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Cereals

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Cover of 'Cereals'

Table of Contents

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    Book Overview
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    Chapter 1 The Potential of Cereals as Industrial Raw Materials
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    Chapter 2 Present and Future Uses of Cereal Starches
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    Chapter 3 Industrial Markets for UK-Grown Cereal Starch
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    Chapter 4 Flexible Polyurethane Foam Extended with Corn Starch
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    Chapter 5 Biodegradable Composites of Starch and Poly(Hydroxybutyrate-Co-Valerate) Copolymers
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    Chapter 6 Biodegradable Coatings for Thermoplastic Starch
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    Chapter 7 Industrial Applications for Levulinic Acid
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    Chapter 8 Production of Lactic Acid from Starch
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    Chapter 9 On-Line Monitoring of Enzymatic Bioprocesses by Microdialysis Sampling, Anion Exchange Chromatography, and Integrated Pulsed Electrochemical Detection
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    Chapter 10 Cereal Starches
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    Chapter 11 Grain Composition of Amaranthaceae and Chenopodiaceae Species
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    Chapter 12 Developing Specialty Starches from New Crops
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    Chapter 13 Removal Characteristics of Baked Wheat Starch Deposits Treated with Aqueous Cleaning Agents
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    Chapter 14 Application of Cereal Proteins in Technical Applications
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    Chapter 15 Mechanical and Barrier Properties of Wheat Gluten Films Coated with Polylactic Acid
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    Chapter 16 On-Line Measurement of Bran in Flour by Image Analysis
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    Chapter 17 Pretreatment of Agricultural Crop Residues for Conversion to High-Value Products
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    Chapter 18 Innovative uses of Cereals for Fructose Production
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    Chapter 19 Straw as a Fuel
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    Chapter 20 Food and Non-Food Uses of Immature Cereals
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    Chapter 21 A Closed Biotechnological System for the Manufacture of Nonfood Products from Cereals
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    Chapter 22 Reduction of the Environmental Impact of Wheat Starch and Vital Wheat Gluten Production
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    Chapter 23 Bioethanol from Cereal Crops in Europe
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    Chapter 24 Determining the Profitability of a Wholecrop Biorefinery
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    Chapter 25 Development of a Generic Fermentation Feedstock from Whole Wheat Flour
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    Chapter 26 The Effect of Nutrients and α-Amylase Inactivation on the Fermentative Lactic Acid Production in Whole Wheat Flour Hydrolysate by Lactococcus lactis ssp. Lactis ATCC 19435
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    Chapter 27 Agricultural Residues and Cereals as Fermentation Media
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    Chapter 28 Functional Foods for Health
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    Chapter 29 Novel Natural Products from Grain Fractionation
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    Chapter 30 Application of Fermented Flour to Optimise Production of Premium Crackers and Bread
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    Chapter 31 Neuronal and Experimental Methodology to Improve Malt Quality
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    Chapter 32 Flour Milling Process for the 21st Century
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    Chapter 33 Sorghum Processing Technologies in Southern Africa
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    Chapter 34 Cereal Processing in New Zealand
Overall attention for this book and its chapters
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Title
Cereals
Published by
Springer US, January 1997
DOI 10.1007/978-1-4757-2675-6
ISBNs
978-1-4419-3274-7, 978-1-4757-2675-6, 978-0-306-45583-4
Editors

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

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The data shown below were collected from the profiles of 3 X users who shared this research output. Click here to find out more about how the information was compiled.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 14 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 14 100%

Demographic breakdown

Readers by professional status Count As %
Student > Doctoral Student 2 14%
Lecturer 1 7%
Student > Bachelor 1 7%
Researcher 1 7%
Professor > Associate Professor 1 7%
Other 0 0%
Unknown 8 57%
Readers by discipline Count As %
Agricultural and Biological Sciences 3 21%
Chemical Engineering 2 14%
Engineering 1 7%
Unknown 8 57%