Wheat Quality For Improving Processing And Human Health

132.63 CHF

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Lieferzeit: 7-14 Werktage

Beschreibung

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 digestibility

High 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 wheat

Health 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 research

Environmental 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

Breite:	155
Gewicht:	866 g
Höhe:	235
Seiten:	557
Sprachen:	Englisch
Autor:	Carlos Guzmán, Gilberto Igrejas, Tatsuya M. Ikeda

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