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Wheat: Chemistry and Technology
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 te...
Seed Proteins
Seeds provide more than half of the world's intake of dietary protein and energy and thus are of immense economic, cultural and nutritional importance. Proteins can account for up to 40% of the dry weight of various types of seeds, thereby making a large contribution to the nutritional quality and processing properties of seeds. It is, therefore, not surprising that seed proteins were among the first plant components to be systematically studied, some 250 years ago, and have been a major focus of research over the past 100 years. The properties and behaviour of seed proteins pervade modem life in numerous ways. For example, legume and cereal proteins are used'in the production of a wide rang...
Wheat Gluten
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).
Barley
Barley: Chemistry and Technology, Second Edition is an important resource for any cereal chemist, food scientist, or crop scientist who needs to understand the development, structure, composition, and end-use properties of the barley grain for cultivation, trade, and utilization. Editors Peter R. Shewry and Steven E. Ullrich bring together a wide range of international authorities on barley to create this truly unique, encyclopedic reference work that covers the massive increase in barley knowledge over the past 20 years, since the first edition of this book was published. Barley: Chemistry and Technology, Second Edition offers the latest coverage of barley’s applications in milling, breed...
Wheat
Wheat is produced on a greater area, grown over a wider geographic range, and traded internationally as a commodity more than any other arable crop. Wheat alone provides 20% of the calories and protein in the global human diet. Understanding the interactions between wheat production, the environment, and human nutrition is essential for meeting the demands of food security as we approach the middle of the 21st century. Wheat: Environment, Food and Health is written by two leading authorities in the field and offers insights into critical issues such as the sustainability of wheat production, the challenges of both mitigating and adapting to environmental change, and the effects of wheat cons...
Pseudocereals and Less Common Cereals
This book, written by leading grain scientists from Europe and Africa, examines six grains that have been important food crops in various parts of the world and have the potential for much greater and more widespread use. The authors discss the chemistry, nutritional value, food processing technologies and potential applications of three true cereals: sorghum, spelt wheat and the major millet species, and three dicotyledonous pseudocereals: grain amaranth, buckwheat and quinoa. The text is of considerable importance in light of the fact that just three cereal grains account for more than 75% of all grains produced worldwide.
Elastomeric Proteins
This book was originally published in 2002. Elastic proteins occur in a wide range of biological systems where they have evolved to fulfil precise biological roles. The best known include proteins in vertebrate muscles and connective tissues, such as titin, elastin and fibrillin, and spider silks. However, other examples include byssus and abductin from bivalve molluscs, resilin from arthropods and gluten from wheat. Interest in elastomeric proteins has been high for several reasons. Firstly, their biological and medical significance, particularly in human disease. Secondly, the unusual properties of proteins such as spider silks provide opportunities to develop materials. Thirdly, the development of scanning probe microscopy makes it possible to study structures and biomechanical properties of these proteins at the single molecule level. This book will be of value to anyone with an interest in the various aspects of elastomeric proteins.
The Molecular and Physiological Basis of Nutrient Use Efficiency in Crops
Efforts to increase efficient nutrient use by crops are of growing importance as the global demand for food, fibre and fuel increases and competition for resources intensifies. The Molecular and Physiological Basis of Nutrient Use Efficiency in Crops provides both a timely summary of the latest advances in the field as well as anticipating directions for future research. The Molecular and Physiological Basis of Nutrient Use Efficiency in Crops bridges the gap between agronomic practice and molecular biology by linking underpinning molecular mechanisms to the physiological and agronomic aspects of crop yield. These chapters provide an understanding of molecular and physiological mechanisms th...
Protein Purification Protocols
The first edition of Protein Purification Protocols (1996), edited by Professor Shawn Doonan, rapidly became very successful. Professor Doonan achieved his aims of p- ducing a list of protocols that were invaluable to newcomers in protein purification and of significant benefit to established practitioners. Each chapter was written by an ex- rienced expert in the field. In the intervening time, a number of advances have w- ranted a second edition. However, in attempting to encompass the recent developments in several areas, the intention has been to expand on the original format, retaining the concepts that made the initial edition so successful. This is reflected in the structure of this se...
Protein Purification Protocols
Hans Neurath has written that this is the second golden era of enzymology {Protein Science [1994], vol. 3, pp. 1734—1739); he could with justice have been more general and referred to the second golden age of protein chemistry. The last two decades have seen enormous advances in our understanding of the structures and functions of pro teins arising on the one hand from improvements and developments in analytical techniques {see the companion volume, Basic Protein and Peptide Protocols, in this series) and on the other hand from the tech nologies of molecular genetics. Far from turning the focus away from protein science, the ability to isolate, analyze, and express genes has increased inte...
