Gluten Proteins 1990 PDF Download

Author: Walter Bushuk
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 824

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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 64

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Author: Domenico Lafiandra
Publisher: Royal Society of Chemistry
ISBN: 1847552099
Category : Science
Languages : en
Pages : 464

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Book Description
This book brings together recent, international contributions to the study of gluten proteins from leading experts in the field. Gluten proteins have gained greater importance due not only to their fundamental role in determining technological quality of wheat end products, but also to the apparently increased number of people showing different degrees of gluten intolerance or allergy. Along with classical subjects such as gluten genetics, quality and rheology, The Gluten Proteins covers new tools and research fields, including the use of proteomics and genomics. Furthermore, information dedicated to intolerances and allergies is included and opens the possibility to widen future research opportunities, promoting cooperation between wheat breeders, medical researchers and gluten chemists and geneticists. The Gluten Proteins provides an authoritative source of information for researchers, professionals and postgraduate students wishing to increase their knowledge of the molecular bases of gluten functionality and nutritional role, as well as touching on possible future research opportunities.

Author: Peter R. Shewry
Publisher: Royal Society of Chemistry
ISBN: 9780854048656
Category : Cooking
Languages : en
Pages : 576

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Book Description
Annotation Some 120 papers continue the centuries-long research into gluten proteins, that component of wheat that confers unique visco-elastic properties to doughs and so allows the grain to be made into bread, pasta, noodles, and other human food. They cover genetics and quality correlations; biotechnology; analyzing, purifying, and characterizing gluten proteins; disulfide bonds and redox reactions; improvers and enzymic modification; quality testing; non-food uses; viscoelastisity, rheology, and mixing; gluten protein synthesis during grain development and effects of nutrition and environment; and non-gluten components. Distributed in the US by Springer-Verlag. Annotation c. Book News, Inc., Portland, OR (booknews.com).

Author:
Publisher: Academic Press
ISBN: 0080567819
Category : Technology & Engineering
Languages : en
Pages : 375

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Advances in Food and Nutrition Research

Author: Peter R. Shewry
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 212

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From the Preface:...provides standard protocols for the extraction and analysis of wheat gluten proteins based on methods that have been tried and tested in the authors' laboratories. Extensive practical details and tips are provided, as well as suggestions for modifications and examples of applications.

Author: J D Schofield
Publisher: Elsevier
ISBN: 1845698479
Category : Technology & Engineering
Languages : en
Pages : 392

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Book Description
Understanding the structural, compositional and physicochemical properties of the wheat used in bread, biscuits, pasta and other consumer products is important. This book brings together international experts to provide an overview of the progress made to date and also to give an insight into the new approaches that can be used to solve outstanding problems. It covers progress in areas including: what grain structure; structural features of the gluten proteins; structual-functionality relationships of wheat protein; lipid-binding proteins; rheology of dough systems; and the importance of non-starch polysaccharides.

Author:
Publisher:
ISBN:
Category : Feed industry
Languages : en
Pages : 590

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Author: Hans-Ferdinand Linskens
Publisher: Springer Science & Business Media
ISBN: 3662016397
Category : Science
Languages : en
Pages : 393

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Modern Methods of Plant Analysis When the handbook Modern Methods of Plant Analysis was first introduced in 1954 the considerations were: 1. the dependence of scientific progress in biology on the improvement of ex isting and the introduction of new methods; 2. the difficulty in finding many new analytical methods in specialized jour nals which are normally not accessible to experimental plant biologists; 3. the fact that in the methods sections of papers the description of methods is frequently so compact, or even sometimes so incomplete that it is dif ficult to reproduce experiments. These considerations still stand today. The series was highly successful, seven volumes appearing between 1956 and 1964. Since there is still today a demand for the old series, the publisher has decided to resume publication of Modern Methods of Plant Analysis. It is hoped that the New Series will be just as acceptable to those working in plant sciences and related fields as the early volumes undoubtedly were. It is difficult to single out the major reasons for success of any publication, but we believe that the methods published in the first series were up-to-date at the time and presented in a way that made description, as applied to plant material, com plete in itself with little need to consult other publications. Contribution authors have attempted to follow these guidelines in this New Series of volumes.

Author: Karen M. Gooding
Publisher: CRC Press
ISBN: 0824755057
Category : Science
Languages : en
Pages : 763

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Book Description
Completely revised to reflect the innovations in HPLC from the past decade, this authoritative reference presents practical strategies for the evaluation and analysis of proteins, peptides, and polynucleotides. Offering class-specific applications for the characterization and fractionation of biological macromolecules, the book contains material on organic supports, size exclusion, ion exchange, hydrophobic interaction, and metal interaction chromatography. Leading experts summarize specialized detection systems, provides discussions on the chemical and biological properties of specific biomolecules, include detailed guidelines for the development of analytical techniques, and more.