Wheat Gluten Protein Analysis
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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.
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).
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.
Food Protein Analysis
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Author : Richard Owusu-Apenten
language : en
Publisher: CRC Press
Release Date : 2002-05-24
Food Protein Analysis written by Richard Owusu-Apenten and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-05-24 with Technology & Engineering categories.
Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation results. Delineates basic research principles, practices, and anticipated outcomes in each of the illustrated protein assays.
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.
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.
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.
High Performance Liquid Chromatography Of Cereal And Legume Proteins
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Author : James E. Kruger
language : en
Publisher: American Association of Cereal Chemists
Release Date : 1994
High Performance Liquid Chromatography Of Cereal And Legume Proteins written by James E. Kruger and has been published by American Association of Cereal Chemists this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with High performance liquid chromatography categories.
The evolution of cereal protein analysis by hplc; Practical considerations in the Rp-hplc analysis of cereal and legume proteins; Protein extraction and sample handling techniques; Data handling in Hplc and use of computers; Rp-hplc for varietal identification in cereals and legumes: wheat; rye and triticale; maize; barley; rice; oats; soybeans; sorghum; Rp-hplc for assessment of quality in cereals and legumes: breadmaking quality (wheat); Use of rp-hplc for a better understanding of the structure and functionality of wheat gluten proteins; Combined reversed-phase high-performance liquid chromatography (rp-hplc) and electrophoretic techniques in genetics and breeding of what storage proteins; Size-exclusion high-performance liquid chromatography for rapid examination of size differences of cereal proteins; Hplc ion-exchange chromatographic separations of cereal and legume proteins; Evaluation of hydrophobicity of wheat proteins and peptides by Hic and Rp-hplc.
Report
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Author : Commonwealth Scientific and Industrial Research Organization (Australia). Wheat Research Unit
language : en
Publisher:
Release Date : 1964
Report written by Commonwealth Scientific and Industrial Research Organization (Australia). Wheat Research Unit and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1964 with Flour categories.