Items related to Seed Proteins
Seeds provide more than half of the world's intake of dietary protein and energy and thus are of immense economic, cultural and nutritional importance. Proteins can account for up to 40% of the dry weight of various types of seeds, thereby making a large contribution to the nutritional quality and processing properties of seeds. It is, therefore, not surprising that seed proteins were among the first plant components to be systematically studied, some 250 years ago, and have been a major focus of research over the past 100 years. The properties and behaviour of seed proteins pervade modem life in numerous ways. For example, legume and cereal proteins are used'in the production of a wide range of meat-free foods; the process of bread-making is dep~ndent on the physical chemical properties of wheat seed proteins; and in developed, as well as developing, countries, nutritional deficiencies among vegetarian diets are avoided through balancing legume and cereal seeds as sources of dietary proteins. Understanding seed proteins, in order to improve their composition and properties and to increase their concentrations, will thus continue to be an important research objective for the future. The present volume represents the culmination of a long-discussed plan of the editors, to bring together the best international authorities in order to compile a definitive monograph on biological, biochemical, molecular and genetic aspects of seed proteins.
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`...Seed Proteins can be recommended to a wide range of readers, not only to plant biochemists and molecular biologists, but also to plant breeders, seed testers, agronomists, phytochemists and physiologists. It should be a standard volume in the library of all those dealing with seed in the widest sense.'
Journal of Plant Physiology, 152:4 (2000)
Journal of Plant Physiology, 152:4 (2000)
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- PublisherSpringer
- Publication date2012
- ISBN 10 9401059047
- ISBN 13 9789401059046
- BindingPaperback
- Number of pages2
- EditorShewry Peter R., Casey R.
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Seed Proteins
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Book Description Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Seeds provide more than half of the world's intake of dietary protein and energy and thus are of immense economic, cultural and nutritional importance. Proteins can account for up to 40% of the dry weight of various types of seeds, thereby making a large contribution to the nutritional quality and processing properties of seeds. It is, therefore, not surprising that seed proteins were among the first plant components to be systematically studied, some 250 years ago, and have been a major focus of research over the past 100 years. The properties and behaviour of seed proteins pervade modem life in numerous ways. For example, legume and cereal proteins are used'in the production of a wide range of meat-free foods; the process of bread-making is dep~ndent on the physical chemical properties of wheat seed proteins; and in developed, as well as developing, countries, nutritional deficiencies among vegetarian diets are avoided through balancing legume and cereal seeds as sources of dietary proteins. Understanding seed proteins, in order to improve their composition and properties and to increase their concentrations, will thus continue to be an important research objective for the future. The present volume represents the culmination of a long-discussed plan of the editors, to bring together the best international authorities in order to compile a definitive monograph on biological, biochemical, molecular and genetic aspects of seed proteins. 952 pp. Englisch. Seller Inventory # 9789401059046
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Book Description Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Seeds provide more than half of the world s intake of dietary protein and energy and thus are of immense economic, cultural and nutritional importance. Proteins can account for up to 40% of the dry weight of various types of seeds, thereby making a large co. Seller Inventory # 5832540
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Seed Proteins
Published by
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ISBN 13: 9789401059046
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Book Description Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - Seeds provide more than half of the world's intake of dietary protein and energy and thus are of immense economic, cultural and nutritional importance. Proteins can account for up to 40% of the dry weight of various types of seeds, thereby making a large contribution to the nutritional quality and processing properties of seeds. It is, therefore, not surprising that seed proteins were among the first plant components to be systematically studied, some 250 years ago, and have been a major focus of research over the past 100 years. The properties and behaviour of seed proteins pervade modem life in numerous ways. For example, legume and cereal proteins are used'in the production of a wide range of meat-free foods; the process of bread-making is dep~ndent on the physical chemical properties of wheat seed proteins; and in developed, as well as developing, countries, nutritional deficiencies among vegetarian diets are avoided through balancing legume and cereal seeds as sources of dietary proteins. Understanding seed proteins, in order to improve their composition and properties and to increase their concentrations, will thus continue to be an important research objective for the future. The present volume represents the culmination of a long-discussed plan of the editors, to bring together the best international authorities in order to compile a definitive monograph on biological, biochemical, molecular and genetic aspects of seed proteins. Seller Inventory # 9789401059046
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