The gluten proteins

An authoritative source of information for researchers and industry professionals wishing to increase their knowledge of the molecular basis of gluten functionality and nutritional role.

The end-use characteristics of flour and semolina obtained from bread wheat and durum wheat are most strongly influenced by the gluten proteins. These have been studied extensively in order to facilitate development of products that best meet consumer requirements. This book, containing contributions from the world's leading gluten scientists and technologists, embodies the presentations given at the 8th International Gluten Workshop, held in Viterbo, Italy in September 2003. The 112 papers span aspects of gluten science and technology ranging from the molecular biology of gluten proteins and genes through rheology and functionality to nutrition, intolerance and allergies. The book is organised into themes as follows:

Written by a team of over 30 food processing specialists, from academia and industry, and carefully edited to ensure consistency of style, it will be of value to technical personnel in industry as well as industry trainees, lecturers and students. Although it carries an American slant, the generic nature of the subject and information presented makes it of universal interest.

• Biotechnology, transcriptomics and proteomics - 19 papers
• Genetics and quality - 22 papers
• Environmental effects - 8 papers
• Gluten rheology and functionality - 20 papers
• Gluten polymers and tools to investigate their structure - 13 papers
• Gluten interaction with exogenous and endogenous components - 7 papers
• Nutritional aspects, intolerance and allergies - 11 papers
• Modifications due to parasite attacks - 6 papers
• Non-food uses - 3 papers
• Non-gluten components - 3 papers
• Subject index - providing useful cross referencing by subject

Hardback book - 472 pages