Millets and Pseudo Cereals

Millets and Pseudo Cereals
Author: Mohar Singh, Ph.D,Salej Sood
Publsiher: Woodhead Publishing
Total Pages: 218
Release: 2020-10-09
ISBN 10: 0128200898
ISBN 13: 9780128200896
Language: EN, FR, DE, ES & NL

Millets and Pseudo Cereals Book Review:

Millets and Pseudo Cereals is the first comprehensive resource to focus on the potential crop improvements through genetic enhancements. The choice of food crop for a region is primarily determined by the conditions of climate and soil. Once labelled as orphan crops, millets and pseudo-cereals are now known as miracle grains due to their adaptation to harsh conditions and high nutritional quality. Small millets and pseudo-cereals are now seen to occupy special niches through their ability to adapt to challenging conditions. These crops have a comparative advantage in marginal lands where they withstand stress conditions and contribute to sustainable production. They also contribute to the diversity-richness and production stability of agro-ecosystems. Millets include sorghum, pearl millet, finger millet, foxtail millet, proso millet, barnyard millet, little millet and kodo millet while the other group which are not cereals but consumed as cereals and generally referred as pseudo-cereals comprises of grain amaranths, buckwheat and chenopods. Millets and Pseudo Cereals presents current information on the genetic architecture of important economic traits and the genomic resources for gene enabled breeding. This compilation contains information on the global status, available germplasm resources, nutritional value, breeding advancements, genomics applications and sustainability of agriculture through millets and pseudo-cereals cultivation. This book is a valuable resource for those conducting research and exploring new areas for advancing crop genetic understanding. Explores the current challenges of pseudo-cereal production and how that can be overcome by developing genetic and breeding resources using appropriate germplasm Provides holistic information on millets and pseudo-cereals Features global perspectives from an international contributing team of authors

Millets and Pseudo Cereals

Millets and Pseudo Cereals
Author: Mohar Singh,Salej Sood
Publsiher: Woodhead Publishing
Total Pages: 218
Release: 2020-09-20
ISBN 10: 0128204052
ISBN 13: 9780128204054
Language: EN, FR, DE, ES & NL

Millets and Pseudo Cereals Book Review:

Millets and Pseudo Cereals is the first comprehensive resource to focus on the potential crop improvements through genetic enhancements. The choice of food crop for a region is primarily determined by the conditions of climate and soil. Once labelled as orphan crops, millets and pseudo-cereals are now known as miracle grains due to their adaptation to harsh conditions and high nutritional quality. Small millets and pseudo-cereals are now seen to occupy special niches through their ability to adapt to challenging conditions. These crops have a comparative advantage in marginal lands where they withstand stress conditions and contribute to sustainable production. They also contribute to the diversity-richness and production stability of agro-ecosystems. Millets include sorghum, pearl millet, finger millet, foxtail millet, proso millet, barnyard millet, little millet and kodo millet while the other group which are not cereals but consumed as cereals and generally referred as pseudo-cereals comprises of grain amaranths, buckwheat and chenopods. Millets and Pseudo Cereals presents current information on the genetic architecture of important economic traits and the genomic resources for gene enabled breeding. This compilation contains information on the global status, available germplasm resources, nutritional value, breeding advancements, genomics applications and sustainability of agriculture through millets and pseudo-cereals cultivation. This book is a valuable resource for those conducting research and exploring new areas for advancing crop genetic understanding. Explores the current challenges of pseudo-cereal production and how that can be overcome by developing genetic and breeding resources using appropriate germplasm Provides holistic information on millets and pseudo-cereals Features global perspectives from an international contributing team of authors

Pseudocereals and Less Common Cereals

Pseudocereals and Less Common Cereals
Author: Peter S. Belton,John R.N. Taylor
Publsiher: Springer Science & Business Media
Total Pages: 270
Release: 2013-03-14
ISBN 10: 3662095440
ISBN 13: 9783662095447
Language: EN, FR, DE, ES & NL

Pseudocereals and Less Common Cereals Book Review:

This book, written by leading grain scientists from Europe and Africa, examines six 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 authors discss 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. The text is of considerable importance in light of the fact that just three cereal grains account for more than 75% of all grains produced worldwide.

