Physico Chemical Properties Of Wheat Gluten Proteins

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Principles of Cereal Science and Technology

Author : Jan A. Delcour
Publisher : American Association of Cereal Chemists
ISBN 13 : 9781891127632
Total Pages : 0 pages
Book Rating : 4.1/5 (276 download)

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Book Synopsis Principles of Cereal Science and Technology by : Jan A. Delcour

Download or read book Principles of Cereal Science and Technology written by Jan A. Delcour and published by American Association of Cereal Chemists. This book was released on 2010 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Principles of Cereal Science and Technology, Third Edition discusses the structure and components of the cereal grains in depth. In addition, the storage and processing of the various cereals into intermediate products (flour, semolina, starch, gluten) or finished products (bread, cookies, pasta, beer, breakfast cereals, and feeds) are described in detail. Enzyme technology and enzyme applications in cereal processing and cereal based food systems have advanced throughout the years. This new edition includes up-to-date information on specific starch and non-starch polysaccharide and lipid degrading enzymes, plus their day to day use to improve processing and/or final quality. Other changes in this third edition include: the view on starch rheological behavior, the introduction of the concept of enzyme resistant starch, current views on bread firming, and the relationship of pasta product quality both to raw material characteristics as well as to processing conditions. The book also includes a profound revision of the sections on gluten proteins and how their functionality in breadmaking is impacted by ascorbic acid, as well as new information on industrial gluten starch separation, and the effects of gluten proteins on cookie and cake quality."--Publisher's description.

Wheat Gluten

Author : Peter R. Shewry
Publisher : Royal Society of Chemistry
ISBN 13 : 9780854048656
Total Pages : 576 pages
Book Rating : 4.0/5 (486 download)

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Book Synopsis Wheat Gluten by : Peter R. Shewry

Download or read book Wheat Gluten written by Peter R. Shewry and published by Royal Society of Chemistry. This book was released on 2000 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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).

Physical-Chemical Interactions and Composition-Structure-Property Modifications During Processing: Food Quality, Nutrition, and Health

Download Physical-Chemical Interactions and Composition-Structure-Property Modifications During Processing: Food Quality, Nutrition, and Health PDF Online Free

Author : Qiang Xia
Publisher : Frontiers Media SA
ISBN 13 : 2832506666
Total Pages : 134 pages
Book Rating : 4.8/5 (325 download)

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Book Synopsis Physical-Chemical Interactions and Composition-Structure-Property Modifications During Processing: Food Quality, Nutrition, and Health by : Qiang Xia

Download or read book Physical-Chemical Interactions and Composition-Structure-Property Modifications During Processing: Food Quality, Nutrition, and Health written by Qiang Xia and published by Frontiers Media SA. This book was released on 2022-11-21 with total page 134 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Physico-chemical Properties of Proteins with Special Reference to Wheat Proteins

Author : Society of Chemical Industry (Great Britain). Food Group
Publisher :
ISBN 13 :
Total Pages : 174 pages
Book Rating : 4.:/5 (41 download)

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Book Synopsis The Physico-chemical Properties of Proteins with Special Reference to Wheat Proteins by : Society of Chemical Industry (Great Britain). Food Group

Download or read book The Physico-chemical Properties of Proteins with Special Reference to Wheat Proteins written by Society of Chemical Industry (Great Britain). Food Group and published by . This book was released on 1959 with total page 174 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Wheat: Chemistry and Technology

Author : Khalil Khan
Publisher : Elsevier
ISBN 13 : 0128104546
Total Pages : 480 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Wheat: Chemistry and Technology by : Khalil Khan

