By D. Lafiandra, C. Masci, R. D'Ovidio
Publisher: Royal Society of Chemistry
Number Of Pages: 472
Publication Date: 2004-07-28
ISBN-10 / ASIN: 085404633X
ISBN-13 / EAN: 9780854046331
Binding: Hardcover
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.
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