Wheat Quality For Improving Processing And Human Health

Inbunden, Engelska, 2020

AvGilberto Igrejas,Tatsuya M. Ikeda,Carlos Guzmán

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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 resourceto increase and update their knowledge of wheat quality, nutrition and health issues.

Produktinformation

Utgivningsdatum2020-03-18
Mått155 x 235 x undefined mm
FormatInbunden
SpråkEngelska
Antal sidor557
FörlagSpringer Nature Switzerland AG
ISBN9783030341626

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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 PortugalTatsuya M. Ikeda is a Senior Researcher in the Wheat Breeding Research Group at the Western Region Agricultural Research Center in Hiroshima, JapanCarlos Guzman is Head of the Wheat Chemistry and Quality Laboratory at the International Maize and Wheat Improvement Center in Mexico.

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 qualitiesin 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.