Download or read book Wheat: Chemistry and Technology written by Khalil Khan and published by Elsevier. This book was released on 2016-06-10 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wheat science has undergone countless new developments since the previous edition was published. Wheat: Chemistry and Technology, Fourth Edition ushers in a new era in our knowledge of this mainstay grain. This new edition is completely revised, providing the latest information on wheat grain development, structure, and composition including vital peer-reviewed information not readily available online. It contains a wealth of new information on the structure and functional properties of gluten (Ch. 6), micronutrients and phytochemicals in wheat grain (Ch. 7), and transgenic manipulation of wheat quality (Ch. 12). With the new developments in molecular biology, genomics, and other emerging technologies, this fully updated book is a treasure trove of the latest information for grain science professionals and food technologists alike. Chapters on the composition of wheat—proteins (Ch. 8), carbohydrates (Ch. 9) lipids (Ch. 10), and enzymes (Ch. 11.), have been completely revised and present new insight into the important building blocks of our knowledge of wheat chemistry and technology. The agronomical importance of the wheat crop and its affect on food industry commerce provide an enhanced understanding of one of the world’s largest food crop. Most chapters are entirely rewritten by new authors to focus on modern developments. This 480-page monograph includes a new large 8.5 x 11 two-column format with color throughout and an easy to read style. Wheat: Chemistry and Technology, Fourth Edition provides a comprehensive background on wheat science and makes the latest information available to grain science professionals at universities, institutes, and industry including milling and baking companies, and anywhere wheat ingredients are used. This book will also be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, milling, and nutritional properties of cereals. Cereal and food science graduate students will find Chapter 1 – “Wheat: A Unique Grain for the World particularly helpful because it provides a succinct summary of wheat chemistry.

Functional and Physical Properties of Polymer Nanocomposites

Author : Aravind Dasari
Publisher : John Wiley & Sons
ISBN 13 : 1118542290
Total Pages : 224 pages
Book Rating : 4.1/5 (185 download)

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Book Synopsis Functional and Physical Properties of Polymer Nanocomposites by : Aravind Dasari

Download or read book Functional and Physical Properties of Polymer Nanocomposites written by Aravind Dasari and published by John Wiley & Sons. This book was released on 2016-03-24 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first book to extensively cover nanoparticles, this addresses some of the key issues in nanocomposites. Polymer nanocomposites (polymers reinforced with nanoparticles), are of great interest due to their remarkable mechanical, thermal, chemical properties as well as optical, electronic, and magnetic applications Potential applications include automobile body parts, high-barrier packaging materials, flame-retardants, scratch-resistant composites, and biodegradable nanocomposites Combines basic theory as well as advanced and in-depth knowledge of these properties Broad audience includes researchers in Materials Science, Physics, Polymer Chemistry, and Engineering, and those in industry

The Physico-chemical Properties of Proteins with Special Reference to Wheat Proteins

Author : Society of Chemical Industry (Great Britain)
Publisher :
ISBN 13 :
Total Pages : 104 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis The Physico-chemical Properties of Proteins with Special Reference to Wheat Proteins by : Society of Chemical Industry (Great Britain)

Download or read book The Physico-chemical Properties of Proteins with Special Reference to Wheat Proteins written by Society of Chemical Industry (Great Britain) and published by . This book was released on 1959 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Physico-chemical Properties of Proteins with Special Reference to Wheat Proteins

Author : Society of Chemical Industry (Great Britain)
Publisher :
ISBN 13 :
Total Pages : 104 pages
Book Rating : 4.3/5 (21 download)

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Book Synopsis Physico-chemical Properties of Proteins with Special Reference to Wheat Proteins by : Society of Chemical Industry (Great Britain)

Download or read book Physico-chemical Properties of Proteins with Special Reference to Wheat Proteins written by Society of Chemical Industry (Great Britain) and published by . This book was released on 1959 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Future Proteins

Author : Brijesh K Tiwari
Publisher : Elsevier
ISBN 13 : 0323972322
Total Pages : 536 pages
Book Rating : 4.3/5 (239 download)

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Book Synopsis Future Proteins by : Brijesh K Tiwari

