Biotechnology in the Development of New Cereal Grains and Cereal End Products
Covers the significant trends in both the agricultural production and food processing sectors have led to a closer integration of these sectors.
  SAC Cereal Recommended List for 2007
Lists of recommended cereal crops varieties from the Scottish Agricultural College suitable for growing in different seasons and for different purposes.
  Triticale Grain for Other Uses
Provides information on the use of triticale in baking, cereal-based foods, animal feeds and biofuels.
  Understanding Demand Shifts for Grain-Based Foods
The agenda (with links to the speakers' Power Point presentations)from a workshop sponsored by Farm Foundation and USDA's Economic Research Service in 2004. The workshop featured about 50 leaders from food industry, government and academia who examined how current consumer trends and nutrition issues are affecting demand for grain-based food products and identified data tools needed to better analyze consumption patterns.
  Wheat: the big picture
Describes the life cycle of WHEAT, from seed germination to harvest ripe with special emphasis on the development of the grain after fertilisation. There are supplementary sections on the development of the wheat apex and the embryo. The site aims to provide a reference picture library of all stages of wheat development.
  Will 2005 Be the Year of the Whole Grain?
According to the new Dietary Guidelines for Americans, it should be. For the first time, the Dietary Guidelines have specific recommendations for whole grain consumption separate from those for refined grains...

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