Wheat gluten: [proceedings of the 7th International Workshop Gluten 2000 held at the University of Bristol on 2 - 6 April 2000]
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| Format: | Book |
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| Language: | English |
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Cambridge
RSoC
2000
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| Series: | Royal Society of Chemistry: Special publication
261 |
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | XV, 548 S. Ill., graph. Darst. |
| ISBN: | 0854048650 |
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| 245 | 1 | 0 | |a Wheat gluten |b [proceedings of the 7th International Workshop Gluten 2000 held at the University of Bristol on 2 - 6 April 2000] |c ed. by Peter R. Shewry ... |
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| adam_text | Contents
Genetics and Quality Correlations
The Genetics Of Wheat Gluten Proteins: An Overview 3
D. Lafiandra, S. Masci, R. D Ovidio and B. Margiotta
Improved Quality IRS Wheats via Genetics and Breeding 11
7?. A. Graybosch
Characterisation of a LMW-2 Type Durum Wheat Cultivar with Poor
Technological Properties 16
S. Masci, L. Rovelli, A.M. Monari, N.E. Pogna, G. Boggini and D. Lafiandra
Effect of the Glu-3 Allelic Variation on Bread Wheat Gluten Strength 20
M. Rodriguez-Quijano, M.T. Nieto-Taladriz, M. Gomez and J.M. Carrillo
Relationship between Breadmaking Quality and Seed Storage Protein
Composition of Japanese Commercial Hexaploid Wheats
(Triticum aestivum L.) 25
H. Nakamura
Isogenic Bread Wheat Lines Differing in Number and Type of High Mr
Glutenin Subunits 29
B. Margiotta, L. Pfluger, M.R. Roth, F. MacRitchie and D. Lafiandra
Quantitative Analyses of Storage Proteins of an Old Hungarian Wheat
Population using the SE-HPLC Method 34
A. Juhdsz, F. Bikes, Gy. Vida, L. Lang, L. Tamds, Z. Bedo
Is the Role of High Molecular Weight Glutenin Subunits (HMW-GS) Decisive
in Determination of Baking Quality of Wheat? 38
R. Ldsztity, S. Tomoskozi, R- Haraszi, T. Revay and M. Kdrpdti
Low Molecular Weight Glutenin Subunit Composition and Genetic Distances
of South African Wheat Cultivars 43
H. Maartens and M.T. Labuschagne
A New LMW-GS Nomenclature for South African Wheat Cultivars 47
H. Maartens and M.T. Labuschagne
VI
Contents vii
Introduction of the D-Genome Related High- and Low-Afr Glutenin Subunits
into Durum Wheat and their Effect on Technological Properties 51
D. Lafiandra, B. Margiotta, G. Colaprico, S. Masci, M.R. Roth and
F. MacRitchie
Effects of HMW Glutenin Subunits on some Quality Parameters of
Portuguese Landraces of Triticum aestivum ssp. vulgare 55
C. Brites, A.S. Bagulho, M. Rodriguez-Quijano and J.M. Carrillo
Genetic Analysis of Dough Strength using Doubled Haploid Lines 61
O. M. Lukow
Relationship Between Allelic Variation of Glu-1, Glu-3 and Gli-1 Prolamin
Loci and Baking Quality in Doubled Haploid Wheat Populations 66
B. Killermann and G. Zimmermann
Biotechnology
Improvement of Wheat Processing Quality by Genetic Engineering 73
P.R. Shewry, H. Jones, G. Pastori, L. Rooke, S. Steele, G. He, P. Tosi,
R. D Ovidio, F. Bekes, H. Darlington, J. Napier, R. Fido, A.S. Tatham,
P. Barcelo and P. Lazzeri
