{"@context":{"owl":"http://www.w3.org/2002/07/owl#","bibo":"http://purl.org/ontology/bibo/","foaf":"http://xmlns.com/foaf/0.1/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/"},"@id":"https://ci.nii.ac.jp/ncid/BC05408298.json","@graph":[{"@id":"https://ci.nii.ac.jp/ncid/BC05408298#entity","@type":"bibo:Book","foaf:isPrimaryTopicOf":{"@id":"https://ci.nii.ac.jp/ncid/BC05408298.json"},"dc:title":[{"@value":"Wheat quality for improving processing and human health"}],"dc:creator":"Gilberto Igrejas, Tatsuya M. Ikeda, Carlos Guzmán, editors","dc:publisher":[{"@value":"Springer"}],"dcterms:extent":"557p","cinii:size":"25cm","dc:language":"eng","dc:date":"2020","cinii:ncid":"BC05408298","cinii:ownerCount":"0","foaf:maker":[{"@type":"foaf:Person","foaf:name":[{"@value":"Igrejas, Gilberto"}]},{"@type":"foaf:Person","foaf:name":[{"@value":"Ikeda, Tatsuya M."}]},{"@type":"foaf:Person","foaf:name":[{"@value":"Guzmán, Carlos"}]}],"prism:publicationDate":["2020"],"cinii:note":["Includes index","Print version record"],"dc:subject":["LCC:SB191.W5","DC23:633.1/1"],"cinii:contentOfWorks":["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"],"foaf:topic":[{"@id":"https://ci.nii.ac.jp/books/search?q=Wheat+--+Breeding","dc:title":"Wheat -- Breeding"},{"@id":"https://ci.nii.ac.jp/books/search?q=Wheat+--+Genetics","dc:title":"Wheat -- Genetics"},{"@id":"https://ci.nii.ac.jp/books/search?q=Wheat+--+Biotechnology","dc:title":"Wheat -- Biotechnology"},{"@id":"https://ci.nii.ac.jp/books/search?q=Wheat+--+Biotechnology.+fast+%28OCoLC%29fst01174329","dc:title":"Wheat -- Biotechnology. fast (OCoLC)fst01174329"},{"@id":"https://ci.nii.ac.jp/books/search?q=Wheat+--+Breeding.+fast+%28OCoLC%29fst01174330","dc:title":"Wheat -- Breeding. fast (OCoLC)fst01174330"},{"@id":"https://ci.nii.ac.jp/books/search?q=Wheat+--+Genetics.+fast+%28OCoLC%29fst01174357","dc:title":"Wheat -- Genetics. fast (OCoLC)fst01174357"}],"dcterms:hasPart":[{"@id":"urn:isbn:9783030341626"}]}]}