Download or read book Chemical and Physical Characteristics of Wheat Gluten written by Enkhtuya Yadamsuren and published by . This book was released on 2001 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Study of the Alterations in the Chemical and Physical Properties of Wheat Gluten Induced by Ultra sonic Vibrations and Characterization of the Resulting Fragments to Provide Information Useful in the Development of New Or Improved Food and Industrial Products written by L. Petit and published by . This book was released on 1966* with total page 88 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Physico chemical Properties of Wheat Gluten in Relation to Its Commercial Use written by Robert Andrew Allen and published by . This book was released on 1987 with total page 608 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Wheat Gluten written by Peter R. Shewry and published by Royal Society of Chemistry. This book was released on 2000 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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).
Download or read book Physico chemical Properties of Wheat Gluten Proteins written by Institut National de la Recherche Agronomique and published by . This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Wheat written by Hugh Cornell and published by CRC Press. This book was released on 2020-02-03 with total page 443 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This book meets the need for a comprehensive, up-to-date review of wheat chemistry, processing and uses. It provides the reader with extensive new information on wheat components that will be useful in better commercial utilization of wheat and the formulation of new and upgraded wheat-based food products. The book serves as a one-volume information resource for all those involved in the research, development, formulation, and evaluation of wheat-based food products. From the Authors' Preface Wheat continues to be one of the world's most important grains, especially as a food, where the unique properties of its products can be utilized to advantage. It provides an excellent example of a natural product from which a wide range of useful by-products can be made. This book discusses the components of the wheat kernel, which provide interesting examples of study of carbohydrate and protein chemistry, as well as lipids, minerals and vitamins. This book should serve as a useful reference for the cereal chemist, as well as chemists and food technologists in those industries in which by-products of flour are used, e.g., the confectionery industry in which modified starches and starch syrups are used. In addition, nutritionists, dieticians, and many kinds of researchers will find chapters of interest. Particular attention is given to particle-size determinations, an important area in food processing, and to the role of wheat proteins in gluten intolerance and wheat allergy. . . . Both the milling of wheat and flour quality are discussed in order to give the reader an idea of the distribution of the major components and the importance of proper size reduction. The book also has a chapter on wet milling of wheat flour . . . and chapters on the properties and uses of wheat starch, starch syrups, and chemically modified wheat starch.
Download or read book Physical Chemical Interactions and Composition Structure Property Modifications During Processing Food Quality Nutrition and Health written by Qiang Xia and published by Frontiers Media SA. This book was released on 2022-11-21 with total page 134 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Functional and Physical Properties of Polymer Nanocomposites written by Aravind Dasari and published by John Wiley & Sons. This book was released on 2016-03-24 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first book to extensively cover nanoparticles, this addresses some of the key issues in nanocomposites. Polymer nanocomposites (polymers reinforced with nanoparticles), are of great interest due to their remarkable mechanical, thermal, chemical properties as well as optical, electronic, and magnetic applications Potential applications include automobile body parts, high-barrier packaging materials, flame-retardants, scratch-resistant composites, and biodegradable nanocomposites Combines basic theory as well as advanced and in-depth knowledge of these properties Broad audience includes researchers in Materials Science, Physics, Polymer Chemistry, and Engineering, and those in industry
Download or read book The Chemistry of Cereal Proteins written by Radomir Lasztity and published by Routledge. This book was released on 2017-07-12 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the past decade, since the first edition was published, the study of cereal protein chemistry has grown and changed. New separation techniques have been introduced while the application of achievements of molecular biology and genetic engineering of proteins has progressed dramatically. This new edition includes these advances and updates the chemistry of cereal proteins for all specialists working in theory and practice of cereal grain production and processing.