Gluten Free Ancient Grains

Gluten Free Ancient Grains
Author: John Taylor,Joseph Awika
Publsiher: Woodhead Publishing
Total Pages: 356
Release: 2017-07-21
ISBN 10: 0081008910
ISBN 13: 9780081008911
Language: EN, FR, DE, ES & NL

Gluten Free Ancient Grains Book Review:

Gluten-Free Ancient Grains: Cereals, Pseudocereals and Legumes covers grains that are not related to wheat. This includes sorghum, the major millets - pearl, foxtail, proso and finger millet, as well as teff, the major pseudocereals - quinoa, amaranth and buckwheat, and emerging legume grains - lupin, cowpea, Bambara groundnut and marama beans. These are all characterized as gluten-free grains. The book provides key information on the sustainable production of these grains. Ancient grains are characterized by their ability to produce a crop under harsh environmental conditions where the major cereals are not-sustainable or even fail. In order to meet growing food demand, and with water resources becoming scarce, this is a highly valuable quality. Chapters review the major grains, analyzing their production and manufacture processes and detailing their impact on long-term good health. Of interest to many people and organizations in the food production chain, this book will be of significant value to agricultural scientists, food company innovation and R&D managers, academic and food company nutritionists and dietitians and governmental and non-governmental health ministries and research institutes. Provides a comprehensive overview of non-wheat grains Reviews the manufacture and sustainable production of these grains, detailing their abilities to grow in harsh conditions Analyzes the nutritional value of ancient grains and their health-promoting qualities

Pseudocereals and Less Common Cereals

Pseudocereals and Less Common Cereals
Author: Peter S. Belton,John R.N. Taylor
Publsiher: Springer Science & Business Media
Total Pages: 270
Release: 2002-07-10
ISBN 10: 9783540429395
ISBN 13: 3540429395
Language: EN, FR, DE, ES & NL

Pseudocereals and Less Common Cereals Book Review:

This book, written by leading grain scientists from Europe and Africa, examines six 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 authors discss 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. The text is of considerable importance in light of the fact that just three cereal grains account for more than 75% of all grains produced worldwide.

Cereal Grains for the Food and Beverage Industries

Cereal Grains for the Food and Beverage Industries
Author: Elke K Arendt,Emanuele Zannini
Publsiher: Elsevier
Total Pages: 512
Release: 2013-04-09
ISBN 10: 0857098926
ISBN 13: 9780857098924
Language: EN, FR, DE, ES & NL

Cereal Grains for the Food and Beverage Industries Book Review:

Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products. The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products. Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals. A comprehensive overview of all of the important cereal and pseudo-cereal species Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains

Cereal Grains

Cereal Grains
Author: Colin Wrigley,Ian Batey,Diane Miskelly
Publsiher: Woodhead Publishing
Total Pages: 830
Release: 2016-12-27
ISBN 10: 0081007302
ISBN 13: 9780081007303
Language: EN, FR, DE, ES & NL

Cereal Grains Book Review:

Cereal Grains: Assessing and Managing Quality, Second Edition, provides a timely update to this key reference work. Thoroughly revised from the first edition, this volume examines the latest research and advances in the field. New chapters have been added on alternative grains, including ancient grains and pseudocereals, biosecurity, and industrial processing of grains, amongst others. Quality and food safety are important throughout the value-addition chain, from breeding, production, harvest, storage, transport, processing, and marketing. At all stages, analysis is needed so that quality management can proceed intelligently. These considerations are examined for each of the major cereal species, including wheat (common and durum), rye and triticale, barley and oats, rice, maize (corn), pseudocereal species, sorghum, and the millets. Divided into five sections, the book analyses these for the range of cereal species before a final section summarizes key findings. Documents the latest research in cereal grains, from their nutraceutical and antioxidant traits, to novel detection methods Provides a complete and thorough update to the first edition, analyzing the range of major cereal species Presents detailed advice on the management of cereal quality at each stage of production and processing

Cereals

Cereals
Author: E. Bettencourt,J. Konopka
Publsiher: Unknown
Total Pages: 264
Release: 1990
ISBN 10:
ISBN 13: OCLC:708365095
Language: EN, FR, DE, ES & NL

Cereals Book Review:

