Download or read book Identification of Gliadins and Low molecular weight Glutenin Subunits in Wheat Triticum Aestivum L and Their Relation to Protein Quality written by Nina Elisabeth Solheim Flæte and published by . This book was released on 2001 with total page 122 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Gliadin and Glutenin written by Colin W. Wrigley and published by . This book was released on 2006 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: This monograph provides a review of the knowledge that makes possible the intelligent tailoring of wheat proteins to provide for specific dough requirements. It emphasizes the combined roles of the gliadin and glutenin proteins in providing the balance that gives wheat gluten its unique rheological properties. The book gives a major update on the composition and functional properties of the gluten proteins, but it also includes introductory chapters to "set the scene" for young scientists and anyone new to this area of food science.
Download or read book Wheat Quality For Improving Processing And Human Health written by Gilberto Igrejas and published by Springer Nature. This book was released on 2020-03-17 with total page 557 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Wheat Chemistry and Technology written by Khalil Khan and published by Elsevier. This book was released on 2016-06-10 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wheat science has undergone countless new developments since the previous edition was published. Wheat: Chemistry and Technology, Fourth Edition ushers in a new era in our knowledge of this mainstay grain. This new edition is completely revised, providing the latest information on wheat grain development, structure, and composition including vital peer-reviewed information not readily available online. It contains a wealth of new information on the structure and functional properties of gluten (Ch. 6), micronutrients and phytochemicals in wheat grain (Ch. 7), and transgenic manipulation of wheat quality (Ch. 12). With the new developments in molecular biology, genomics, and other emerging technologies, this fully updated book is a treasure trove of the latest information for grain science professionals and food technologists alike. Chapters on the composition of wheat—proteins (Ch. 8), carbohydrates (Ch. 9) lipids (Ch. 10), and enzymes (Ch. 11.), have been completely revised and present new insight into the important building blocks of our knowledge of wheat chemistry and technology. The agronomical importance of the wheat crop and its affect on food industry commerce provide an enhanced understanding of one of the world’s largest food crop. Most chapters are entirely rewritten by new authors to focus on modern developments. This 480-page monograph includes a new large 8.5 x 11 two-column format with color throughout and an easy to read style. Wheat: Chemistry and Technology, Fourth Edition provides a comprehensive background on wheat science and makes the latest information available to grain science professionals at universities, institutes, and industry including milling and baking companies, and anywhere wheat ingredients are used. This book will also be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, milling, and nutritional properties of cereals. Cereal and food science graduate students will find Chapter 1 – “Wheat: A Unique Grain for the World particularly helpful because it provides a succinct summary of wheat chemistry.
Download or read book Proceedings of the 11th International Wheat Genetics Symposium 24 29 August 2008 Brisbane Qld Australia written by Rudi Appels and published by Sydney University Press. This book was released on 2008 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt: The papers herein are volume 2 of the proceedings of the 11th International Wheat Genetics Symposium, held in Brisbane, Australia, in 2008. The series presents the science of the genetic sciences applied to bread and durum wheats and other species.
Download or read book International Gluten Workshop 11 Proceedings Beijing China 12 15 Aug 2012 written by He Zhonghu and published by CIMMYT. This book was released on 2014-01-20 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Proceedings of FSTP3 Congress A Sustainable Durum Wheat Chain for Food Security and Healthy Lives written by Brian L. Beres and published by Frontiers Media SA. This book was released on 2021-06-04 with total page 223 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Advances in Imaging and Electron Physics written by Peter W. Hawkes and published by Elsevier. This book was released on 2003-09-04 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: The subjects reviewed in the Advances in Imaging and Electron Physics series cover a broad range of themes including microscopy, electromagnetic fields and image coding. This volume concentrates on microscopy and pattern recognition and also electron physics. The text bridges the gap between academic researchers and R&D designers by addressing and solving daily issues, which makes this book essential reading. - Emphasizes broad and in depth article collaborations between world-renowned scientists in the field of image and electron physics - Presents theory and it's application in a practical sense, providing long awaited solutions and new findings - Provides a comprehensive overview of international congress proceedings and associated publications, as source material
Download or read book Cereal Research Communications written by and published by . This book was released on 2006 with total page 874 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Gluten Proteins written by Domenico Lafiandra and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book brings together recent, international contributions to the study of gluten proteins from leading experts in the field. Gluten proteins have gained greater importance due not only to their fundamental role in determining technological quality of wheat end products, but also to the apparently increased number of people showing different degrees of gluten intolerance or allergy. Along with classical subjects such as gluten genetics, quality and rheology, The Gluten Proteins covers new tools and research fields, including the use of proteomics and genomics. Furthermore, information dedicated to intolerances and allergies is included and opens the possibility to widen future research opportunities, promoting cooperation between wheat breeders, medical researchers and gluten chemists and geneticists. The Gluten Proteins provides an authoritative source of information for researchers, professionals and postgraduate students wishing to increase their knowledge of the molecular bases of gluten functionality and nutritional role, as well as touching on possible future research opportunities.
Download or read book Intimate Facts about Wheat Grain Storage Proteins Gliadins and Glutenins written by Eugene Metakovsky and published by Cambridge Scholars Publishing. This book was released on 2022-09-08 with total page 273 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bread and other products made of wheat dough are the basis of nutrition for a significant part of the world's population. The international wheat science community have long been concentrated on the study of complex processes leading from wheat grain to a loaf of bread. A huge amount of data has been accumulated during this struggle for improving bread quality. This book details actual successes and problems of wheat storage-protein genetics, and discusses discrepancies, doubts and confusions of some recent experimental data. As such, it will be beneficial not only for advanced students interested in plant genetics, but also for wheat scientists and breeders.
