Read While You Wait - Get immediate ebook access, if available*, when you order a print book

Wheat Quality For Improving Processing And Human Health

Editors: Igrejas, Gilberto, Ikeda, Tatsuya, Guzman, Carlos (Eds.)

Free Preview
  • Focuses on such important topics as LMW glutenins, starch-related proteins, and the impact of bread processing on composition and consumer health
  • Comprehensively covers FODMAPs, protein structure, dough viscoelasticity and fumonisins, plus environmental effects on allergen content
  • Provides an overview of gluten in bread, including chapters dedicated to health effects, analytical methods and standards, proteomics and mutant proteins
see more benefits

Buy this book

eBook $139.00
price for USA in USD (gross)
  • ISBN 978-3-030-34163-3
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $179.99
price for USA in USD
  • ISBN 978-3-030-34162-6
  • Free shipping for individuals worldwide
  • Immediate ebook access, if available*, with your print order
  • Usually dispatched within 3 to 5 business days.
About this book

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 understanding of the world’s most consumed cereal. Topics covered include LMW glutenins, starch-related proteins, and the impact of processing on composition and consumer health. Individual chapters focus on important factors such as FODMAPs, protein structure, dough viscoelasticity and fumonisins. The environmental effects on allergen content are comprehensively covered, as are phenolic compounds and molecular markers. The major quality screening tools and genetic resources are reviewed in depth. Gluten is a major focus of this work with chapters dedicated to health effects, analytical methods and standards, proteomics and mutant proteins. 

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.


About the authors

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.

 




Table of contents (21 chapters)

Table of contents (21 chapters)
  • The Importance of Wheat

    Pages 1-7

    Igrejas, Gilberto (et al.)

  • Wheat Gluten Protein Structure and Function: Is There Anything New under the Sun?

    Pages 9-19

    Kuktaite, Ramune (et al.)

  • Starch and Starch-Associated Proteins: Impacts on Wheat Grain Quality

    Pages 21-38

    Regina, Ahmed (et al.)

  • Contribution of Genetic Resources to Grain Storage Protein Composition and Wheat Quality

    Pages 39-72

    Branlard, Gérard (et al.)

  • Durum Wheat Storage Protein Composition and the Role of LMW-GS in Quality

    Pages 73-108

    Giraldo, Patricia (et al.)

Buy this book

eBook $139.00
price for USA in USD (gross)
  • ISBN 978-3-030-34163-3
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $179.99
price for USA in USD
  • ISBN 978-3-030-34162-6
  • Free shipping for individuals worldwide
  • Immediate ebook access, if available*, with your print order
  • Usually dispatched within 3 to 5 business days.
Loading...

Recommended for you

Loading...

Bibliographic Information

Bibliographic Information
Book Title
Wheat Quality For Improving Processing And Human Health
Editors
  • Gilberto Igrejas
  • Tatsuya Ikeda
  • Carlos Guzman
Copyright
2020
Publisher
Springer International Publishing
Copyright Holder
Springer Nature Switzerland AG
eBook ISBN
978-3-030-34163-3
DOI
10.1007/978-3-030-34163-3
Hardcover ISBN
978-3-030-34162-6
Edition Number
1
Number of Pages
XIII, 557
Number of Illustrations
14 b/w illustrations, 40 illustrations in colour
Topics

*immediately available upon purchase as print book shipments may be delayed due to the COVID-19 crisis. ebook access is temporary and does not include ownership of the ebook. Only valid for books with an ebook version. Springer Reference Works are not included.