Wheat - An Exceptional Crop

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