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OCoLC |
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20240329122006.0 |
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160625s2009 xx o 000 0 eng d |
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|b eng
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|a 952435038
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|a 9780128104545
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|a 0128104546
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|z 9781891127557
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|z 1891127551
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|b 000069466260
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|a (OCoLC)952247533
|z (OCoLC)952435038
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|a TX558.W5
|b .W443 2009
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|a TX558.W5
|b W48 2009
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|a 664.722
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|a UAMI
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| 100 |
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|a Khan, Khalil.
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|a Wheat.
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| 250 |
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|a 4th ed.
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| 260 |
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|b Elsevier Science,
|c 2009.
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| 300 |
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|a 1 online resource (480 pages)
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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|a American Associate of Cereal Chemists International
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0 |
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|a Print version record.
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|a Front Cover; Wheat: Chemistry and Technology; Copyright Page; Table of Contents; Contributors; Preface to the Fourth Edition; Preface to the Third Edition; Preface to the Second Edition; Preface to the First Edition; CHAPTER 1. Wheat: A Unique Grain for the World; WHEAT AND PEOPLE; WHEAT TAXONOMY; WHEAT IN A HUNGRY WORLD; WHEAT IN THE GRAIN CHAIN; WHEAT AND HUMAN HEALTH; CONCLUSION; REFERENCES; CHAPTER 2. The Wheat Crop; ORIGINS; GROWTH AND DEVELOPMENT; WHEAT IMPROVEMENT; AGRONOMY OF WHEAT; REFERENCES; CHAPTER 3. Development, Structure, and Mechanical Properties of the Wheat Grain.
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| 505 |
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|a TERMINOLOGY AND WHOLE-GRAIN CONSIDERATIONSMICROSTRUCTURE OF THE MATURE AND DEVELOPING WHEAT GRAIN; MOLECULAR AND BIOCHEMICAL STUDIES OF GRAIN DEVELOPMENT; STRUCTURE AND GRAIN MECHANICAL PROPERTIES; ACKNOWLEDGMENTS; REFERENCES; CHAPTER 4. Criteria of Wheat and Flour Quality; WHEAT CLASSIFICATION; GRADING FACTORS THAT AFFECT MILLING YIELD AND END-USE QUALITY; CHEMICAL CHARACTERISTICS; INTRINSIC CHARACTERISTICS; PROCESSING QUALITY; WHEAT CLASSES-PRODUCING NATIONS; REFERENCES; RELEVANT WEBSITES; CHAPTER 5. Wheat Flour Milling; WHEAT RECEIVING AT THE MILL; WHEAT STORAGE.
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| 505 |
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|a THE MILL'S WHEAT-CLEANING SYSTEMWHEAT CONDITIONING FOR MILLING; MILLING MACHINERY; THE MILLING PROCESS; END-PRODUCT QUALITY AND HANDLING; MILL TECHNICAL PERFORMANCE ANALYSIS; RECENT DEVELOPMENTS IN COMMERCIAL MILLING; FUTURE DEVELOPMENTS IN WHEAT MILLING; REFERENCES; RECOMMENDED READING; SUGGESTED WEBSITES FOR FURTHER INFORMATION; CHAPTER 6. Structure and Functional Properties of Gluten; SCOPE; STRUCTURE-FUNCTION MODELS OF GLUTEN; MIXING FLOUR INTO DOUGH; WHEAT PROTEINS DURING PROOFING; WHEAT PROTEINS DURING BAKING; REFERENCES; CHAPTER 7. Micronutrients and Phytochemicals in Wheat Grain.
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| 505 |
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|a B VITAMINSTOCOPHEROLS AND TOCOTRIENOLS; CAROTENOIDS; MINERALS AND TRACE ELEMENTS; PHYTOSTEROLS; PHENOLIC COMPOUNDS; CHOLINE AND BETAINE; FUTURE RESEARCH NEEDS; REFERENCES; CHAPTER 8. Wheat Grain Proteins; OVERVIEW; PROTEIN AND AMINO ACID COMPOSITIONS OF WHOLE-GRAIN FRACTIONS; GLUTEN PROTEINS; LOW MOLECULAR WEIGHT PROTEINS RELATED TO PROLAMINS; OTHER GROUPS OF PROTEINS WITH FUNCTIONAL PROPERTIES; OTHER BIOLOGICALLY ACTIVE PROTEINS; CONCLUSIONS AND A FORWARD LOOK; ACKNOWLEDGMENTS; REFERENCES; CHAPTER 9. Carbohydrates; CARBOHYDRATES IN GRAIN: CLASSIFICATION; MONO-, DI-, AND OLIGOSACCHARIDES.
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| 505 |
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|a FRUCTANSWHEAT STARCH. STRUCTURE, SYNTHESIS, AND FUNCTIONALITY; CELL WALL POLYSACCHARIDES; CARBOHYDRATES IN ALEURONE PROTEIN BODY INCLUSIONS. PHYTIN GLOBOIDS AND NIACYTIN GRANULES; IMPACT AND APPLICATIONS OF CELL WALL POLYSACCHARIDES IN GRAIN UTILIZATION, END-USE QUALITY, AND NUTRITION; ACKNOWLEDGMENTS; REFERENCES; CHAPTER 10. Wheat Lipids; WHEAT LIPID CLASSIFICATION; ANALYTICAL METHODS; LIPIDS IN WHEAT FRACTIONS AND WHEAT CLASSES; FUNCTIONAL ROLES OF WHEAT LIPIDS; GENETIC RESEARCH ON LIPID-RELATED COMPONENTS; FUTURE RESEARCH; REFERENCES.
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| 500 |
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|a CHAPTER 11. Enzymes and Enzyme Inhibitors Endogenous to Wheat.
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| 590 |
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|a ProQuest Ebook Central
|b Ebook Central Academic Complete
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| 650 |
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|a Wheat.
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| 650 |
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|a Wheat products.
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| 650 |
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|a Produits du blé.
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| 650 |
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|a Wheat
|2 fast
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| 650 |
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7 |
|a Wheat products
|2 fast
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| 758 |
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|i has work:
|a Wheat chemistry and technology (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCGYXRjMgmbQxXPh6X99ppq
|4 https://id.oclc.org/worldcat/ontology/hasWork
|
| 776 |
0 |
8 |
|i Print version:
|a Khan, Khalil.
|t Wheat: Chemistry and Technology.
|d : Elsevier Science, ©2009
|z 9781891127557
|
| 830 |
|
0 |
|a American Associate of Cereal Chemists International.
|
| 856 |
4 |
0 |
|u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=4558066
|z Texto completo
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|a BATCHLOAD
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|a YBP Library Services
|b YANK
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