Gluten Proteins 2006
Author: George L. Lookhart
Publisher:
Published: 2007
Total Pages: 396
ISBN-13:
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The Gluten Proteins
Author: Domenico Lafiandra
Publisher: Royal Society of Chemistry
Published: 2007-10-31
Total Pages: 464
ISBN-13: 1847552099
DOWNLOAD EBOOKThis 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.
Gliadin and Glutenin
Author: Colin W. Wrigley
Publisher:
Published: 2006
Total Pages: 488
ISBN-13:
DOWNLOAD EBOOKThis 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.
Wheat Gluten
Author: Peter R. Shewry
Publisher: Royal Society of Chemistry
Published: 2000
Total Pages: 576
ISBN-13: 9780854048656
DOWNLOAD EBOOKAnnotation 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).
Gluten Proteins 1990
Author: Walter Bushuk
Publisher:
Published: 1991
Total Pages: 824
ISBN-13:
DOWNLOAD EBOOKGluten, from Plant to Plate: Implications for People with Celiac Disease
Author: Michelle Lisa Colgrave
Publisher: Frontiers Media SA
Published: 2021-06-17
Total Pages: 207
ISBN-13: 2889669394
DOWNLOAD EBOOKWheat Gluten Protein Analysis
Author: Peter R. Shewry
Publisher:
Published: 2003
Total Pages: 212
ISBN-13:
DOWNLOAD EBOOKFrom 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.
Science of Gluten-Free Foods and Beverages
Author: Elke Arendt
Publisher: Academic Press
Published: 2016-06-22
Total Pages: 170
ISBN-13: 0128104554
DOWNLOAD EBOOKIn genetically susceptible individuals, the ingestion of gluten and related proteins triggers an immune-mediated enteropathy known as celiac disease (CD). Recent epidemiological studies have shown that 1 in 100 people worldwide suffers from CD—a rate that establishes CD as one of the most common food intolerances. CD patients that eat wheat or related proteins, such as hordeins (barley) and secalins (rye), undergo an immunological response, localized in the small intestine, that destroys mature absorptive epithelial cells on the surface of the small intestine. Currently, the only way to treat CD is the total life-long avoidance of gluten ingestion. Therefore, people that have CD must follow a very strict diet and avoid products that contain wheat, rye, and barley. Avoiding cereals leads to a recovery from the disease and significant improvement of the intestinal mucosa and its absorptive functions. Celiac patients are not in the position to eat some of the most common foods, such as breads, pizzas, and biscuits, or to drink beer and whiskey. Because of the unique properties of gluten, producing good-quality gluten-free products is a big challenge for scientists. 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 with CD and gluten allergies is rising. In the United Kingdom, 10% of the population claims to have 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. Covers the work presented at the First International Conference on Gluten-Free Cereal Products and Beverages Provides an overview of the work being carried out in the area of gluten-free science Supports the production good-quality gluten-free products
Bread Making
Author: Stanley P Cauvain
Publisher: CRC Press
Published: 2003-09-17
Total Pages: 622
ISBN-13: 9780849317620
DOWNLOAD EBOOKEdited by one of the world's leading authorities in the field, Bread Making: Improving Quality reviews key recent research on the ingredients determining bread characteristics. The text discusses what this information means for improved process control and a better, more consistent product. After an introductory review, Part 1 discusses such concepts as the structure and quality of wheat and flour, and methods for measuring quality. Part 2 covers dough formation and its impact on bread's structure and properties. This includes such concepts as foam formation and bread aeration, key ingredients, improving taste and nutritional properties, and the prevention of moulds and mycotoxin contamination.
