Download or read book Starch gel Electrophoresis of Wheat Flour Proteins written by Janet S. D. Graham and published by . This book was released on 1963 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Wheat Grain Proteins written by Gerdinus Jacob Doekes and published by . This book was released on 1969 with total page 78 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Isolation and Quantification of Storage Proteins in U S Soft Wheat Flours and Their Relationship to Rheological and Baking Properties written by Guoquan Hou and published by . This book was released on 1995 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Starch gel Electrophoresis written by Connaught Medical Research Laboratories and published by . This book was released on 1964 with total page 82 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 Wheat and Wheat Quality in Australia written by DH Simmonds and published by CSIRO PUBLISHING. This book was released on 1989-01-01 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: The relationship between grain morphology and chemistry and the practical realities of milling, flour yield, dough properties and baking behaviour, are stressed and explained. The quality requirements of flours intended for bread-baking, noodle-making and for other industrial purposes are listed and discussed.
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 Handbook of Cereal Science and Technology Revised and Expanded written by Karel Kulp and published by CRC Press. This book was released on 2000-03-28 with total page 807 pages. Available in PDF, EPUB and Kindle. Book excerpt: This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation. Written by over 40 internationally respected authorities, the
Download or read book Chemical Fractionation and Characterization of Soft Wheat Proteins by Starch Gel uren Electrophoresis written by Yang Hwan Oh and published by . This book was released on 1963 with total page 162 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 Science Today and Tomorrow written by L. T. Evans and published by Cambridge University Press. This book was released on 1981-03-19 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in 1981, Wheat Science - Today and Tomorrow was intended to survey the past, assess contemporary circumstances in the early 1980s and project the future course of wheat improvement in the last part of the twentieth century. The book was based on papers presented as a Symposium in honour of Sir Otto Frankel's 80th birthday.
Download or read book Proceedings of the 9th National Conference on Wheat Utilization Research Seattle Washington October 8 10 1975 written by and published by . This book was released on 1976 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Wheat written by E H Satorre and published by CRC Press. This book was released on 1999-05-06 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discussing the latest processes involved in researching yield generation, Wheat: Ecology and Physiology of Yield Determination will help you design various types of crop production systems for maximum yield. Featuring information on developing high-yielding, low-input, and quality-oriented systems, this book offers you both physiological and ecological approaches that will help you understand the crop as well as increase its production. Discussing aspects of wheat growth for specific regions around the world, Wheat provides you with information that will improve the size and quality of your crops, including: how temperature, vernalization, and the photoperiod affect the development of wheat using the correct amount of nitrogen fertilizers for wheat crops an explanation of the reproduction and nitrogen cycles of wheat how elements and conditions such as lipids, proteins, nitrogen, and climate enhance grain quality estimating and determining optimal sowing dates examining factors that may affect wheat yield-density relationships, such as planting arrangement and date of sowing preventing seed decay and examining effects of mildews and leaf blights examining historical trends of the crop to see what further research needs to be done You'll also receive information on the genetic gains in wheat research that are improving the physiological traits and numerical components of this essential grain. Within Wheat, you'll find data and methods from international experts in the field that will improve the yield and growth of the world's most important crop.
