Cereals: Novel Uses and Processes

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.