The Chemistry of Cereal Proteins, Second Edition
CRC Press, 5 dic 1995 - 336 pagine
In the past decade, since the first edition was published, the study of cereal protein chemistry has grown and changed. New separation techniques have been introduced while the application of achievements of molecular biology and genetic engineering of proteins has progressed dramatically. This new edition includes these advances and updates the chemistry of cereal proteins for all specialists working in theory and practice of cereal grain production and processing.
Cosa dicono le persone - Scrivi una recensione
Nessuna recensione trovata nei soliti posti.
The Structure of the Gluten Complex
Nutritive Value of Wheat Proteins and Wheat Protein Preparations
Altre edizioni - Visualizza tutto
a-amylase activity Agric albumins American Association amino acid composition amino acid sequence amount Association of Cereal bands barley Bushuk Cereal Chem Cereal Chemists changes characterization chromatography complex components concentration contain corn cultivars cysteine cytoplasmic determined distribution disulfide bonds effect electrophoresis endosperm enzymes extraction Figure flour Food fractions gel electrophoresis genes genetic germ Gin Gin gliadin globulins glutamic acid gluten Gluten Proteins glutenin grain groups high molecular weight higher important increase inhibitors isolated lipids lysine maize major Methionine methods molecular weight normal nutritional observed obtained patterns Paul Plant polypeptides Pomeranz preparations present production prolamins proline protein content recent reduced relatively reported residues rice seed separated sequence Shewry showed shown similar soluble solution sorghum starch storage proteins structure studies subunits suggested TABLE Technology triticale varieties zein
Tutti i risultati di Google Ricerca Libri »
Handbook of Cereal Science and Technology, Second Edition, Revised and Expanded
Anteprima limitata - 2000