Durum Wheat Chemistry and Technology

 
 
Academic Press
  • 2. Auflage
  • |
  • erschienen am 27. April 2016
  • |
  • 100 Seiten
 
E-Book | ePUB mit Adobe DRM | Systemvoraussetzungen
E-Book | PDF mit Adobe DRM | Systemvoraussetzungen
978-0-12-810432-3 (ISBN)
 

The most extensive and comprehensive reference on durum wheat chemistry and technology ever available, this ambitious update to the first edition covers more diverse and interesting topics in a new expanded format. Forty-six contributors, each highly experienced and recognized as world authorities on durum wheat, provide the latest developments in scientific research and technology. All aspects of durum wheat are covered, from agronomy and the chemical composition of the grain, to the latest industrial approaches to processing durum wheat, as well as food safety and quality assurance issues. Expanded to include new topics like functional pasta, grain safety, and biotechnology, along with practical and applied information including a table of uses for specific carbohydrates, descriptions of improved laboratory techniques, and international comparisons of HACCP experiences, Durum Wheat: Chemistry and Technology, Second Edition is a must-have reference for professionals, students, and researchers inside and outside the field who want to learn about durum wheat technology and chemistry.

New and Revised Topics Include:

  • Agronomy of durum wheat production
  • Pasta made from non-traditional raw materials: technological and nutritional aspects
  • Grain safety assurance, including impacts on durum wheat trading
  • Origin and distribution of durum wheat genetic diversity in the world
  • Genetics and breeding of durum wheat
  • Insect and mite pests and diseases of durum wheat
  • Kernel components of technological value
  • Vitamins, minerals, and nutritional value of durum wheat
  • Durum wheat milling
  • Manufacture of pasta products
  • Other traditional durum derived products
  • Methods used to assess and predict quality of durum wheat, semolina, and pasta
  • Grading factors impacting on durum wheat and processing quality
  • Grain safety assurance including impacts on durum wheat trading
  • Marketing perspectives in the durum wheat trade

Special Features:

  • Detailed figures outlining the processes used to manufacture durum products
  • International comparisons of HACCP experiences
  • Table of uses for specific carbohydrates
  • Descriptions of improved laboratory techniques
  • Extensive bibliography

An Essential Reference For:

