Wheat Quality For Improving Processing And Human Health
Springer International Publishing (Verlag)
978-3-030-34165-7 (ISBN)
Starting in 2015, wheat quality scientists from across the globe have united to develop the Expert Working Group for Improving Wheat Quality for Processing and Health under the umbrella of the Wheat Initiative. This joint effort provides a framework to establish strategic research and organisation priorities for wheat research at the international level in both developed and developing countries. This Expert Working Group aims to maintain and improve wheat quality for processing and health under varying environmental conditions. The Group focuses on a broad range of wheat quality issues including seed proteins, carbohydrates, nutrition quality and micronutrient content, grain processing and food safety. Bioactive compounds are also considered, both those with negative effects such as allergens and mycotoxins, and those with positive effects such as antioxidants and fibre. The Group also works in the development of germplasm sets and other tools that promote wheat quality research.
Wheat quality specialists working on the wheat value chain, and nutritionists will find this book a useful resource to increase and update their knowledge of wheat quality, nutrition and health issues.
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Gilberto Igrejas is a Senior Researcher and Head of Functional Genomics and Proteomics in the Department of Genetics and Biotechnology at the University of Trás-os-Montes in Portugal
Tatsuya M. Ikeda is a Senior Researcher in the Wheat Breeding Research Group at the Western Region Agricultural Research Center in Hiroshima, Japan
Carlos Guzman is Head of the Wheat Chemistry and Quality Laboratory at the International Maize and Wheat Improvement Center in Mexico.
lt;p>Introduction
LMW glutenins
Starch related proteins
Impact of processing on composition and health benefits of wheat based products
Fumonisins in wheat
FODMAPs
Environmental effects on allergen content
Aspects of wheat protein structure in relation to functionality, processing, end-use quality and digestibilityHigh throughput testing for dough viscoelasticity in wheat breeding programs
Quality Screening tool in breeding for quality
Grain quality in breeding
Wheat structure/puroindoline role and fractionation behavior
Phenolic compounds in wheatHealth hazards associated with gluten consumption in susceptible individuals and current status of research on the dietary therapies
Durum wheat products, couscous
Molecular marker development and application for quality traits
Nutritional quality, specially focused on enhanced bio availability of micronutrients
Overview of the role of proteomics as a tool in gluten protein researchEnvironmental effects on wheat technological and nutritional quality
Genetic resources and quality
Dietary fibre in wheat
Gluten analysis
Genotypic and environmental effects on wheat quality
Contribution of wheat protein composition to quality
International collaboration to improve wheat quality for processing and health
Mutants of gluten proteins
Erscheinungsdatum | 06.04.2021 |
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Zusatzinfo | XIII, 557 p. 54 illus., 40 illus. in color. |
Verlagsort | Cham |
Sprache | englisch |
Maße | 155 x 235 mm |
Gewicht | 866 g |
Themenwelt | Naturwissenschaften ► Chemie ► Organische Chemie |
Technik ► Lebensmitteltechnologie | |
Schlagworte | Allergenicity • Gluten • Storage Proteins • Wheat and Health • Wheat Processing • Wheat quality |
ISBN-10 | 3-030-34165-8 / 3030341658 |
ISBN-13 | 978-3-030-34165-7 / 9783030341657 |
Zustand | Neuware |
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