Wheat Gluten
Wheat Gluten by Peter R. Shewry, published by the Royal Society of Chemistry in 2000, offers an in-depth examination of the gluten proteins found in wheat grain. This 548-page book presents a comprehensive overview of the structures, genetics, and functional properties of gluten, which are crucial for the processing of wheat flour into various food products such as bread and pasta. The text serves as a valuable resource for those interested in the scientific aspects of gluten and its applications in food production.
Readers will find a wide-ranging exploration of current research in the field, covering topics including biotechnology, analysis, purification, and quality testing of gluten proteins. The contributions within this book come from experts in academia, government laboratories, and industry worldwide, making it relevant for practitioners in food science, health, and nutrition. This edition provides a unique snapshot of the ongoing developments and environmental impacts associated with gluten, appealing to those engaged in cooking, health, and fitness.
Official synopsis Publisher
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.
Publisher
Topics
FAQ
What is “Wheat Gluten” about?
Who is the author of “Wheat Gluten”?
When was “Wheat Gluten” published?
What is the ISBN for “Wheat Gluten”?
What are the book details (language, pages, edition)?
