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Cereals

Novel Uses and Processes

  • Grant M. Campbell
  • Colin Webb
  • Stephen L. McKee

Table of contents

  1. Front Matter
    Pages i-xvii
  2. Cereal Components

    1. Jim Coombs, Katy Hall
      Pages 1-11
    2. Starches

      1. David Howling
        Pages 13-19
      2. S. E. Batchelor, G. Entwistle, K. C. Walker, E. J. Booth, I. M. Morrison, G. R. Mackay et al.
        Pages 21-25
      3. Ying-chun Lin, Harold E. Huff, Fu-hung Hsieh
        Pages 27-33
      4. Viswas Ghorpade, Milford Hanna
        Pages 49-55
      5. Christina Åkerberg, Guido Zacchi
        Pages 57-61
      6. A. Lynn, R. D. M. Prentice, M. P. Cochrane, A. M. Cooper, F. Dale, C. M. Duffus et al.
        Pages 69-77
      7. Harold Corke, Huaixiang Wu, Shaoxian Yue, Hongliang Sun
        Pages 91-102
    3. Proteins

      1. Peter Kolster, Leontine A. de Graaf, Johan M. Vereijken
        Pages 107-116
      2. Viswas Ghorpade, Curtis Weller, Milford Hanna
        Pages 117-123
    4. Bran and Straw

      1. Martin B. Whitworth, Tony D. Evers, Christopher J. Brock
        Pages 125-131
      2. Anette Skammelsen Schmidt, Anne Belinda Bjerre
        Pages 133-141
      3. Maria Grazia D’Egidio, Cristina Cecchini, Claudio Corradini, Virgilio Donini, Vito Pignatelli, Tommaso Cervigni
        Pages 143-151
      4. Damian Culshaw
        Pages 153-158
  3. Whole Crop Utilization

    1. Integrated Bioprocesses

      1. Rolf Carlsson
        Pages 159-167
      2. M. Bekers, J. Laukevics, N. Vedernikovs, M. Ruklisha, L. Savenkova
        Pages 169-176
      3. Chris Wroe
        Pages 185-189
      4. Eric Audsley, Janet E. Sells
        Pages 191-203
    2. Fermentation: The Key Technology

  4. Food Processes

    1. Peter J. Wood
      Pages 233-239
    2. Myriam Fliss, Francoise Maurel, Jean Louis Delatte, Joseph Boudrant, Marie-Christine Suhner, Marc Gabriel
      Pages 251-255
    3. D. E. Forder
      Pages 257-264
    4. Trust Beta, Kennedy Dzama
      Pages 265-272
    5. T. N. Lindley, N. G. Larsen
      Pages 273-279
  5. Back Matter
    Pages 281-289

About this book

Introduction

"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 the past; as the millennium approaches, it is on the brink of another renewal, in which the versatility and providence of cereals are being rediscovered, but in new and exciting ways. Cereals are richly diverse; over 10,000 varieties convert minerals and the energy of the sun into a bursting catalog of functional and versatile biomolecules and biopolymers. Processing technology allows these components to be accessed, separated, isolated and purified, while chemical science allows modification for even greater diversity and speci­ ficity. The last century has seen the move from cereal- to oil-based chemical and materials industries. But cereals contain a greater variety and functionality of macromolecules than oil. Starch, protein, bran and straw, already diverse across cereal varieties, can be fraction­ ated into more specific elements, modified chemically to enhance function, or used as feedstocks in fermentation-based bioconversion systems, to produce a range of bulk and fine chemicals for industries as diverse as food, pharmaceuticals, plastics, textiles, pulp and paper, transport, composites and boards, adhesives and energy.

Keywords

Fermentation cereals development functional foods polymer processing protein transport wheat

Editors and affiliations

  • Grant M. Campbell
    • 1
  • Colin Webb
    • 1
  • Stephen L. McKee
    • 1
  1. 1.Satake Centre for Grain Process EngineeringUniversity of Manchester Institute of Science and TechnologyManchesterUK

Bibliographic information