|
Registro completo
|
|
Biblioteca (s) : |
INIA La Estanzuela. |
|
Fecha : |
21/02/2014 |
|
Actualizado : |
26/08/2021 |
|
Autor : |
INTERNATIONAL WHEAT QUALITY CONFERENCE, 4., 2009, SASKATOON, SK, CA - CHIBBAR, R.N.; DEXTER, J.E., ED |
|
Título : |
Wheat science dynamics : challenges and opportunities ; proceedings. |
|
Fecha de publicación : |
2011 |
|
Fuente / Imprenta : |
Jodhpur, IN: Agrobios, 2011. |
|
Páginas : |
662 p. |
|
ISBN : |
978-81-904309-8-2 |
|
Idioma : |
Inglés |
|
Notas : |
Compra anual 2012 |
|
Contenido : |
Contents: I. Welcome Session: 1. International wheat quality conference: a historical perspective/Kim Chung. 2. Opening keynote address perambulations through a wheat field/Donald Mennel. II. International markets, trade, food safety and security: 3. The transition to export market deregulation in Australita/Robert L. Cracknell. 4. Wheat marketing and trade in Argentina/Maria Laura Seghezzo and Martha Cuniberti. 5. Challenges and opportunities for marketing of U.S. Northern Grown Wheat/Brian Sorenson. 6. History of Canada Western Hard red spring wheat improvementin Canada/R.M. DePauw. 7. Food safety issues and cereal grains: a global perspective/David R. Lineback. 8. Grain safety assurance for internatinal wheat marketing: drivers, complications and challenges/Tom Nowicki. 9. European safety and security perspective of wheat and wheat based food/Meinolf G. Lindhauer. 10. Ruptured Kernels and their impact on wheat processing quality/Nancy M. Edwards and Norm Woodbeck. III. Grain fractionation and processing: 11. Impact of new tool development to study wheat grain fractionation and control the product quality/V. Lullien-Pellerin, J. Abecassis, C. Barron, C. Desvignes, A. Duri, V. Greffeulle, Y. Hemery, F. Mabille, M. Martelli, G. Rios, X. Rouau, A. Sadoudi and M.F. Samson. 12. The factors affecting digestibility in vitro of A and B granular starch from soft and hard wheat flour/Q. Liu, Z. Gu, E. Donner, I. Tetlow and M. Emes. 13. Relationships of polymeric proteins with Dough and bread making quality in a recombinant inbred population of hard red spring wheat/Toi J. Tsilo, Jae Bom Ohm, Gary A. Hareland and James A. Anderson. 14. Effects of Suni-bug damage on bread wheats (Triticum aestivum L.) and Durum Wheats (Triticum turgidum L. var durum)/Hamit Koksel, Tulin Ozderen, Burcu Olanca, Dilek Silvri Ozay and Turgay Sanal. 15. Enzymes as replacers for chemicao oxidants to improve flour functionality/Michael Tilley and Shivananda K. Garimella Purna. 16. High quality wheat flour vs. enzyme improver use what?s the balance?/Lisa J. Nemeth and Graham C. Worden. 17. Transglutaminase: a promising enzyme for cereal products/A. Basman, H. Koksel and P.K.W. Ng. 18. Wheat gluten: from an agro-industrial co-product to bio-based, disposable, high performance materials/Bert Lagrain, Bart Goderis, Mario Smet, Jan A. Delcour, Kristof Brijs, Peter Van Puyvelde, Ignaas Verpoest, Aart Willem Van Vuure and Karel Van Acker. 19. Integrated wheat based biorefinery: production of cellulase enzyme system and ethanol from wheat Bran and Straw/Sunil Bansal, Khushal Brijwani, Praveen V. Vadlani and Ronald Madl. 20. Kernel quality of hard red spring wheat damaged by the orange wheat blossom midget insect/D. Fenn, O.M. Lukow, C. Vera, R. DePauw, S. Fox, M. Smith, I. Wise and Procunier. 22. Bran characteristics and wheat performance in whole wheat bread/Marie Eve Seyer and Pierre Gelinas. 23. Effect of short term storage for the wheat quality parameters/Erno Gyimes, Antal Veha and Balazs P. Szabo. 