Cereals: Novel Uses and Processes, following the proceedings of the international conference structure held on this topic, firstly overviews the potential of cereals as industrial raw materials for food, feed, and non-food applications. The major cereal components are considered in the first section.

Having considered the cereal components individually, the reference then brings them together by introducing the Wholecrop Utilization concept in section II. Food uses will continue to dominate cereal usage so the third section considers novel developments in this area.

Cereals: Novel Uses and Processes provides food for thought for those interested in the science and technology of cereals!

Contents

1. Cereal Components
   1. The Potential of Cereals as Industrial Raw Materials: Legal, Technical and Commercial Considerations

      Starches
      

   2. Present and Future Uses of Cereal Starches
   3. Industrial Markets for UK-Grown Cereal Starch

      Plastics and Chemicals
      

   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

      Properties of Starches, New and Old
      

   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

       Proteins
       

   14. Application of Cereal Proteins in Technical Applications
   15. Mechanical and Barrier Properties of Wheat Glutten Films Coated with Polylactic Acid

       Bran and Straw
       

   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

2. Whole Crop Utilization
   Integrated Bioprocesses
   
   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 Glutten Production
   23. Bioethanol from Cereal Crops in Europe
   24. Determining the Profitability of a Wholecrop Biorefinery

       Fermentation: The Key Technology
       

   25. Development of a Generic Fermentation Feedstock from Whole Wheat Flour
   26. The Effect of Nutrients and &alpha-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

3. Food Processes
   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

21 Additional Articles
Index

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