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Wheat - An Exceptional Crop: Botanical Features, Chemistry, Utilization, Nutritional and Health Aspects [Pehme köide]

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(Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut), (Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Karlsruhe, Germany), (Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut)
  • Formaat: Paperback / softback, 329 pages, kõrgus x laius: 229x152 mm, kaal: 480 g, 62 illustrations (12 in full color); Illustrations, unspecified
  • Ilmumisaeg: 19-Jun-2020
  • Kirjastus: Woodhead Publishing
  • ISBN-10: 0128217154
  • ISBN-13: 9780128217153
Teised raamatud teemal:
Wheat - An Exceptional Crop: Botanical Features, Chemistry, Utilization, Nutritional and Health AspectsSuurem pilt
  • Formaat: Paperback / softback, 329 pages, kõrgus x laius: 229x152 mm, kaal: 480 g, 62 illustrations (12 in full color); Illustrations, unspecified
  • Ilmumisaeg: 19-Jun-2020
  • Kirjastus: Woodhead Publishing
  • ISBN-10: 0128217154
  • ISBN-13: 9780128217153
Teised raamatud teemal:
Püsilink: https://www.kriso.ee/db/9780128217153.html

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.

  • 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
Author biographies ix
Preface xi
Frequent abbreviations xiii
1 Botanical features of wheat
1.1 Phylogeny and species
1(4)
1.2 Grain structure
5(3)
1.3 Breeding
8(5)
References
11(2)
2 Chemical composition of wheat grains
2.1 Carbohydrates
13(8)
2.1.1 Starch
16(2)
2.1.2 Nonstarch polysaccharides
18(3)
2.2 Proteins
21(15)
2.2.1 Storage proteins
25(6)
2.2.2 Gluten
31(1)
2.2.3 Metabolic proteins
32(3)
2.2.4 Protective proteins
35(1)
2.2.5 Miscellaneous proteins
35(1)
2.3 Lipids
36(3)
2.4 Vitamins and minerals
39(2)
2.5 Phytochemicals
41(6)
References
44(3)
3 Cultivation and milling of wheat
3.1 Farming
47(7)
3.2 Storage of grains
54(1)
3.3 Milling process and products
55(6)
References
59(2)
4 Wheat-based food and feed
4.1 History
61(1)
4.2 Baked products
62(24)
4.2.1 Bread
63(17)
4.2.2 Fine bakery goods
80(4)
4.2.3 Dry baked products
84(2)
4.3 Paste products
86(9)
4.3.1 Pasta
86(5)
4.3.2 Other durum products
91(1)
4.3.3 Noodles
92(2)
4.3.4 Miscellaneous products
94(1)
4.4 Breakfast cereals
95(1)
4.5 Beverages
96(1)
4.6 Animal feed
97(1)
4.7 Economics
98(5)
References
101(2)
5 Wheat-based raw materials
5.1 Starch
103(10)
5.1.1 Starch production
104(1)
5.1.2 Native starch
105(2)
5.1.3 Amy lose, amy lopectin
107(1)
5.1.4 Chemically modified starch
108(2)
5.1.5 Starch-derived sweeteners
110(3)
5.2 Gluten
113(13)
5.2.1 Gluten production
114(1)
5.2.2 Chemical composition
115(2)
5.2.3 Physical properties
117(2)
5.2.4 Modification of gluten
119(2)
5.2.5 Food applications
121(3)
5.2.6 Nonfood applications
124(2)
5.3 Wheat germ oil
126(2)
5.4 Bran
128(1)
5.5 Straw
129(1)
5.6 Ethanol production
129(4)
References
130(3)
6 Nutritional value of wheat
6.1 Nutrition and health
133(1)
6.2 Wheat as a staple food
134(2)
6.3 Starch
136(1)
6.4 Dietary fiber
137(5)
6.4.1 Colonic functions
138(1)
6.4.2 Cancer
139(1)
6.4.3 Cardiovascular diseases
140(1)
6.4.4 Post-prandial glycemic response
141(1)
6.4.5 Obesity and weight loss
141(1)
6.5 Proteins
142(1)
6.6 Lipids, minerals, and vitamins
143(2)