Download or read book Workshop on the Physico Chemical Properties of Wheat Gluten Proteins Nantes France April 28 30 1980 written by Institut national de la recherche agronomique (France) and published by . This book was released on 1980 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Wheat written by W. Bushuk and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wheat provides over 20% of the calories for the world population of 5. 3 billion persons. It is widely grown in five of the six continents. It is a highly versatile food product in that it can be stored safely for long periods of time and transported in bulk over long distances. In relative terms, it is reasonably priced; over the past quarter century, the inflation-adjusted price of wheat has been declining. Modern milling and baking technology required for the transformation of wheat grain into consumable baked products is available or accessible in all countries of the world. For these reasons, and because Canada is one of world's leading wheat producing countries, it seemed appropriate to include a major symposium on wheat in the scientific and technical program of the 8th World Congress of Food Science and Technology held in Toronto, Canada during September 29-0ctober 4, 1992. In selecting the topics for the symposium on wheat, we attempted to cover a full range of subjects including economics and marketing, nutrition, grading, processing, constituent chemistry and functionality, biote- nology, and safety of genetically modified wheat varieties. The major focus was on common hard (bread) wheats; separate papers were devoted to the unique characteristics and technological properties of common soft (biscuit) and durum (pasta) wheats. Each paper was presented by an acknowledged international expert. This book provides a more permanent record of the papers presented at the symposium.
Download or read book Wheat Chemistry and Technology written by Khalil Khan and published by Elsevier. This book was released on 2016-06-10 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wheat science has undergone countless new developments since the previous edition was published. Wheat: Chemistry and Technology, Fourth Edition ushers in a new era in our knowledge of this mainstay grain. This new edition is completely revised, providing the latest information on wheat grain development, structure, and composition including vital peer-reviewed information not readily available online. It contains a wealth of new information on the structure and functional properties of gluten (Ch. 6), micronutrients and phytochemicals in wheat grain (Ch. 7), and transgenic manipulation of wheat quality (Ch. 12). With the new developments in molecular biology, genomics, and other emerging technologies, this fully updated book is a treasure trove of the latest information for grain science professionals and food technologists alike. Chapters on the composition of wheat—proteins (Ch. 8), carbohydrates (Ch. 9) lipids (Ch. 10), and enzymes (Ch. 11.), have been completely revised and present new insight into the important building blocks of our knowledge of wheat chemistry and technology. The agronomical importance of the wheat crop and its affect on food industry commerce provide an enhanced understanding of one of the world’s largest food crop. Most chapters are entirely rewritten by new authors to focus on modern developments. This 480-page monograph includes a new large 8.5 x 11 two-column format with color throughout and an easy to read style. Wheat: Chemistry and Technology, Fourth Edition provides a comprehensive background on wheat science and makes the latest information available to grain science professionals at universities, institutes, and industry including milling and baking companies, and anywhere wheat ingredients are used. This book will also be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, milling, and nutritional properties of cereals. Cereal and food science graduate students will find Chapter 1 – “Wheat: A Unique Grain for the World particularly helpful because it provides a succinct summary of wheat chemistry.
Download or read book Effect of the Chemical and Physical Properties of Wheat Starch Granules on the Rheological Properties of Wheat Flour Dough written by Bridget Nicole Casey and published by . This book was released on 1998 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Workshop on the Physico Chemical Properties of Wheat Gluten Proteins written by P. Feillet and published by . This book was released on 1981 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Chemical and Biological Properties of Food Allergens written by Lucjan Jedrychowski and published by CRC Press. This book was released on 2009-09-28 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the U.S. alone, severe food-related allergic reactions account for an estimated 30,000 emergency room visits and 150 deaths per year - unsettling statistics for food product developers and manufacturers who are charged with ensuring food safety and quality throughout the entire farm-to-table production chain. Providing the clear-cut information
Download or read book ARS written by and published by . This book was released on 1970 with total page 728 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Nutrition and chemistry of cereal macromolecules in cereal based products written by Kunlun Liu and published by Frontiers Media SA. This book was released on 2023-01-03 with total page 105 pages. Available in PDF, EPUB and Kindle. Book excerpt:
