A SYNOPTIC OVERVIEW OF DURUM WHEAT PRODUCTION IN THE MEDITERRANEAN REGION AND PROCESSING FOLLOWING THE EUROPEAN UNION REQUIREMENTS

Authors

  • Fernando Cebola Lidon Departamento de Ciências e Tecnologia da Biomassa, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2825-114 Caparica, Portugal
  • Ana Sofia Almeida Instituto Nacional de Investigação Agrária e Veterinária, Estrada de Gil Vaz, Apartado 6, 7350-591 Elvas, Portugal
  • Ana Lú cia Leitao Departamento de Ciências e Tecnologia da Biomassa, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2825-114 Caparica, Portugal
  • Maria Manuela Silva ESE Almeida Garrett, Grupo Universidade Lusófona, COFAC, Palácio de Santa Helena, Largo do Sequeiro nº 7, Lisboa, Portugal
  • Nuno Pinheiro Instituto Nacional de Investigação Agrária e Veterinária, Estrada de Gil Vaz, Apartado 6, 7350-591 Elvas, Portugal
  • Benvindo Macas Instituto Nacional de Investigação Agrária e Veterinária, Estrada de Gil Vaz, Apartado 6, 7350-591 Elvas, Portugal
  • Rita Costa Instituto Nacional de Investigação Agrária e Veterinária, Estrada de Gil Vaz, Apartado 6, 7350-591 Elvas, Portugal

DOI:

https://doi.org/10.9755/ejfa.v26i8.17066

Keywords:

Durum wheat production, Food additives, Industrial processing of pasta, Phytopathogens

Abstract

Cereals are a group of cultivated plants belonging to the grass family that produces grains rich in starch with specific dough properties. These grains are easily harvested, due to the structure and, if under appropriate storage, the mature seeds preserve its qualities and nutritional value for a long time. The gradual shift to a steady-production based agriculture has been the main driving force behind the domestication of wheat, namely durum wheat. The world durum wheat steady-production, which prevails in the Mediterranean region, is mostly used in the production of pasta, yet the quality definition requires the control of fungal phytopathogens, industrial unit operations and additives applications. This paper reviews some aspects of durum wheat production and industrial processing, further considering phytopathogenic infections and the application of food additives.

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Published

2014-06-15

How to Cite

Lidon, F. C., A. S. Almeida, A. L. cia Leitao, M. M. Silva, N. Pinheiro, B. Macas, and R. Costa. “A SYNOPTIC OVERVIEW OF DURUM WHEAT PRODUCTION IN THE MEDITERRANEAN REGION AND PROCESSING FOLLOWING THE EUROPEAN UNION REQUIREMENTS”. Emirates Journal of Food and Agriculture, vol. 26, no. 8, June 2014, pp. 693-05, doi:10.9755/ejfa.v26i8.17066.

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