Cereals: Novel Uses and Processes

Cereals: Novel Uses and Processes edited by Grant M. Campbell, Colin Webb, Stephen L. McKee.

"So long as a person is capable of self renewal they are a living being. " -Amiel Cereals have been the source of life to the human race, providing nutritional and ma­ terial needs since the dawn of civilization. As with all dynamic industries, the Cereal in­ dustry has renewed itself in t...

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Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Campbell, Grant M. (Editor), Webb, Colin (Editor), McKee, Stephen L. (Editor)
Format: eBook
Language:English
Published: New York, NY : Springer US : Imprint: Springer, 1997.
Edition:1st ed. 1997.
Series:Springer eBook Collection.
Subjects:
Biochemistry.
Biotechnology.
Plant science.
Botany.
Trees.
Animal anatomy.
Inorganic chemistry.
Electronic resources (E-books)
Online Access:Click to view e-book
Holy Cross Note:Loaded electronically.
Electronic access restricted to members of the Holy Cross Community.
Table of Contents:
  • 1. The Potential of Cereals as Industrial Raw Materials: Legal, Technical, and Commercial Considerations
  • 2. Present and Future Uses of Cereal Starches
  • 3. Industrial Markets for UK-Grown Cereal Starch
  • 4. Flexible Polyurethane Foam Extended with Corn Starch
  • 5. Biodegradable Composites of Starch and Poly(Hydroxybutyrate-Co-Valerate) Copolymers
  • 6. Biodegradable Coatings for Thermoplastic Starch
  • 7. Industrial Applications for Levulinic Acid
  • 8. Production of Lactic Acid from Starch: Simulation and Optimization
  • 9. On-Line Monitoring of Enzymatic Bioprocesses by Microdialysis Sampling, Anion Exchange Chromatography, and Integrated Pulsed Electrochemical Detection
  • 10. Cereal Starches: Properties in Relation to Industrial Uses
  • 11. Grain Composition of Amaranthaceae and Chenopodiaceae Species
  • 12. Developing Specialty Starches from New Crops: A Case Study Using Grain Amaranth
  • 13. Removal Characteristics of Baked Wheat Starch Deposits Treated with Aqueous Cleaning Agents
  • 14. Application of Cereal Proteins in Technical Applications
  • 15. Mechanical and Barrier Properties of Wheat Gluten Films Coated with Polylactic Acid
  • 16. On-Line Measurement of Bran in Flour by Image Analysis
  • 17. Pretreatment of Agricultural Crop Residues for Conversion to High-Value Products
  • 18. Innovative Uses of Cereals for Fructose Production
  • 19. Straw as a Fuel
  • 20. Food and Non-Food Uses of Immature Cereals
  • 21. A Closed Biotechnological System for the Manufacture of Nonfood Products from Cereals
  • 22. Reduction of the Environmental Impact of Wheat Starch and Vital Wheat Gluten Production
  • 23. Bioethanol from Cereal Crops in Europe
  • 24. Determining the Profitability of a Wholecrop Biorefinery
  • 25. Development of a Generic Fermentation Feedstock from Whole Wheat Flour
  • 26. The Effect of Nutrients and ?-Amylase Inactivation on the Fermentative Lactic Acid Production in Whole Wheat Flour Hydrolysate by Lactococcus lactis ssp. lactis ATCC 19435
  • 27. Agricultural Residues and Cereals as Fermentation Media
  • 28. Functional Foods for Health: Opportunities for Novel Cereal Processes and Products
  • 29. Novel Natural Products from Grain Fractionation
  • 30. Application of Fermented Flour to Optimise Production of Premium Crackers and Bread
  • 31. Neuronal and Experimental Methodology to Improve Malt Quality
  • 32. Flour Milling Process for the 21st Century
  • 33. Sorghum Processing Technologies in Southern Africa
  • 34. Cereal Processing in New Zealand: Inversion, Diversification, Innovation, Management.

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