Wheat Infodoc - AgroParisTech

Accueil

Adresse

Infodoc : Réseau des bibliothèques et centres de documentation d'AgroParisTech

France

contact

Array
(
    [TITRE] => <b>Type de document : </b>
    [TITRE_CLEAN] => Type de document
    [OPAC_SHOW] => 1
    [TYPE] => list
    [AFF] => Livre
    [ID] => 4
    [NAME] => cp_typdoc
    [DATATYPE] => integer
    [VALUES] => Array
        (
            [0] => 5
        )

)

Titre :	Wheat : Chemistry and technology Ajouter au panier
Auteur(s) :	Khalil Khan, Éditeur scientifique Peter R. Shewry, Éditeur scientifique
Type de document :	Livre
Sujets :	BLE ; GRAINE ; TAXONOMIE ; SELECTION ; TECHNIQUE CULTURALE ; SANTE ; MOUTURE ; FARINE ; STOCKAGE ; CONTROLE DE QUALITE ; GLUTEN ; PATE ; PROTEINE ; PROPRIETE RHEOLOGIQUE ; VITAMINE ; TOCOPHEROL ; CAROTENOIDE ; COMPOSE PHENOLIQUE ; ACIDE AMINE ; GLOBULINE ; GLUCIDE ; MONO DISACCHARIDE ; AMIDON ; POLYHOLOSIDE ; LIPIDE ; TECHNIQUE ANALYTIQUE ; ENZYME ; ESTERASE ; HYDROLASE ; OXYDOREDUCTASE ; LIPOXYGENASE ; PEROXYDASE ; CATALASE ; PHENOLASE ; ORGANISME GENETIQUEMENT MODIFIE ; ACIDE GRAS ; CELLULOSE
Résumé :	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 sc[...] 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.
Editeur(s) :	SAINT PAUL : AACC International
Date de publication :	2009
Mention d'édition :	4th ed.
Format :	1 vol. (XII-467 p.) / ill. en coul., couv. ill. en coul. / 29 cm
Note(s) :	Bibliogr. Index
Table des matières :	1. Wheat: A Unique Grain for the World Wheat and People Wheat Taxonomy Wheat in a Hungry World Wheat in the Grain Chain Wheat and Human Health 2. The Wheat Crop Origins Growth and Development Wheat Improvement Agronomy of Wheat 3. Development, Structure, and Mechanical Properties of the Wheat Grain Terminology and Whole-Grain Considerations Microstructure of the Mature and Developing Wheat Grain [...] 1. Wheat: A Unique Grain for the World Wheat and People Wheat Taxonomy Wheat in a Hungry World Wheat in the Grain Chain Wheat and Human Health 2. The Wheat Crop Origins Growth and Development Wheat Improvement Agronomy of Wheat 3. Development, Structure, and Mechanical Properties of the Wheat Grain Terminology and Whole-Grain Considerations Microstructure of the Mature and Developing Wheat Grain Molecular and Biochemical Studies of Grain Development Structure and Grain Mechanical Properties 4. Criteria of Wheat and Flour Quality Wheat Classification Grading Factors That Affect Milling Yield and End-Use Quality Chemical Characteristics Intrinsic Characteristics Processing Quality Wheat Classes—Producing Nations 5. Wheat Flour Milling Wheat Receiving at the Mill Wheat Storage The Mill’s Wheat-Cleaning System Wheat Conditioning for Milling Milling Machinery The Milling Process End-Product Quality and Handling Mill Technical Performance Analysis Recent Developments in Commercial Milling Future Developments in Wheat Milling 6. Structure and Functional Properties of Gluten Scope Structure-Function Models of Gluten Mixing Flour into Dough Wheat Proteins During Proofing Wheat Proteins During Baking 7. Micronutrients and Phytochemicals in Wheat Grain B Vitamins Tocopherols and Tocotrienols Carotenoids Minerals and Trace Elements Phytosterols Phenolic Compounds Choline and Betaine Future Research Needs 8. Wheat Grain Proteins Overview Protein and Amino Acid Compositions of Whole-Grain Fractions Gluten Proteins Low Molecular Weight Proteins Related to Prolamins Other Groups of Proteins with Functional Properties Other Biologically Active Proteins Conclusions and a Forward Look 9. Carbohydrates Carbohydrates in Grain: Classification Mono-, Di-, and Oligosaccharides Fructans Wheat Starch—Structure, Synthesis, and Functionality Cell Wall Polysaccharides Carbohydrates in Aleurone Protein Body Inclusions—Phytin Globoids and Niacytin Granules Impact and Applications of Cell Wall Polysaccharides in Grain Utilization, End-Use Quality, and Nutrition 10. Wheat Lipids Wheat Lipid Classification Analytical Methods Lipids in Wheat Fractions and Wheat Classes Functional Roles of Wheat Lipids Genetic Research on Lipid-Related Components Future Research 11. Enzymes and Enzyme Inhibitors Endogenous to Wheat Hydrolytic Enzymes Inhibitors of Hydrolytic Enzymes Oxidoreductases and Their Inhibitors 12. Transgenic Manipulation of Wheat Quality Development of Wheat Transformation Methods Application of Transgenesis to Improve Grain Quality
Langue(s) :	Anglais
Identifiant :	978-1-891127-55-7
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=166323

Réserver

Exemplaires (1)

Localisation	Emplacement	Pôle	Section	Cote	Support	Disponibilité
Palaiseau		Vert	TU Aliments - Cosmétiques - Biomatériaux	TU4.801 KHA	Papier	Empruntable Réservé

Infodoc : Réseau des bibliothèques et centres de documentation d'AgroParisTech

Infodoc : Sciences, Techniques et Culture

Accueil

Sélection de la langue

Adresse

Exemplaires (1)

Se connecter