Download or read book Future Proteins written by Brijesh K Tiwari and published by Elsevier. This book was released on 2023-06-23 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: Future Proteins: Sources, Processing, Applications and the Bioeconomy presents sources of alternative proteins and the novel processing technologies associated with these new proteins, including their vast food and non-food applications and their contributions to the circular economy that ties them together. Broken into three sections, chapters focus on alternative proteins including cereals, legumes and pulses, fungi, seafoods, insects, and others before assessing novel production technologies and alternative protein applications. Through the use of content features, specifically definitions, case studies, recent developments, data, and methods, this reference assists readers in understanding how to apply current knowledge and techniques to their research. This book is intended for any stakeholders involved in the alternative protein industry as it provides a clear and comprehensive review of the industry. It will be of interest to food scientists, technologists, food industry personnel, academics and graduate students researching this and related topics. - Discusses the various industrial applications of the proposed proteins, from powdered algal for the nutraceuticals market to insect pastas and bacterial-protein flour - Provides a comprehensive overview of recent advances on the identification of potentially important compounds in these alternative proteins - Outlines advances in proteins characterization, processing and purification techniques - Focuses on biologically active proteins and their beneficial impact on humans - Addresses implications for legislation that forward novel foods

Enzymes and Coenzymes: Advances in Research and Application: 2011 Edition

Author :
Publisher : ScholarlyEditions
ISBN 13 : 1464920729
Total Pages : 1417 pages
Book Rating : 4.4/5 (649 download)

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Book Synopsis Enzymes and Coenzymes: Advances in Research and Application: 2011 Edition by :

Download or read book Enzymes and Coenzymes: Advances in Research and Application: 2011 Edition written by and published by ScholarlyEditions. This book was released on 2012-01-09 with total page 1417 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enzymes and Coenzymes: Advances in Research and Application: 2011 Edition is a ScholarlyEditions™ eBook that delivers timely, authoritative, and comprehensive information about Enzymes and Coenzymes. The editors have built Enzymes and Coenzymes: Advances in Research and Application: 2011 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Enzymes and Coenzymes in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Enzymes and Coenzymes: Advances in Research and Application: 2011 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.

Plant Proteins from European Crops

Author : Jacques Gueguen
Publisher : Springer Science & Business Media
ISBN 13 : 3662037203
Total Pages : 358 pages
Book Rating : 4.6/5 (62 download)

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Book Synopsis Plant Proteins from European Crops by : Jacques Gueguen

Download or read book Plant Proteins from European Crops written by Jacques Gueguen and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: Jointly published with INRA, Paris Plant proteins are regarded as versatile, functional ingredients or as active biological compounds, and as essential nutrients in food. Besides food uses, plant proteins are also considered as "green" chemical molecules useful in manufacturing non-food industrial products. This new utilization of plant proteins presents a great challenge for agriculture and industry and will also be beneficial for the environment. In this book, numerous scientists working on all aspects of proteins from the major European crops report on the role played by plant proteins in food systems and their effects on human health. In addition, the most recent data on protein-based plastic materials and other non-food products are presented.

Reducing Salt in Foods

Author : David Kilcast
Publisher : Elsevier
ISBN 13 : 1845693043
Total Pages : 400 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Reducing Salt in Foods by : David Kilcast

Download or read book Reducing Salt in Foods written by David Kilcast and published by Elsevier. This book was released on 2007-02-14 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Concerns have grown that consumption levels of salt are well above those needed for nutritional purposes and that this can lead to adverse effects on health, in particular cardiovascular disease. Consumers are increasingly looking to reduce their salt intake, making salt reduction a priority for food manufacturers. This is not straightforward, though, as salt plays an important role in food preservation, taste and processability. Written by a team of international experts, Reducing salt in foods provides a unique review of current knowledge in this field.This book is divided into three parts and discusses the major issues concerned with salt reduction and how it may be achieved. Part one reviews the key health issues driving efforts to reduce salt, government action regarding salt reduction and the implications of salt labelling. Consumer perception of salt and views on salt reduction and are also discussed. The second part focuses on the technological, microbiological and sensory functions of salt and strategies that can be taken to reduce salt. The final part of the book outlines strategies which have been taken to reduce salt in particular food groups: meat and poultry, seafood, bread, snack foods, dairy products and canned foods.Reducing salt in foods is an essential reference for health professionals, governments and food manufacturers. - Discusses methods to reduce salt while maintaining food sensory quality, shelf-life and processability - Provides a unique review of current knowledge in this field - An essential reference for health professionals, governments and food manufacturers

