Overview

"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."

Full Product Details

Author:   P R Shewry (Rothamsted Research Centre, UK) ,  A S Tatham (Cardiff Metropolitan University, UK)
Publisher:   Royal Society of Chemistry
Imprint:   Royal Society of Chemistry
Volume:   v. 261
Dimensions:   Width: 15.60cm , Height: 3.20cm , Length: 23.40cm
Weight:   2.135kg
ISBN:  

9780854048656

ISBN 10:   0854048650
Pages:   564
Publication Date:   30 March 2000
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

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 *

... 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

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

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