Millets and Pseudo Cereals

• Author : Mohar Singh,Salej Sood
• Publisher : Woodhead Publishing
• Release : 20 September 2020

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

• Author : John Taylor,Joseph Awika
• Publisher : Woodhead Publishing
• Release : 21 July 2017

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

• Author : Peter S. Belton,John R.N. Taylor
• Publisher : Springer Science & Business Media
• Release : 14 March 2013

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

• Author : Elke K Arendt,Emanuele Zannini
• Publisher : Elsevier
• Release : 09 April 2013

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

• Author : M. C. Sati
• Publisher : Unknown
• Release : 22 April 2021

With reference to Garhwal Region, India.

• Author : M. C. Sati,S. P. Sati
• Publisher : Indus
• Release : 22 April 2021

Study, with reference to Uttar Khand Region in India in the process of its formation of statehood.

• Author : Franc Bavec,Martina Bavec
• Publisher : CRC Press
• Release : 20 July 2006

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

• Author : Anonim
• Publisher : Unknown
• Release : 22 April 1978

• Author : Colin Wrigley,Ian Batey,Diane Miskelly
• Publisher : Woodhead Publishing
• Release : 27 December 2016

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

• Author : Anonim
• Publisher : Unknown
• Release : 22 April 1986

• Author : J. Sundaresan,P. Gupta,K. M. Santosh,R. Boojh
• Publisher : Scientific Publishers
• Release : 01 January 2013

Geodynamic process during the rapid growth ofHimalayahas holistic imprints of Climate Change in this region. “Climate Change & Himalayan Informatics” is an account of dedicated contribution for the above imprints. Impact of climate change is examined in this book for the ongoing process of rapid urbanization of the hinterlands ofHimalaya. It consists four sessions and seventeen chapters. Mass balance of glaciers in ChandrabasinofHimalayais presented as a predictive tool for spatially distributed estimates of mass balance of glaciers. An effective tool to

• Author : Anonim
• Publisher : Unknown
• Release : 22 April 2021

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

• Author : G. J. H. Grubben
• Publisher : Balogh Scientific Books
• Release : 22 April 1996

• Author : Elke Arendt,Fabio Dal Bello
• Publisher : Elsevier
• Release : 28 April 2011

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

• Author : Bhanu Prakash
• Publisher : Academic Press
• Release : 01 March 2020

Functional and Preservative Properties of Phytochemicals examines the potential of plant-based bioactive compounds as functional food ingredients and preservative agents against food-spoiling microbes and oxidative deterioration. The book provides a unified and systematic accounting of plant-based bioactive compounds by illustrating the connections among the different disciplines, such as food science, nutrition, pharmacology, toxicology, combinatorial chemistry, nanotechnology and biotechnological approaches. Chapters present the varied sources of raw materials, biochemical properties, metabolism, health benefits, preservative efficacy, toxicological aspect, safety and Intellectual Property