  • Scientists and researchers in agriculture and plant biology
  • Professionals in the food industry who are processing durum wheat (millers, pasta makers, grain handling companies, and grain buyers)
  • Government regulators
  • Food scientists and technologists developing products using durum wheat
  • Plant breeders
  • University lecturers in agricultural science and plant biology
  • Professionals who market wheat
  • Nutritionists and medical practitioners interested in the impacts of food ingredients on human health Students
  • Scientific libraries and their patrons
  • Englisch
  • Saint Paul
  • |
  • USA
Elsevier Science
  • 13,00 MB
978-0-12-810432-3 (9780128104323)
0128104325 (0128104325)
weitere Ausgaben werden ermittelt
  • Front Cover
  • Durum Wheat: Chemistry and Technology
  • Copyright Page
  • Table of Contents
  • Contributors
  • Preface to the Second Edition
  • Preface to the First Edition
  • CHAPTER 1. Origin and Distribution of Durum Wheat Genetic Diversity in the World
  • EVOLUTION AND CLASSIFICATION OF WHEATS
  • DOMESTICATION AND DIFFERENTIATION
  • SOURCES OF GENETIC DIVERSITY FOR BREEDING
  • REFERENCES
  • CHAPTER 2. Genetics and Breeding of Durum Wheat
  • OVERVIEW OF BREEDING
  • BREEDING OBJECTIVES
  • BREEDING METHODOLOGY
  • GENETIC PROGRESS
  • FUTURE PROSPECTS
  • REFERENCES
  • CHAPTER 3. Agronomy of Durum Wheat Production
  • ENVIRONMENT OF PRODUCTION AREA
  • NUTRIENT MANAGEMENT
  • PRECISION AGRICULTURE
  • CONCLUSION
  • REFERENCES
  • CHAPTER 4. Diseases of Durum Wheat
  • SPECIFIC DISEASES
  • PRE- AND POSTHARVEST INFECTIONS AND DISORDERS
  • CHEMICAL CONTROL OF DISEASES
  • BIOLOGICAL CONTROL OF DISEASES
  • MICRONUTRIENTS AND DISEASES
  • MARKER- ASSISTED SELECTION
  • CHALLENGES AND FUTURE NEEDS
  • REFERENCES
  • CHAPTER 5. Insect and Mite Pests of Durum Wheat
  • INSECT PESTS
  • MITE PESTS
  • PEST MANAGEMENT
  • REFERENCES
  • CHAPTER 6. Kernel Components of Technological Value
  • PROTEINS
  • STARCH
  • NONSTARCH POLYSACCHARIDES AND ENZYMES THAT HYDROLYZE THEM
  • DURUM WHEAT LIPIDS
  • REFERENCES
  • CHAPTER 7. Vitamins, Minerals, and Nutritional Value of Durum Wheat
  • OVERVIEW
  • DURUM WHEAT AND CELIAC DISEASE
  • CONCLUSIONS
  • REFERENCES
  • CHAPTER 8. Durum Wheat Milling
  • OVERVIEW
  • DURUM MILLING PROCESS
  • HANDLING OF FINISHED PRODUCTS
  • MILLING QUALITY REQUIREMENTS FOR OTHER DURUM- WHEAT END PRODUCTS
  • CONCLUSION
  • ACKNOWLEDGMENT
  • REFERENCES
  • CHAPTER 9. Manufacture of Pasta Products
  • OVERVIEW
  • RAW MATERIALS FOR PASTA PRODUCTION
  • PASTA- DOUGH FORMATION, EXTRUSION, AND SHAPING ON AN INDUSTRIAL SCALE
  • PHYSICOCHEMICAL CHANGES DURING PASTADOUGH FORMATION AND EXTRUSION AND IMPLICATIONS FOR PASTA QUALITY
  • PASTA DRYING TECHNOLOGY
  • IMPACT OF DRYING CONDITIONS ON PASTA CHARACTERISTICS
  • CONCLUSIONS
  • REFERENCES
  • CHAPTER 10. Other Traditional Durum- Derived Products
  • OVERVIEW
  • DURUM WHEAT PRODUCTS FROM GRAINS
  • SEMOLINA AGGLOMERATION IN THE FORM OF COUSCOUS
  • DURUM WHEAT PRODUCTS FROM BAKING
  • CONCLUSIONS
  • REFERENCES
  • CHAPTER 11. Pasta Made from Nontraditional Raw Materials: Technological and Nutritional Aspects
  • OVERVIEW
  • REASONS FOR USING NONTRADITIONAL RAW MATERIALS IN PASTA MAKING
  • PASTA MAKING: FORMULATIONS AND PROCESSING
  • CONCLUSIONS
  • REFERENCES
  • CHAPTER 12. Methods Used to Assess and Predict Quality of Durum Wheat, Semolina, and Pasta
  • OVERVIEW
  • WHEAT QUALITY METHODS
  • SEMOLINA MILLING QUALITY ASSESSMENT
  • PASTA QUALITY ASSESSMENT
  • EMERGING SMALL-SCALE, RAPID QUALITYPREDICTION METHODS
  • REFERENCES
  • CHAPTER 13. Grading Factors Impacting Durum Wheat Processing Quality
  • OVERVIEW
  • FACTORS AFFECTING EDIBILITY
  • FACTORS AFFECTING PROCESSING
  • CONCLUSIONS
  • REFERENCES
  • CHAPTER 14. Grain Safety Assurance, Including Impacts on Durum Wheat Trading
  • OVERVIEW
  • MAJOR FOOD SAFETY ISSUES FOR DURUM WHEAT MARKETING
  • KEY FACTORS AND TRENDS
  • MARKETING REALITIES CONCERNING FOOD SAFETY
  • THE ANALYTICAL PROCESS
  • BASIC ELEMENTS, OBJECTIVES, AND STRATEGIES OF GRAIN SAFETY ASSURANCE
  • FATE AND RETENTION OF MYCOTOXINS IN WHEAT UPON PROCESSING
  • CONCLUSIONS
  • REFERENCES
  • CHAPTER 15. Marketing Perspectives in the Durum Wheat Trade
  • OVERVIEW
  • WORLDWIDE MARKETING OF DURUM WHEAT
  • OTHER FACTORS INFLUENCING MARKETING AND PRICING
  • CONCLUSION
  • ACKNOWLEDGMENTS
  • REFERENCES
  • Index

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