Pseudocereals and Less Common Cereals: Grain Properties and Utilization Potential

✍ Scribed by Peter S. Belton, J. R. N. Taylor (auth.)

Publisher: Springer-Verlag Berlin Heidelberg
Year: 2002
Tongue: English
Leaves: 281
Edition: 1
Category: Library

No coin nor oath required. For personal study only.

✦ Synopsis

This book, written by leading grain scientists from Europe and Africa, examines six such grains that have been important food crops in various parts of the world and have the potential for much greater and more widespread use. The chemistry, nutritional value, food processing technologies and potential applications of three true cereals: sorghum, spelt wheat and the major millet species, and three dicotyledonous pseudocereals: grain amaranth, buckwheat and quinoa are discussed. Just three cereal grains account for more than 75% of all grains produced worldwide. This causes high risks for the future of humankind via catastrophic food crop failures and is detrimental to our long-term health (deficiencies of micronutritients, food allergenes and intolerances). In addition, the intensive cultivation practices needed to produce the required high yields of these cereals is frequently leading to environmental degradation, and they are often inappropriate in the Developing World.

✦ Table of Contents

Front Matter....Pages I-XVIII
The Major Seed Storage Proteins of Spelt Wheat, Sorghum, Millets and Pseudocereals....Pages 1-24
Sorghum....Pages 25-91
Quinoa....Pages 93-122
Buckwheat....Pages 123-151
Spelt Wheat....Pages 153-175
Millets....Pages 177-217
Grain Amaranth....Pages 219-260
Back Matter....Pages 261-269

✦ Subjects

Food Science; Nutrition; Agriculture; Soil Science & Conservation; Plant Ecology

📜 SIMILAR VOLUMES

Pseudocereals and Less Common Cereals: G

📁 Pseudocereals and Less Common Cereals: Grain Properties and Utilization Potential

✍ Peter S. Belton, J. R. N. Taylor (auth.) 📂 Library 📅 2002 🏛 Springer-Verlag Berlin Heidelberg 🌐 English

<p>This book, written by leading grain scientists from Europe and Africa, examines six such grains that have been important food crops in various parts of the world and have the potential for much greater and more widespread use. The chemistry, nutritional value, food processing technologies and pot

Distillers Grains: Production, Propertie

📁 Distillers Grains: Production, Properties, and Utilization

✍ KeShun Liu, Kurt A. Rosentrater 📂 Library 📅 2011 🏛 AOCS Publishing 🌐 English

In recent years, there has been a dramatic increase in grain-based fuel ethanol production in North America and around the world. Whether such production will result in a net energy gain or whether this is sustainable in the long term is under debate, but undoubtedly millions of tons of non-fermente

Cereal Grains: Composition, Nutritional

📁 Cereal Grains: Composition, Nutritional Attributes, and Potential Applications

✍ Gulzar Ahmad Nayik, Tabussam Tufail, Faqir Muhammad Anjum, Mohammad Javed Ansari 📂 Library 📅 2023 🏛 CRC Press 🌐 English

<p><span>Ever since the beginnings of agriculture, cereals have provided unlimited health benefits to mankind as a staple food in our diet. Cereals are rich in complex carbohydrates that provide us ample energy, and help to prevent many diseases such as constipation, colon disorders, and high blood

Cereal Grains : Properties, Processing,

📁 Cereal Grains : Properties, Processing, and Nutritional Attributes

✍ Serna-Saldivar, Sergio O 📂 Library 📅 2010 🏛 CRC Press 🌐 English

Cereal Grains: The Staff of LifeIntroductionCereal Production Versus Population GrowthGeneral CharacteristicsAdaptation and Cytogenetic OriginGeneral UsesNutritional ValueBiotechnologyFuture OutlookPhysical Properties, Grading, and Specialty GrainsIntroductionPhysical Properties of Cereal GrainsGrai

Advances in Cereal and Pseudocereal Rese

📁 Advances in Cereal and Pseudocereal Research for Functional Foods

✍ Naofumi Morita, Pham Van Hung, Tomoko Maeda 📂 Library 📅 2013 🏛 Nova Science 🌐 English

Wheat and related grasses such as barley, rye, amaranth and quinoa have always been important for foods in Europe, the Levant and the western part of Asia. The food products of these cereals and pseudo-cereals have been mostly produced from white flours, which are milled from whole grains using the

Gluten-free ancient grains: cereals, pse

📁 Gluten-free ancient grains: cereals, pseudocereals, and legumes: sustainable, nutritious, and health-promoting foods for the 21st century

✍ Awika, Joseph M.;Taylor, John Reginald Nuttall 📂 Library 📅 2017 🏛 Woodhead Publishing 🌐 English