Overview

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.

Full Product Details

Author:   Radomir Lasztity
Publisher:   Taylor & Francis Inc
Imprint:   CRC Press Inc
Edition:   2nd edition
Dimensions:   Width: 15.60cm , Height: 2.00cm , Length: 23.40cm
Weight:   0.644kg
ISBN:  

9780849327636

ISBN 10:   0849327636
Pages:   336
Publication Date:   05 December 1995
Audience:   College/higher education ,  Professional and scholarly ,  Undergraduate ,  Postgraduate, Research & Scholarly
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

Chapter 1 Introduction, Chapter 2 The Importance and General Characterization of Cereal Proteins, Chapter 3 Wheat Proteins, Chapter 4 Rye and Triticale Proteins, Chapter 5 Barley Proteins, Chapter 6 Maize Proteins, Chapter 7 Sorghum Proteins, Chapter 8 Rice Proteins, Chapter 9 Oat Proteins, Chapter 10 Millet Proteins. Chapter 11 Nonfood Uses of Cereal Proteins, References, Index

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Radomir Lasztity

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