24. Characterization of a rice based pasta: comparison with conventional semolina pasta/Alessandra Marti, Rosita Caramanico, Gabriella Bottega, Kaoushik Seetharaman and M. Ambrogina Pagani. 25. Characterization of the mechanical properties of yellow alkaline (Chinese) noodles using low intensity ultrasound/G.G. Bellido and D.W. Hatcher. 26. Impact of granulation and protein content on the sedimentation of wheat/Simone Seling and Meinolf G. Lindhauer. 27. Solvent effects on the structure of Gliadin molecules as revealed by Adiabatic compressibility measurements/Zhuo Zhang and Martin G. Scanlon. 28. Fine structure elucidation of starch granules using atomic force microscopy/Jason Maley, Eric K. Asare, Monica Baga, Brian G. Rossnagel, Ravindra N. Chibbar and Ramaswami Sammynaiken. 29. Use of iodine vapour as a tool to understand the architectural development of starch granules during maturity/R.N. Waduge and K. Seetharaman. 30. Hard white wheat 2003-2007: association of snowbird seed color with end product quality/O.M. Lukow, K. Adams and D. Fenn. 31. Morphological observations of starch granules during endosperm development and seed germination in Triticale/Chun Yan Li, Wei Hua Li, Byron Lee, Andre Laroche, Lian Pu Cao and Zhen Xiang Lu. 32. Characterization of barley lines with altered granule size distribution/Sarita Jaiswal, Monica Baga, Brian G. Rossnagel and Ravindra N. Chibbar. IV. Dough Rheology: 33. Using low frequency ultrasound to evaluate the properties of wheat flour doughs/Martin G. Scanlon, John H. Page, Valentin Leroy, Yuanzhong Fan, Hussein Elmehdi, Anna Kiefte and Keyur L. Mehta. 34. Novel high fibre wheat goods from diluted matrices: viscoelastic network, functional and technological aspects/C. Collar C and A. Angioloni. 35. Bakery ingredients assessed in dough rheology: importance of a temperature variation on a Dough/Charles Loubersac D?Hotel and Arnaud Dubat. 36. Potential use of the elastic properties of Intact wheat Kernels to Estimate Millings, Rherological and breadmaking quality of wheat/J.D.C. Figueroa, B. Ramfrez-Wong, J. Pena, K. Khan and P. Rayas-Duarte. 37. Large deformation elasticity of gluten/Steven Mulvaney, Jou-His Chen, Dongjun Zhao, B. Allvin, Rangan Chinnaswamy, Patricia Rayas-Duarte, Patrick McCluskey, Stephen Delwich and Brad Seabourn. 38. The utility of the Mixolab in the measurement of Dough properties and potential baking quality of wheat flour/L. Cato and G.B. Crosbie. 39. Noodle texture measurement: moving from empirical to fundamental mechanical (Rheological) testing/David W. Hatcher and Guillermo G. Bellido. 40. Effect of microwave irradiation on the elastic properties of cereal Kernels and its relation to quality/P. Lopez Perea, J.D.C. Figueroa, A. Rodriguez Chong and Z.J. Hermandez Estrada. 41. Comaring mixolab parameters obtained with conventional slow and accelerated testing protocols/R.J. Pena and G. Posadas Romano. 42. Utilization of mixolab for bread making quality prediction/Melanie Caffe, Karl Glover and Padmanaban Krishnan. 43. The effects of mixing time and ingredients on Dough properties as assessed with ultrasound/Martin G. Scanlon, Keyur L. Mehta, Harry D. Sapirstein and John H. Page. 44. Examining the effect of Dough Matrix and Bubbles on the properties of Dough using Low intensity ultrasound/martin G. Scanlon, John H. Page, Valentin Leroy, Hussein M. Elmehdi, Yuanzhong Fan and Keyur L. Mehta. 