Expression of HMW Glutenin Subunits in Field Grown Transgenic Wheat. 77
R.J. Fido, H.F. Darlington, M.E. Cannell, H. Jones, A.S. Tatham, F. Bekes and
P.R. Shewry
Prolamin Aggregation and Mixing Properties of Transgenic Wheat Lines
Expressing 1 Ax and lDx HMW Glutenin Subunit Transgenes 80
Y. Popineau, G. Deshayes, R. Fido, P.R. Shewry and A.S. Tatham
Modification of Storage Protein Composition in Transgenic Bread Wheat 84
G.Y. He, R. D Ovidio, O.D. Anderson, R. Fido, A.S. Tatham, H.D. Jones,
P.A. Lazzeri and P.R. Shewry
Transformation of Commercial Wheat Varieties with High Molecular Weight
Glutenin Subunit Genes 88
G.M. Pastori, S.H. Steele, H.D. Jones and P.R. Shewry
Modification of the LMW Glutenin Subunit Composition of Durum Wheat by
Microprojectile-Mediated Transformation 93
P. Tosi, J.A. Napier, R. D Ovidio, H.D. Jones and P.R. Shewry
Genetic Modification of the Trafficking and Deposition of Seed Storage
Proteins to alter Dough Functional Properties 97
C. Lamacchia, N. Di Fonzo, N Harris, A.C. Richardson, J.A. Napier,
P.A. Lazzeri, P.R. Shewry and P. Barcelo
viii Contents
Production of Transgenic Bread Wheat Lines Over-Expressing a LMW
Glutenin Subunit 101
R. D Ovidio, R. Fabbri, C. Patacchini, S. Masci, D. Lafiandra, E. Porceddu,
A.E. Blechl and O.D. Anderson
PCR Amplification and DNA Sequencing of High Molecular Weight Glutenin
Subunits 43 and 44 from Triticum tauschii Accession TA2450 105
M. Tilley, S.R. Bean, P.A. Seib, R.G. Sears and G.L. Lookhart
Characterizations of Low Molecular Weight Glutenin Subunit Genes in a
Japanese Soft Wheat Cultivar, Norm 61 109
T.M. Ikeda, T. Nagamine, H. Fukuoka and H. Yano
Characterization of the LMW-GS Gene Family in Durum Wheat 113
R. D Ovidio, S. Masci, C. Mattei, P. Tosi, D. Lafiandra andE. Porceddu
Wheat-Grain Proteomics; the Full Complement of Proteins in Developing
and Mature Grain 117
W.G. Rathmell, D.J. Skylas, F. Bekes and C.W. Wrigley
Gluten Protein Analysis, Purification and Characterization
Understanding the Structure and Properties of Gluten: an Overview 125
R. J. Hamer and T. Van Vliet
A Small Scale Wheat Protein Fractionation Method using Dumas and
Kjeldahl Analysis 132
O.M. Lukow, J. Suchy and B. X. Fu
Analysis of Gluten Proteins in Grain and Hour Blends by RP-HPLC 136
O.R. Larroque, F. Bekes, C.W. Wrigley and W.G. Rathmell
Reliable Estimates of Gliadin, Total and Unextractable Glutenin Polymers and
Total Protein Content, from Single SE-HPLC Analysis of Total Wheat Hour
Protein Extract 140
M.-H. Morel and C. Bar-L Helgouac h
Use of a One-Line Huorescence Detection to Characterize Glutenin Fraction
in the Separation Techniques (SE-HPLC and RP-HPLC) 144
T. Aussenac and J.-L. Carceller
Extractability and Size Distribution Studies on Wheat Proteins using
How-Field How Fractionation 149
L. Daqiq, O.R. Larroque, F.L. Stoddard and F. Bekes
Durum Wheat Glutenin Polymers : A Study based on Extractability and
SDS-PAGE 154
A. Curioni, N. D Incecco, N.E. Pogna, G. Pasini, B. Simonato and
A.D.B. Peruffo
Contents ix
Reactivity of Anti-Peptide Antibodies with Prolamins from Different Cereals 158
S. Denery-Papini, M. Lauriere, I. Bouchez, B. Boucherie, C. Larre and
Y. Popineau
Purification of y-Type HMW-GS 162
