Wheat - An Exceptional Crop
Botanical Features, Chemistry, Utilization, Nutritional and Health Aspects
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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.
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
Those working in and researching the fields of agronomy, food chemistry, food technology, nutrition, allergology and gastroenterology
Table of Contents
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
Product details
- No. of pages: 329
- Language: English
- Copyright: © Woodhead Publishing and AACC International Press 2020
- Published: June 19, 2020
- Imprint: Woodhead Publishing and AACC International Press
- eBook ISBN: 9780128217160
- Paperback ISBN: 9780128217153
About the Authors
Herbert Wieser
Affiliations and Expertise
Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut
Peter Koehler
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.
Affiliations and Expertise
Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut
Katharina Scherf
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.
Affiliations and Expertise
Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Karlsruhe, Germany