6.7 Phytochemicals
145(1)
6.8 Wheat processing
146(3)
References
147(2)
7 Principles of wheat hypersensitivities
7.1 Human immunity
149(3)
7.2 Wheat proteins
152(1)
7.3 Digestion of proteins
153(1)
7.4 Intestinal permeability
154(3)
7.5 Blood-brain barrier
157(4)
References
157(4)
8 Celiac disease
8.1 History
161(2)
8.2 Epidemiology
163(4)
8.3 Genetics
167(1)
8.4 Causative proteins
168(9)
8.4.1 Chemistry of gluten proteins
169(1)
8.4.2 Testing toxicity
170(2)
8.4.3 Toxicity of cereals
172(1)
8.4.4 Toxicity of cereal proteins and peptides
173(4)
8.5 Environmental factors
177(2)
8.6 Serology and pathology
179(2)
8.7 Clinical features
181(14)
8.7.1 Gastrointestinal complaints
183(1)
8.7.2 Manifestations of malabsorption
183(2)
8.7.3 Skin, hair, and nail symptoms
185(2)
8.7.4 Liver, kidney, and cardiovascular diseases
187(1)
8.7.5 Infections and reproductive disorders
188(1)
8.7.6 Neurological disorders
189(2)
8.7.7 Psychiatric disorders
191(2)
8.7.8 Malignancy and mortality
193(2)
8.8 Associated diseases
195(3)
8.9 Pathomechanism
198(5)
8.9.1 Adaptive response
200(2)
8.9.2 Innate response
202(1)
8.10 Diagnosis
203(18)
8.10.1 Serological tests
205(2)
8.10.2 Intestinal histology
207(1)
8.10.3 Genetic tests
208(1)
8.10.4 Effects of a gluten-free diet
209(1)
8.10.5 Mass screening
209(1)
References
210(11)
9 Wheat allergy
9.1 Food allergies
221(2)
9.2 Wheat food allergy
223(3)
9.3 Wheat-dependent exercise-induced anaphylaxis
226(2)
9.4 Respiratory allergy
228(1)
9.5 Contact urticaria and contact dermatitis
229(4)
References
230(3)
10 Non-celiac gluten sensitivity
10.1 General characteristics
233(1)
10.2 Clinical features
234(1)
10.3 Pathogenesis and triggering factors
235(3)
10.4 Diagnosis
238(3)
10.5 Conclusions
241(8)
References
241(8)
11 Irritable bowel syndrome
12 Treatment of dietary wheat hypersensitivities
12.1 Gluten-free diet
249(2)
12.2 Gluten-free products
251(4)
12.3 Gluten analysis
255(6)
12.3.1 Extraction
255(1)
12.3.2 Reference material
256(1)
12.3.3 Immunochemical methods
256(4)
12.3.4 Nonimmunochemical methods
260(1)
12.4 Life on a gluten-free diet
261(2)
12.5 Alternative therapies
263(6)
References
265(4)
13 Future research on wheat hypersensitivities
13.1 Epidemiology
269(1)
13.2 Genetics
270(1)
13.3 Triggering factors
270(1)
13.4 Environmental factors
271(1)
13.5 Pathogenic mechanisms
272(1)
13.6 Diagnosis
273(1)
13.7 Therapies
274(1)
13.8 Gluten analysis
275(2)
Index 277
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.

Peter Koehler is currently chairman of the Working Group on Prolamin Analysis and Toxicity and scientific advisor of the German Celiac Society. His research on celiac disease is focused on gluten analysis and gluten detoxification by means of enzymes. Katharina A. Scherf leads the Department of Bioactive and Functional Food Chemistry at the Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Germany. Having studied food chemistry, she obtained her PhD degree from the Technical University of Munich (TUM) and was a research group leader at the Leibniz-Institute for Food Systems Biology at the TUM. She was awarded with several scientific prizes including the Young Scientist Research Award of the Cereals & Grains Association in 2018 and the Research Award of the German Coeliac Society in 2014 and 2019.