Wheat

Produk Detail:
  • Author : W. Bushuk
  • Publisher : Springer Science & Business Media
  • Pages : 239 pages
  • ISBN : 9780751401813
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Wheat

Download or Read online Wheat full in PDF, ePub and kindle. this book written by W. Bushuk and published by Springer Science & Business Media which was released on 30 April 1994 with total page 239 pages. We cannot guarantee that Wheat book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. Wheat provides over 20% of the calories for the world population of 5. 3 billion persons. It is widely grown in five of the six continents. It is a highly versatile food product in that it can be stored safely for long periods of time and transported in bulk over long distances. In relative terms, it is reasonably priced; over the past quarter century, the inflation-adjusted price of wheat has been declining. Modern milling and baking technology required for the transformation of wheat grain into consumable baked products is available or accessible in all countries of the world. For these reasons, and because Canada is one of world's leading wheat producing countries, it seemed appropriate to include a major symposium on wheat in the scientific and technical program of the 8th World Congress of Food Science and Technology held in Toronto, Canada during September 29-0ctober 4, 1992. In selecting the topics for the symposium on wheat, we attempted to cover a full range of subjects including economics and marketing, nutrition, grading, processing, constituent chemistry and functionality, biote- nology, and safety of genetically modified wheat varieties. The major focus was on common hard (bread) wheats; separate papers were devoted to the unique characteristics and technological properties of common soft (biscuit) and durum (pasta) wheats. Each paper was presented by an acknowledged international expert. This book provides a more permanent record of the papers presented at the symposium.

Wheat

Wheat
  • Author : W. Bushuk,V.F. Rasper
  • Publisher : Springer Science & Business Media
  • Release : 30 April 1994
GET THIS BOOK Wheat

Wheat provides over 20% of the calories for the world population of 5. 3 billion persons. It is widely grown in five of the six continents. It is a highly versatile food product in that it can be stored safely for long periods of time and transported in bulk over long distances. In relative terms, it is reasonably priced; over the past quarter century, the inflation-adjusted price of wheat has been declining. Modern milling and baking technology required for the transformation of wheat

Proceedings of the 11th International Wheat Genetics Symposium 24 29 August 2008 Brisbane Qld Australia

Proceedings of the 11th International Wheat Genetics Symposium  24 29 August 2008  Brisbane  Qld   Australia
  • Author : Rudi Appels
  • Publisher : Sydney University Press
  • Release : 15 August 2022
GET THIS BOOK Proceedings of the 11th International Wheat Genetics Symposium 24 29 August 2008 Brisbane Qld Australia

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.

Molecular Diversity and PCR detection of Toxigenic Fusarium Species and Ochratoxigenic Fungi

Molecular Diversity and PCR detection of Toxigenic Fusarium Species and Ochratoxigenic Fungi
  • Author : G. Mulè,John A. Bailey,B.M. Cooke,A. Logrieco
  • Publisher : Springer Science & Business Media
  • Release : 19 September 2012
GET THIS BOOK Molecular Diversity and PCR detection of Toxigenic Fusarium Species and Ochratoxigenic Fungi

Toxigenic Fusarium species and ochratoxigenic fungi are responsible for various plant diseases which have important consequential effects on both human and animal health worldwide. The development of rapid, robust and sensitive detection methods based on new molecular technologies is urgently needed in order to identify fungal contamination in the field and quantify toxin accumulation in food and animal feed. Most of the contributions in this special issue are from results obtained through the EU 5th Framework project (QLKI-CT-1998-01380) "DETOX-FUNGI: