Improving the Processing Quality of Wheat
portes grátis
Improving the Processing Quality of Wheat
Campabadal, Dr Carlos; Rosentrater, Professor Kurt A.; Zhou, Dr Lei; Saulnier, Dr Luc; Oyeyinka, Dr Samson A.; Dogan, Professor Hulya; Yazar, Dr Gamze; Scherf, Dr Katharina; Majzoobi, Dr Mahsa; Sakhare, Dr Suresh
Burleigh Dodds Science Publishing Limited
10/2026
500
Dura
Inglês
9781835453513
Pré-lançamento - envio 15 a 20 dias após a sua edição
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Part 1 Components of wheat quality
1.Understanding and optimising protein composition and concentration in wheat: glutenin and gliadin: Hulya Dogan, Kansas State University, USA;
2.Understanding and optimising non-starch polysaccharide composition and concentration in wheat: Luc Saulnier, INRAE, France;
Part 2 Analytical techniques
3.Advances in wheat variety identification: Lei Zhou, University College London, UK;
4.Advances in analysing wheat chemistry: Katharina Scherf, Technical University of Munich, Germany;
5.Advances in understanding, measuring and optimising wheat grain quality: Carlos Campabadal, Kansas State University, USA;
6.Advances in understanding, measuring and optimising wheat grain milling performance: Suresh Sakhare, Central Food Technological Research Institute (CFTRI), India;
7.Advances in understanding, measuring and optimising wheat flour quality: Gamze Yazar, University of Idaho, USA;
Part 3 Improving the processing quality of wheat for different products
8.Advances in understanding and optimising wheat processing quality: (pan) bread-making: Samson A. Oyeyinka, University of Lincoln, UK;
9.Advances in understanding and optimising wheat processing quality: flat breads: Mahsa Majzoobi, RMIT University, Australia;
10.Advances in understanding and optimising wheat processing quality: cookie and cracker manufacture: Elisa Karkle, Kansas State University, USA;
11.Advances in understanding and optimising wheat processing quality: cake and pastry-making: Caroline Joy Steel, State University of Campinas, Brazil;
12.Advances in understanding and optimising wheat processing quality: fermentation for beer, whiskey and biofuels: Sinead Morris, Institute of Technology Carlow, Ireland;
13.Advances in understanding and optimising wet milling of wheat: Kaliramesh Siliveru, Kansas State University, USA;
Part 4 Ensuring safety
14.Advances in understanding mycotoxin occurrence and contamination of wheat: John Leslie, Kansas State University, USA;
15.Advances in detecting mycotoxin contamination of wheat: Joseph Opoku, USDA-ARS, USA;
16.Advances in preventing mycotoxin contamination of wheat: Antonio F. Logrieco, Institute of the Science of Food Production - National Research Council (CNR-ISPA), Italy;
17.Advances in understanding and reducing allergens in wheat: Sachin Rustgi, Clemson University, USA;
18.Advances in understanding and managing fermentable oligo-, di- and monosaccharides and polyols (FODMAPS) in wheat: Aleksandra Torbica, University of Nova Sad, Serbia;
19.Advances in understanding and reducing acrylamide in baked products: Marta Mesias, Instituto de Ciencia y Tecnologia de Alimentos y Nutricion (ICTAN-CSIC), Spain;
1.Understanding and optimising protein composition and concentration in wheat: glutenin and gliadin: Hulya Dogan, Kansas State University, USA;
2.Understanding and optimising non-starch polysaccharide composition and concentration in wheat: Luc Saulnier, INRAE, France;
Part 2 Analytical techniques
3.Advances in wheat variety identification: Lei Zhou, University College London, UK;
4.Advances in analysing wheat chemistry: Katharina Scherf, Technical University of Munich, Germany;
5.Advances in understanding, measuring and optimising wheat grain quality: Carlos Campabadal, Kansas State University, USA;
6.Advances in understanding, measuring and optimising wheat grain milling performance: Suresh Sakhare, Central Food Technological Research Institute (CFTRI), India;
7.Advances in understanding, measuring and optimising wheat flour quality: Gamze Yazar, University of Idaho, USA;
Part 3 Improving the processing quality of wheat for different products
8.Advances in understanding and optimising wheat processing quality: (pan) bread-making: Samson A. Oyeyinka, University of Lincoln, UK;
9.Advances in understanding and optimising wheat processing quality: flat breads: Mahsa Majzoobi, RMIT University, Australia;
10.Advances in understanding and optimising wheat processing quality: cookie and cracker manufacture: Elisa Karkle, Kansas State University, USA;
11.Advances in understanding and optimising wheat processing quality: cake and pastry-making: Caroline Joy Steel, State University of Campinas, Brazil;
12.Advances in understanding and optimising wheat processing quality: fermentation for beer, whiskey and biofuels: Sinead Morris, Institute of Technology Carlow, Ireland;
13.Advances in understanding and optimising wet milling of wheat: Kaliramesh Siliveru, Kansas State University, USA;
Part 4 Ensuring safety
14.Advances in understanding mycotoxin occurrence and contamination of wheat: John Leslie, Kansas State University, USA;
15.Advances in detecting mycotoxin contamination of wheat: Joseph Opoku, USDA-ARS, USA;
16.Advances in preventing mycotoxin contamination of wheat: Antonio F. Logrieco, Institute of the Science of Food Production - National Research Council (CNR-ISPA), Italy;
17.Advances in understanding and reducing allergens in wheat: Sachin Rustgi, Clemson University, USA;
18.Advances in understanding and managing fermentable oligo-, di- and monosaccharides and polyols (FODMAPS) in wheat: Aleksandra Torbica, University of Nova Sad, Serbia;
19.Advances in understanding and reducing acrylamide in baked products: Marta Mesias, Instituto de Ciencia y Tecnologia de Alimentos y Nutricion (ICTAN-CSIC), Spain;
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cereals;wheat grains;non-starch polysaccharides;glutenin;gliadin;grain milling;wheat flour;mycotoxins;FODMAPs;acrylamide
Part 1 Components of wheat quality
1.Understanding and optimising protein composition and concentration in wheat: glutenin and gliadin: Hulya Dogan, Kansas State University, USA;
2.Understanding and optimising non-starch polysaccharide composition and concentration in wheat: Luc Saulnier, INRAE, France;
Part 2 Analytical techniques
3.Advances in wheat variety identification: Lei Zhou, University College London, UK;
4.Advances in analysing wheat chemistry: Katharina Scherf, Technical University of Munich, Germany;
5.Advances in understanding, measuring and optimising wheat grain quality: Carlos Campabadal, Kansas State University, USA;
6.Advances in understanding, measuring and optimising wheat grain milling performance: Suresh Sakhare, Central Food Technological Research Institute (CFTRI), India;
7.Advances in understanding, measuring and optimising wheat flour quality: Gamze Yazar, University of Idaho, USA;
Part 3 Improving the processing quality of wheat for different products
8.Advances in understanding and optimising wheat processing quality: (pan) bread-making: Samson A. Oyeyinka, University of Lincoln, UK;
9.Advances in understanding and optimising wheat processing quality: flat breads: Mahsa Majzoobi, RMIT University, Australia;
10.Advances in understanding and optimising wheat processing quality: cookie and cracker manufacture: Elisa Karkle, Kansas State University, USA;
11.Advances in understanding and optimising wheat processing quality: cake and pastry-making: Caroline Joy Steel, State University of Campinas, Brazil;
12.Advances in understanding and optimising wheat processing quality: fermentation for beer, whiskey and biofuels: Sinead Morris, Institute of Technology Carlow, Ireland;
13.Advances in understanding and optimising wet milling of wheat: Kaliramesh Siliveru, Kansas State University, USA;
Part 4 Ensuring safety
14.Advances in understanding mycotoxin occurrence and contamination of wheat: John Leslie, Kansas State University, USA;
15.Advances in detecting mycotoxin contamination of wheat: Joseph Opoku, USDA-ARS, USA;
16.Advances in preventing mycotoxin contamination of wheat: Antonio F. Logrieco, Institute of the Science of Food Production - National Research Council (CNR-ISPA), Italy;
17.Advances in understanding and reducing allergens in wheat: Sachin Rustgi, Clemson University, USA;
18.Advances in understanding and managing fermentable oligo-, di- and monosaccharides and polyols (FODMAPS) in wheat: Aleksandra Torbica, University of Nova Sad, Serbia;
19.Advances in understanding and reducing acrylamide in baked products: Marta Mesias, Instituto de Ciencia y Tecnologia de Alimentos y Nutricion (ICTAN-CSIC), Spain;
1.Understanding and optimising protein composition and concentration in wheat: glutenin and gliadin: Hulya Dogan, Kansas State University, USA;
2.Understanding and optimising non-starch polysaccharide composition and concentration in wheat: Luc Saulnier, INRAE, France;
Part 2 Analytical techniques
3.Advances in wheat variety identification: Lei Zhou, University College London, UK;
4.Advances in analysing wheat chemistry: Katharina Scherf, Technical University of Munich, Germany;
5.Advances in understanding, measuring and optimising wheat grain quality: Carlos Campabadal, Kansas State University, USA;
6.Advances in understanding, measuring and optimising wheat grain milling performance: Suresh Sakhare, Central Food Technological Research Institute (CFTRI), India;
7.Advances in understanding, measuring and optimising wheat flour quality: Gamze Yazar, University of Idaho, USA;
Part 3 Improving the processing quality of wheat for different products
8.Advances in understanding and optimising wheat processing quality: (pan) bread-making: Samson A. Oyeyinka, University of Lincoln, UK;
9.Advances in understanding and optimising wheat processing quality: flat breads: Mahsa Majzoobi, RMIT University, Australia;
10.Advances in understanding and optimising wheat processing quality: cookie and cracker manufacture: Elisa Karkle, Kansas State University, USA;
11.Advances in understanding and optimising wheat processing quality: cake and pastry-making: Caroline Joy Steel, State University of Campinas, Brazil;
12.Advances in understanding and optimising wheat processing quality: fermentation for beer, whiskey and biofuels: Sinead Morris, Institute of Technology Carlow, Ireland;
13.Advances in understanding and optimising wet milling of wheat: Kaliramesh Siliveru, Kansas State University, USA;
Part 4 Ensuring safety
14.Advances in understanding mycotoxin occurrence and contamination of wheat: John Leslie, Kansas State University, USA;
15.Advances in detecting mycotoxin contamination of wheat: Joseph Opoku, USDA-ARS, USA;
16.Advances in preventing mycotoxin contamination of wheat: Antonio F. Logrieco, Institute of the Science of Food Production - National Research Council (CNR-ISPA), Italy;
17.Advances in understanding and reducing allergens in wheat: Sachin Rustgi, Clemson University, USA;
18.Advances in understanding and managing fermentable oligo-, di- and monosaccharides and polyols (FODMAPS) in wheat: Aleksandra Torbica, University of Nova Sad, Serbia;
19.Advances in understanding and reducing acrylamide in baked products: Marta Mesias, Instituto de Ciencia y Tecnologia de Alimentos y Nutricion (ICTAN-CSIC), Spain;
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