Abiotic and Biotic Stress in Plants

Abiotic and Biotic Stress in Plants
Author: Arun Shanker,Chitra Shanker
Publsiher: BoD – Books on Demand
Total Pages: 768
Release: 2016-02-17
ISBN 10: 9535122509
ISBN 13: 9789535122500
Language: EN, FR, DE, ES & NL

Abiotic and Biotic Stress in Plants Book Review:

The impact of global climate change on crop production has emerged as a major research priority during the past decade. Understanding abiotic stress factors such as temperature and drought tolerance and biotic stress tolerance traits such as insect pest and pathogen resistance in combination with high yield in plants is of paramount importance to counter climate change related adverse effects on the productivity of crops. In this multi-authored book, we present synthesis of information for developing strategies to combat plant stress. Our effort here is to present a judicious mixture of basic as well as applied research outlooks so as to interest workers in all areas of plant science. We trust that the information covered in this book would bridge the much-researched area of stress in plants with the much-needed information for evolving climate-ready crop cultivars to ensure food security in the future.

Gluten Free Cereal Products and Beverages

Gluten Free Cereal Products and Beverages
Author: Elke Arendt,Fabio Dal Bello
Publsiher: Elsevier
Total Pages: 464
Release: 2011-04-28
ISBN 10: 9780080557762
ISBN 13: 0080557767
Language: EN, FR, DE, ES & NL

Gluten Free Cereal Products and Beverages Book Review:

Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the detection of gluten, and the labeling of gluten-free products as well as exploring the raw materials and ingredients used to produce gluten-free products. Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world’s population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins, commonly known as Celiac Disease. This book includes information on the advances in working with those alternatives to create gluten free products including gluten-free beer, malt and functional drinks. Food scientists developing gluten-free foods and beverages, cereal scientists researching the area, and nutritionists working with celiac patients will find this book particularly valuable. Written by leading experts, presenting the latest developments in gluten-free products Addresses Coeliac Disease from a food science perspective Presents each topic from both a scientific and industrial point of view

Technology of Functional Cereal Products

Technology of Functional Cereal Products
Author: B R Hamaker
Publsiher: Elsevier
Total Pages: 568
Release: 2007-11-08
ISBN 10: 1845693884
ISBN 13: 9781845693886
Language: EN, FR, DE, ES & NL

Technology of Functional Cereal Products Book Review:

Cereal grains and their fractions contain many health-protecting compounds such as phytochemicals, vitamins and indigestible carbohydrates, but the texture and taste of functional cereal products can be less than ideal. This important collection reviews technologies for producing a wide range of cereal products with different health-promoting properties and more acceptable sensory quality. The first part of the book discusses the health effects of cereals, with chapters on topics such as whole grain foods, cereal micronutrients and resistant starch. Consumer perception of health-promoting cereal products and regulatory and labelling issues are also described. The second part focuses on technologies to improve the quality of functional cereal products, reviewing issues such as grain improvement, novel cereal-derived ingredients and formulation of low GI products. Chapters dedicated to a wide range of product types are also included, covering cereal foods made from oats, rye, barley and speciality grains and breads fortified with vitamins and minerals, soy and omega-3 lipids among others. Technology of functional cereal products is an essential reference for all those involved in research and development of health-promoting cereal-based foods. Reviews technologies for producing a wide range of cereal products Discusses the health effect of cereals, including whole grain foods and cereal micronutrients Describes consumer perception of health promoting cereal products

Diversity and Development of Himalayan Economy

Diversity and Development of Himalayan Economy
Author: M. C. Sati
Publsiher: Unknown
Total Pages: 251
Release: 2008
ISBN 10:
ISBN 13: UOM:39015081840806
Language: EN, FR, DE, ES & NL

Diversity and Development of Himalayan Economy Book Review:

With reference to Garhwal Region, India.