Download or read book Wheat written by W. Bushuk and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wheat provides over 20% of the calories for the world population of 5. 3 billion persons. It is widely grown in five of the six continents. It is a highly versatile food product in that it can be stored safely for long periods of time and transported in bulk over long distances. In relative terms, it is reasonably priced; over the past quarter century, the inflation-adjusted price of wheat has been declining. Modern milling and baking technology required for the transformation of wheat grain into consumable baked products is available or accessible in all countries of the world. For these reasons, and because Canada is one of world's leading wheat producing countries, it seemed appropriate to include a major symposium on wheat in the scientific and technical program of the 8th World Congress of Food Science and Technology held in Toronto, Canada during September 29-0ctober 4, 1992. In selecting the topics for the symposium on wheat, we attempted to cover a full range of subjects including economics and marketing, nutrition, grading, processing, constituent chemistry and functionality, biote- nology, and safety of genetically modified wheat varieties. The major focus was on common hard (bread) wheats; separate papers were devoted to the unique characteristics and technological properties of common soft (biscuit) and durum (pasta) wheats. Each paper was presented by an acknowledged international expert. This book provides a more permanent record of the papers presented at the symposium.
Download or read book Molecular Characterization of the Low Molecular Weight Glutenin Subunit Gene Family Members and Their Effect on Wheat Quality written by Maria Itria Ibba and published by . This book was released on 2018 with total page 183 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gluten is a macro polymer responsible for the unique viscoelastic properties of wheat dough and it is formed from the interaction of wheat seed storage proteins. The low-molecular-weight glutenin subunits (LMW-GSs) are one of the major components of gluten and play a critical role in the determination of wheat end-use quality. However, a clear association between different LMW-GSs and wheat quality is not well understood. The LMW-GSs are in fact hard to differentiate both at genic and protein level. They are encoded by a multigene family located on the short arm of the homoeologous group 1 chromosomes at the Glu-3 loci. The number of LMW-GS genes in each wheat variety differs and there is evidence that genes at each Glu-3 locus are divided by large intergenic and highly recombinogenic regions. Also, LMW-GSs are highly similar in structure among themselves and with many gliadins making them difficult to differentiate at the protein level. For these reasons, the identification of different LMW-GS protein profiles has been challenging, and conflicting results on the association between LMW-GS alleles and wheat end-use quality have been reported. The objective of this project was to develop a better understanding of the genetics of the LMW-GSs and of the role that each LMW-GS gene has in the determination of wheat end-use quality. First a set of common wheat varieties identified as standards for the Glu-3 alleles were analyzed for their LMW-GS genic profile to verify whether there was an association between a specific genic profile and the relative Glu-3 allele. Then, the genetic linkage between the LMW-GS genes at each Glu-3 locus was investigated to develop a better understanding of the Glu-3 loci structure. The results obtained from the two previous analyses were used to better interpret and characterize the LMW-GS profile of a set of elite bread wheat varieties and to correlate specific LMW-GS genes to different dough rheology parameters. Finally, a set of molecular markers specific for each LMW-GS haplotype was developed to facilitate the analysis of the LMW-GSs in wheat breeding programs. Results of this project will greatly improve the current knowledge of the LMW-GSs.
Download or read book Advances in Genetics written by Jeffrey C. Hall and published by Elsevier. This book was released on 2003-06-07 with total page 201 pages. Available in PDF, EPUB and Kindle. Book excerpt: The field of genetics is rapidly evolving and new medical breakthroughs are occurring as a result of advances in knowledge of genetics. This series continually publishes important reviews of the broadest interest to geneticists and their colleagues in affiliated disciplines.The field of genetics is rapidly evolving and new medical breakthroughs are occurring as a result of advances in knowledge of genetics. This series continually publishes important reviews of the broadest interest to geneticists and their colleagues in affiliated disciplines.
Download or read book Cereal Grains written by Colin Wrigley and published by Woodhead Publishing. This book was released on 2016-12-27 with total page 832 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereal Grains: Assessing and Managing Quality, Second Edition, provides a timely update to this key reference work. Thoroughly revised from the first edition, this volume examines the latest research and advances in the field. New chapters have been added on alternative grains, including ancient grains and pseudocereals, biosecurity, and industrial processing of grains, amongst others. Quality and food safety are important throughout the value-addition chain, from breeding, production, harvest, storage, transport, processing, and marketing. At all stages, analysis is needed so that quality management can proceed intelligently. These considerations are examined for each of the major cereal species, including wheat (common and durum), rye and triticale, barley and oats, rice, maize (corn), pseudocereal species, sorghum, and the millets. Divided into five sections, the book analyses these for the range of cereal species before a final section summarizes key findings. - Documents the latest research in cereal grains, from their nutraceutical and antioxidant traits, to novel detection methods - Provides a complete and thorough update to the first edition, analyzing the range of major cereal species - Presents detailed advice on the management of cereal quality at each stage of production and processing
Download or read book The Eleventh Regional Wheat Workshop for Eastern Central and Southern Africa written by and published by CIMMYT. This book was released on 2000 with total page 450 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Aegilops Promising Genesources to Improve Agronomical and Quality Traits of Wheat written by Peter Shewry and published by Frontiers Media SA. This book was released on 2020-09-02 with total page 217 pages. Available in PDF, EPUB and Kindle. Book excerpt: This eBook is a collection of articles from a Frontiers Research Topic. Frontiers Research Topics are very popular trademarks of the Frontiers Journals Series: they are collections of at least ten articles, all centered on a particular subject. With their unique mix of varied contributions from Original Research to Review Articles, Frontiers Research Topics unify the most influential researchers, the latest key findings and historical advances in a hot research area! Find out more on how to host your own Frontiers Research Topic or contribute to one as an author by contacting the Frontiers Editorial Office: frontiersin.org/about/contact.
