COLLI, Célia

LOBO, Alexandre Rodrigues

Biblioteca Digital da Produção Intelectual da Universidade de São Paulo (BDPI/USP)

Novas Publicações/New Publications 195
traditional breeding, innovative genetic variation, 
machinery and supplies, agricultural practices, besides 
weed and pest control to meet the increasing demand 
for high-quality end products. This book is designed for 
students, scientists and practitioners from agronomic 
and related areas of crop science, offering readers rich, 
comprehensive and current literature, not only on the 
development and quality of wheat, but covering diverse 
aspects of research. Specifically, plant physiology and 
pathology, entomology, genetics, development of new 
cultivars, taxonomy, chemistry and biochemistry of 
cereals, food processing and agribusiness are all focused. 
This publication, edited by Brett F. Craver, has drawn 
an impressive list of internationally respected authors, 
each providing cutting-edge chapters covering all these 
major topics of recent research. The first section of this 
publication, comprising three chapters, is designed to 
explain the process of wheat domestication and genetic 
evolution of the wheat plant. The second section, which 
covers 9 chapters, deals with strategies of management, 
control of diseases from different origins, and also 
improved performance of wheat cultures; the third section 
spans six chapters and describes the development of new 
cultivars based on traditional breeding procedures along 
with the use of molecular markers to select lines coupled 
to phenotypic data. Additionally, individual genetic 
mapping, comparative genomics and the development of 
transgenic application to achieve modified and improved 
wheat, are also covered in this section. Finally, the fourth 
and final section comprises five chapters and provides 
information regarding wheat classification systems, the 
use of biochemical and molecular markers to evaluate 
grain quality, the presence of phytochemicals, new 
applications and modified wheat, and also examines the 
American wheat marketing system and price regulation. 
Therefore, this publication is an invaluable resource of 
information and an excellent reference book for those 
interested in the production chain of wheat.
Profa. Úrsula M. Lanfer Marques
Faculty of Pharmaceutical Sciences/USP
FOOD ANALYSIS
SHEWRY, P. R.; WARD, J. L. Analysis of bioactive 
components in small grain cereals. St. Paul: Helathgrain 
methods, 2009. 290 p.
This book is part of the Framework Programme 6 
HEALTHGRAIN Project (www.healthgrain.org/
pub/ ) ,  funded  by  the 
European Union, which 
aims to investigate the 
role of consumption of 
whole grains in reducing 
the risk of chronic non-
communicable diseases 
with special focus on 
those related to metabolic 
syndrome.  The  book 
presents and discusses 
the analytical methods 
for the determination 
of micronutrients and 
bioactive compounds in cereals. The introductory chapter 
highlights the importance of cereals in the diet and of the 
identification of components related to their biological 
effects, and points out the challenges and opportunities for 
study on this subject. The book has 20 chapters, each of 
which specifically addresses the analytical methodology 
for the determination of a nutrient or a compound present 
in these cereals. The chapters present an introduction, 
the principle of the method in question plus details of 
procedures, concluding with examples of its application. 
Some specific comments allow the reader or the analyst 
to easily identify the critical points of the “analytical 
procedures” (for example in Chapter 10 - Quantitative 
analysis of oat avenanthramides). In summary, the book is 
rich in current methods for the analysis of micronutrients 
and bioactive compounds in whole grains, which can 
enhance the studies of young researchers working in the 
field of food chemistry.
Profa. Célia Colli e Alexandre Rodrigues Lobo
Faculty of Pharmaceutical Sciences/USP
FOOD AND NUTRITION
CHO, S.S.; SAMUEL, P. (Eds). Fiber ingredients: food 
application and health benefits. Boca Raton: CRC Press, 
2009. 499 p.
The book describes a review of several kinds of dietary fiber 
available in the market, which can be used as ingredients. 
Eighteen kinds of fiber are examined, distributed in four 
sections according to profile: I Soluble fibers; II Resistant 
starch; III Conventional fibers; IV New products. Each 
chapter includes chemical characteristics, technological 
and functional properties and beneficial effects of the 
ingredient. Also, health claims for both ingredients 


Food analysis

Célia Colli

Alexandre Rodrigues Lobo

Directory of Open Access Journals

Brazilian Journal of Pharmaceutical Sciences

Colli, Célia

Lobo, Alexandre Rodrigues

USP Portal de Revistas (Univ. de São Paulo)

RCAAP - Repositório Científico de Acesso Aberto de Portugal

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Universidade de São Paulo

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Food analysis

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