Proceedings of the 10th International Barley Genetics Symposium. Alexandria, Egypt 5-10 Apr 2008. PDF Download

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Publisher: ICARDA
ISBN: 9291272469
Category :
Languages : en
Pages : 808

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Author: Rudi Appels
Publisher: Sydney University Press
ISBN: 192089909X
Category : Science
Languages : en
Pages : 406

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The papers herein are volume 2 of the proceedings of the 11th International Wheat Genetics Symposium, held in Brisbane, Australia, in 2008. The series presents the science of the genetic sciences applied to bread and durum wheats and other species.

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Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 246

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Author: Zeynep Ustunol
Publisher: John Wiley & Sons
ISBN: 111994449X
Category : Technology & Engineering
Languages : en
Pages : 526

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Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people. Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.

Author: Roberto Benech-Arnold
Publisher: CRC Press
ISBN: 1482277948
Category : Science
Languages : en
Pages : 501

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The latest findings in seed physiologydiscussed as they relate to agricultural problems! Presenting the latest findings in the area of seed physiology as well as the practical applications of that knowledge in the field, the Handbook of Seed Physiology: Applications to Agriculture provides a comprehensive view of seed biology and it

Author: Eucarpia. Congress
Publisher:
ISBN:
Category : Crops
Languages : en
Pages : 740

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Author: Alain P. Bonjean
Publisher: Intercept Limited
ISBN: 9781898298724
Category : Nature
Languages : en
Pages : 1131

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This work is a comprehensive history of wheat across all its main areas of production. New techniques such as in vitro culture now enable the development of a greater level of understanding of the genetics of wheat.

Author: Daryl Mares
Publisher: CRC Press
ISBN: 0429712081
Category : Science
Languages : en
Pages : 576

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A major constraint on the production of high-quality grain around the world, pre-harvest sprouting in cereal crops causes substantial economic losses to producers and disrupts the processing, distribution, marketing, and storage of grain products. The solution to this problem must include a better understanding of the phenomenon, the development of

Author: Hao Feng
Publisher: Elsevier
ISBN: 044323633X
Category : Business & Economics
Languages : en
Pages : 434

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Sprouted Grains: Nutritional Value, Production and Applications, Second Edition includes new chapters on sprouted grains as new plant-based protein sources, Fatty Acids Content and Profiling in Sprouted Grains, Amylase Activity in Sprouted Grains, and The Role of Sprouted Grains in Human Gut Health. As sprouted grains are one of the hottest topics in cereal and grain science, this comprehensive reference presents essential reading, from grain germination from both a genetic and physiological perspective, the nutrients and bioactive compounds present in spouted grains, equipment and technical innovations for processors and manufacturers of sprouted grains and subsequent products, and more. - Fully revised and updated, including four new chapters - Presents the latest insights into the nutrient and bioactive components of these healthy grains - Includes coverage of the technology and equipment used in grain processing - Covers the growing list of products developed from sprouted grains - Features insights from an internal team of academic and industrial experts

Author: James Kruger
Publisher: CRC Press
ISBN: 1000612341
Category : Science
Languages : en
Pages : 318

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Pre-harvest sprouting of cereals results in large economic losses each year for producers around the world. This volume, an outgrowth of the 1982 symposium held in Winnipeg, Canada, presents scientific research conducted internationally since 1978 and geared toward solving the problem of pre-harvest sprouting. Its multidisciplinary approach incorporates the perspectives of plant breeders, physiologists, and biochemists to provide a rounded discussion of the possible alternatives.