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Title: Enzymes and enzyme inhibitors endogenous to wheat
Authors: Brijs, Kristof
Courtin, Christophe
Goesaert, Hans
Gebruers, Kurt
Shewry, P.R.
Henry, R.J.
Nicolas, J.
Potus, J.
Garcia, R.
Davidou, S.
Issue Date: 2009
Publisher: AACC International Press
Host Document: Wheat Chemistry and Technology edition:4th revised pages:401-435
Article number: 11
Abstract: Wheat science has undergone countless new developments since the previous edition was published more than 20 years ago. 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 appears in a new large two-column format with color throughout and an easy to read style.

The book 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.
ISBN: 1891127551
Publication status: published
KU Leuven publication type: IHb
Appears in Collections:Centre for Food and Microbial Technology
Intellectual Property

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