| 书目名称 | Wheat Quality For Improving Processing And Human Health | | 编辑 | Gilberto Igrejas,Tatsuya M. Ikeda,Carlos Guzmán | | 视频video | | | 概述 | 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, dou | | 图书封面 |  | | 描述 | .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 | | 出版日期 | Book 2020 | | 关键词 | Wheat Processing; Wheat Quality; Wheat and Health; Storage Proteins; Allergenicity; Gluten | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-030-34163-3 | | isbn_softcover | 978-3-030-34165-7 | | isbn_ebook | 978-3-030-34163-3 | | copyright | Springer Nature Switzerland AG 2020 |
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发表于 2025-3-21 16:40:37
