標(biāo)題: Titlebook: Wheat Quality For Improving Processing And Human Health; Gilberto Igrejas,Tatsuya M. Ikeda,Carlos Guzmán Book 2020 Springer Nature Switzer [打印本頁] 作者: 候選人名單 時間: 2025-3-21 16:40
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書目名稱Wheat Quality For Improving Processing And Human Health影響因子(影響力)學(xué)科排名
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書目名稱Wheat Quality For Improving Processing And Human Health被引頻次學(xué)科排名
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書目名稱Wheat Quality For Improving Processing And Human Health年度引用學(xué)科排名
書目名稱Wheat Quality For Improving Processing And Human Health讀者反饋
書目名稱Wheat Quality For Improving Processing And Human Health讀者反饋學(xué)科排名
作者: 逗留 時間: 2025-3-21 22:46 作者: 因無茶而冷淡 時間: 2025-3-22 02:31 作者: EXCEL 時間: 2025-3-22 05:09
Starch and Starch-Associated Proteins: Impacts on Wheat Grain Quality,ely contribute to the formation of viscoelastic network in a dough, enabling processing of wheat to food products including bread. More recently starch, the major component constituting 60–70% of wheat grain, is understood to play key roles in flour quality, dough functionality and end product and n作者: 北極熊 時間: 2025-3-22 10:26 作者: LITHE 時間: 2025-3-22 16:00 作者: 險(xiǎn)代理人 時間: 2025-3-22 19:52 作者: 刪減 時間: 2025-3-23 00:51 作者: conformity 時間: 2025-3-23 04:27 作者: Custodian 時間: 2025-3-23 08:09 作者: CAND 時間: 2025-3-23 11:04 作者: hair-bulb 時間: 2025-3-23 15:33 作者: 決定性 時間: 2025-3-23 18:05
Grain Quality in Breeding, use quality for wheat-based products. Among them, gluten strength and extensibility, mostly determined by glutenin and gliadin composition, are two of the main factors that determine gluten quality. The complex inheritance of most quality traits has led to the development of indirect tests used in 作者: anagen 時間: 2025-3-24 01:48
High Throughput Testing of Key Wheat Quality Traits in Hard Red Spring Wheat Breeding Programs,s with improved end-use quality. Here we propose and evaluate a screening protocol based on limited amounts of grain samples for early generation testing of wheat flour yield, flour water absorption and gluten strength. A modified protocol using the Quadrumat Junior (QJ) mill was developed to predic作者: 有毒 時間: 2025-3-24 06:10
Molecular Marker Development and Application for Improving Qualities in Bread Wheat,loning, gene specific marker (functional marker) development and validation, establishment of high-throughput platform in genotyping, as well as integration of molecular marker technology with conventional quality testing and traditional breeding since 2000. Comparative genomic approach was used to 作者: crockery 時間: 2025-3-24 10:22
Durum Wheat Products, Couscous,e most common paste products made from durum wheat. Couscous is one of the most ancient staple foods prepared by Berbers, the native inhabitants of North Africa. Couscous has a symbolic meaning and represents a part of their identity. Couscous quality is determined by two main factors, raw material 作者: 哺乳動物 時間: 2025-3-24 12:26 作者: 令人作嘔 時間: 2025-3-24 17:35
The Impact of Processing on Potentially Beneficial Wheat Grain Components for Human Health,heat grain is composed of 70–75% starch and around 10–14% protein, which has led to the widespread perception of wheat foods as sources of energy and protein. However, whole grains are also important sources of dietary fiber, vitamins and minerals, and contain notable levels of bioactive compounds w作者: 開玩笑 時間: 2025-3-24 21:31 作者: 樹木中 時間: 2025-3-25 01:40 作者: 極微小 時間: 2025-3-25 06:22 作者: 斗爭 時間: 2025-3-25 10:31 作者: 遺留之物 時間: 2025-3-25 14:13
Durum Wheat Storage Protein Composition and the Role of LMW-GS in Quality, findings based on the genetic similarities between landraces from the Maghreb countries and those from Spain and Portugal have suggested North Africa was an additional route for the introduction of wheat into the Iberian Peninsula (Moragues et al. 2006, 2007).作者: 招致 時間: 2025-3-25 18:32
Wheat Cell Wall Polysaccharides (Dietary Fibre),perties, biosynthesis, variation in amount and composition and genetic control. This provides a basis for increasing the content of wheat fibre and manipulating its properties to optimise the health benefits of wheat-based foods.作者: drusen 時間: 2025-3-25 22:31
Durum Wheat Products, Couscous,luence couscous characteristics..This chapter summarizes the origin of couscous, and traditional processing methods. The key grain and semolina quality characteristics required for good couscous quality will be discussed. Methods used to assess the eating quality of couscous will also be covered.作者: 小畫像 時間: 2025-3-26 04:02 作者: Modify 時間: 2025-3-26 07:33 作者: 彎曲的人 時間: 2025-3-26 09:10
978-3-030-34165-7Springer Nature Switzerland AG 2020作者: 半球 時間: 2025-3-26 16:11 作者: 確保 時間: 2025-3-26 18:32
https://doi.org/10.1007/978-3-030-34163-3Wheat Processing; Wheat Quality; Wheat and Health; Storage Proteins; Allergenicity; Gluten作者: 減至最低 時間: 2025-3-26 22:40 作者: 省略 時間: 2025-3-27 03:27 作者: 陰謀小團(tuán)體 時間: 2025-3-27 08:22 作者: Muscularis 時間: 2025-3-27 11:27
for Processing and Health under the umbrella of the Wheat Initiative. This joint effort provides a framework to establish strategic research and organisation priorities for wheat research at the international 978-3-030-34165-7978-3-030-34163-3作者: patella 時間: 2025-3-27 14:59 作者: 健談的人 時間: 2025-3-27 19:25 作者: Monotonous 時間: 2025-3-28 00:31 作者: 有惡臭 時間: 2025-3-28 05:00
