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The Mediterranean basin is the main area both for the cultivation of durum wheat and for the consumption of derived food products such as pasta, couscous, and bulgur. The ongoing climate changes and new consumer preferences make the selection of genetic materials suitable for the present scenarios particularly difficult. This Special Issue Book covers several aspects of the genetic improvement of durum wheat, collected in seven chapters including two review papers focused on milestones in durum wheat breeding programs across the countries of the Mediterranean basin and sub-Saharan Africa. Water deficit and heat stress occurring during the reproductive stage of wheat have a detrimental effect on yield and grain quality of durum wheat. The papers included in this Special Issue propose selection strategies for traits associated with yield and grain quality (e.g., root architecture, carbon isotope composition of grain, and gluten quality) under natural or artificial environmental conditions of drought, heat, and nutrient stress. This Special Issue presents new breeding opportunities for selecting modern varieties adapted to climate change and expanding durum wheat production.

Research & information: general --- Biology, life sciences --- Agro-industry --- Ethiopia --- oasis wheat --- pasta wheat --- Senegal River --- value chain --- heat stress --- durum wheat --- yield --- tolerance --- fertility --- climate change --- resilience --- aluminum --- resistance --- durum --- hydroponics --- soil acidity --- Triticum turgidum ssp. durum Desf. --- agronomic traits --- carbon isotope --- days to heading --- grain quality --- yield components --- Mediterranean basin --- breeding --- MAS --- biochemical markers --- quality --- proxy traits --- genetic resources --- root screening --- root architecture --- glutenin polymers --- gluten quality --- high temperature --- nitrogen fertilization --- Agro-industry --- Ethiopia --- oasis wheat --- pasta wheat --- Senegal River --- value chain --- heat stress --- durum wheat --- yield --- tolerance --- fertility --- climate change --- resilience --- aluminum --- resistance --- durum --- hydroponics --- soil acidity --- Triticum turgidum ssp. durum Desf. --- agronomic traits --- carbon isotope --- days to heading --- grain quality --- yield components --- Mediterranean basin --- breeding --- MAS --- biochemical markers --- quality --- proxy traits --- genetic resources --- root screening --- root architecture --- glutenin polymers --- gluten quality --- high temperature --- nitrogen fertilization

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This book describes the causes, diagnosis, and effects of food allergy. It goes deeper into the molecular and cellular mechanisms of food allergy and, in particular, into effects of the processing of certain nutrients, e.g., cow’s milk on the allergenicity of proteins. The book also focuses on new nutrients, e.g., seaweed, and possible effects on allergy and inflammation.

Research & information: general --- Chemistry --- cow’s milk protein --- peptides --- Caco-2 cell --- immunogenicity --- allergenicity --- glycation --- oral food challenge --- successful introduction --- children --- food allergy --- allergy --- cow’s milk --- hens egg --- peanut --- hazelnut --- glutenin --- methylglyoxal --- allergic reaction --- gut microflora --- heat-processing --- skin-gut-axis --- cutaneous sensitization --- atopic dermatitis --- microbiota --- diet history --- allergenic protein --- thresholds --- eliciting dose --- bite size --- hen’s egg --- birch pollen --- Bet v 1 --- OAS --- pear --- oral challenge --- seaweed --- inflammation --- oral --- diagnosis --- extracts --- oral allergy syndrome --- skin prick test --- specific IgE --- baked milk --- tolerance --- n/a --- cow's milk protein --- cow's milk --- hen's egg