Overview
- Editors:
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Grant M. Campbell
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Satake Centre for Grain Process Engineering, University of Manchester Institute of Science and Technology, Manchester, UK
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Colin Webb
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Satake Centre for Grain Process Engineering, University of Manchester Institute of Science and Technology, Manchester, UK
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Stephen L. McKee
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Satake Centre for Grain Process Engineering, University of Manchester Institute of Science and Technology, Manchester, UK
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Table of contents (34 chapters)
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Front Matter
Pages i-xvii
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Cereal Components
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Starches
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- S. E. Batchelor, G. Entwistle, K. C. Walker, E. J. Booth, I. M. Morrison, G. R. Mackay et al.
Pages 21-25
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- Ying-chun Lin, Harold E. Huff, Fu-hung Hsieh
Pages 27-33
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- J. L. Willett, G. S. O’Brien
Pages 35-41
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- Viswas Ghorpade, Milford Hanna
Pages 49-55
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- Christina Ã…kerberg, Guido Zacchi
Pages 57-61
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- Nelson Torto, Lo Gorton, György Marko-Varga, Thomas Laurell
Pages 63-67
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- A. Lynn, R. D. M. Prentice, M. P. Cochrane, A. M. Cooper, F. Dale, C. M. Duffus et al.
Pages 69-77
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- Harold Corke, Huaixiang Wu, Shaoxian Yue, Hongliang Sun
Pages 91-102
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Proteins
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- Peter Kolster, Leontine A. de Graaf, Johan M. Vereijken
Pages 107-116
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- Viswas Ghorpade, Curtis Weller, Milford Hanna
Pages 117-123
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Bran and Straw
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- Martin B. Whitworth, Tony D. Evers, Christopher J. Brock
Pages 125-131
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- Anette Skammelsen Schmidt, Anne Belinda Bjerre
Pages 133-141
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- Maria Grazia D’Egidio, Cristina Cecchini, Claudio Corradini, Virgilio Donini, Vito Pignatelli, Tommaso Cervigni
Pages 143-151
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About this book
"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.