The Chemistry Of Cereal Proteins
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| Author | : Radomír Lásztity |
| Publisher | : Springer |
| Total Pages | : 224 |
| Release | : 1984 |
| Genre | : Science |
| ISBN | : |
In the past decade, since the first edition was published, the study of cereal protein chemistry has grown & changed. New separation techniques have been introduced while the application of achievements of molecular biology & genetic engineering of proteins has progressed dramatically. This new edition includes these advances & updates the chemistry of cereal proteins for all specialists working in theory & practice of cereal grain production & processing.
| Author | : Radomir Lasztity |
| Publisher | : Routledge |
| Total Pages | : 337 |
| Release | : 2017-07-12 |
| Genre | : History |
| ISBN | : 1351411209 |
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.
| Author | : Radomir Lasztity |
| Publisher | : |
| Total Pages | : |
| Release | : 2017 |
| Genre | : Electronic books |
| ISBN | : 9780203737057 |
"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."--Provided by publisher.
| Author | : Radomir Lásztity |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 653 |
| Release | : 2012-12-06 |
| Genre | : Science |
| ISBN | : 9400953070 |
Cereals belong to the most important elements in the history of mankind. From the beginning of agriculture, cereals have been by far the most important staple food in the world. Although the cereal consumption decreased to a low level in the developed countries in Europe and North America, in the devel oping countries over two-thirds of the calorie and protein intake is based on cereals. A substantial quantity of cereals goes indirectly into food via feed to animals. Generally, cereal proteins are classified as proteins of lower biological value because of shortage in lysine and some other essential amino acids. Recent developments in the de termination and evaluation of the biological value of proteins and protein mixtures suggest that the oversimplified earlier evaluation of cereal proteins must be reviewed. This book contains the edited proceedings of the Inter national Symposium on "Amino Acid Composition and Biological Value of Cereal Proteins", held in Budapest, Hungary, Hay 31- June 1, 1983, under the sponsorship of the International Association for Cereal Chemistry, Hungarian Scientific Society for Food Industry and Grain Trust, Hungary, with supplemental invited contributions. Scientists (biologist, plant breeders, farmers, chemists, biochemists, engineers, food technologists and nutritionists) from 17 countries presented and reviewed, along with partici pants from 20 countries, the recent methodology and trends in the determination of the biological value of cereal proteins, v the amino acid composition of cereal proteins and factors in fluencing the composition and the role of cereal proteins in nutrition and animal feeding.
| Author | : |
| Publisher | : |
| Total Pages | : 203 |
| Release | : 1984 |
| Genre | : |
| ISBN | : |
| Author | : |
| Publisher | : |
| Total Pages | : |
| Release | : 1995 |
| Genre | : |
| ISBN | : 9789995619336 |
| Author | : Radomír Lásztity |
| Publisher | : Akademiai Kiads |
| Total Pages | : 316 |
| Release | : 1999 |
| Genre | : Agricultural chemistry |
| ISBN | : |
This book gives an up-to-date review of the chemical composition of all commercially important cereals. The recent results and present state of our knowledge relating to main components (carbohydrates, proteins, lipids, vitamins, minerals) of individual cereal grains are summarized. Particular attention is paid to the less-known biologically active minor components. This volume is an important source of knowledge for all specialists involved in production, processing and use of cereals and also for nutritionists.
| Author | : Edwin Theodore Mertz |
| Publisher | : |
| Total Pages | : 32 |
| Release | : 1975 |
| Genre | : Cereal products |
| ISBN | : |
| Author | : Samuel A. Matz |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 778 |
| Release | : 1991-04-30 |
| Genre | : Technology & Engineering |
| ISBN | : 9780442308308 |
This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, classification, structure, composition, nutritional importantance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains. The book also details the latest methods of producing, cleaning, and storing these grains. The second section of the book offers current information on the technological and engineering principles of feed milling, flour milling, baking, malting, brewing, manufacturing breakfast cereals, snack food production, wet milling (starch and oil production from grains), rice processing, and other upgrading procedures applied to cereal grains. This section also explains the value and utilization of by-products and examines many rarely discussed processing methods. In addition, the book provides reviews of current knowledge on the dietary importance of cereal proteins, lipids, fibre, vitamins, minerals, and anti-nutrient factors, as well as the effects of processing methods on these materials.
| Author | : Khalil Khan |
| Publisher | : Elsevier |
| Total Pages | : 480 |
| Release | : 2016-06-10 |
| Genre | : Technology & Engineering |
| ISBN | : 0128104546 |
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 technologies, this fully updated book is a treasure trove of the latest information for grain science professionals and food technologists alike. Chapters on the composition of wheat—proteins (Ch. 8), carbohydrates (Ch. 9) lipids (Ch. 10), and enzymes (Ch. 11.), have been completely revised and present new insight into the important building blocks of our knowledge of wheat chemistry and technology. The agronomical importance of the wheat crop and its affect on food industry commerce provide an enhanced understanding of one of the world’s largest food crop. Most chapters are entirely rewritten by new authors to focus on modern developments. This 480-page monograph includes a new large 8.5 x 11 two-column format with color throughout and an easy to read style. Wheat: Chemistry and Technology, Fourth Edition provides a comprehensive background on wheat science and makes the latest information available to grain science professionals at universities, institutes, and industry including milling and baking companies, and anywhere wheat ingredients are used. This book will also be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, milling, and nutritional properties of cereals. Cereal and food science graduate students will find Chapter 1 – “Wheat: A Unique Grain for the World particularly helpful because it provides a succinct summary of wheat chemistry.
