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Titre :	Durum wheat : chemistry and technology Ajouter au panier
Auteur(s) :	Mike Sissons, Éditeur scientifique Joël Abecassis, Éditeur scientifique Brian Marchylo, Éditeur scientifique Marina Carcea, Éditeur scientifique
Type de document :	Livre
Sujets :	SELECTION ; PATE ALIMENTAIRE ; SEMOULE ; GLUCIDE ; LIPIDE ; PROTEINE ; ENZYME ; GENETIQUE ; VITAMINE ; PRODUCTION ; MALADIE ; COMPOSITION ; NUTRITION ; VALEUR NUTRITIVE ; BLE ; MINERAUX ; MOUTURE ; INSECTE ; LEVURE ; SECURITE ; MARKETING ; POLYHOLOSIDE ; TECHNIQUE CULTURALE ; GRAINE ; AMIDON ; CONTROLE DE QUALITE
Résumé :	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, descriptio[...] 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
Editeur(s) :	SAINT PAUL : AACC International
Date de publication :	2012
Mention d'édition :	2nd ed.
Format :	1 vol. (XII-300 p.) / ill. en coul., couv. ill. en coul. / 29 cm
Note(s) :	Bibliogr. Index
Table des matières :	Chapter 1. Origin and Distribution of Durum Wheat Genetic Diversity in the World Evolution and Classification of Wheats A Common Ancestral Genome for Grasses Polyploidization: A Common Evolutionary Feature in Triticeae Classification of Wheats Within a Polyploid Series Diploid Progenitors of Wild Polyploid Wheats Domestication and Differentiation Crop Cereal Emergence During the Neolithic Period The Diploid Einkorn Wild Tetraplo[...] Chapter 1. Origin and Distribution of Durum Wheat Genetic Diversity in the World Evolution and Classification of Wheats A Common Ancestral Genome for Grasses Polyploidization: A Common Evolutionary Feature in Triticeae Classification of Wheats Within a Polyploid Series Diploid Progenitors of Wild Polyploid Wheats Domestication and Differentiation Crop Cereal Emergence During the Neolithic Period The Diploid Einkorn Wild Tetraploids and Domestication Dissemination of Cultivated Emmer and Landrace Differentiation Rise of the Modern T. turgidum subsp. durum and Others with Free-Threshing Subspecies Durum Wheat Evolution Under Modern Genetic Improvement DNA Marker Analysis of Modern Wheats Bread Wheat and Hexaploid Forms Triticale Sources of Genetic Diversity for Breeding Role of Wild and Primitive Wheats Genetic Variability in Traditional Durum Wheat Landraces Genetic Variability in the Elite Germplasm Chapter 2. Genetics and Breeding of Durum Wheat Overview of Breeding Europe North America Australia Other Programs Breeding Objectives Yield and Agronomic Traits Resistance to Abiotic Stresses Resistance to Diseases and Insects End-Use and Nutritional Quality Other Traits Breeding Methodology Conventional Doubled Haploids Genetic Diversity and New Traits Marker-Assisted Selection Genetic Progress Grain Yield End-Use Quality Future Prospects Chapter 3. Agronomy of Durum Wheat Production Environment of Production Area Cultivar Selection Crop Rotation Tillage System Seeding Date Seeding Rate Weed Control Disease Control Control of Insect Pests Irrigation Nutrient Management Nitrogen Phosphorus Potassium Sulfur Micronutrients Precision Agriculture Environmental Considerations Chapter 4. Diseases of Durum Wheat Specific Diseases Fusarium Head Blight Leaf Spots Rusts Root and Crown/Foot Rot Take-All Kernel Discoloration Loose Smut Bunts Ergot Bacterial Black Chaff and Bacterial Leaf Streak Viruses Powdery Mildew Pre- and Postharvest Infections and Disorders Chemical Control of Diseases Biological Control of Diseases Micronutrients and Diseases Marker-Assisted Selection Challenges and Future Needs Chapter 5. Insect and Mite Pests of Durum Wheat Insect Pests Internal Feeders External Feeders Mite Pests Pest Management, Chapter 6. Kernel Components of Technological Value Proteins Protein Content Kernel Proteins Starch Starch Structure and Composition Durum Wheat Starch vs. Common Wheat Starch Role of Starch in Influencing Dough and Pasta Quality Changes in Starch During Pasta Processing Starch Degradation in Pasta During Enzymic Digestion Nonstarch Polysaccharides and Enzymes that Hydrolyze Them Arabinoxylan Arabinogalactan Peptide beta-Glucan Fructan Cellulose Heteromannan Lignin Durum Wheat Lipids Distribution Composition of Grain Lipids Sterols Alkylresorcinols Polar Lipids Tocochromanols Carotenoids Chapter 7. Vitamins, Minerals, and Nutritional Value of Durum Wheat Overview Vitamin Content Mineral Composition Dietary Fiber Other Nutritional Compounds in Durum Wheat Effect of Processing and Cooking on Nutritive Value Practices to Increase Nutritional Quality Durum Wheat and Celiac Disease Genetic, Biological, and Immunologic Aspects of CD Prolamins as Immunostimulatory Agents in CD Therapy for CD in Relation to Durum Wheat Chapter 8. Durum Wheat Milling Overview Durum Milling Process Reception of Grain Cleaning