HPLC of Cereal and Legume Proteins covers all aspects of Farinograph usage and includes chapters on theory, special uses and techniques, precautions, modifications, dough rheology, and types of farinograph curves and the factors affecting them.

Contents:

• The Evolution of Cereal Protein Analysis by HPLC
• Practical Considerations in the RP-HPLC Analysis of Cereal and Legume Proteins
• Protein Extraction and Sample Handling Techniques
• Data Handling in HPLC and Use of Computers
• RP-HPLC for Varietal Identification in Cereals and Legumes
• RP-HPLC for Assessment of Quality in Cereals and Legumes: Breadmaking Quality (Wheat)
• Use of RP-HPLC for a Better Understanding of the Structure and Functionality of Wheat Gluten Proteins
• Combined Reversed-Phase High-Performance Liquid Chromatography (RP-HPLC) and Electrophoretic Techniques in Genetics and Breeding of Wheat Storage Proteins
• Size-Exclusion High-Performance Liquid Chromatography for Rapid Examination of Size Differences of Cereal Proteins
• HPLC Ion-Exchange Chromatographic Separations of Cereal and Legume Proteins
• Evaluation of Hydrophobicity of Wheat Proteins and Peptides by HIC and RP-HPLC

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ORDER NOW HPLC of Cereal and Legume Proteins edited by James E. Kruger and Jerold A. Bietz 426 pages • $128.00 + shipping Texas residents please add 7 % sales tax