Wheat - An Exceptional Crop
Botanical Features, Chemistry, Utilization, Nutritional and Health Aspects
- 1st Edition - June 19, 2020
- Latest edition
- Authors: Herbert Wieser, Peter Koehler, Katharina A. Scherf
- Language: English
Wheat - An Exceptional Crop: Botanical Features, Chemistry, Utilization, Nutritional and Health Aspects presents the exceptional position of wheat among food crops. The book demo… Read more
Description
Description
Wheat - An Exceptional Crop: Botanical Features, Chemistry, Utilization, Nutritional and Health Aspects presents the exceptional position of wheat among food crops. The book demonstrates the benefits and drawbacks of wheat from a wheat science, nutrition and technology perspective. Organized into 13 chapters, chapters 1 - 3 present a basic overview of wheat; chapters 4 - 6 explore the overall benefits of wheat for the general population, and chapters 7 - 13 assess wheat-related disorders that affect a small portion of the population.
Wheat - An Exceptional Crop: Botanical Features, Chemistry, Utilization, Nutritional and Health Aspects
is an exceptional reference for those working in and researching the fields of agronomy, food chemistry, food technology, nutrition, allergology and gastroenterology.Key features
Key features
- Explores the botanical features of wheat, chemical composition of wheat grains, and the cultivation and milling of wheat
- Highlights wheat-based food and feed, wheat-based raw materials, and the nutritional value of wheat
- Discusses principles of wheat hypersensitivities and various wheat-related disorders
Readership
Readership
Those working in and researching the fields of agronomy, food chemistry, food technology, nutrition, allergology and gastroenterology
Table of contents
Table of contents
1. Botanical Features of Wheat2. Chemical Composition of Wheat Grains 3. Cultivation and Milling of Wheat 4. Wheat-Based Food and Feed5. Wheat-Based Raw Materials6. Nutritional Value of Wheat7. Principles of Wheat Hypersensitivities8. Celiac Disease9. Wheat Allergy10. Non-Celiac Gluten Sensitivity11. Irritable Bowel Syndrome12. Treatment of Dietary Wheat Hypersensitivities13. Future Research on Wheat Hypersensitivities
Product details
Product details
- Edition: 1
- Latest edition
- Published: June 20, 2020
- Language: English
About the authors
About the authors
HW
Herbert Wieser
Herbert Wieser studied food chemistry at the University of Munich and completed his M.S. in 1970. He obtained a Ph.D. degree in food chemistry in 1974 from the Technical University of Munich. In 1973, he joined the German Research Center for Food Chemistry and was member, head and scientific advisor of the working group “structure/function relationships of biopolymers” until his retirement in 2017. Herbert Wieser´s major research interest focused on the chemistry of cereal proteins, in particular of gluten proteins, and structure/function relationships of these proteins. He had a special interest in celiac disease with focus on toxic protein structures. He published 330 original scientific papers and book contributions. He was awarded the Max-Rubner Award of the German Nutrition Society in 1984, the Osborne Medal of the AACC International in 2007, and the Neumann Medal of the German Association of Cereal Research in 2009.
PK
Peter Koehler
KS