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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
Those working in and researching the fields of agronomy, food chemistry, food technology, nutrition, allergology and gastroenterology
1. Botanical Features of Wheat
2. Chemical Composition of Wheat Grains
3. Cultivation and Milling of Wheat
4. Wheat-Based Food and Feed
5. Wheat-Based Raw Materials
6. Nutritional Value of Wheat
7. Principles of Wheat Hypersensitivities
8. Celiac Disease
9. Wheat Allergy
10. Non-Celiac Gluten Sensitivity
11. Irritable Bowel Syndrome
12. Treatment of Dietary Wheat Hypersensitivities
13. Future Research on Wheat Hypersensitivities
- No. of pages:
- 1st September 2020
- Paperback ISBN:
Herbert Wieser 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. 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.
Cereal Scientist (retired), Freising, Germany
Peter Koehler is professor for Food Chemistry at Technische Universität München and chairman of the Working Group on Prolamin Analysis and Toxicity. Koehler was awarded with the Scientific Award of the German Bread Industry in 1994, Fellow of the ICC Academy in 2013, ‘Bread Senator’ of the German Association of Industrial Bakers in 2013 and Fellow of AACC International. In 2017, Koehler joined biotask AG, an analytical laboratory specialized in cereals and cereal products.
Technical University of Munich, Munich, Germany
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.
Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Karlsruhe, Germany
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