Wheat Science : Nutritional and Anti-Nutritional Properties, Processing, Storage, Bioactivity, and Product Development (Paperback)

1 Wheat: Origin, History, and Production Practices; 2 Wheat Production, Trade, Consumption, and Stocks: Global Trends and Prospects; 3 Pre- and Post-Harvest Management of Wheat for Improving the Productivity, Quality, and Resource Utilization Efficiency; 4 Contribution of Wheat in Global Food Security in Changing Climatic Conditions: Challenges Ahead and Coping Strategies; 5 Nutritional Composition, Bioactive Compounds, and Phytochemicals of Wheat Grains; 6 Wheat-Based Anti-Nutritional Factors and Their Reduction Strategies: An Overview; 7 Wheat Milling and Recent Processing Technologies: Effect on Nutritional Properties, Challenges, and Strategies; 8 Effect of Storage Conditions on the Nutritional Quality of Wheat; 9 Molecular Mechanisms of Major Bioactive Compounds for Human Health Benefits; 10 Micronutrient Biofortification in Wheat: Status and Opportunities; 11 Techno-Functional Properties of Wheat-Based Food Products; 12 Gluten-Related Disorders: Current Understanding, Myths, and Facts; 13 Application of Wheat and Its Constituents in Diverse Functional Food Products; 14 Trends and Approaches of Wheat Flour and End-Product Fortification Technologies; 15 Molecular and Biotechnological Strategies for Improving Nutritional Quality of Wheat; 16 Wheat Biofortification and Mainstreaming Grain Zinc and Iron in CIMMYT Wheat Germplasm