Physicochemical Properties of Flour Proteins in Relation to the Textural and Structural Properties of White Salted Noodles

Author : Ritu Saini
Publisher :
ISBN 13 :
Total Pages : 672 pages
Book Rating : 4.3/5 (129 download)

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Book Synopsis Physicochemical Properties of Flour Proteins in Relation to the Textural and Structural Properties of White Salted Noodles by : Ritu Saini

Download or read book Physicochemical Properties of Flour Proteins in Relation to the Textural and Structural Properties of White Salted Noodles written by Ritu Saini and published by . This book was released on 2007 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Gliadin and Glutenin

Author : Colin W. Wrigley
Publisher :
ISBN 13 :
Total Pages : 488 pages
Book Rating : 4.:/5 (89 download)

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Book Synopsis Gliadin and Glutenin by : Colin W. Wrigley

Download or read book Gliadin and Glutenin written by Colin W. Wrigley and published by . This book was released on 2006 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

The Journal of Industrial and Engineering Chemistry

Author :
Publisher :
ISBN 13 :
Total Pages : 1330 pages
Book Rating : 4.:/5 (31 download)

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Book Synopsis The Journal of Industrial and Engineering Chemistry by :

Download or read book The Journal of Industrial and Engineering Chemistry written by and published by . This book was released on 1923 with total page 1330 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Report of the Northern Regional Research Center

Author : United States. Agricultural Research Service. Northern Regional Research Center
Publisher :
ISBN 13 :
Total Pages : 994 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis Report of the Northern Regional Research Center by : United States. Agricultural Research Service. Northern Regional Research Center

Download or read book Report of the Northern Regional Research Center written by United States. Agricultural Research Service. Northern Regional Research Center and published by . This book was released on 1976 with total page 994 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Handbook of Natural Polymers, Volume 1

Author : M.S. Sreekala
Publisher : Elsevier
ISBN 13 : 0323998542
Total Pages : 702 pages
Book Rating : 4.3/5 (239 download)

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Book Synopsis Handbook of Natural Polymers, Volume 1 by : M.S. Sreekala

Download or read book Handbook of Natural Polymers, Volume 1 written by M.S. Sreekala and published by Elsevier. This book was released on 2023-05-31 with total page 702 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Natural Polymers: Sources, Synthesis, and Characterization is a comprehensive resource covering extraction and processing methods for polymers from natural sources, with an emphasis on the latest advances. The book begins by introducing the current state-of-the-art, challenges, and opportunities in natural polymers. This is followed by detailed coverage of extraction, synthesis, and characterization methods, organized by polymer type. Along with broad chapters discussing approaches to polysaccharide-based polymers, dedicated chapters offer in-depth information on nanocellulose, chitin and chitosan, gluten, alginate, natural rubber, gelatin, pectin, lignin, keratin, gutta percha, shellac, silk, wood, casein, albumin, collagen, hemicellulose, polyhydroxyalkanoates, zein, soya protein, and gum. The final chapters explore other key themes, including filler interactions and properties in natural polymer-based composites, biocompatibility and cytotoxicity, biodegradability, life cycle, and recycling. Throughout the book, information is supported by data, and guidance is offered regarding potential scale-up and industry factors. As part of a 3-volume handbook offering comprehensive coverage of natural polymers, this book will be of interest to all those looking to gain a broad knowledge of natural polymers, including academic researchers, scientists, advanced students, engineers, and R&D professionals from a range of disciplines and industries. - Provides systematic coverage of the latest methods for the extraction, synthesis, and characterization of natural polymers. - Includes an extensive range of natural polymer sources, including established biopolymers and emerging materials. - Explores preparation of natural polymers and their composites, blends, IPNs, gels, and nanoparticles.