本书介绍了粮油食品概况、改善居民膳食的结构、粮油食品的营养成分及特性、粮食与植物油料中的嫌忌成分、粮谷类食品的营养特点及加工新原则、稻谷和大米、小麦和小麦粉、主要粮谷复制品类食品、黑色谷物杂粮及其制品等，涵盖粮油食品领域十几个门类上百种产品，并附有主要产品质量最新标准和有关产品开发的国内外最新研究成果的新技术、新信息、新产品以及主要产品的原、辅料科学配方、生产工艺和操作技术要点等。（The book introduces the overview of cereal and oil food, improvement of the structure of residents’ diets, nutritional ingredients and characteristics of cereal and oil food, prohibited components in food and vegetable oil materials, the nutritional characteristics and new processing principles of cereal food, paddy and rice, wheat and wheat flour, major grain and grain duplication of food, black cereal grains and their products, etc., covering more than a dozen categories and hundreds of products in the field of cereal and oil food. And the latest standards of the main product quality, new technologies, new information and new products of the latest research results related to the product development at home and abroad, as well as the scientific formula, production technology and key points of operation technology of raw and auxiliary materials of the main products, etc. are also attached.）