Overview

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

Full Product Details

Author:   Gilberto Igrejas ,  Tatsuya M. Ikeda ,  Carlos Guzmán
Publisher:   Springer Nature Switzerland AG
Imprint:   Springer Nature Switzerland AG
Edition:   1st ed. 2020
Weight:   0.866kg
ISBN:  

9783030341657

ISBN 10:   3030341658
Pages:   557
Publication Date:   18 March 2021
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
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Table of Contents

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                 

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Author Information

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.  

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