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Wheat structure, biochemistry and functionality /
Understanding the structural, compositional and physicochemical properties of the wheat used in bread, biscuits, pasta and other consumer products is important. This book brings together international experts to provide an overview of the progress made to date and also to give an insight into the ne...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, England :
The Royal Society of Chemistry,
[1996]
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn874155392 | ||
| 003 | OCoLC | ||
| 005 | 20231120111540.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 140207t19961996enk ob 001 0 eng d | ||
| 040 | |a E7B |b eng |e rda |e pn |c E7B |d OCLCO |d OPELS |d N$T |d OCLCF |d EBLCP |d OCLCQ |d D6H |d OCLCQ |d VLY |d S2H |d OCLCO |d OCLCQ |d OCLCO | ||
| 019 | |a 871225209 | ||
| 020 | |a 9781845698478 |q (electronic bk.) | ||
| 020 | |a 1845698479 |q (electronic bk.) | ||
| 020 | |z 9781855737976 | ||
| 035 | |a (OCoLC)874155392 |z (OCoLC)871225209 | ||
| 050 | 4 | |a QP514.2 |b .W443 1996eb | |
| 072 | 7 | |a SCI |x 008000 |2 bisacsh | |
| 082 | 0 | 4 | |a 574.192 |2 23 |
| 245 | 0 | 0 | |a Wheat structure, biochemistry and functionality / |c edited by J. David Schofield. |
| 264 | 1 | |a Cambridge, England : |b The Royal Society of Chemistry, |c [1996] | |
| 264 | 4 | |c �[1996] | |
| 300 | |a 1 online resource (392 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 500 | |a ''The Proceedings of a Conference organised by the Royal Society of Chemistry Food Chemistry Group, held on 10-12 April 1995, in Reading UK''--Title page verso. | ||
| 504 | |a Includes bibliographical references at the end of each chapters and index. | ||
| 588 | 0 | |a Online resource; title from PDF title page (ebrary, viewed February 7, 2014). | |
| 520 | |a Understanding the structural, compositional and physicochemical properties of the wheat used in bread, biscuits, pasta and other consumer products is important. This book brings together international experts to provide an overview of the progress made to date and also to give an insight into the new approaches that can be used to solve outstanding problems. It covers progress in areas including: what grain structure; structural features of the gluten proteins; structual-functionality relationships of wheat protein; lipid-binding proteins; rheology of dough systems; and the importance of non-starch polysaccharides. | ||
| 505 | 0 | |a Front Cover; Wheat Structure, Biochemistry and Functionality; Copyright Page; Preface; Table of Contents; Acknowledgements; CHAPTER 1. WINDOWS ON WHEAT QUALITY: FRESH INSIGHTS AND THEIR DEPENDENCE ON NEW RESEARCH TECHNOLOGIES; 1 INTRODUCTION; 2 METAPHORS: WINDOWS, HOUSEHOLDS AND COMMUNITIES; 3 TECHNIQUES; 4 POPULATIONS; 5 INTERPRETATION; References; Part I: Grain Structure and Quality; CHAPTER 2. GRAIN SIZE AND MORPHOLOGY: IMPLICATIONS FOR QUALITY; 1. lNTRODUCTION; 2. VARIATIONS RELATED TO SIZE; 3. CONCLUSIONS; Acknowledgements; References | |
| 505 | 8 | |a CHAPTER 3. THE SHAPE OF THE WHEAT KERNEL AND ITS INFLUENCE ON FRACTURE1. INTRODUCTION; 2. MATERIALS AND METHODS; 3. RESULTS; 4. DISCUSSION; CHAPTER 4. ULTRASTRUCTURE AND TECHNOLOGICAL PROPERTIES OF WHEAT; 1. INTRODUCTION; 2. MATERIALS AND METHODS; 3. RESULTS; 4. DISCUSSION; Acknowledgements; References; CHAPTER 5. MICROSCOPICAL METHODS FOR THE STUDY OF WHEAT (TRITICUM AESTIVUM) CARYOPSIS DEVELOPMENT, FROM ANTHESIS TO MATURITY; 1 INTRODUCTION; 2 MATERIALS AND METHODS; 3 RESULTS AND DISCUSSION; 4 CONCLUSION; References | |
| 505 | 8 | |a 2 EXPERIMENTAL3 RESULTS AND DISCUSSION; References; Acknowledgement; CHAPTER 9. PURIFICATION AND CHARACTERISATION OF lBx AND lBy HIGH Mr GLUTENIN SUBUNITS FROM DURUM WHEAT CULTIVAR LIRA; 1 INTRODUCTION; 2 EXPERIMENTAL; 3 RESULTS; 4 CONCLUSIONS; References; CHAPTER 10. FURTHER ANALYSIS OF THE CARBOHYDRATES ASSOCIATED WITH HIGH Mr SUBUNITS OF WHEAT GLUTENIN; 1 INTRODUCTION; 2 METHODS AND RESULTS; 3 DISCUSSION; References; CHAPTER 11. PRESENCE OF GLYCOSYLATED POLYPEPTIDES IN GLIADIN AND GLUTENIN FRACTIONS; 1 SUMMARY; 2 INTRODUCTION; 3 METHODS; 4 RESULTS AND DISCUSSION; 5 CONCLUSION; References | |
| 505 | 8 | |a CHAPTER 12. IDENTIFICATION OF DIMERS FORMED BY THE LOW MOLECULAR WEIGHT GLUTENIN SUBUNITS BELONGING TO THE D GROUP1 INTRODUCTION; 2 MATERIALS AND METHODS; 3 RESULTS; 4 CONCLUSIONS; 5 REFERENCES; CHAPTER 13. COMPOSITION AND STRUCTURE OF GLUTEN PROTEINS; 1 INTRODUCTION; 2 EXPERIMENTAL AND RESULTS; 3 DISCUSSION; 4 REFERENCES; CHAPTER 14. TIME-TEMPERATURE SUPERPOSITION FOR NETWORKS FORMED BY GLUTEN SUBFRACTIONS; 1 INTRODUCTION; 2 MATERIAL AND METHODS; 3 RESULTS AND DISCUSSION; 4 CONCLUSIONS; References | |
| 650 | 0 | |a Biochemistry. | |
| 650 | 0 | |a Wheat. | |
| 650 | 0 | |a Chemical structure. | |
| 650 | 2 | |a Biochemistry |0 (DNLM)D001671 | |
| 650 | 6 | |a Biochimie. |0 (CaQQLa)201-0001077 | |
| 650 | 6 | |a Structure chimique. |0 (CaQQLa)201-0015098 | |
| 650 | 7 | |a biochemistry. |2 aat |0 (CStmoGRI)aat300054538 | |
| 650 | 7 | |a SCIENCE |x Life Sciences |x Biology. |2 bisacsh | |
| 650 | 7 | |a Biochemistry |2 fast |0 (OCoLC)fst00831961 | |
| 650 | 7 | |a Chemical structure |2 fast |0 (OCoLC)fst00853214 | |
| 650 | 7 | |a Wheat |2 fast |0 (OCoLC)fst01174325 | |
| 700 | 1 | |a Schofield, J. David. | |
| 776 | 0 | 8 | |i Print version: |t Wheat structure, biochemistry and functionality. |d Cambridge, England : The Royal Society of Chemistry, c[1996] |h x, 379 pages |z 9781855737976 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781855737976 |z Texto completo |