Introduction
LMW glutenins
Starch related proteins
Impact of processing on composition and health benefits of wheat based products
Fumonisins in wheat
FODMAPs
Environmental effects on allergen content
Aspects of wheat protein structure in relation to functionality, processing, end-use quality and digestibility High throughput testing for dough viscoelasticity in wheat breeding programs
Quality Screening tool in breeding for quality
Grain quality in breeding
Wheat structure/puroindoline role and fractionation behavior
Phenolic compounds in wheat Health hazards associated with gluten consumption in susceptible individuals and current status of research on the dietary therapies
Durum wheat products, couscous
Molecular marker development and application for quality traits
Nutritional quality, specially focused on enhanced bio availability of micronutrients
Overview of the role of proteomics as a tool in gluten protein research Environmental effects on wheat technological and nutritional quality
Genetic resources and quality
Dietary fibre in wheat
Gluten analysis
Genotypic and environmental effects on wheat quality
Contribution of wheat protein composition to quality
International collaboration to improve wheat quality for processing and health
Mutants of gluten proteins
About the Author:
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.
