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Physico-chemical stress alters cuticular semiochemical secretions in the red flour beetle, Tribolium castaneum adults
The red flour beetle, Tribolium castaneum , is the most common coleopteran pest that infests different kinds of stored grains and flours. Under...
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Dicoccum Wheat: Current Status and Future Perspectives
Emmer wheat is one of the world’s oldest crops; its domestication during Neolithic agriculture was a decisive factor in agriculture. Early divergence...
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Genetic enhancement of nutritional and end-use quality in bread wheat through alien introgressions from wild relatives
Among the cereal crops, wheat is an important food crop and acts as the staple food for more than half of the world's population. The genetic...
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Traditional Breads in Bulgaria
The chapter presents traditional Bulgarian breads from different regions in the country, with recipes and preparation methods transferred through...
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A quick and simple gel diffusion assay to visualize and quantify pullulanase activity for resistant starch content in food crops
Pullulanases (PULs) are glucanohydrolases which break α-1,6 glycosidic bonds. They have immense potential in food industry to develop low calorie...
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Latin American-Style Cheeses
Hispanic cheeses or, more correctly, Latin American-style cheeses refer to cheeses made in the countries of Latin America and the Caribbean where...
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Cost-effective duplex Kompetitive Allele Specific PCR markers for homologous genes facilitating wheat breeding
BackgroundOwing to successful cloning of wheat functional genes in recent years, more traits can be selected by diagnostic markers, and consequently,...
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Evaluating milling and baking quality associated with a Fusarium head blight resistance-enhancing genome deletion in wheat
Wheat ( Triticum aestivum L.) breeding involves improvement of a wide range of traits. However, selection for these traits is only acceptable if the...
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Interventions in Wheat Processing Quality of End Products
Wheat is the second staple food of India after rice. It is high in carbohydrates, proteins, vitamins and minerals, and most of the Indians utilize...
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Effect of Fusarium infection on wheat quality parameters
Wheat is one of the most important cereal grains; it provides carbohydrate staple foods that form the basis of most diets around the world. Wheat...
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Uncovering the genetic basis of gluten aggregation parameters by genome-wide association analysis in wheat (Triticum aestivum L.) using GlutoPeak
BackgroundNumerous studies have shown that gluten aggregation properties directly affect the processing quality of wheat, however, the genetic basis...
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Heterologous expression and biochemical characterization of a cold-active lipase from Rhizopus microsporus suitable for oleate synthesis and bread making
ObjectivesCold-active lipases which show high specific activity at low temperatures are attractive in industrial applications in terms of product...
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Impact of experimental thermal processing of artificially contaminated pea products on ochratoxin A and phomopsin A
Fungi of Aspergillus and Penicillium genus can infect peas ( Pisum sativum ), leading to a contamination with the nephrotoxic and carcinogenic...
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Low-Cost Peptide Microarrays for Map** Continuous Antibody Epitopes
Understanding antibody specificity and defining response profiles to antigens continue to be essential to both vaccine research and therapeutic...
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Microencapsulation May Preserve the Viability of Probiotic Bacteria During a Baking Process and Digestion: A Case Study with Bifidobacterium animalis Subsp. lactis in Bread
The high sensitivity of probiotic bacteria (PB) to many environmental factors limits the number of food products where they can be incorporated. This...
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Identification of genoty**-by-sequencing tags associated with bread-making quality traits in spring wheat under heat stress
The bread-making quality traits of bread wheat underlie into genetic make-up of a variety and are influenced by environmental factors and their...
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Health Promoting Features of Sourdough Lactic Acid Bacteria
The activities of sourdough lactic acid bacteria that have been associated with the promotion of consumer health, has been in the epicenter of...
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Broa – A Portuguese Traditional Sourdough Bread, Made of Maize and Rye Flours
This chapter deals with an ancient bread, produced by local small-farmers and households in Portugal. The bread is called Broa, and is made of...
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Dietary Fiber from Rice by-Products and Its Applications
As a by-product of rice milling, rice bran is mainly composed of dietary fiber, starch, ash, protein, and lipid. In this part, the ways to improve...
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Applying the Cytocentric Principles to Regenerative Medicine for Reproducibility
Purpose of ReviewCell and tissue products do not just reflect their present conditions; they are the culmination of all they have encountered over...
