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Wheat Gluton : Special Publication - P. R. Shewry

Wheat Gluton

Special Publication

By: P. R. Shewry (Editor), Arthur S. Tatham (Editor)

Hardcover Published: June 2001
ISBN: 9780854048656
Number Of Pages: 564

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Bread, pasta, noodles...some of the many ways in which humans consume wheat after processing has taken place. The gluten proteins of wheat grain, which determine the processing properties of wheat flour, have been the subject of intensive study for many years. The structures, genetics and functional properties of this unique group of proteins are the focus of this book. Providing a unique "snapshot" of the most exciting current research in the area, this wide-ranging book encompasses topics such as biotechnology; analysis, purification and characterization; quality testing; and environmental impacts. Contributions come from academia, government laboratories and industry throughout the world, and will be welcomed by practitioners in a variety of fields including the food, biological and agricultural sciences.

Industry Reviews

"... invaluable to researchers in wheat quality for keeping up to date." * Chemistry and Industry, Issue 1, 7 January 2002, p 18-19 * "... a valuable contribution to the literature of cereal science ..." * Food Science and Technology, Vol 15, Issue 4, p 65, 2001 *

Genetics and Quality Correlations; Biotechnology; Gluten Protein Analysis, Purification and Characterization; Disulphide Bonds and Redox Reactions; Improvers and Enzymic Modification; Quality Testing, Non-Food Uses; Viscoelasticity, Rheology and Mixing; Gluten Protein Synthesis during Grain Development and Effects of Nutrition and Environment; Non-Gluten Components; Subject Index.

ISBN: 9780854048656
ISBN-10: 0854048650
Series: Special Publication
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 564
Published: June 2001
Country of Publication: GB
Dimensions (cm): 23.39 x 15.6  x 3.18
Weight (kg): 0.97

Earn 518 Qantas Points
on this Book

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