C. Patacchini, S. Masci and D. Lafiandra
Biochemical Analysis of Alcohol Soluble Polymeric Glutenins, D-Subunits
and Omega Gliadins from Wheat cv. Chinese Spring 166
T. Egorov, T. Odintsova, A. Musolyamov, A.S. Tatham, P.R. Shewry, P. Hojrup
and P. Roepstorff
Isolation and Characterization of the HMW Glutenin Subimits 17 and 18 and
D Glutenin Subunits from Wheat Isogenic Line L88-31 171
T. Odintsova, T. Egorov, A. Musolyamov, A.S. Tatham, P.R. Shewry, P. Hojrup
and P. Roepstorff
Verification of the cDNA Deduced Sequences of Glutenin Subunits by
Maldi-MS 175
S. Foti, R. Saletti, S.M. Gilbert, A.S. Tatham and P.R. Shewry
Development of a Novel Cloning Strategy to Investigate the Repetitive
Domain of HMW Glutenin Subunits 179
K.A. Feeney, N.G. Halford, A.S. Tatham, P.R. Shewry and S.M. Gilbert
Molecular Structures and Interactions of Repetitive Peptides based on HMW
Subunit 1Dx5 183
N. Wellner, S. Gilbert, K. Feeney, A.S. Tatham, P.R. Shewry and P.S. Belton
Characterisation and Chromosomal Localisation of C-Type LMW-GS 188
L. Rovelli, S. Masci, D.D. Kasarda, W.H. Vensel and D. Lafiandra
Characterization of a Monoclonal Antibody that Recognises a Specific Group
of LMW Subunits of Glutenin 192
S. Hey, J. Napier, C. Mills, G. Brett, S. Hook, A.S. Tatham, R. Fido and
P.R. Shewry
Temperature Induced Changes in Prolamin Conformation 196
E.N.C. Mills, G.M. Brett, M.R.A Morgan, A.S. Tatham, P.R.Shewry
Characterisation of o-Gliadins from Different Wheat Species 200
H. Wieser, W. Seilmeier, I. Valdez and E. Mendez
Identification of Wheat Varieties using Matrix-Assisted Laser
Desorption/Ionization Time-of Flight Mass Spectrometry 204
W. Ens, K.R. Preston, M. Znamirowski, R.G. Dworschak, K.G. Standing and
V.J. Hellish
x Contents
Disulphide Bonds and Redox Reactions
Quantitative Determination and Localisation of Thiol Groups in Wheat Flour 211
S. Antes and H. Wieser
Gluten Disulphide Reduction using DTT and TCEP 215
N. Guerrieri, E. Sironi and P. Cerletti
Model Studies on the Reaction Parameters Governing the Formation of
Disulphide Bonds in LMW-Type Peptides by Disulphide Isomerase (DSI) 219
N. Bauer and P. Schieberle
Oxidation of High and Low Molecular Weight Glutenin Subunits Isolated
from Wheat 223
W.S. Veraverbeke, O.R. Larroque, F. Bekes and J.A. Delcour
Influence of the Redox Status of Gluten Protein SH Groups on Heat-Induced
Changes in Gluten Properties 227
S.H. Mardikar and J.D. Schofield
Effects of Oxidoreductase Enzymes on Gluten Rheology 231
C.V. Skinner, A.A. Tsiami, G. Budolfsen and J.D. Schofield
Glutathione: its Effect on Gluten and Flour Functionality 235
S.S.J. Bollecker, W. Li and J.D. Schofield
Redox Reactions during Dough Mixing and Dough Resting: Effect of
Reduced and Oxidised Glutathione and L-Ascorbic Acid on Rheological
Properties of Gluten 239
W.L. Li, A.A. Tsiami and J.D. Schofield
Redox Reactions in Dough: Effects on Molecular Weight of Glutenin
Polymers as Determined by Flow FFF and MALLS 244
A.A. Tsiami, D. Every and J.D. Schofield
Bacterial Expression, In Vitro Polymerisation and Polymer Tests in a Model
Dough System 249
C. Dowd, H. Beasley, and F. Bekes
In Vitro Polymerisation of Sulphite-treated Gluten Proteins in Relation with
Thiol Oxidation 254
