© 2020

Wheat Quality For Improving Processing And Human Health

  • Gilberto Igrejas
  • Tatsuya M. Ikeda
  • Carlos Guzmán

Table of contents

  1. Front Matter
    Pages i-xiii
  2. Gilberto Igrejas, Gérard Branlard
    Pages 1-7
  3. Gérard Branlard, Patricia Giraldo, Zhonghu He, Gilberto Igrejas, Tatsuya M. Ikeda, Michela Janni et al.
    Pages 39-72
  4. Patricia Giraldo, Magdalena Ruiz, M. Itria Ibba, Craig F. Morris, Maryke T. Labuschagne, Gilberto Igrejas
    Pages 73-108
  5. Réka Haraszi, Tatsuya M. Ikeda, Roberto Javier Peña, Gérard Branlard
    Pages 109-143
  6. Maryke T. Labuschagne, Gilberto Igrejas
    Pages 145-169
  7. Eva Johansson, Gérard Branlard, Marta Cuniberti, Zina Flagella, Alexandra Hüsken, Eric Nurit et al.
    Pages 171-204
  8. Sewa Ram, Velu Govindan
    Pages 205-224
  9. Domenica Nigro, Heinrich Grausgruber, Carlos Guzmán, Barbara Laddomada
    Pages 225-253
  10. Peter Shewry, Ondrej Kosik, Till Pellny, Alison Lovegrove
    Pages 255-272
  11. Marcelo Helguera, Aigul Abugalieva, Sarah Battenfield, Ferenc Békés, Gérard Branlard, Martha Cuniberti et al.
    Pages 273-307
  12. Bin Xiao Fu, Kun Wang, Brigitte Dupuis, Richard D. Cuthbert
    Pages 309-321
  13. Zhonghu He, Awais Rasheed, Xianchun Xia, Wujun Ma
    Pages 323-345
  14. Rifka Hammami, Mike Sissons
    Pages 347-367
  15. Valerie Lullien-Pellerin, Réka Haraszi, Robert S. Anderssen, Craig F. Morris
    Pages 369-385
  16. Paola Tosi, Alyssa Hidalgo, Valerie Lullien-Pellerin
    Pages 387-420
  17. Sofía Noemí Chulze, Juan Manuel Palazzini, Valerie Lullien-Pellerin, María Laura Ramirez, Martha Cuniberti, Naresh Magan
    Pages 421-452
  18. Angéla Juhász, Réka Haraszi, Ferenc Békés
    Pages 453-470

About this book


Wheat Quality for Improving Processing and Human Health brings together an international group of leading wheat scientists to outline highly relevant and diverse aspects and the latest advances in our understanding of the world’s most consumed cereal. Topics covered include LMW glutenins, starch-related proteins, and the impact of processing on composition and consumer health. Individual chapters focus on important factors such as FODMAPs, protein structure, dough viscoelasticity and fumonisins. The environmental effects on allergen content are comprehensively covered, as are phenolic compounds and molecular markers. The major quality screening tools and genetic resources are reviewed in depth. Gluten is a major focus of this work with chapters dedicated to health effects, analytical methods and standards, proteomics and mutant proteins. 

Starting in 2015, wheat quality scientists from across 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 level in both developed and developing countries. This Expert Working Group aims to maintain and improve wheat quality for processing and health under varying environmental conditions. The Group focuses on a broad range of wheat quality issues including seed proteins, carbohydrates, nutrition quality and micronutrient content, grain processing and food safety. Bioactive compounds are also considered, both those with negative effects such as allergens and mycotoxins, and those with positive effects such as antioxidants and fibre. The Group also works in the development of germplasm sets and other tools that promote wheat quality research.

Wheat quality specialists working on the wheat value chain, and nutritionists will find this book a useful resource to increase and update their knowledge of wheat quality, nutrition and health issues.




Wheat Processing Wheat Quality Wheat and Health Storage Proteins Allergenicity Gluten

Editors and affiliations

  • Gilberto Igrejas
    • 1
  • Tatsuya M. Ikeda
    • 2
  • Carlos Guzmán
    • 3
  1. 1.Department of Genetics and BiotechnologyUniversity of Trás-os-Montes and Alto DouroVila RealPortugal
  2. 2.Western Region Agricultural Research CenteNAROFukuyamaJapan
  3. 3.Departamento de Genética, Escuela Técnica Superior de Ingeniería, Agronómica y de Montes, Edificio Gregor Mendel Campus de RabanalesUniversidad de CórdobaCórdobaSpain

About the editors

Gilberto Igrejas is a Senior Researcher and Head of Functional Genomics and Proteomics in the Department of Genetics and Biotechnology at the University of Trás-os-Montes in Portugal

Tatsuya M. Ikeda is a Senior Researcher in the Wheat Breeding Research Group at the Western Region Agricultural Research Center in Hiroshima, Japan

Carlos Guzman is Head of the Wheat Chemistry and Quality Laboratory at the International Maize and Wheat Improvement Center in Mexico.


Bibliographic information

Industry Sectors
Chemical Manufacturing
Consumer Packaged Goods