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Pseudocereals and Less Common Cereals : Grain Properties and Utilization Potential

Author: Peter S Belton; J R N Taylor
Publisher: Berlin, Heidelberg : Springer Berlin Heidelberg, 2002.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Database:WorldCat
Summary:
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  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Peter S Belton; J R N Taylor
ISBN: 9783662095447 3662095440
OCLC Number: 851383034
Description: 1 online resource (xviii, 270 pages 80 illustrations, 20 illustrations in color.)
Contents: J.R.N. Taylor, P.S. Belton: Introduction --
P.R. Shewry: The Major Seed Storage Proteins of Spelt Wheat, Sorghum, Millets and Pseudocereals --
P.S. Belton, J.R.N. Taylor: Sorghum --
J.R.N. Taylor, M.L Parker: Quinoa --
P. Biacs, E. Aubrecht, I. Lder, J. Lajos: Buckwheat --
R. Cubadda, E. Marconi: Spelt Wheat --
A Babatunde Obilana, E. Manyasa: Millets --
E. Berghofer, R. Schoenlechner: Grain Amaranth.
Responsibility: by Peter S. Belton, J.R.N. Taylor.
More information:

Abstract:

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.

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From the reviews: "The purpose of this book is to inform, stimulate interest, and promote knowledge-sharing about the structure, chemistry, nutritional value, processing technologies, and current and Read more...

 
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