Durum wheat: chemistry and technology

Product Description The most extensive and comprehensive reference on durum wheat chemistry and technology ever available, this ambitious update to the first edition covers more diverse and interesting topics in a new expanded format. Forty-six contributors, each highly experienced and recognized as world authorities on durum wheat, provide the latest developments in scientific research and technology. All aspects of durum wheat are covered, from agronomy and the chemical composition of the grain, to the latest industrial approaches to processing durum wheat, as well as food safety and quality assurance issues. Expanded to include new topics like functional pasta, grain safety, and biotechnology, along with practical and applied information including a table of uses for specific carbohydrates, descriptions of improved laboratory techniques, and international comparisons of HACCP experiences, Durum Wheat: Chemistry and Technology, Second Edition is a must-have reference for professionals, students, and researchers inside and outside the field who want to learn about durum wheat technology and chemistry. About the Author Editors Sissons, Abecassis, Marchylo, and Carcea have extensive experience with durum wheat and its derived products from both a research and processing perspective, and three of the four are from the world s main durum wheat producing and exporting countries (Canada, Italy, and France). The forty-six chapter authors all have extensive experience in durum wheat production as well, and represent an impressive cross-section of academia, research institutions, marketing organizations, private consultants and industry (including some of the largest durum processing companies).