M.-H. Morel, V. Micard and S. Guilbert
Modification of Chain Termination and Chain Extension Properties by
altering the Density of Cysteine Residues in a Model Molecule: Effects on
Dough Quality 258
L. Tamds, F. Bekes, P.W. Gras, U.K. Morell andR. Appels
Contents xi
Effects of two Physiological Redox Systems on Wheat Proteins 262
F. Jarraud and K. Kobrehel
Involvement of Redox Reactions in the Functional Changes that occur in
Wheat Grain during Post-Harvest Storage 267
G. Mann, P. Greenwell, S.S.J. Bollecker, A.A. Tsiami and J.D. Schofield
Improvers and Enzymic Modification
Study of the Effect of Datem 273
P. Kdhler
Mechanism of the Ascorbic Acid Improver Effect on Baking 277
D. Every, L. Simmons, M. Ross, P.E. Wilson, J.D. Schofield, S.S.J. Bollecker
and B. Dobraszczyk
Degradation of Wheat and Rye Storage Proteins by Rye Proteolytic Enzymes 283
K. Brijs, I. Trogh and J.A. Delcour
Characterisation and Partial Purification of a Gluten Hydrolyzing Proteinase
from Bug {Eurygaster spp.) Damaged Wheat 287
D. Sivri and H. Ko ksel
Effects of Transglutaminase Enzyme on Gluten Proteins from Sound and
Bug- (Eurygaster spp.) Damaged Wheat Samples 291
H. Koksel, D. Sivri, P.K.W. Ng andJ.F. Steffe
Extracellular Fungal Proteinases Target Specific Cereal Proteins 296
M-P. Duviau and K. Kobrehel
Study of the Temperature Treatment and Lysozyme Addition on Formation
of Wheat Gluten Network: Influence on Mechanical Properties and Protein
Solubility 300
B. Cuq, A. Redl and V. Lullien-Pellerin
Quality Testing, Non-Food Uses
A Rapid Spectrophotometric Method for Measuring Insoluble Glutenin
Content of Flour and Semolina for Wheat Quality Screening 307
H.D. Sapirstein and W.J. Johnson
Prediction of Wheat Protein and HMW-GIutenin Contents by Near Infrared
(NIR) Spectroscopy 313
D.G. Bhandari, S.J. Millar and C.N.G. Scotter
Laboratory Mill for Small-Scale Testing 317
J. Varga, D. Fodor, J. Ndndsi, F. Bikes, M. Southan, P.Gras, C. Rath, A. Salgo
and S. Tomoskozi
xii Contents
Scale Down Possibilities in Development of Dough Testing Methods 321
5. Tomoskozi, J. Varga, P.W. Gras, C. Rath, A. Salgd, J. Ndndsi, D. Fodor
and F. Bekes
Quality Test of Wheat Using a New Small-Scale Z-Arm Mixer 326
J. Varga, S. Tomoskozi, P.W. Gras, C. Rath, J. Ndndsi, D. Fodor, F. Bekes
and A. Salgd
Effects of Protein Quality and Protein Content on the Characteristics of
Hearth Bread 331
EM. Fcergestad, P. Baardseth, F. Bjerke, E.L. Molteberg, A.K. Uhlen,
K. Tronsmo, A. Aamodt and EM. Magnus
Relationships of some Functional Properties of Gluten and Baking Quality 335
EM. Magnus, K. Tronsmo, A. Longva and EM. Fcergestad
Thermal Properties of Gluten and Gluten Fractions of Two Soft Wheat
Varieties 340
MM. Falcao-Rodrigues and M.L. Beirdo-da-Costa
Use of Reconstitution Techniques to Study the Functionality of Gluten
Proteins on Durum Wheat Pasta Quality 347
M. Sissons and C. Gianibelli
Thermal Properties and Protein Aggregation of Native and Processed Wheat
Gluten and its Gliadin and Glutenin Enriched Fractions 352
V. Micard, M.-H. Morel, J. Bonicel and S. Guilbert
Wheat Gluten Film: Improvment of Mechanical Properties by Chemical and
Physical Treatments 356
V. Micard, M.-H. Morel and S. Guilbert
Viscoelasticity, Rheology and Mixing
