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| Author | : Peter R. Shewry |
| Publisher | : |
| Total Pages | : 212 |
| Release | : 2003 |
| Genre | : Technology & Engineering |
| ISBN | : |
From the Preface:...provides standard protocols for the extraction and analysis of wheat gluten proteins based on methods that have been tried and tested in the authors' laboratories. Extensive practical details and tips are provided, as well as suggestions for modifications and examples of applications.
| Author | : Domenico Lafiandra |
| Publisher | : Royal Society of Chemistry |
| Total Pages | : 464 |
| Release | : 2007-10-31 |
| Genre | : Science |
| ISBN | : 1847552099 |
This book brings together recent, international contributions to the study of gluten proteins from leading experts in the field. Gluten proteins have gained greater importance due not only to their fundamental role in determining technological quality of wheat end products, but also to the apparently increased number of people showing different degrees of gluten intolerance or allergy. Along with classical subjects such as gluten genetics, quality and rheology, The Gluten Proteins covers new tools and research fields, including the use of proteomics and genomics. Furthermore, information dedicated to intolerances and allergies is included and opens the possibility to widen future research opportunities, promoting cooperation between wheat breeders, medical researchers and gluten chemists and geneticists. The Gluten Proteins provides an authoritative source of information for researchers, professionals and postgraduate students wishing to increase their knowledge of the molecular bases of gluten functionality and nutritional role, as well as touching on possible future research opportunities.
| Author | : Michelle Lisa Colgrave |
| Publisher | : Frontiers Media SA |
| Total Pages | : 207 |
| Release | : 2021-06-17 |
| Genre | : Science |
| ISBN | : 2889669394 |
| Author | : Colin W. Wrigley |
| Publisher | : |
| Total Pages | : 488 |
| Release | : 2006 |
| Genre | : Technology & Engineering |
| ISBN | : |
This monograph provides a review of the knowledge that makes possible the intelligent tailoring of wheat proteins to provide for specific dough requirements. It emphasizes the combined roles of the gliadin and glutenin proteins in providing the balance that gives wheat gluten its unique rheological properties. The book gives a major update on the composition and functional properties of the gluten proteins, but it also includes introductory chapters to "set the scene" for young scientists and anyone new to this area of food science.
| 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.
| Author | : Elke Arendt |
| Publisher | : Elsevier |
| Total Pages | : 469 |
| Release | : 2011-04-28 |
| Genre | : Technology & Engineering |
| ISBN | : 0080557767 |
Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the detection of gluten, and the labeling of gluten-free products as well as exploring the raw materials and ingredients used to produce gluten-free products. Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world's population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins, commonly known as Celiac Disease. This book includes information on the advances in working with those alternatives to create gluten free products including gluten-free beer, malt and functional drinks. Food scientists developing gluten-free foods and beverages, cereal scientists researching the area, and nutritionists working with celiac patients will find this book particularly valuable. - Written by leading experts, presenting the latest developments in gluten-free products - Addresses Coeliac Disease from a food science perspective - Presents each topic from both a scientific and industrial point of view
| Author | : Peter R. Shewry |
| Publisher | : Royal Society of Chemistry |
| Total Pages | : 576 |
| Release | : 2000 |
| Genre | : Cooking |
| ISBN | : 9780854048656 |
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).
| Author | : Peter Bronski |
| Publisher | : The Experiment, LLC |
| Total Pages | : 385 |
| Release | : 2012-07-17 |
| Genre | : Health & Fitness |
| ISBN | : 1615191496 |
Gain an edge in sports and life by going gluten-free Since the advent of sport, athletes have worked to gain an edge on their competition—to look, feel, and perform their best—through both training and nutrition. Today, science is increasingly showing the negative impact that gluten, a protein in wheat, barley, and rye, can have on health. For the estimated 30 million Americans with forms of gluten intolerance, such as celiac disease, this all-too-common protein can cause gastrointestinal trouble, inflammation, muscle fatigue, and mental fog that hinder an active lifestyle and negatively impact athletic performance. The solution: a whole-foods, nutrient-dense gluten-free diet. Others who voluntarily eat gluten-free can also discover an edge they never knew was missing: faster recovery, reduced inflammation, improved digestion, and increased athletic performance. The Gluten-Free Edge is the first comprehensive resource that includes: • What gluten is and how it negatively impacts health and athletic performance • The myriad benefits of adopting a gluten-free nutrition plan • What to eat during training, competition, and recovery • How to deal with group meals, eating on the road, and getting “glutened” • Insights from prominent athletes already living the gluten-free edge • And 50 simple, high-octane recipes to fuel your performance Whether you’ve been diagnosed with gluten intolerance or simply want to get ahead of the competition, this book is for you. Your own gluten-free edge is waiting.
| Author | : Alan Levinovitz |
| Publisher | : Simon and Schuster |
| Total Pages | : 347 |
| Release | : 2015-04-21 |
| Genre | : Health & Fitness |
| ISBN | : 1941393780 |
An incendiary work of science journalism debunking the myths that dominate the American diet and showing readers how to stop feeling guilty and start loving their food again—sure to ignite controversy over our obsession with what it means to eat right. FREE YOURSELF FROM ANXIETY ABOUT WHAT YOU EAT Gluten. Salt. Sugar. Fat. These are the villains of the American diet—or so a host of doctors and nutritionists would have you believe. But the science is far from settled and we are racing to eliminate wheat and corn syrup from our diets because we’ve been lied to. The truth is that almost all of us can put the buns back on our burgers and be just fine. Remember when butter was the enemy? Now it’s good for you. You may have lived through times when the Atkins Diet was good, then bad, then good again; you may have wondered why all your friends cut down on salt or went Paleo; and you might even be thinking about cutting out wheat products from your own diet. For readers suffering from dietary whiplash, The Gluten Lie is the answer. Scientists and physicians know shockingly little about proper nutrition that they didn’t know a thousand years ago, even though Americans spend billions of dollars and countless hours obsessing over “eating right.” In this groundbreaking work, Alan Levinovitz takes on bestselling physicians and dietitians, exposing the myths behind how we come to believe which foods are good and which are bad—and pointing the way to a truly healthful life, free from anxiety about what we eat.
| Author | : Navneet Singh Deora |
| Publisher | : Springer Nature |
| Total Pages | : 191 |
| Release | : 2021-12-04 |
| Genre | : Technology & Engineering |
| ISBN | : 3030886972 |
This work provides researchers with a thorough overview of all aspects related to the development of gluten-free food products. In summarizing and offering critical reviews of published works and focusing on current advances and technologies in gluten free product development, this book covers all of the important subjects related to this increasingly important aspect of the food industry. Important case studies in gluten-free breadmaking and alternative proteins are presented, making this a rich and singular source for food manufacturers and scientists seeking practical knowledge on the challenges and solutions involved in the development of gluten-free foods. Challenges and Potential Solutions in Gluten Free Product Development covers the latest advances and strategies for gluten-free diets including the important nutritional factors involved. Traditional and alternative approaches for the development of gluten-free dough, including starch applications and microbial fermentations, are extensively covered. Alternative proteins including those from vegetables, cereals, legumes and eggs are presented. Novel approaches for gluten-free breadmaking such as aeration strategies, prebiotics, hydrocolloids and nutritional enhancements are also covered in depth. With further chapters dedicated to regulatory aspects, gluten detection methods and the global market, this book presents full and up-to-date coverage of the development and manufacture of gluten-free products.
