Cereals classification

With a few exceptions, the use of major item classifications (declaration of meats, cereals, etc.) is prohibited. 

It is possible to classify proteins on several different bases. One basis is on the cereal from which they come and where in the seed they are found, another is the Osborne classification system, which is based on the solubility of the protein. Proteins can be further classified in chemical terms such as molecular weight and the presence or absence of sulfur. 

Spanheimer, J., Freeman, J.E., Heady, R.E., and Headley, V.E. 1972. Air classification of com grits. E Softening grits with enzymes and chemicals. Cereal Chem. 49, 131-141. 

Borjesson, T., Eklov, T., Jonsson, A., Sundgren, H., Schnurer, J. (1996) Electronic nose for odor classification of grains. Cereal Chem. 73 457-461. 

Almost pure cellulose is found in pith, absorbent cotton in some filter papers. Pure cellulose is most readily obtd from cotton by treating it with dil alkalies acids and thoroughly washing, with water. Another source of cellulose is wood(mostly coniferous) which contains 50-60% cellulose and strawfmostly cereal) which contains 30-40%. A common classification of celluloses is based on their solubilities in aq alkalies If cellulose is treated with NaOH soln of ca 18% at 20°, it will swell and much of the material, which is of short chain length, will dissolve. The residue from this treatment is called alpha cellulose. 

Vasanthan, T. and Bhatty. R.S. 1995. Starch purification after pin milling and air classification of waxy, normal, and high amylose barleys. Cereal Chem. 72 379-384. 

Englyst, H.N. and Cummings, J.H. 1987. Resistant starch, a new food component A classification of starch for nutritional purposes. In Cereals in a European Context. First European Conference on Food Science and Technology (I.D. Morton, ed.) pp. 221-233. Ellis Horwood, Chichester, U.K. 

Elfverson, C., Andersson, A.A.M., Aman, P. and Regner, S. (1999) Chemical composition of barley cultivars fractionated by weighing, pneumatic classification, sieving, and sorting on a specific gravity table. Cereal Chemistry 76, 434-438. 

A relatively recent addition to the maple industry is the "Flavor Wheel for Maple Products" (Agriculture and AgriFood Canada, 2004), patterned after similar classification systems in wines and other food products. The Flavor Wheel for Maple Products (hereafter FWMP) contains 13 flavor families, including maple, confectionary, vanilla, milky, empyreumatic, floral, fruity, spicy, foreign (deterioration/fermentation), foreign (environment), plant—herbaceous, plant—humus/forest/cereals, and plant— ligneous. Within each family are one or more subfamilies of flavors,... 

Several plants are common sources of plant fat (lipids). Some of them, for instance, cereals, also contain starch. Scheme 2 presents a classification of plant lipids. 

Shewry PR, Tatham AS, Forde J, Kreis M, Miflin BJ (1986). The classification and nomenclature of wheat gluten proteins a reassessment. J. Cereal ScL, 4 97-106. 

Sapirstein, H.D., Neuman, M.R., Wright, E.H., Shwedyk, E., and Bushuk, W., An instmmental system of cereal grain classification using digital image analysis, J. Cereal ScL, 6 3-14 (1987). 

The discussion of protein solubility in Chapter 9 leads logically into the next topic because it is usually necessary to have proteins in solution in order to characterize them. Of course, some important characterization can be made by hydrolyzing the proteins (e.g., determination of the amino acid composition and sequence). What we are mainly concerned with in this chapter is the measurement of molecular composition and properties of proteins or their subimits in or close to their native state. This is required if our aim is to relate composition to fimctional properties. The classification of cereal proteins into four groups based on solubility was described in the previous chapter. This classification still proves to be valuable for researchers. However, in recent times, techniques have been developed that enable more accurate quantification of cereal protein composition. 

Ferrari, B., E Finochiaro, A. M. Stanca, and A. Giannetti. 2009. Optimization of air classification for the production of (l-glucan-enriched barley flours. Journal of Cereal Science 50 152-158. 

Shewry, P. R., A. S. Tatham, J. Forde, M. Kreis, and B. J. Miflin. 1986. The classification and nomenclature of wheat gluten proteins A reassessment. Journal of Cereal Science 4 97-106. 

Natural fibers are classified based on their origins, whether they are plant, animal or mineral fibers. All plant fibers are composed of cellulose while animal fibers consist of proteins (hair, silk, and wool). Plant fibers include bast (or stem or soft scleren-chyma) fibers, leaf or hard fibers, seed, fruit, wood, cereal straw, and other grass fibers [1]. Over the last few years, a number of researchers have been involved in investigating the exploitation of natural fibers as load bearing constituents in composite materials. The use of such materials in composites has increased due to their relative cheapness, their ability to be recycled, and because they can compete well in terms of strength per weight of material [2]. Provided below is the classification of natural fibers based on origin ... 

Since the first-ever application of NIR by Hart et al. in 1962 to the determination of moisture in seeds (6), the bibliography of NIRS technology has proliferated until it now numbers over 35,000 entries, many of which describe a very diverse assortment of applications to grains and seeds. The main areas have been composition analysis, analysis for prediction of functionality, and classification by NIR discriminant or classification analysis (NIRCA). Near-infrared spectroscopy has been applied to the analysis of many of the above commodities. Over 30 factors have been successfully predicted in cereals and pulses, and over 20 factors in oleaceous seeds. These applications have recently been comprehensively reviewed by Delwiche (7) and Dyer (8). 

Northern Ireland and the hill areas of England and Wales where substantial seed potato enterprises still continue. The main advantages of these areas ate that the low temperatiues and strong winds keep aphid populations in check. This means that the severe virus diseases (leaf roll and the mosaics) which are spread from diseased to healthy plants by aphids, are less likely to occur. However, recent advances in aphid control and concerns over the quality of seed from some traditional areas have seen successful seed production extended to some of the English arable areas as a profitable break in predominantly cereal and break crop rotations. As with other forms of seed production the certifying authority in England and Wales is FERA, for Scotland SASA (Science and Advice for Scottish Agriculture) and DARD in Northern Ireland. In all cases the same basic Seed Potato Classification Scheme (SPCS) obtains. 

Modern classification is based on the structure of the sterols. The most frequently occurring compounds are sterols with a double bond in position C-5 in ring B (A -sterols) and a saturated or unsaturated side chain at position C-17, less common are A -and A -sterols. In plants, these sterols are accompanied by small quantities of saturated sterols known as phytostanols that are analogues of A -sterols without the double bond in ring B. They occur in cereals in relatively high amounts. 

---