Wheat Quality For Improving Processing And Human Health
Download Wheat Quality For Improving Processing And Human Health full books in PDF, epub, and Kindle. Read online free Wheat Quality For Improving Processing And Human Health ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
| Author | : Gilberto Igrejas |
| Publisher | : Springer Nature |
| Total Pages | : 557 |
| Release | : 2020-03-17 |
| Genre | : Technology & Engineering |
| ISBN | : 3030341631 |
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.
| Author | : Charis M. Galanakis |
| Publisher | : Academic Press |
| Total Pages | : 487 |
| Release | : 2020-11-19 |
| Genre | : Technology & Engineering |
| ISBN | : 0128231912 |
Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excellent resource for researchers, industry professionals and enterprises hoping to produce enhanced bread products through processing-related nutritional and quality improvements. - Addresses gluten free products, organic farming and production techniques, enzymatic and biotechnological techniques, fortification of breads with plant by-products, and phenol-rich substrates - Fills the gap in current resources, focusing on the application of new technologies for processing practices - Provides a guide to industrial and commercialized applications of innovative breadmaking
| Author | : Yosef Dror |
| Publisher | : Springer Nature |
| Total Pages | : 543 |
| Release | : 2020-05-22 |
| Genre | : Technology & Engineering |
| ISBN | : 3030398234 |
This book examines the effect of whole-wheat bread on health, with evidence linking the consumption of whole-wheat products to a decrease in the relative risk of non-communicable diseases in comparison with products baked from refined flour. The authors focus on key areas such as milling and refining procedures, bakery products, and assessment of the present consumption of wheat products. They offer a detailed description of all available ingredients of wheat-kernel, with particular attention paid to the health benefits of wheat-kernel antioxidants and dietary fiber ingredients. Vitamins, glutathione, choline and betaine, carotenoids, sterols and stanols are covered, and the book concludes with a general overview of the effect of whole-wheat bread on colon activity and immune capacity. Methods of improving bread nutritional quality, and the potential for the upgrading of the nutritional qualities of whole-bread, are also discussed. Consumption of whole-wheat in Western societies, however, has either not increased or increased very slightly. The authors intend for this book to highlight the health benefits of whole-wheat bread and the factors that contribute to these benefits.
| Author | : Marianna Rakszegi |
| Publisher | : Elsevier |
| Total Pages | : 508 |
| Release | : 2023-03-27 |
| Genre | : Technology & Engineering |
| ISBN | : 0323906893 |
Developing Sustainable and Health Promoting Cereals and Pseudocereals: Conventional and Molecular Breeding reviews the most recent developments in the fields of cereal and pseudocereal breeding, with particular emphasis on the latest biotechnological techniques likely to lead to breakthrough changes in plant breeding. The book provides comprehensive information on the use of genetic resources or pre-breeding activities to improve health-related properties of cereals and pseudocereals. The text also explores targeted field-management practices and the latest in biotechnological methodologies, and offers a cohesive overview necessary for understanding the potential impacts and benefits of improved production of cereals and pseudocereals with high-nutritional value. - Includes coverage of cereals and pseudocereals in a single comprehensive volume - Focuses on sustainable circular economy, including assurance of food safety, quality, and health benefits - Examines breeding to attain robust cereal and pseudocereals with higher nutritional value and adapted to specific regions, climate change, and global warming
| Author | : William Davis |
| Publisher | : Rodale Books |
| Total Pages | : 306 |
| Release | : 2014-06-03 |
| Genre | : Health & Fitness |
| ISBN | : 160961741X |
Includes a sneak peek of Undoctored—the new book from Dr. Davis! In this #1 New York Times bestseller, a renowned cardiologist explains how eliminating wheat from our diets can prevent fat storage, shrink unsightly bulges, and reverse myriad health problems. Every day, over 200 million Americans consume food products made of wheat. As a result, over 100 million of them experience some form of adverse health effect, ranging from minor rashes and high blood sugar to the unattractive stomach bulges that preventive cardiologist William Davis calls "wheat bellies." According to Davis, that excess fat has nothing to do with gluttony, sloth, or too much butter: It's due to the whole grain wraps we eat for lunch. After witnessing over 2,000 patients regain their health after giving up wheat, Davis reached the disturbing conclusion that wheat is the single largest contributor to the nationwide obesity epidemic—and its elimination is key to dramatic weight loss and optimal health. In Wheat Belly, Davis exposes the harmful effects of what is actually a product of genetic tinkering and agribusiness being sold to the American public as "wheat"—and provides readers with a user-friendly, step-by-step plan to navigate a new, wheat-free lifestyle. Informed by cutting-edge science and nutrition, along with case studies from men and women who have experienced life-changing transformations in their health after waving goodbye to wheat, Wheat Belly is an illuminating look at what is truly making Americans sick and an action plan to clear our plates of this seemingly benign ingredient.