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1976 with total page 1732 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 1998-01-05 with total page 446 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new 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. Contents Each chapter ends with a section of references. 1. The Wheat Kernel - Introduction - The Structure of the Wheat Kernel - Wheat Production - Wheat Quality - Wheat Utilization - Dietary Considerations and Food Value of Wheat - The Lipids of Wheat - The Enzymes of Wheat - The Pigments of Wheat - Comparison of Wheat with Other Cereals - Animal Feeds 2. The Milling of Wheat - Introduction - Cleaning and Conditioning - Milling Techniques - Yields of Wheat Flour and By-products - Composition of Wheat Flour and Its By-products - Flour Quality - Air Classification of Flour - Utilization of Flour and Its By-products in the Baking Industry 3. The Wet-milling of Wheat Flour - Introduction - Types of Processes - Refining of Starch by Centrifugal Methods - Particle Size Analysis of Starch - Minor Constituents - Further Purification of Commercial Wheat Starch 4. The Composition, Properties and Uses of Wheat Starch - Introduction - Composition of Wheat Starch - Properties and Reactivity of Starch - Gelatinization of Starch in Hot Water - Retrogradation of Starch Gels - Rheology of Starch Gels - Pregelatinized Starch - Industrial Starch Quality - Industrial Uses of Wheat Starch 5. Starch Syrups - Introduction - Syrups from Acidic Hydrolysis - Purification of Syrups - Syrup Additives - Syrups from Enzymic Hydrolysis - Uses of Starch Syrups - Analysis and Tests on Starch Syrups 6. Chemically Modified Wheat Starches and Their Uses - Introduction - Starches in the Paper-making Industry - Thin-boiling Starches - Starch-based Adhesives - Starch Ethers - Starch Esters - Oxidized Starches - Starch Xanthates - Cationic Starches - Modification of Starch by the Use of Additives 7. Amino Acids, Peptides and Proteins - Introduction - Amino Acids - Simple Peptides - Polypeptides/Proteins - Protein Synthesis - Reactions of Proteins - Reactions Used for Determination of Protein Structure - Isolation of Proteins - Determination of Protein Content - Determination of Protein Structure 8. Wheat Proteins - Introduction - Endosperm Proteins - Separation of Proteins - Functional Properties of Proteins and the Wheat-Gluten Complex - Uses of Dry Vital Gluten - Bioactive Components of Wheat - The Maillard Reaction - Microbiological Control of Processing - The Future for Wheat 9. Wheat on the World Wide Web (WWW) - Introduction - The Basic Requirements for the WWW - Searching for Journal and Bibliographic References; Uncover Data Base - The HTTP Protocol and Home Pages - Search Engines on the WWW - The Altavista Search: Results - The Future of Information on the WWW Index 69 Figures, 17 Tables ------------------------------------------------------------------------ The Authors Dr. Cornell received his M.Sc. from the University of Melbourne and his Ph.D. from the Royal Children's Hospital, Melbourne. His faculty positions have included those of Senior Lecturer and Associate Professor in the Department of Applied Chemistry at the Royal Melbourne Institute of Technology, and Visiting Professor at the University of Zurich, Karolinska Institute (Sweden) and the Technical University, Munich. More than forty of his papers have been published in journals, and he has made more than forty invited conference presentations. Dr. Hoveling received his Ph.D. from Flinders University of South Australia. He has been on the faculty of the Royal Melbourne Institute of Technology, in the Department of Applied Chemistry, for more than twenty-five years, first as a Lecturer and now as Senior Lecturer. Two areas of his specialization are analytical techniques and chemical information systems. ------------------------------------------------------------------------ ISBN: 1 -56676 -348 -7 Year: 1998 Number of pages: 426 Dimensions: 6 " x 9" Cover type: hardcover Price: $104.95
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 Nucleic Acids and Proteins in Plants I written by D. Boulter and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 785 pages. Available in PDF, EPUB and Kindle. Book excerpt: D. BOULTER and B. PARTHIER At the time of the former edition of the Encyclopedia of Plant Physiology, approximately 25 years ago, no complete plant protein amino acid sequences or nucleic acid sequences had been determined. Although the structure of DNA and its function as the genetic material had just been reported, little detail was known of the mechanism of its action, and D. G. CATCHSIDE was to write in the first chapter of the first volume of the Encyclopedia: "There is a consider able body of evidence that the gene acts as a unit of physiological action through the control of individual enzymes". No cell-free transcription and pro tein-synthesizing systems were available and the whole range of powerful meth ods of recombinant DNA technology was still to be developed. Today for the first time with plant systems, it is possible not only to describe their molecular biology but also to manipulate it, i. e. , to move from a description to a technological phase. The properties of living systems are inscribed by those of the proteins and nucleic acids which they synthesize. Proteins, due to their very large size, occur as macromolecules in colloidal solution or associated in supra-molecular colloi dal form. The colloidal state confers low thermal conductivity, low diffusion coefficients and high viscosity, properties which buffer a biological system from the effects of a changing environment. Biological systems not only have great stability, but also the capacity to reproduce.