Do High Molecular Weight Subunits of Glutenin Form Polar Zippers ? 363
P.S. Belton, K. Wellner, E.N.C. Mills, A. Grant and J. Jenkins
What Can NMR Tell You about the Molecular Origins of Gluten Viscoelasticity? 368
E. Alberti, A.S. Tatham, S.M. Gilbert and A.M. Gil
Back to Basics: the Basic Rheology of Gluten 372
S. Utiiayakumaran, M. Newberry and R. Tanner
Rheology of Glutenin Polymers from Near-Isogenic Wheat Lines 376
A.W.J. Savage, P. Rayment, S.B. Ross-Murphy, P.R. Shewry and A.S. Tatham
Fermentation Fundamentals: Fundamental Rheology of Yeasted Doughs 380
M. Newberry, N. Phan-Thien, R. Tanner, O. Larroque and S. Uthayakumaran
Contents xiii
A Fresh Look at Water: its Effect on Dough Rheology and Function 383
H.L. Beasley, S. Uthayakumaran, M. Newberry, P.W. Gras andF. Bikes
Gluten Quality vs. Quantity: Rheology as the Arbiter 387
KM. Tronsmo, EM. Fcergestad, EM. Magnus and J.D. Schofield
The Hysteretic Behaviour of Wheat-Flour Dough During Mixing 391
R.S. Anderssen and P.W. Gras
Quantity or Quality? Addressing the Protein Paradox of Flour Functionality 396
S. Uthayakumaran, M. Newberry, F.L Stoddard and F. Bekes
Effect of Protein Fractions on Gluten Rheology 400
C.E. Stathopoulos, A.A. Tsiami and J.D. Schofield
Effects of HMW and LMW Glutenin Subunit Genotypes on Rheological
Properties in Japanese Soft Wheat 404
T. Nagamine, T.M. Ikeda, T. Yanagisawa and N. Ishikawa
Mixing of Wheat Flour Dough as a Function of the Physico-chemical
Properties of the SDS-Gel Proteins 408
A.C.A.P.A. Bekkers, W.J. Lichtendonk, A. Gravelandand J.J. Plijter
Effects of Adding Gluten Fractions on Flour Functionality 413
U.G. Purcell, B.J. Dobraszczyk, A.A. Tsiami and J.D. Schofield
Methods for Incorporating Added Glutenin Subunits into the Gluten Matrix
for Extension and Baking Tests 417
S. Uthayakumaran, F.L. Stoddard, P.W. Gras andF. Bekes
Effect of Intercultivar Variation in Proportions of Protein Fractions from
Wheat on their Mixing Behaviour 421
J.M. Vereijken, V.L.C. Klostennann, F.H.R. Beckers, W.TJ. Spekking and
A. Graveland
Evidence for Varying Interaction of Gliadin and Glutenin Proteins as an
Explanation for Differences in Dough Strength of Different Wheats 425
H.D. Sapirstein and B.X. Fu
Rheological and Biochemical Approaches Describing Changes in Molecular
Structure of Gluten Protein During Extrusion 430
A. Redl, M.H. Morel, B. Vergnes and S. Guilbert
Evaluation of Wheat Protein Extractability by Rheological Measurements 435
H. Larsson
The Assessment of Dough Development During Mixing Using Near Infrared
Spectroscopy 439
JM. Alava, S.J. Millar and S.E. Salmon
xiv Contents
Measurement of Biaxial Extensional Rheological Properties Using Bubble
Inflation and the Stability of Bubble Expansion in Bread Doughs and Glutens 442
B.J. Dobraszczyk and J.D. Schofield
The Effect of Dough Development Method on the Molecular Size Distribution
of Aggregated Glutenin Proteins 447
K.H. Sutton, M.P. Morgenstern, M. Ross, L.D. Simmons andA.J. Wilson
Wheat Gluten Proteins: How Rheological Properties Change During Frozen
Storage 451
Y. Nicolas, R. Smit and W. Agterof
Analysis by Dynamic Assay and Creep and Recovery Test of Glutens from
Near-Isogenic and Transgenic Lines Differing in their High Molecular Weight
