Wheat Gluten - P R Shewry - Livros - Royal Society of Chemistry - 9780854048656 - 30 de março de 2000
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P R Shewry
Wheat Gluten

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Providing a unique "snapshot" of the most exciting current research in the area, this book focuses on the structures, genetics and functional properties of this group of proteins.

Marc Notes: Bibl. ref. & index; Conference Papers ... 2000. Description for Sales People: The gluten proteins of wheat grain, which determine the processing properties of wheat flour, have been the subject of intensive study for many years. The structures, genetics and functional properties of this unique group of proteins are the focus of this book. Jacket Description/Back: Bread, pasta, noodles ... some of the many ways in which humans consume wheat after processing has taken place. The gluten proteins of wheat grain, which determine the processing properties of wheat flour, have been the subject of intensive study for many years. The structures, genetics and functional properties of this unique group of proteins are the focus of this book. Providing a unique "snapshot" of the most exciting current research in the area, this wide-ranging book encompasses topics such as biotechnology; analysis, purification and characterization; quality testing; and environmental impacts. Contributions come from academia, government laboratories and industry throughout the world, and will be welcomed by practitioners in a variety of fields including the food, biological and agricultural sciences. Table of Contents: Genetics and Quality Correlations; Biotechnology; Gluten Protein Analysis, Purification and Characterization; Disulphide Bonds and Redox Reactions; Improvers and Enzymic Modification; Quality Testing, Non-Food Uses; Viscoelasticity, Rheology and Mixing; Gluten Protein Synthesis during Grain Development and Effects of Nutrition and Environment; Non-Gluten Components; Subject Index. Review Citations:

Scitech Book News 09/01/2001 pg. 79 (EAN 9780854048656, Hardcover)

Mídia Livros     Hardcover Book   (Livro com lombada e capa dura)
Lançado 30 de março de 2000
ISBN13 9780854048656
Editoras Royal Society of Chemistry
Páginas 564
Dimensões 166 × 241 × 37 mm   ·   1 kg
Editor Shewry, P R (Rothamsted Research Centre, UK)
Editor Tatham, A S (Cardiff Metropolitan University, UK)

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