Description
Book SynopsisGlobally, significant work has been done to enhance our current understanding of the nutritional and anti-nutritional properties, processing, storage, bioactivity, and product development of wheat, opening new frontiers for further improvement. Wheat Science: Nutritional and Anti-Nutritional Properties, Processing, Storage, Bioactivity, and Product Development addresses the topics associated with the advances in understanding the wheat biochemical, nutritional, and rheological quality. Improving crop varieties by either conventional breeding or transgenic methods to obtain nutritionally enhanced crops has the advantage of making a one-time investment in research and development to have sustainable products.
Features:
- Includes topics associated with the nutritional composition and anti-nutritional properties
- Addresses the effects of different processing technologies on flour yield and end products
- Reviews the effects of storage on nutritiona
Table of Contents
1 Wheat: Origin, History, and Production Practices; 2 Wheat Production, Trade, Consumption, and Stocks: Global Trends and Prospects; 3 Pre- and Post-Harvest Management of Wheat for Improving the Productivity, Quality, and Resource Utilization Efficiency; 4 Contribution of Wheat in Global Food Security in Changing Climatic Conditions: Challenges Ahead and Coping Strategies; 5 Nutritional Composition, Bioactive Compounds, and Phytochemicals of Wheat Grains; 6 Wheat-Based Anti-Nutritional Factors and Their Reduction Strategies: An Overview; 7 Wheat Milling and Recent Processing Technologies: Effect on Nutritional Properties, Challenges, and Strategies; 8 Effect of Storage Conditions on the Nutritional Quality of Wheat; 9 Molecular Mechanisms of Major Bioactive Compounds for Human Health Benefits; 10 Micronutrient Biofortification in Wheat: Status and Opportunities; 11 Techno-Functional Properties of Wheat-Based Food Products; 12 Gluten-Related Disorders: Current Understanding, Myths, and Facts; 13 Application of Wheat and Its Constituents in Diverse Functional Food Products; 14 Trends and Approaches of Wheat Flour and End-Product Fortification Technologies; 15 Molecular and Biotechnological Strategies for Improving Nutritional Quality of Wheat; 16 Wheat Biofortification and Mainstreaming Grain Zinc and Iron in CIMMYT Wheat Germplasm