Glutenin Subunit Compositions 454
Y. Popineau, J. Lefebvre, G. Deshayes, R. Fido, P.R. Shewry andA.S. Tatham
Significance of High and Low Molecular Weight Glutenin Subunits for
Dough Extensibility 460
I.M. Verbruggen, W.S. Veraverbeke and J.A. Delcour
Water Activity in Gluten Issues: An Insight 464
L. De Bry
Gluten Protein Synthesis during Grain Development
and Effects of Nutrition and Environment
Analysis of the Gluten Proteins in Developing Spring Wheat 471
R.J. Wright, O.R. Larroque, F. Bekes, N. Wellner, A.S. Tatham and
P.R. Shewry
SDS-Unextractable Glutenin Polymer Formation in Wheat Kernels 475
T. Aussenac and J.-L. Carceller
Environmental Effects on Wheat Proteins 480
E. Johansson
Effects of Genotype, N-Fertilisation, and Temperature during Grain Filling on
B aking Quality of Hearth Bread 484
A.K. Uhlen, EM. Magnus, EM. Fxrgestad, S. Sahlstr0m and K. Ringlund
Interactions between Fertilizer, Temperature and Drought in Determining
Flour Composition and Quality for Bread Wheat 488
F.M. DuPont, S.B. Altenbach, R. Chan, K. Cronin, andD. Lieu
Contents xv
Influence of Environment and Protein Composition on Durum Wheat
Technological Quality 492
G. Galterio andM.G. D Egidio
Non-Gluten Components
Interactions of Starch with Glutens having different Glutenin Subunits 499
I.L. Batey
Influence of Wheat Polysaccharides on the Rheological Properties of Gluten
and Doughs 503
A.C. Gama, D.M.J. Santos and3A. hopes da Silva
Effect of Water Unextractable Solids (WUS) on Gluten Formation and
Properties. Mechanistic Considerations 507
R.J. Hamer, M.-W. Wang, T. van Vliet, H.Gruppen, J.P. Marseille and
P.LWeegels
The Impact of Water-Soluble Pentosans on Dough Properties. 512
W.J. Lichtendonk, M. Kelfkens, R. Orsel, A.C.A.P.A. Bekkers andJ.J. Plijter
Isolation of a Novel, Surface Active, Mr 50k Wheat Protein 519
J.E. van der Graaf, Z. Gan, J. Wykes andJ.D. Schofield
Starch Associated Proteins and Wheat Endosperm Texture 521
H.F. Darlington, H.A. Bloch, LI. Tesci and P.R. Shewry
Insect and Fungal Enzyme Inhibitors in Study of Variability, Evolution and
Resistance of Wheat and other Triticeae Dum. Cereals 526
Al. V. Konarev
Production of Hexaploid and Tetraploid Waxy Lines 531
M. Urbano, B. Margiotta, G.Colaprico andD. Lafiandra
Oat Globulins in Reversed SDS-PAGE 535
T. Sontag-Strohm
Puroindolines: Structural Relationships with Tryptophanins (Aveindolines)
from Oat (Avena sativa) 538
M.A. Tanchak and I. Altosaar
Subject Index 545
|
| any_adam_object | 1 |
| building | Verbundindex |
| bvnumber | BV013773015 |
| classification_tum | CHE 870f LAN 311f |
| ctrlnum | (OCoLC)248367713 (DE-599)BVBBV013773015 |
| dewey-full | 572.6249 |
| dewey-hundreds | 500 - Natural sciences and mathematics |
| dewey-ones | 572 - Biochemistry |
| dewey-raw | 572.6249 |
| dewey-search | 572.6249 |
| dewey-sort | 3572.6249 |
| dewey-tens | 570 - Biology |
| discipline | Biologie Chemie Agrarwissenschaft Pflanzenbau |
| format | Book |
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| genre | (DE-588)1071861417 Konferenzschrift 2000 Bristol gnd-content |
| genre_facet | Konferenzschrift 2000 Bristol |
| id | DE-604.BV013773015 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T18:51:42Z |