Sorghum and Millets

Sorghum and Millets
Author: D. A. V. Dendy
Publsiher: Amer Assn of Cereal Chemists
Total Pages: 406
Release: 1995
ISBN 10:
ISBN 13: WISC:89052262300
Language: EN, FR, DE, ES & NL

Sorghum and Millets Book Review:

A compilation of the history, breeding, production, grain chemistry, nutritional quality, handling, and uses of sorghum and millet. Thirteen chapters cover history, taxonomy, and distribution; production and importance; agronomic principles; structure and chemistry; nutritional properties; storage, including drying for storage, with particular reference to tropical areas and the mycotoxin problem; traditional uses; new milling techniques and products; lager beers from sorghum; opaque beers; forage and feed; sweet sorghum substrate for industrial alcohol; and quality evaluation and trading standards. Annotation copyright by Book News, Inc., Portland, OR

Genetic and Genomic Resources for Grain Cereals Improvement

Genetic and Genomic Resources for Grain Cereals Improvement
Author: Mohar Singh,Hari D. Upadhyaya
Publsiher: Academic Press
Total Pages: 384
Release: 2015-11-10
ISBN 10: 0128020377
ISBN 13: 9780128020371
Language: EN, FR, DE, ES & NL

Genetic and Genomic Resources for Grain Cereals Improvement Book Review:

Genetic and Genomic Resources For Cereals Improvement is the first book to bring together the latest available genetic resources and genomics to facilitate the identification of specific germplasm, trait mapping, and allele mining that are needed to more effectively develop biotic and abiotic-stress-resistant grains. As grain cereals, including rice, wheat, maize, barley, sorghum, and millets constitute the bulk of global diets, both of vegetarian and non-vegetarian, there is a greater need for further genetic improvement, breeding, and plant genetic resources to secure the future food supply. This book is an invaluable resource for researchers, crop biologists, and students working with crop development and the changes in environmental climate that have had significant impact on crop production. It includes the latest information on tactics that ensure that environmentally robust genes and crops resilient to climate change are identified and preserved. Provides a single-volume resource on the global research work on grain cereals genetics and genomics Presents information for effectively managing and utilizing the genetic resources of this core food supply source Includes coverage of rice, wheat, maize, barley, sorghum, and pearl, finger and foxtail millets

National Seminar on Resources Development and Environment in the Himalayan Region New Delhi Vigyan Bhavan 10 13 April 1978

National Seminar on Resources Development and Environment in the Himalayan Region  New Delhi  Vigyan Bhavan  10 13 April 1978
Author: Anonim
Publsiher: Unknown
Total Pages: 537
Release: 1978
ISBN 10:
ISBN 13: WISC:89012855391
Language: EN, FR, DE, ES & NL

National Seminar on Resources Development and Environment in the Himalayan Region New Delhi Vigyan Bhavan 10 13 April 1978 Book Review:

Organic Production and Use of Alternative Crops

Organic Production and Use of Alternative Crops
Author: Franc Bavec,Martina Bavec
Publsiher: CRC Press
Total Pages: 241
Release: 2006-07-20
ISBN 10: 142001742X
ISBN 13: 9781420017427
Language: EN, FR, DE, ES & NL

Organic Production and Use of Alternative Crops Book Review:

Merging coverage of two increasingly popular and quickly growing food trends, Organic Production and Use of Alternative Crops provides an overview of the basic principles of organic agriculture and highlights its multifunctionality with special emphasis on the conservation of rare crops and their uses. Considering more than 30 disregarded and neglected crops suitable for growth in temperate climates, each chapter covers the botany, climate conditions, cultivars, production and yield, growth and ecology, organic cultivation, harvesting, handling and storage, and utilization where the information is available and applicable to the crop under discussion. Other topics include organic production systems, the nutritional and health benefits of products, food processing, and suggestions for some homemade foods. The authors have a wide range of experience in the growing and processing of alternative crops, the management of the processing projects, and the marketing of organic products. They have worked in close cooperation with many small scale processing activities on farms and in the food industry. Drawing on their combined experience, they provide a summary of the major problems and the knowledge base for utilization of alternative crops in new products. The broad range of coverage and interdisciplinary approach make this book a comprehensive reference and useful tool not only for the production of alternative crops but also for the development of new niche market products.

