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Durum Wheat Chemistry and Technology

2nd Edition - January 1, 2012

Author: Michael Sissons

Language: English
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 1 0 4 3 2 - 3

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 in… Read more

Durum Wheat Chemistry and Technology

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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 healthStudents

Scientific libraries and their patrons