rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Wheat gluten
  name:
    name part: International Workshop Gluten 2000 : Bristol, England)
    role:
      role term: creator
  name:
    name part: Shewry, P. R. (Peter R.)
  name:
    name part: Tatham, Arthur S.
  type of resource: text
  genre: bibliography
  genre: conference publication
  genre: Conference papers and proceedings.
  genre: Electronic books.
  origin info:
    place:
      place term: enk
    date issued: 2000
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (xv, 548 pages) : illustrations, portraits
  abstract: This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity. Bread, pasta, noodles 63¿63 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.
  table of contents: The genetics of wheat gluten proteins : an overview -- Improved quality 1RS wheats via genetics and breeding -- Characterisation of a LMW-2 type durum wheat cultivar with poor technological properties -- Effect of the Glu-3 allelic variation on bread wheat gluten strength -- Relationship between breadmaking quality and seed storage protein composition of Japanese commercial hexaploid wheats (Triticum aestivum L.) -- Isogenic bread wheat lines differing in number and type of high Mr. glutenin subunits -- Quantitative analyses of storage proteins of an old Hungarian wheat population using the SE-HPLC method -- Is the role of high molecular weight glutenin subunits (HMW-GS) decisive in determination of baking quality of wheat? -- Low molecular weight glutenin subunit composition and genetic distances of South African wheat cultivars -- A new LMW-GS nomenclature for South African wheat cultivars -- Introduction of the D-genome related high- and low-Mr Glutenin subunits into durum wheat and their effect on technological properties -- Effects of HMW glutenin subunits on some quality parameter of Portuguese landraces of Triticum aestivum ssp. vulgare -- Genetic analysis of dough strength using doubled haploid lines -- Relationship between allelic variation of Glu-1, Glu-3 and Gli-1 prolamin loci and baking quality in doubled haploid wheat populations -- Improvement of wheat processing quality by genetic engineering -- Expression of HMW glutenin subunits in field grown transgenic wheat -- Prolamin aggregation and mixing properties of transgenic wheat lines expressing 1Ax and 1Dx HMW glutenin subunit transgenes -- Modification of storage protein composition in transgenic bread wheat -- Transformation of commercial wheat varieties with high molecular weight glutenin subunit genes -- Modification of the LMW glutenin subunit composition of durum wheat by microprojectile-mediated transformation -- Genetic modification of the trafficking and deposition of seed storage proteins to…
  table of contents: Study of the effect of DATEM -- Mechanism of the ascorbic acid improver effect on baking -- Degradation of wheat and rye storage proteins by rye proteolytic enzymes -- Characterisation and partial purification of a gluten hydrolyzing proteinase from bug (Eurygaster spp.) damaged wheat -- Effects of transglutaminase enzyme on gluten proteins from sound and bug- (Eurygaster spp.) damaged wheat samples -- Extracellular fungal proteinases target specific cereal proteins -- Study of the temperature treatment and lysozyme addition on formation of wheat gluten network : Influence on mechanical properties and protein solubility -- A rapid spectrophotometric method for measuring insoluble glutenin content of flour and semolina for wheat quality screening -- Prediction of wheat protein and HMW-glutenin contents by near infrared (NIR) spectroscopy -- Laboratory mill for small-scale testing -- Scale down possibilities in development of dough testing methods -- Quality test of wheat using a new small-scale Z-arm mixer -- Effects of protein quality and protein content on the characteristics of hearth bread -- Relationships of some functional properties of gluten and baking quality -- Thermal properties of gluten and gluten fractions of two soft wheat varieties -- Use of reconstitution techniques to study the functionality of gluten proteins on durum wheat pasta quality -- Thermal properties and protein aggregation of native and processed wheat gluten and its gliadin and glutenin enriched fractions -- Wheat gluten film : improvment of mechanical properties by chemical and physical treatments -- Do high molecular weight subunits of glutenin form "polar zippers"? -- What can NMR tell you about the molecular origins of gluten viscoelasticity? -- Back to basics : the basic rheology of gluten -- Rheology of glutenin polymers from near-isogenic wheat lines -- Fermentation fundamentals : fundamental rheology of yeasted doughs -- A fresh look at water : its effect on dough rheology and fu…
  note: edited by Peter R. Shewry, Arthur S. Tatham.
  note: "The proceedings of the 7th International Workshop Gluten 2000 held at the University of Bristol on 2-6 April 2000"--Title page verso.
  note: Electronic resource.
  note: Includes bibliographical references and index.
  subject:
    topic: Gluten
    genre: Congresses
  subject:
    topic: Wheat
    genre: Congresses
  subject:
    topic: Chemistry
  subject:
    topic: Gluten
  subject:
    topic: SCIENCE
    topic: Life Sciences
    topic: Biochemistry
  subject:
    topic: Science
  subject:
    topic: Wheat
  classification: QK898.G49
  classification: 572.624
  related item:
    title info:
      title: Wheat gluten
    origin info:
      publisher: Cambridge : Royal Society of Chemistry, ©2000
    identifier: (OCoLC)46779097
  related item:
    title info:
      title: Special publication (Royal Society of Chemistry (Great Britain)) ; no. 261
  identifier: 1847552374
  identifier: 9781847552372
  identifier: 0854048650
  identifier: 9780854048656
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: OKU
    record creation date: 080529
    record change date: 20210728140432.0
    record identifier: in00004356782
    language of cataloging:
      language term: eng