| institution | BVB |
| isbn | 0854048650 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-009414310 |
| oclc_num | 248367713 |
| open_access_boolean | |
| owner | DE-12 DE-M49 DE-BY-TUM |
| owner_facet | DE-12 DE-M49 DE-BY-TUM |
| physical | XV, 548 S. Ill., graph. Darst. |
| publishDate | 2000 |
| publishDateSearch | 2000 |
| publishDateSort | 2000 |
| publisher | RSoC |
| record_format | marc |
| series | Royal Society of Chemistry: Special publication |
| series2 | Royal Society of Chemistry: Special publication |
| spelling | Wheat gluten [proceedings of the 7th International Workshop Gluten 2000 held at the University of Bristol on 2 - 6 April 2000] ed. by Peter R. Shewry ... Cambridge RSoC 2000 XV, 548 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Royal Society of Chemistry: Special publication 261 Gluten (DE-588)4157717-6 gnd rswk-swf Weizen (DE-588)4065287-7 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 2000 Bristol gnd-content Weizen (DE-588)4065287-7 s Gluten (DE-588)4157717-6 s DE-604 Shewry, Peter R. Sonstige oth Royal Society of Chemistry: Special publication 261 (DE-604)BV001896212 261 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009414310&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Wheat gluten [proceedings of the 7th International Workshop Gluten 2000 held at the University of Bristol on 2 - 6 April 2000] Royal Society of Chemistry: Special publication Gluten (DE-588)4157717-6 gnd Weizen (DE-588)4065287-7 gnd |
| subject_GND | (DE-588)4157717-6 (DE-588)4065287-7 (DE-588)1071861417 |
| title | Wheat gluten [proceedings of the 7th International Workshop Gluten 2000 held at the University of Bristol on 2 - 6 April 2000] |
| title_auth | Wheat gluten [proceedings of the 7th International Workshop Gluten 2000 held at the University of Bristol on 2 - 6 April 2000] |
| title_exact_search | Wheat gluten [proceedings of the 7th International Workshop Gluten 2000 held at the University of Bristol on 2 - 6 April 2000] |
| title_full | Wheat gluten [proceedings of the 7th International Workshop Gluten 2000 held at the University of Bristol on 2 - 6 April 2000] ed. by Peter R. Shewry ... |
| title_fullStr | Wheat gluten [proceedings of the 7th International Workshop Gluten 2000 held at the University of Bristol on 2 - 6 April 2000] ed. by Peter R. Shewry ... |
| title_full_unstemmed | Wheat gluten [proceedings of the 7th International Workshop Gluten 2000 held at the University of Bristol on 2 - 6 April 2000] ed. by Peter R. Shewry ... |
| title_short | Wheat gluten |
| title_sort | wheat gluten proceedings of the 7th international workshop gluten 2000 held at the university of bristol on 2 6 april 2000 |
| title_sub | [proceedings of the 7th International Workshop Gluten 2000 held at the University of Bristol on 2 - 6 April 2000] |
| topic | Gluten (DE-588)4157717-6 gnd Weizen (DE-588)4065287-7 gnd |
| topic_facet | Gluten Weizen Konferenzschrift 2000 Bristol |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009414310&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV001896212 |
| work_keys_str_mv | AT shewrypeterr wheatglutenproceedingsofthe7thinternationalworkshopgluten2000heldattheuniversityofbristolon26april2000 |