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

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

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

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

Millets and Millet Technology

Millets and Millet Technology
Author: Anil Kumar,Manoj Kumar Tripathi,Dinesh Joshi,Vishnu Kumar
Publsiher: Springer Nature
Total Pages: 438
Release: 2021-08-01
ISBN 10: 9811606765
ISBN 13: 9789811606762
Language: EN, FR, DE, ES & NL

Millets and Millet Technology Book Review:

Millets are small-grained, annual, warm weather cereal. The millets offer both nutritional and livelihood security of human population and fodder security of diverse livestock population in dryland region of India. Millets are highly nutritious, they are known as health foods especially for control of diabetes and mineral deficiencies. One of the major factors for declining consumption of millets is the lack of awareness of their nutritive value and inconvenience of their preparation. This book covers both, chemistry and novel technology for millet processing and development. It summarizes the latest information on millets, their nutritional and health benefits, historical perspective, utilization, R&D efforts, present status and the importance being given by policy makers for promoting millets for sustainable agriculture and healthy society. The book is compiled by various experts keeping in view syllabi of different research institutions, researchers, students as well requirement of the industry. It will serve as instructional material for researchers in food science, microbiology, process engineering, biochemistry, biotechnology and reference material for those working in industry and R & D labs.

Nutritional Value of Amaranth

Nutritional Value of Amaranth
Author: Viduranga Yashasvi Waisundara
Publsiher: BoD – Books on Demand
Total Pages: 176
Release: 2020-03-18
ISBN 10: 1838800832
ISBN 13: 9781838800833
Language: EN, FR, DE, ES & NL

Nutritional Value of Amaranth Book Review:

Pseudocereals, belonging to the genus Amaranthus, have been cultivated for their grains for 8,000 years or more. The grain was a staple food of the Aztecs and was also considered an integral part of Aztec religious ceremonies. The book primarily focuses on the nutrient properties of amaranth and expresses its viewpoint in considering this crop as a remedy for many nutrient deficiencies and curbing food insecurity. The functional properties of the grain are immense and it is clear that the crop would be a valuable agricultural product around the world.

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.

Development of Healthy and Nutritious Cereals Recent Insights on Molecular Advances in Breeding

Development of Healthy and Nutritious Cereals  Recent Insights on Molecular Advances in Breeding
Author: Mallikarjuna Swamy,Balram Marathi,Ana I. F. Ribeiro-Barros,Felipe Klein Ricachenevsky
Publsiher: Frontiers Media SA
Total Pages: 135
Release: 2021-05-10
ISBN 10: 2889667553
ISBN 13: 9782889667550
Language: EN, FR, DE, ES & NL

Development of Healthy and Nutritious Cereals Recent Insights on Molecular Advances in Breeding Book Review:

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

Millets Value Chain for Nutritional Security

Millets Value Chain for Nutritional Security
Author: Benhur Dayakar Rao,N G Malleshi,George A Annor,Jagannath Vishnu Patil
Publsiher: CABI
Total Pages: 254
Release: 2016-08-30
ISBN 10: 1780648308
ISBN 13: 9781780648309
Language: EN, FR, DE, ES & NL

Millets Value Chain for Nutritional Security Book Review:

This book demonstrates a successful and sustainable model for value addition to millets from production to consumption. Within the work the authors outline practical interventions to revive the demand for millets as a convenient and nutritive option for consumers, whilst presenting a reliable model that can be adapted for the development of other commodities. Based on practical experience and the output of a National Agricultural Innovation Project, Millets Value Chain for Nutritional Security: A Replicable Success Model from India explores the development of an integrated approach to value addition to millets. The development of successful value chains to revive demand for traditional cereals such as millets plays an important role in ensuring health and nutrition security in India. As such, this book is an invaluable resource for researchers and advanced students in the fields of agriculture, food science and business management, in addition to policy makers, manufacturers and breeders.

Cereals

Cereals
Author: E. Bettencourt,J. Konopka
Publsiher: Unknown
Total Pages: 264
Release: 1990
ISBN 10: 1928374650XXX
ISBN 13: OCLC:708365095
Language: EN, FR, DE, ES & NL

Cereals Book Review:

Vegetables and their Allied as Protective Food

Vegetables and their Allied as Protective Food
Author: M.K. Rana
Publsiher: Scientific Publishers
Total Pages: 608
Release: 2014-06-01
ISBN 10: 9386237563
ISBN 13: 9789386237569
Language: EN, FR, DE, ES & NL

Vegetables and their Allied as Protective Food Book Review:

The objective of preparing this book is to make the populace aware about health benefits of fruits and vegetables. This book containing very concise and precise information has been written in a very simple language, which can be explicable even to undergraduate students and common man. The information given in this book is truly based on scientific records of scientists working on particular aspects.

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

Advances in Plant Breeding Strategies Cereals

Advances in Plant Breeding Strategies  Cereals
Author: Jameel M. Al-Khayri,Shri Mohan Jain,Dennis V. Johnson
Publsiher: Springer Nature
Total Pages: 603
Release: 2019-11-14
ISBN 10: 3030231089
ISBN 13: 9783030231088
Language: EN, FR, DE, ES & NL

Advances in Plant Breeding Strategies Cereals Book Review:

This book examines the development of innovative modern methodologies towards augmenting conventional plant breeding, in individual crops, for the production of new crop varieties under the increasingly limiting environmental and cultivation factors to achieve sustainable agricultural production, enhanced food security, in addition to providing raw materials for innovative industrial products and pharmaceuticals. This Volume 5, subtitled Cereals, focuses on advances in breeding strategies using both traditional and modern approaches for the improvement of individual crops. It addresses important staple food crops including barley, fonio, finger millet, foxtail millet, pearl millet, proso millet, quinoa, rice, rye, tef, triticale and spelt wheat. The volume is contributed by 53 internationally reputable scientists from 14 countries. Each chapter comprehensively reviews the modern literature on the subject and reflects the authors own experience.