The Importance of Wheat,proved since the 1960s thanks to detailed research on storage proteins, which constitute the gluten. Most of these genetic successes are referred to in this book but many important goals remain to be achieved. Today further progress is crucial in the use of shared genetic resources, common analytica作者: jocular 時間: 2025-3-28 08:42
Starch and Starch-Associated Proteins: Impacts on Wheat Grain Quality,e dough behaviour during processing, differentially impacting the end product qualities. Also, varyingly important are the roles of starch granule associated proteins, comprised of both surface proteins and granule-integral proteins with enzyme functions, in driving starch responses in a complex dou作者: 花束 時間: 2025-3-28 10:50
Contribution of Genetic Resources to Grain Storage Protein Composition and Wheat Quality,tein fractions does not solely explain the observed variation in those properties. We therefore examine the influence of some genetic factors, including those affecting the protein composition, on the variation in the glutenin polymer sizes. Some examples will be given to illustrate how end-use qual作者: Congestion 時間: 2025-3-28 17:30 作者: 安裝 時間: 2025-3-28 18:49
Proteomics as a Tool in Gluten Protein Research,gly important in investigating genotype by environment interaction in terms of baking quality characteristics. Great strides have also been made in the use of proteomics to identify gluten peptides with allergenic or toxic sequences. The integration of functional genomics, proteomics, bioinformatics作者: Acupressure 時間: 2025-3-29 02:19
Genotypic and Environmental Effects on Wheat Technological and Nutritional Quality, Comparing environments all over, e.g. across Latin America, ends up with a high significance of the environment while large studies including genotypes of wide genetic background result in a significant role for the genotype. In addition, for some technological properties and components, genotype h作者: Notify 時間: 2025-3-29 06:35 作者: GOUGE 時間: 2025-3-29 08:51
Phenolic Compounds in Wheat Kernels: Genetic and Genomic Studies of Biosynthesis and Regulations,ions on their accumulation in mature kernels. The recent, ongoing genomic studies are reviewed providing updates on quantitative trait loci and genes involved in the synthesis and accumulation of phenolics in wheat kernels. Finally, the promise and limitations of breeding programs to potentially dev作者: 結(jié)束 時間: 2025-3-29 14:38 作者: 象形文字 時間: 2025-3-29 18:31 作者: Diskectomy 時間: 2025-3-29 21:01
Molecular Marker Development and Application for Improving Qualities in Bread Wheat,ies to identify loci responsible for various quality traits through improved genome-wide association study (GWAS) and analytical approaches. Development of high-throughput genotyping platform such as SNP arrays, genotyping-by-sequencing (GBS) and Kompetitive Allele-specific PCR (KASP) have been well作者: 清楚說話 時間: 2025-3-30 01:39 作者: Armory 時間: 2025-3-30 06:02
The Impact of Processing on Potentially Beneficial Wheat Grain Components for Human Health,sing may also help reduce the amount of hazardous molecules potentially present in harvested wheat, such as pesticides, mycotoxins and heavy metals. Each regulated step in a processing series influences the composition and/or the physicochemical properties of the different grain components, which in作者: ANT 時間: 2025-3-30 08:18
Book 2020ross the globe have united to develop the Expert Working Group for Improving Wheat Quality for Processing and Health under the umbrella of the Wheat Initiative. This joint effort provides a framework to establish strategic research and organisation priorities for wheat research at the international 作者: babble 時間: 2025-3-30 15:36
ctable product. The potential for the sources of such products to become providers for bioterrorist activities is therefore of key importance. Can botulinum toxin from medical sources become a terrorist weapon? The background to this situation is discussed in detail, and the potential for such medic作者: esthetician 時間: 2025-3-30 17:25
Gilberto Igrejas,Gérard Branlardof researchers for many years. Such countermeasures would be given shortly before or after exposure to the agents. This could also potentially overcome the limitations of the antimicrobials currently available; there are few available antibiotics effective against the bacterial BW agents and still l作者: Intrepid 時間: 2025-3-30 23:28 作者: 防止 時間: 2025-3-31 03:22
Ahmed Regina,Carlos Guzmánbind to different immune cells and also can activate various immune cells in various downstream signaling pathways. It plays various immunomodulatory roles and acts as a key molecule in the immune system. It can bind to a few kinds of Fcγ receptors present on the cell surface of various immune cells作者: 山頂可休息 時間: 2025-3-31 07:13
Patricia Giraldo,Magdalena Ruiz,M. Itria Ibba,Craig F. Morris,Maryke T. Labuschagne,Gilberto Igrejasy the change of fish population and to develop the resource multiplication and protection. This chapter describes in detail the life history of fish and the division and characteristics of the development period, the classification of the life history types of fish, the types of fish eggs, and the m作者: Parley 時間: 2025-3-31 09:37 作者: N斯巴達(dá)人 時間: 2025-3-31 15:35 作者: DRAFT 時間: 2025-3-31 18:54 作者: spinal-stenosis 時間: 2025-3-31 22:01 作者: sinoatrial-node 時間: 2025-4-1 04:13
