Download or read book Gluten Proteins 1990 written by Walter Bushuk and published by . This book was released on 1991 with total page 824 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book IV International Workshop on Gluten Proteins 27 29 June 1990 Winnipeg University of Manitoba written by and published by . This book was released on 1990 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Advances in Food and Nutrition Research written by and published by Academic Press. This book was released on 1992-08-24 with total page 375 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food and Nutrition Research
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 Wheat Gluten Protein Analysis written by Peter R. Shewry and published by . This book was released on 2003 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book The Gluten Proteins written by Domenico Lafiandra and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Hplc Of Biological Macro Molecules Revised And Expanded written by Karen M. Gooding and published by CRC Press. This book was released on 2002-01-08 with total page 763 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
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 446 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 History of Meat Alternatives 965 CE to 2014 written by William Shurtleff and published by Soyinfo Center. This book was released on 2014-12-18 with total page 1437 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's most comprehensive, well documented and well illustrated book on this subject. With extensive index. 435 color photographs and illustrations. Free of charge in digital PDF format on Google Books.
Download or read book Wheat Structure written by J D Schofield and published by Elsevier. This book was released on 1996-01-01 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Seed Analysis written by Hans-Ferdinand Linskens and published by Springer Science & Business Media. This book was released on 2013-11-11 with total page 393 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Technology of Breadmaking written by Stanley P. Cauvain and published by Springer Science & Business Media. This book was released on 2007-05-20 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: This practical guide illuminates all aspects of breadmaking. It provides a thorough understanding of the many new developments shaping the industry and offers detailed technical coverage of the complex processes that make bread and fermented products. It examines the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. In addition, the book explores the contributions of individual components and processing stages to final bread quality. It also reviews the current state of technical knowledge on breadmaking.
Download or read book Biopolymers written by Susheel Kalia and published by John Wiley & Sons. This book was released on 2011-08-16 with total page 644 pages. Available in PDF, EPUB and Kindle. Book excerpt: This handbook focuses on biopolymers for both environmental and biomedical applications. It shows recent advances in technology in all areas from chemical synthesis or biosynthesis to end use applications. These areas have not been covered in a single book before and they include biopolymers for chemical and biotechnological modifications, material structures, characterization, processing, properties, and applications. After the introduction which summarizes the importance of biopolymer in the market, the book covers almost all the topics related to polysaccharides, biofibers, bioplastics, biocomposites, natural rubber, gums, bacterial and blood compatible polymers, and applications of biopolymers in various fields.
Download or read book Cumulated Index Medicus written by and published by . This book was released on 1991 with total page 1492 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book History of Modern Soy Protein Ingredients Isolates Concentrates and Textured Soy Protein Products 1911 2016 written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2016-01-17 with total page 1669 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 405 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
Download or read book Annexins written by Joanna Bandorowicz-Pikula and published by Springer Science & Business Media. This book was released on 2003-07-31 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Annexins is focused on a specific family of calcium and membrane-binding proteins, annexins, ubiquitously spread within living organisms, including animals, plants and fungi. The volume covers important areas of annexinology. The characterization of structural-functional relationship within the annexin family of proteins, together with emerging transgenic animal models, provides an up-to-date overview of potential physiological roles of annexins. Growing evidence of participation of annexins in human diseases, called annexinopathies, related to disturbances in signal transduction, vesicular traffic, ion homeostasis and energy metabolism within the cell. The book will attract a broad scientific audience, not only scientists interested in annexins, but also others involved in multidisciplinary studies, as well as undergraduate and postgraduate students. It can be used in courses relating to special topics such as calcium homeostasis, calcium-binding proteins, membrane structure and transport properties, various signal transduction pathways, and membrane trafficking.
Download or read book Food Proteins and Their Applications written by Srinivasan Damodaran and published by CRC Press. This book was released on 2017-10-19 with total page 694 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.