Sorghum and Millets

Sorghum and Millets
Author: John Taylor,Kwaku G. Duodu
Publsiher: Elsevier
Total Pages: 468
Release: 2018-10-12
ISBN 10: 0128115289
ISBN 13: 9780128115282
Language: EN, FR, DE, ES & NL

Sorghum and Millets Book Review:

Sorghum and Millets: Chemistry, Technology and Nutritional Attributes, Second Edition, is a new, fully revised edition of this widely read book published by AACC International. With an internationally recognized editorial team, this new edition covers, in detail, the history, breeding, production, grain chemistry, nutritional quality and handling of sorghum and millets. Chapters focus on biotechnology, grain structure and chemistry, nutritional properties, traditional and modern usage in foods and beverages, and industrial and non-food applications. The book will be of interest to academics researching all aspects of sorghum and millets, from breeding to usage. In addition, it is essential reading for those in the food industry who are tasked with the development of new products using the grains. Updated version of the go-to title in sorghum and millets with coverage of developments from the last two decades of research Brings together leading experts from across the field via a world leading editorial team Published in partnership with the AACCI - advancing the science and technology of cereals and grains

Millets and Sorghum

Millets and Sorghum
Author: Jagannath V. Patil
Publsiher: John Wiley & Sons
Total Pages: 504
Release: 2016-12-20
ISBN 10: 1119130786
ISBN 13: 9781119130789
Language: EN, FR, DE, ES & NL

Millets and Sorghum Book Review:

Millets and sorghum are extremely important crops in many developing nations and because of the ability of many of them to thrive in low-moisture situations they represent some exciting opportunities for further development to address the continuing and increasing impact of global temperature increase on the sustainability of the world’s food crops. The main focus of this thorough new book is the potential for crop improvement through new and traditional methods, with the book’s main chapters covering the following crops: sorghum, pearl millet, finger millet, foxtail milet, proso millet, little millet, barnyard millet, kodo millet, tef and fonio. Further chapters cover pests and diseases, nutritional and industrial importance, novel tools for improvement, and seed systems in millets. Millets and Sorghum provides full and comprehensive coverage of these crucially important crops, their biology, world status and potential for improvement, and is an essential purchase for crop and plant scientists, and food scientists and technologists throughout the developed and developing world. All libraries in universities and research establishment where biological and agricultural sciences are studied and taught should have copies of this important book on their shelves.

Sustainable Protein Sources

Sustainable Protein Sources
Author: Sudarshan Nadathur,Janitha P. D. Dr. Wanasundara,Laurie Scanlin
Publsiher: Academic Press
Total Pages: 456
Release: 2016-10-02
ISBN 10: 0128027762
ISBN 13: 9780128027769
Language: EN, FR, DE, ES & NL

Sustainable Protein Sources Book Review:

Protein plays a critical role in human nutrition. Although animal-derived proteins constitute the majority of the protein we consume, plant-derived proteins can satisfy the same requirement with less environmental impact. Sustainable Protein Sources allows readers to understand how alternative proteins such as plant, fungal, algal, and insect protein can take the place of more costly and less efficient animal-based sources. Sustainable Protein Sources presents the various benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends. The book presents chapter-by-chapter coverage of protein from various sources, including cereals and legumes, oilseeds, pseudocereals, fungi, algae, and insects. It assesses the nutrition, uses, functions, benefits, and challenges of each of these proteins. The book also explores opportunities to improve utilization and addresses everything from ways in which to increase consumer acceptability, to methods of improving the taste of products containing these proteins, to the ways in which policies can affect the use of plant-derived proteins. In addition, the book delves into food security and political issues which affect the type of crops that are cultivated and the sources of food proteins. The book concludes with required consumer choices such as dietary changes and future research ideas that necessitate vigorous debate for a sustainable planet. Introduces the need to shift current animal-derived protein sources to those that are more plant-based Presents a valuable compendium on plant and alternate protein sources covering land, water, and energy uses for each type of protein source Discusses nutritive values of each protein source and compares each alternate protein to more complete proteins Provides an overview of production, including processing, protein isolation, use cases, and functionality Presents solutions to challenges, along with taste modulation Focuses on non-animal derived proteins Identifies paths and choices that require consumer and policymaker debate and action

Current Concepts in Botany

Current Concepts in Botany
Author: K. G. Mukerji,C. Manoharachary
Publsiher: I. K. International Pvt Ltd
Total Pages: 496
Release: 2006-01-01
ISBN 10: 8188237647
ISBN 13: 9788188237647
Language: EN, FR, DE, ES & NL

Current Concepts in Botany Book Review:

In the recent years significant number of advances have been made in all aspects of plant sciences and to bring the widely difference aspects under one cover is indeed a Herculean albeit subjective task. That is precisely what the effort of the editors has been in compiling Current Concepts in Botany, which is a collection of review articles as well as original research papers from contemporary fellow botanists from all over the world. This volume contains 31 authoritative and through provoking articles of both applied and fundamentals value written by leading scientists in the area of their specialization. The objective in developing this volume was to offer a detailed overview of the applied aspects of Botany in terms of its theoretical, methodological and empirical contributions. Interdisciplinary aspects of subject have been emphasized in the present volume

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