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The purpose of this revision is to update the knowledge and research findings on the chemistry and technology of durum wheat and derived products that have been acquired since the first edition, published in 1988. This new edition was totally restructured from the first edition. It contains new topics (agronomy, functional pasta, grain safety, biotechnology), much more detail and up-to-date research findings, and less emphasis on a country-by-country approach. The present volume is a multiauthored work written by experts, including two authors from the first edition. The book starts with the origin and genetic diversity of durum wheat its breeding approaches from different perspectives, including agronomic practices used to produce a durum crop and major diseases and insect pests. These are followed by an analysis of
grain composition, nutritional value, and new developments in celiac disease. Next is an extensive update from the first edition on durum wheat milling, pasta manufacture, and production of other durum wheat-derived products, together with a discussion of a new, functional-food pasta discipline. Methods to measure and predict quality and the impact of grain-grading factors on durum are discussed. This is followed by a new section on grain safety assurance for durum wheat and its end products, concluding with a chapter on marketing perspectives in the durum wheat trade. We wish to express our sincere thanks to AACC International, sponsor of this monograph to the Tamworth Cereal Team for
editing and ideas for the book cover to the AACC International editorial staff for their technical assistance with the many details involved in the preparation of the book for publication and to the following people who edited chapters of the book: Robin Gunning, Ian Batey, Stephen Simpfendorfer, Andrew Verrell