| Author | : Matthew P. Reynolds |
| Publisher | : Springer Nature |
| Total Pages | : 660 |
| Release | : 2022 |
| Genre | : Agricultural genome mapping |
| ISBN | : 3030906736 |
This open-access textbook provides a comprehensive, up-to-date guide for students and practitioners wishing to access in a single volume the key disciplines and principles of wheat breeding. Wheat is a cornerstone of food security: it is the most widely grown of any crop and provides 20% of all human calories and protein. The authorship of this book includes world class researchers and breeders whose expertise spans cutting-edge academic science all the way to impacts in farmers' fields. The book's themes and authors were selected to provide a didactic work that considers the background to wheat improvement, current mainstream breeding approaches, and translational research and avant garde technologies that enable new breakthroughs in science to impact productivity. While the volume provides an overview for professionals interested in wheat, many of the ideas and methods presented are equally relevant to small grain cereals and crop improvement in general. The book is affordable, and because it is open access, can be readily shared and translated -- in whole or in part -- to university classes, members of breeding teams (from directors to technicians), conference participants, extension agents and farmers. Given the challenges currently faced by academia, industry and national wheat programs to produce higher crop yields -- often with less inputs and under increasingly harsher climates -- this volume is a timely addition to their toolkit.
| Author | : Mike J. Gooding |
| Publisher | : Wiley |
| Total Pages | : 264 |
| Release | : 2022-04-18 |
| Genre | : Technology & Engineering |
| ISBN | : 9781119652557 |
Wheat is produced on a greater area, grown over a wider geographic range, and traded internationally as a commodity more than any other arable crop. Wheat alone provides 20% of the calories and protein in the global human diet. Understanding the interactions between wheat production, the environment, and human nutrition is essential for meeting the demands of food security as we approach the middle of the 21st century. Wheat: Environment, Food and Health is written by two leading authorities in the field and offers insights into critical issues such as the sustainability of wheat production, the challenges of both mitigating and adapting to environmental change, and the effects of wheat consumption on human health. Covering a broad range of topics, the authors: Introduce the historical development and utilization of the wheat crop. Describe the factors affecting the quality and acceptability of wheat for different uses. Discuss the soil characteristics that are required for, and changed by, wheat production. Examine the water, temperature, and light requirements of wheat systems. Explore the methods and sustainability of plant breeding and farmer approaches to improving crop yields. Describe the development, structure, and composition of wheat grain. Discuss the contribution and impacts, both positive and negative, of wheat consumption on human health. • Discuss how modern technologies and new approaches are addressing the challenges of maintaining wheat production. Wheat: Environment, Food and Health is an essential resource for researchers and academics in disciplines including agriculture, plant biology, applied biology, botany, food science and nutrition, crop improvement, food security, environmental sustainability, and human health.