Milling Machines Grinding Stages in Durum Milling Flow Sheet Technology for Durum Milling Other Systems in the Mill Handling of Finished Products Blending and Storage of Semolina Safety and Hygiene of Product Product Analysis Milling Quality Requirements for Other Durum-Wheat End Products Durum Wheat Flour for Bread Durum Wheat Flour for Yellow Alkaline Noodles Durum Wheat Flour for Chapatti Sheeted Products Chapter 9. Manufacture of Pasta Products Overview Raw Materials for Pasta Production Pasta-Dough Formation, Extrusion, and Shaping on an Industrial scale Raw Material Dosing Hydration and Mixing-Kneading Extrusion and Shaping of Pasta Physicochemical Changes During Pasta-Dough Formation and Extrusion and Implications for Pasta Quality Pasta Drying Technology Technological Principles of Pasta Drying Moisture Transfer During Drying Phase Transition and Checking Long-Cut Pasta Dryer Design and Technology Short-Cut Pasta Dryer Design and Technology Impact of Drying Conditions on Pasta Characteristics Physicochemical Changes During Pasta Drying and Implications for Pasta Quality Effects of Drying Temperature on Starch and Protein Components Chapter 10. Other Traditional Durum-Derived Products Durum Wheat Products from Grains Bulgur Frekeh Other Durum Grain Products0 Semolina Agglomeration in the Form of Couscous Couscous Attributes of Quality Raw Materials for Couscous Production Couscous Processing Durum Wheat Products from Baking Durum Wheat Bread Diverse Durum Breads Durum Pastry Chapter 11. Pasta Made from Nontraditional Raw Materials: Technological and Nutritional Aspects Overview Reasons for Using Nontraditional Raw Materials in Pasta Making Improvement of Nutritional Properties Use of Local Raw Materials Production of Gluten-Free Pasta Valorization of Cereal and Noncereal By-Products Development of Tailor-Made and Functional Foods Use, Recovery, or Valorization of Ancient, Obsolete, or Underutilized Wheats and Pseudocereals Pasta Making: Formulations and Processing Balanced Formulations Modification of Traditional Processing Technologies or Adoption of Alternative Technologies Chapter 12. Methods Used to Assess and Predict Quality of Durum Wheat, Semolina, and Pasta Mike Sissons, Joël Abecassis, Brian Marchylo, and Raimondo Cubadda Overview Wheat Quality Methods Test Weight Weight per Thousand Kernels Hard Vitreous Kernel Count Moisture Content Sprout Damage Ash Content Protein Content Gluten Strength Wheat Yellow Pigment Content Semolina Milling Quality Assessment Definitions and Influencing Factors Methods for Assessing Durum Milling Quality Pasta Quality Assessment Pasta Quality Evaluation Tests Laboratory Pasta-Making Tests Instrumental Methods to Determine Pasta Cooking Quality Other Methods Emerging Small-Scale, Rapid Quality-Prediction Methods Biochemical Tests to Predict Gluten Quality Glutenin-to-Gliadin Ratio and Percentage of Unextractable Polymeric Protein Allelic Variation as an Indicator of Gluten Quality Near-Infrared Spectroscopy Calibrations to Predict Quality from Grain or Wholemeal Image Analysis to Assess Quality Antibodies to Assess Quality Nuclear Magnetic Resonance Imaging Chapter 13. Grading Factors Impacting Durum Wheat Processing Quality Overview Factors Affecting Edibility Ergot Fusarium Damage Factors Affecting Processing Test Weight Dockage and Foreign Material Protein Content Wheat of Other Classes Hard Vitreous Kernels Frost Damage and Immaturity Weathering and Mildew Sprout Damage Heat Damage Smudge and Black Point Shrunken and Broken Kernels Insect Damage During Kernel Maturation Chapter 14. Grain Safety Assurance, Including Impacts on Durum Wheat Trading Overview Historical Perspective on Grain Safety Assurance Major Food Safety Issues for Durum Wheat Marketing Grain Safety Hazards Major Issues Key Factors and Trends Increasing Awareness and Knowledge About Food Safety Laboratory Capabilities for Trace-Level Measurement of Toxic Substances Food Safety Regulations and Controls Communication of Food Safety Incidents Trade Irritations Marketing Realities Concerning Food Safety Types of Customer Demands HACCP Programs The Analytical Process Measurement Error Major Challenges Basic Elements, Objectives, and Strategies of Grain Safety Assurance Fundamentals Grain Safety Assurance in Canada Fate and Retention of Mycotoxins in Wheat upon Processing Chapter 15. Marketing Perspectives in the Durum Wheat Trade Overview Worldwide Marketing of Durum Wheat Canada Italy The United States France Spain Greece Mexico Australia Argentina Other Producers Other Factors Influencing Marketing and Pricing
Langue(s) :	Anglais
Identifiant :	978-1-891127-65-6
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=166415

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