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Table of Contents
CHAPTER 1
International Cooperation in Cereal Research. (Donald
L. Plucknett and Nigel J. Smith)
I. Introduction
II. History
III. Principles
IV. Network Variety
- A. International Nurseries
- B. Factor Research Networks
V. Proteins
VI. Payoffs
VII. Conclusion
CHAPTER 2
Yeasts: Their Role in Modified Cereal Fermentations. (Tilak
W. Nagodawithana)
I. Introduction
II. Classification and General Characteristics of Yeast
- A. Taxonomy
- B. General Characteristics of Industrial Strains
III. Baker's Yeast
- A. General Characteristics
- B. Propagation
- C. Active Dry Yeast
- D. High Active Dry Yeast (Instant Yeast)
IV. Brewer's Yeast
- A. General Characteristics
- B. Substrates for Brewing
- C. The Brewing Processs
- D. Biochemistry of Brewing
- E. Recent Developments
V. Distillery Yeast
- A. Introduction
- B. Grain Fermentations
VI. Industrial Spirits
- A. Raw Materials
- B. Process Technology
- C. Fermentation
- D. Critical Process Controls
- E. Distillation
VII. Fermentation Problems
VIII. Future of the Gasohol Industry
CHAPTER 3
High-Performance Liquid Chromatography of Cereal Proteins. (Jerold
A. Bietz)
I. Introduction
II. HPLC Methodology
- A. Apparatus
- B. Columns for HPLC of Proteins
- C. Techniques
- D. Advantages of HPLC
- E. Standard Conditions for Protein HPLC
- F. Column and System Maintenance and Repair
III. RP-HPLC
- A. Cereal Protein Separations
- B. Applications of RP-HPLC
IV. SE-HPLC
- A. Introduction
- B. Analytical Conditions and Methods
- C. Examples and Applications
V. Ion-Exchange HPLC
VI. Summary, Conclusions, and Future Trends
CHAPTER 4
Effects of Sulfur Supply on the Yield, Composition, and
Quality of Grain from Cereals, Oilseeds, and Legumes. (P. J.
Randall and C. W. Wrigley)
I. Introduction
II. Occurrence of Sulfur Deficiency
- A. Factors Affecting the Occurrence
- B. Future Trends
- C. Recognizing Sulfur Deficiency
III. Sulfur, Plant Growth, and Seed Sulfur Content
IV. Cereal Grains
- A. Wheat
- B. Barley and Other Cereals
V. Oilseeds
- A. Oil Yield, Content, and Composition
- B. Protein and Amino Acid Composition
- C. Glucosinolate Content of Brassica Seed
VI. Legumes
- A. Seed Protein Content and Composition
- B. Seed Amino Acid Composition
- C. Nutritive Value
VII. Regulation of Protein Accumulation in Seeds by Sulfur Supply
VIII. Summary and Conclusions
CHAPTER 5
Cell Walls and Their Components in Cereal Grain Technology. (G.
B. Fincher and B. A. Stone)
I. Introduction
II. Cell Wall Morphology and Ultrastructure
- A. Endosperm
- B. Embryo C. Maternal Tissues
III. Chemistry and Physicochemical Properties of Cell Wall
Components
- A. Methodology
- B. Composition of Cell Walls
- C. Fine Structure and Physicochemical Properties of Components
IV. Molecular Organization of Wall Components
- A. Properties of Polysaccharide Gels
- B. Noncovalent Interactions
- C. Covalent Interactions
- D. Cell Walls as Reinforced Multicomponent Gels
V. Cell Walls and Their Components in Cereal Technology
- A. Disruption of Grain
- B. Cell Walls and Breakmaking
- C. Cell Walls in Germination
- D. Cell Wall Components in Malting and Brewing
VI. Cell Walls and Their Components in the Nutrition of
Monogastric Animals
- A. Aleurone Cell Walls and Protein Digestibility
- B. Barley Diets for Chickens
VII. Cell Walls and Grain Futures
CHAPTER 6
The Genetic Organization of Zein. (Irwin Rubenstein and
Daniel E. Geraghty)
I. Introduction
II. Protein Body Proteins
III. Protein Body Messenger Ribonucleic Acids
IV. The Zein Multigene Family
V. Grouping of Zein cDNAs and Genomic Clones
VI. Sequence Analysis of Zein Clones
VII. Comparison of the Amino Acid Sequences of Zeins
VIII. Important Concepts
IX. Conclusions
CHAPTER 7
Traditional Foods from Sorghum: Their Production, Evaluation,
and Nutritional Value. (L. W. Rooney, A. W. Kirleis, and D.
S. Murty)
I. Introduction
II. Traditional Sorghum Foods
- A. Milling
- B. Roti
- C. Tortillas
- D. Fermented Breads
- E. Thick Porridges
- F. Thin Fermented Porridges
- G. Couscous
- H. Boiled Ricelike Foods
- I. Beer
- J. Snacks and Special Uses
- K. Other Traditional Uses
- L. Industrial Processing and Use of Sorghums
III. Quality of Sorghum for Traditional Foods
IV. Nutritional Value of Tradtional Sorghum Foods
- A. Composition, Digestion, and Nutritional Value
- B. Human Digestibility Studies of Sorghum
- C. Effects of Cooking Sorghum on Digestibilities
- D. Effects of Cooking on Sorghum Proteins
V. Future Research Needs
Index
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