| Author | : Munir Ozturk |
| Publisher | : Academic Press |
| Total Pages | : 388 |
| Release | : 2020-04-03 |
| Genre | : Technology & Engineering |
| ISBN | : 0128195673 |
Climate Change and Food Security with Emphasis on Wheat is the first book to present the full scope of research in wheat improvement, revealing the correlations to global issues including climate change and global warming which contribute to food security issues. Wheat plays a key role in the health of the global economy. As the world population continuously increases, economies modernize, and incomes rise, wheat production will have to increase dramatically to secure it as a reliable and sustainable food source. Since covering more land area with wheat crops is not a sustainable option, future wheat crops must have consistently higher yields and be able to resist and/or tolerate biotic and abiotic stresses that result from climate change. Addressing the biophysical and socioeconomic constraints of producing high-yielding, disease-resistant, and good quality wheat, this book will aid in research efforts to increase and stabilize wheat production worldwide. Written by an international team of experts, Climate Change and Food Security with Emphasis on Wheat is an excellent resource for academics, researchers, and students interested in wheat and grain research, especially as it is relevant to food security. - Covers a wide range of disciplines, including plant breeding, genetics, agronomy, physiology, pathology, quantitative genetics and genomics, biotechnology and gene editing - Explores the effect of climate change on biotic stresses (stripe rust, stem rust, leaf rust, Karnal bunt, spot blotch) on wheat production and utilization of biotechnology - Focuses on whole genome sequencing and next-generation sequencing technologies to improve wheat quality and address the issue of malnutrition in developing world
| Author | : Mike J. Gooding |
| Publisher | : John Wiley & Sons |
| Total Pages | : 506 |
| Release | : 2022-01-27 |
| Genre | : Technology & Engineering |
| ISBN | : 1119652596 |
Wheat is produced on a greater area, grown over a wider geographic range, and traded internationally as a commodity more than any other arable crop. Wheat alone provides 20% of the calories and protein in the global human diet. Understanding the interactions between wheat production, the environment, and human nutrition is essential for meeting the demands of food security as we approach the middle of the 21st century. Wheat: Environment, Food and Health is written by two leading authorities in the field and offers insights into critical issues such as the sustainability of wheat production, the challenges of both mitigating and adapting to environmental change, and the effects of wheat consumption on human health. Covering a broad range of topics, the authors: Introduce the historical development and utilization of the wheat crop. Describe the factors affecting the quality and acceptability of wheat for different uses. Discuss the soil characteristics that are required for, and changed by, wheat production. Examine the water, temperature, and light requirements of wheat systems. Explore the methods and sustainability of plant breeding and farmer approaches to improving crop yields. Describe the development, structure, and composition of wheat grain. Discuss the contribution and impacts, both positive and negative, of wheat consumption on human health. • Discuss how modern technologies and new approaches are addressing the challenges of maintaining wheat production. Wheat: Environment, Food and Health is an essential resource for researchers and academics in disciplines including agriculture, plant biology, applied biology, botany, food science and nutrition, crop improvement, food security, environmental sustainability, and human health.
| Author | : Rajan Sharma |
| Publisher | : CRC Press |
| Total Pages | : 744 |
| Release | : 2023-10-03 |
| Genre | : Technology & Engineering |
| ISBN | : 1000913716 |
Cereals are the principal dietary components of human diet and have been for several thousand years. Whole grain cereals are not only an excellent source of energy, but also enrich the diet. The processing of cereals prior to consumption is a necessary step in production chain to make them palatable and enhance bio- and techno-functional performance. Cereal Processing Technologies: Impact on Nutritional, Functional, and Biological Properties reviews cereal processing technologies and their impact on quality attributes of cereals, detailing the processing techniques of cereals with recent advancements followed by their impact on nutritive, functional and biological potential. Each chapter covers three major components as a) technological details for the processing treatment, b) impact on nutritive, functional and biological properties and c) characterization of processed products. Key Features: Focuses on different cereals for nutritive and functional characteristics Explores mechanical, biological, thermal and non-thermal processing treatments of cereals Presents impact of different treatments on biological and techno-functional properties of cereals Discusses characteristics of the processed products The contents of Cereal Processing Technologies are an asset for researchers, students and professionals, and can be potentially used as a reference and important resource for academia and future investigations. This book helps readers identify how different techniques for processing cereal grains enhance the targeted nutritional and functional quality.