45. The complex Shear Modulus of Dough over a wide frequency range/Martin G. Scanlon, Valentin Leroy, Karen M. Pitura and John H. Page. 46. Some observations on Dough relaxation: the effect of bubbles/Martin G. Scanlon, Yuanzhong Fan and John H. Page. V. Health and wellness: 47. Understanding consumer perceptions about wheat and health/Mary Ellen Camire. 48. Health grain: increasing the health benefits of wheat/Huw Dones, Kurt Gebruers, Jane Ward and Peter R. Shewry. 49. Whole grain structure, processing and nutrition: what do we need to know/Gary Fulcher and Trust Beta. 50. Bioactive components in wheat grains and their products/Marina Carcea, Alessandra Durazzo, Anna Raguzzini, Elena Azzini, Maria Stella Foddal and Giuseppe Malani. 51. Arabinoxyulan-Oligosaccharides (AXOS): a new, cereal derived class of prebiotics?/Christophe M. Courtin, Valerie Vam Craeyveld, Willem F, Broekaert and Jan A. Delcour. 52. Health aspects of regular versus whole wheat spaghetti/Rhanissa Hirawan and Trust Beta. 53. Scannning electron microscope-energy dispersive X-Ray analysis of Phytic Acid and mineral sand nutritional changes in germinating wheat grains/Nidhi Rawat, Kumari Neelam, Vijay Kumar Tiwari, Gursham Sijgh Randhawa and Harcharan Singh Dhaliwal. 54. Effects of baking conditions on Niacin and Folic acid contents of brads produced from fortified flour/B. Bilgi Boyaci, S. Celik and H. Koksel. VI. Biotechnology, genomics and crop improvement: 55. Wheat genome and gene analysis/Bikram S. Gill, Sunish K, Sehgal, Bernd Friebe and Eduard Akhunov. 56. Wheat genomics for grain quality improvement/Robert Henry and Agnelo Furtado. 57. What genomics tells us about the structure and evolution of the wheat seed proteins/Olin D. Anderson, Yong Q. Gu and Gerard R. Lazo. 58. Biochemical, genetic and molecular insights on starch biosynthesis in cereals: a means to quality improvement/Ian J. Tetlow, Fushan Liu, Amina Makhmoudova and Michael J. Emes. 59. Identification of genomic regions associated with starch swelling properties of Hexaploid wheat (Triticum aestivum L.) Grain/Omid ansari, Monica Baga, Neil K. Howes and Ravindra N. Chibbar. 60. Discovery of a new puroindoline b gene in wheat/Craog F. Morris, Feng Chen and Brian S. Beecher. 61. Development and characterization of wheat aegilops amphiploids and interspecific derivatives with high grain iron and zinc content/Harcharan S. Daliwal, Nidhi Rawat, Kumari Neelam and Vijay K. Tiwari. 62. Comparison of conventional backcross breeding with targeted marker-assisted background selection based backcrossing/Jasdeep S, Mutti, Harpinder S. Randhawa and Kulvinder S. Gill. 63. Carotenoid accumulation during Grain fill in durum wheat/A. Ramachandran, C.J. Pozniak and N.M. Clarke. 64. Defining the pleiotropic nature of heat tolerance QTLs controlling end use quality ad yield stability during reproductive stage heat stress in wheat (Triticum aestivum)/Francis Beecher, Esten Mason, Suchimita Mondal and Dirk B. Hays. 65. Induced mutation for wheat quality improvement/E. Botticella, F. Sestilli, D. Panichi, F. Paoletti, A. Phillips, Z. Bedo and D. Lafiandra. 66. Silencing of branching enzxymes Ila leads to high amylose content in durum wheat seeds/F. Sestilli, M. Janni, E. Botticella, F. Paoletti, R. D?Ovidio and D. Lafiandra. 67. A study for the identification of transcript derived fragments (TDFs) from Aegilops tauschii genotypes in response to salt stress/Aysen Yumurtaci, Fahriye Ertugrul and Ahu Altinkut Uncuoglu. 68. Association mapping of semolina yield in diverse durum wheat germplasm/F.R. Clarke, C.J. Pozniak. J.M. Clarke, J.E. Dexter, R.E. Knox, T.N. McCaig and A.K. Singh. 