Wheat Structure, Biochemistry and Functionality
Seiten
2000
Royal Society of Chemistry (Verlag)
978-0-85404-777-2 (ISBN)
Royal Society of Chemistry (Verlag)
978-0-85404-777-2 (ISBN)
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Understanding the structural, compositional and physicochemical properties of the wheat used in bread, biscuits, pasta and other consumer products is of vital importance. 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. Wheat Structure, Biochemistry and Functionality covers progress in areas including: * Wheat grain structure * Structural features of the gluten proteins * Structural-functionality relationships of wheat protein * Lipid binding proteins * Rheology of dough systems * The importance of non-starch polysaccharides This book will be welcomed by scientists in industry and academia, as well as government agencies.
Grain Structure and Quality; Wheat Protein Structure and Functionality; Wheat Protein Composition and Quality Relationships; Wheat Protein Molecular Biology and Genetic Engineering; Low Mr Sulphydryl Compounds in Wheat Flour and Their Functional Importance; Nature and Functionality of Wheat Lipids, Lipid Binding Proteins and Added Emulsifiers; Rheological Properties and Functionality of Wheat Flour Doughs; Non-Starch Polysaccharides and Enzymic Improvement of Bread Quality; Subject Index.
Erscheint lt. Verlag | 28.4.2000 |
---|---|
Reihe/Serie | Special Publications |
Zusatzinfo | No |
Verlagsort | Cambridge |
Sprache | englisch |
Maße | 156 x 234 mm |
Einbandart | gebunden |
Themenwelt | Naturwissenschaften ► Biologie ► Biochemie |
Technik ► Lebensmitteltechnologie | |
ISBN-10 | 0-85404-777-8 / 0854047778 |
ISBN-13 | 978-0-85404-777-2 / 9780854047772 |
Zustand | Neuware |
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