Gluten Proteins 2006
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Gluten Proteins 2006
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Author : George L. Lookhart
language : en
Publisher:
Release Date : 2007
Gluten Proteins 2006 written by George L. Lookhart and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Science categories.
The Gluten Proteins
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Author : Domenico Lafiandra
language : en
Publisher: Royal Society of Chemistry
Release Date : 2007-10-31
The Gluten Proteins written by Domenico Lafiandra and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-10-31 with Science categories.
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.
Wheat Gluten
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Author : Peter R. Shewry
language : en
Publisher: Royal Society of Chemistry
Release Date : 2000
Wheat Gluten written by Peter R. Shewry and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Cooking categories.
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).
Wheat Gluten Protein Analysis
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Author : Peter R. Shewry
language : en
Publisher:
Release Date : 2003
Wheat Gluten Protein Analysis written by Peter R. Shewry and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Technology & Engineering categories.
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.
Gliadin And Glutenin
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Author : Colin W. Wrigley
language : en
Publisher:
Release Date : 2006
Gliadin And Glutenin written by Colin W. Wrigley and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Technology & Engineering categories.
This monograph provides a review of the knowledge that makes possible the intelligent tailoring of wheat proteins to provide for specific dough requirements. It emphasizes the combined roles of the gliadin and glutenin proteins in providing the balance that gives wheat gluten its unique rheological properties. The book gives a major update on the composition and functional properties of the gluten proteins, but it also includes introductory chapters to "set the scene" for young scientists and anyone new to this area of food science.
Gluten Proteins 1990
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Author : Walter Bushuk
language : en
Publisher:
Release Date : 1991
Gluten Proteins 1990 written by Walter Bushuk and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with Science categories.
Gluten From Plant To Plate Implications For People With Celiac Disease
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Author : Michelle Lisa Colgrave
language : en
Publisher: Frontiers Media SA
Release Date : 2021-06-17
Gluten From Plant To Plate Implications For People With Celiac Disease written by Michelle Lisa Colgrave and has been published by Frontiers Media SA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-06-17 with Science categories.
Science Of Gluten Free Foods And Beverages
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Author : Elke Arendt
language : en
Publisher: Academic Press
Release Date : 2016-06-22
Science Of Gluten Free Foods And Beverages written by Elke Arendt and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-06-22 with Technology & Engineering categories.
In genetically susceptible individuals the ingestion of gluten and related proteins triggers an immune-mediated enteropathy known as Coeliac Disease (CD). Recent epidemiological studies have shown that 1 in 100 people worldwide suffer from CD. Such a rate establishes CD as one of the most common food intolerances. Coeliac patients eating wheat or related proteins such as hordeins (barley) or secalins (rye) undergo an immunological response, localized in the small intestine, which destroys mature absorptive epithelial cells on the surface of the small intestine. Currently, the only way that CD can be treated is the total lifelong avoidance of gluten ingestion. Therefore, people that suffer from CD have to follow a very strict diet and avoid any products which contain wheat, rye or barley. Avoidance of these cereals leads to a recovery from the disease and significant improvement of the intestinal mucosa and its absorptive functions. Coeliac patients are not in position to eat some of the most common foods such as bread, pizzas, biscuits or drink beer and whiskey. Due to the unique properties of gluten, it is a big challenge for food scientists to produce good quality gluten free products. The Science of Gluten-Free Foods and Beverages covers the work presented at the First International Conference on Gluten-Free Cereal Products and Beverages. The area of gluten-free foods and beverages is becoming more and more important, since the number of people suffering from Coeliac Disease as well as people suffering from gluten allergies is rising. In the United Kingdom, 10% of the population claims to be suffering from food allergies. This book will be extensively referenced. It is meant to give an overview of the work being carried out in the area of gluten-free science.
Proceedings Of The 3rd International Workshop On Gluten Proteins Budapest Hungary May 9 12 1987
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Author : Radomír Lásztity
language : en
Publisher:
Release Date : 1987
Proceedings Of The 3rd International Workshop On Gluten Proteins Budapest Hungary May 9 12 1987 written by Radomír Lásztity and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987 with Science categories.
Gluten Proteins
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Author : Radomír Lásztity
language : en
Publisher:
Release Date : 1987
Gluten Proteins written by Radomír Lásztity and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987 with categories.