Wheat Quality For Improving Processing And Human Health [E-Book] / edited by Gilberto Igrejas, Tatsuya M. Ikeda, Carlos Guzmán.
Wheat Quality for Improving Processing and Human Health brings together an international group of leading wheat scientists to outline highly relevant and diverse aspects and the latest advances in our understanding of the world's most consumed cereal. Topics covered include LMW glutenins, starc...
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Full text |
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Personal Name(s): | Guzmán, Carlos, editor |
Igrejas, Gilberto, editor / Ikeda, Tatsuya M., editor | |
Edition: |
1st edition 2020. |
Imprint: |
Cham :
Springer,
2020
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Physical Description: |
XIII, 557 pages 54 illustrations, 40 illustrations in color (online resource) |
Note: |
englisch |
ISBN: |
9783030341633 |
DOI: |
10.1007/978-3-030-34163-3 |
Subject (ZB): | |
Subject (LOC): | |
Classification: |
- Ch 1: The importance of wheat
- Ch 2: Wheat gluten protein structure and function: something new under the sun?
- Ch 3: Starch and starch-associated proteins: impacts on wheat grain quality
- Ch 4: Contribution of Genetic Resources to Grain Storage Protein CompositionandWheat Quality
- Ch 5: Durum wheat storage protein composition and the role of LMW-GS in quality
- Ch 6: Gluten analysis
- Ch 7: Proteomics as a tool in gluten protein research
- Ch 8: Genotypic and environmental effects on wheat technological and nutritional quality
- Ch 9: Improving wheat nutritional quality through biofortification
- Ch 10: Phenolic compounds in wheat kernels: genetic and genomic studies of biosynthesis and regulation
- Ch 11: Wheat cell wall polysaccharides (dietary fibre)
- Ch 12: Grain Quality in Breeding
- Ch 13: High throughput testing of key wheat quality traits in hard red spring wheat breeding programs
- Ch 14: Molecular marker development and application for improving qualities in bread wheat
- Ch 15: Durum Wheat Products, Couscous
- Ch 16: Understanding the mechanics ofwheat grain fractionation and the impact ofpuroindolines on milling and product quality
- Ch 17: The impact of processing on potentially beneficial wheat grain components for human health
- Ch 18: Fusarium species infection in wheat: impact on quality and mycotoxin accumulation
- Ch 19: Effects of environmental changes on the allergen content of wheat grain
- Ch 20: Health hazards associated with wheat and gluten consumption in susceptible individuals and status of research on dietary therapies
- Ch 21: FODMAPs in wheat.