edited by Colin W. Wrigley

The end-use quality of grain varieties varies widely. Increased mechanization in the food industry has also reduced the tolerance to poor specification of raw materials.

This book explains the differences between varieties, and provides the necessary procedures for variety identification.

Contents

1. Introduction: The Reasons for Variety Identification
2. Efficient Strategies for Variety Identification
3. Visual Identification by Grain Characteristics
4. Variety Identification by Electrophoretic Analysis
5. Variety Identification by HPLC
6. Variety Identification by Digital Image Analysis
7. Identification of Cultivated Varieties by Nucleotide Analysis
8. Variety Identification by Immunological Analysis
9. Wheat Identification in North America
10. Wheat Identification in Australia and New Zealand
11. Identification of Barley Varieties
12. Identification of Oat Varieties
13. Identification of Maize Varieties
14. Identification of Rice Varieties
15. Prospects for Improved Methods of Variety Identification

Index

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