The Chemistry of Cereal Proteins

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.

Radomir Lasztity

Chapter 1 Introduction, Chapter 2 The Importance and General Characterization of Cereal Proteins, Chapter 3 Wheat Proteins, Chapter 4 Rye and Triticale Proteins, Chapter 5 Barley Proteins, Chapter 6 Maize Proteins, Chapter 7 Sorghum Proteins, Chapter 8 Rice Proteins, Chapter 9 Oat Proteins, Chapter 10 Millet Proteins. Chapter 11 Nonfood Uses of Cereal Proteins, References, Index