Antioxidant Antidiabetic Agents and Human Health

Antioxidant Antidiabetic Agents and Human Health
Author: Oluwafemi Oguntibeju
Publsiher: BoD – Books on Demand
Total Pages: 382
Release: 2014-02-05
ISBN 10: 9535112155
ISBN 13: 9789535112150
Language: EN, FR, DE, ES & NL

Antioxidant Antidiabetic Agents and Human Health Book Review:

The human system employs the use of endogenous enzymatic as well as non-enzymatic antioxidant defence systems against the onslaught of free radicals and oxidative stress. Enzymatic antioxidants and non-enzymatic antioxidants work synergistically with each other, using different mechanisms against different free radicals and stages of oxidative stress. Dietary and lifestyle modifications are seen as the mainstay of treatment and management of chronic diseases such as diabetes mellitus. The major aims of dietary and lifestyle changes are to reduce weight, improve glycaemic control and reduce the risk of coronary heart disease, which accounts for 70- 80% of deaths among those with diabetes. It is also important to note that medicinal plants have been used as medicines since ancient time, and continue to play significant role even in modern medicine in management and treatment of chronic diseases. Impressive numbers of modern therapeutic agents have been developed from plants. Phytochemicals have been isolated and characterised from fruits such as grapes and apples, vegetables such as broccoli and onion, spices such as turmeric, beverages such as green tea and red wine, as well as many other sources. The WHO estimates that approximately 80% of the worlds inhabitants rely on traditional medicine for their primary health care and many medicinal plants have ethno-medical claims of usefulness in the treatment of diabetes and other chronic diseases globally, and have been employed empirically in antidiabetic, antihyperlipidemic, antihypertensive, antinflammatory and antiparasitic remedies. This book examines the role of antioxidant-rich natural products in management and treatment of diabetes and other chronic diseases.

Extrusion Cooking

Extrusion Cooking
Author: Girish M. Ganjyal
Publsiher: Elsevier
Total Pages: 564
Release: 2020-07-25
ISBN 10: 012815361X
ISBN 13: 9780128153611
Language: EN, FR, DE, ES & NL

Extrusion Cooking Book Review:

Extrusion Cooking provides a detailed description of extrusion processing with an in-depth exploration of cereal grains processing. In particular, the book addresses the basic principles of extrusion processing, various extruder parts and their design principles, food ingredients and their characteristics as they relate to extrusion. It also discusses physicochemical changes in the different ingredient components as they are processed in an extruder, modeling and control of extrusion process, scale-up aspects, extrusion plant design, food safety in extrusion, new advancements in extrusion, and a look into the future of extrusion. This valuable text serves as a one-volume reference on extrusion processing for food industry professionals and students. Covers the engineering, chemistry, nutrition, and food safety aspects of extrusion cooking Presents both the fundamental and applied aspects of extrusion processing Details the extrusion of whole-grain, high-fiber, and high-protein foods Covers both expanded and texturized products Outlines extrusion processing of different ingredients Addresses new technologies that have expanded the extruder capabilities Analyzes new developments in the area of modeling of extrusion processing

Alternative Uses of Sorghum and Pearl Millet in Asia

Alternative Uses of Sorghum and Pearl Millet in Asia
Author: Anonim
Publsiher: Unknown
Total Pages: 353
Release: 2004
ISBN 10:
ISBN 13: CORNELL:31924097725331
Language: EN, FR, DE, ES & NL

Alternative Uses of Sorghum and Pearl Millet in Asia Book Review:

Both sorghum and pearl millet are staple food crops for the poor people in the semi-arid tropics (SAT). However, during the last two decades both crops are becoming less important as staple food crops in SAT countries. Demand for course cereals (such as sorghum and pearl millet) as human food is decreasing in many countries, due to increased production and availability of preferred cereals (such as rice and wheat) at subsidized prices. The poor farmers in rainfed SAT cannot grow other crops, and are economically impacted negatively, as they do not get reasonable price for their produce. However, possibilties of alternative uses of sorghum and pearl millet are creating new opportunities that have potential to increase market demand and income to farmers.

Technology of Cereals

Technology of Cereals
Author: Norman Leslie Kent,A. D. Evers
Publsiher: Woodhead Publishing
Total Pages: 334
Release: 1994
ISBN 10: 9780080408347
ISBN 13: 0080408346
Language: EN, FR, DE, ES & NL

Technology of Cereals Book Review:

A thorougly revised edition that encompasses new material including sections dealing with extrusion cooking and the use of cereals for animal feed. The section on industrial uses for cereals has been expanded considerably.