The most extensive and comprehensive reference on durum wheat chemistry and technology ever available, this ambitious update to the first edition covers more diverse and interesting topics in a new expanded format. Forty-six contributors, each highly experienced and recognized as world authorities on durum wheat, provide the latest developments in scientific research and technology. All aspects of durum wheat are covered, from agronomy and the chemical composition of the grain, to the latest industrial approaches to processing durum wheat, as well as food safety and quality assurance issues. Expanded to include new topics like functional pasta, grain safety, and biotechnology, along with practical and applied information including a table of uses for specific carbohydrates, descriptions of improved laboratory techniques, and international comparisons of HACCP experiences, Durum Wheat: Chemistry and Technology, Second Edition is a must-have reference for professionals, students, and researchers inside and outside the field who want to learn about durum wheat technology and chemistry.
New and Revised Topics Include:
Agronomy of durum wheat production
Pasta made from non-traditional raw materials: technological and nutritional aspects
Grain safety assurance, including impacts on durum wheat trading
Origin and distribution of durum wheat genetic diversity in the world
Genetics and breeding of durum wheat
Insect and mite pests and diseases of durum wheat
Kernel components of technological value
Vitamins, minerals, and nutritional value of durum wheat
Durum wheat milling
Manufacture of pasta products
Other traditional durum derived products
Methods used to assess and predict quality of durum wheat, semolina, and pasta
Grading factors impacting on durum wheat and processing quality
Grain safety assurance including impacts on durum wheat trading
Marketing perspectives in the durum wheat trade
Special Features:
Detailed figures outlining the processes used to manufacture durum products
International comparisons of HACCP experiences
Table of uses for specific carbohydrates
Descriptions of improved laboratory techniques
Extensive bibliography
An Essential Reference For:
Scientists and researchers in agriculture and plant biology
Professionals in the food industry who are processing durum wheat (millers, pasta makers, grain handling companies, and grain buyers)
Government regulators
Food scientists and technologists developing products using durum wheat
Plant breeders
University lecturers in agricultural science and plant biology
Professionals who market wheat
Nutritionists and medical practitioners interested in the impacts of food ingredients on human healthStudents