69. Milling properties of a Durum Doubled Haploid population/J.M. Clarke, J. E. Dexter, F.R. Clarke, R.E. Knox, C.J. Pozniak and A.K. Singh. 70. Characterization, evaluation and genetic diversity analysis of a set of landraces of wheat from high Himalayan Hills of Uttarakhand/Vijay Kumar Tiwari, Kumari Neelam, Nidhi Rawat, Jitender Dahiya, Rahul Kumar, K.V. Bhat, Gursharn Singh Randhawa and Harcharan Singh Dhaliwal. 71. Validation of a quantitative trait locus for grain protein concentration in Durum wheat/Y. Suprayogi, C.J. Pozniak, J.M. Clarke, F.R. Clarke, R.E. Knox and A.K. Singh. 72. Developmento f a co-dominant marker for grain Cadmium concentration n Durum wheat/K. Wiebe, C.J. Pozniak, J.M. Clarke and R.E. Know. 73. Characterization of cold induced transcripts in wheat (Triticum aestivum L.) crown tissues using cDNA-AFLP profiling/Pallavi Sharma, Seedhabadee Ganeshan, D. Brian Fowler and Ravindra N. Chibbar. 74. Analysis of CBF genes expressed in cold-hardy winter wheat/Parul Jain Monica Baga, D. Brian Fowler and Ravindra N. Chibbar. 75. Antisense GBSSI Oligodeoxynucleotides effectively down regulate GBSSI gene expression in developing wheat (Triticum aestivum L.) Endosperms/Jenna Drinkwater, Seedhabadee Ganeshan, Christer Jansson and Ravindra N. Chibbar. 76. Virus-induced gene silencing on starch synthesis genes of triticale (X Triticosecale Wittmack)/Dongwei Guo, Wei Liu, Michele Frick, Andre Laroche and Zhen Xiang Lu. 77. Gene expression in triticale/Andre Laroche, Carolyn Penniket, Michele Frick, Bernie Genswein, Dallas Thomas, Byron Puchalski, Robert Graf, Brent Selinger, Laurian Robert, Therese Ouellet, Jas Singh and Denis A. Gaudet. 78. Characterization of simple sequence repeats in Canary seed/Jingzhao Li, Monica Baga, Pierre Hucl Ravindra N. Chibbar. MenosContents: I. Welcome Session: 1. International wheat quality conference: a historical perspective/Kim Chung. 2. Opening keynote address perambulations through a wheat field/Donald Mennel. II. International markets, trade, food safety and security: 3. The transition to export market deregulation in Australita/Robert L. Cracknell. 4. Wheat marketing and trade in Argentina/Maria Laura Seghezzo and Martha Cuniberti. 5. Challenges and opportunities for marketing of U.S. Northern Grown Wheat/Brian Sorenson. 6. History of Canada Western Hard red spring wheat improvementin Canada/R.M. DePauw. 7. Food safety issues and cereal grains: a global perspective/David R. Lineback. 8. Grain safety assurance for internatinal wheat marketing: drivers, complications and challenges/Tom Nowicki. 9. European safety and security perspective of wheat and wheat based food/Meinolf G. Lindhauer. 10. Ruptured Kernels and their impact on wheat processing quality/Nancy M. Edwards and Norm Woodbeck. III. Grain fractionation and processing: 11. Impact of new tool development to study wheat grain fractionation and control the product quality/V. Lullien-Pellerin, J. Abecassis, C. Barron, C. Desvignes, A. Duri, V. Greffeulle, Y. Hemery, F. Mabille, M. Martelli, G. Rios, X. Rouau, A. Sadoudi and M.F. Samson. 12. The factors affecting digestibility in vitro of A and B granular starch from soft and hard wheat flour/Q. Liu, Z. Gu, E. Donner, I. Tetlow and M. Emes. 13. Relationships of polymeric proteins with Dough... Presentar Todo |
|
Palabras claves : |
CALIDAD DE TRIGO; WHEAT. |
|
Thesagro : |
TRIGO. |
|
Asunto categoría : |
F01 Cultivo |
|
Marc : |
null
Descargar
Esconder MarcPresentar Marc Completo |
|
Registro original : |
INIA La Estanzuela (LE) |
|
