Info
Surveying Antimicrobial Resistance: The New Complexity of the Problem
| Surveying Antimicrobial Resistance: The New Complexity of the Problem |
| Autore | Igrejas Gilberto |
| Pubbl/distr/stampa | Frontiers Media SA, 2020 |
| Descrizione fisica | 1 online resource (718 p.) |
| Soggetto topico |
Medical microbiology and virology
Microbiology (non-medical) Science: general issues |
| Soggetto non controllato |
Antimicrobial
AMR infections antibiotic resistance Antimicrobial Resistance |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Surveying Antimicrobial Resistance |
| Record Nr. | UNINA-9910557645503321 |
Igrejas Gilberto
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| Frontiers Media SA, 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Wheat Quality For Improving Processing And Human Health / / edited by Gilberto Igrejas, Tatsuya M. Ikeda, Carlos Guzmán
| Wheat Quality For Improving Processing And Human Health / / edited by Gilberto Igrejas, Tatsuya M. Ikeda, Carlos Guzmán |
| Edizione | [1st ed. 2020.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020 |
| Descrizione fisica | 1 online resource (XIII, 557 p. 54 illus., 40 illus. in color.) |
| Disciplina | 338.16 |
| Soggetto topico |
Food—Biotechnology
Chemistry, Organic Food Science Organic Chemistry |
| ISBN | 3-030-34163-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Ch 1: The importance of wheat -- Ch 2: Wheat gluten protein structure and function: something new under the sun? -- Ch 3: Starch and starch-associated proteins: impacts on wheat grain quality -- Ch 4: Contribution of Genetic Resources to Grain Storage Protein CompositionandWheat Quality -- Ch 5: Durum wheat storage protein composition and the role of LMW-GS in quality -- Ch 6: Gluten analysis -- Ch 7: Proteomics as a tool in gluten protein research -- Ch 8: Genotypic and environmental effects on wheat technological and nutritional quality -- Ch 9: Improving wheat nutritional quality through biofortification -- Ch 10: Phenolic compounds in wheat kernels: genetic and genomic studies of biosynthesis and regulation -- Ch 11: Wheat cell wall polysaccharides (dietary fibre) -- Ch 12: Grain Quality in Breeding -- Ch 13: High throughput testing of key wheat quality traits in hard red spring wheat breeding programs -- Ch 14: Molecular marker development and application for improving qualities in bread wheat -- Ch 15: Durum Wheat Products, Couscous -- Ch 16: Understanding the mechanics ofwheat grain fractionation and the impact ofpuroindolines on milling and product quality -- Ch 17: The impact of processing on potentially beneficial wheat grain components for human health -- Ch 18: Fusarium species infection in wheat: impact on quality and mycotoxin accumulation -- Ch 19: Effects of environmental changes on the allergen content of wheat grain -- Ch 20: Health hazards associated with wheat and gluten consumption in susceptible individuals and status of research on dietary therapies -- Ch 21: FODMAPs in wheat. |
| Record Nr. | UNINA-9910410051503321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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