Millets and Pseudo Cereals

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

Produk Detail:

  • Author : Mohar Singh
  • Publisher : Woodhead Publishing
  • Pages : 218 pages
  • ISBN : 0128204052
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKMillets and Pseudo Cereals

Millets and Pseudo Cereals

Millets and Pseudo Cereals
  • Author : Mohar Singh,Salej Sood
  • Publisher : Woodhead Publishing
  • Release : 20 September 2020
GET THIS BOOKMillets and Pseudo Cereals

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

Pseudocereals and Less Common Cereals

Pseudocereals and Less Common Cereals
  • Author : Peter S. Belton,John R.N. Taylor
  • Publisher : Springer Science & Business Media
  • Release : 14 March 2013
GET THIS BOOKPseudocereals and Less Common Cereals

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

Gluten-Free Ancient Grains

Gluten-Free Ancient Grains
  • Author : John Taylor,Joseph Awika
  • Publisher : Woodhead Publishing
  • Release : 21 July 2017
GET THIS BOOKGluten-Free Ancient Grains

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

Cereal Grains

Cereal Grains
  • Author : Colin Wrigley,Ian Batey,Diane Miskelly
  • Publisher : Woodhead Publishing
  • Release : 27 December 2016
GET THIS BOOKCereal Grains

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

Millets and Millet Technology

Millets and Millet Technology
  • Author : Anil Kumar,Manoj Kumar Tripathi,Dinesh Joshi,Vishnu Kumar
  • Publisher : Springer Nature
  • Release : 01 August 2021
GET THIS BOOKMillets and Millet Technology

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

Sorghum and Millets

Sorghum and Millets
  • Author : John Taylor,Kwaku G. Duodu
  • Publisher : Elsevier
  • Release : 12 October 2018
GET THIS BOOKSorghum and Millets

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

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
  • Publisher : CABI
  • Release : 30 August 2016
GET THIS BOOKMillets Value Chain for Nutritional Security

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

Encyclopedia of Food Grains

Encyclopedia of Food Grains
  • Author : Colin W Wrigley,Harold Corke,Koushik Seetharaman,Jonathan Faubion
  • Publisher : Academic Press
  • Release : 17 December 2015
GET THIS BOOKEncyclopedia of Food Grains

The Encyclopedia of Food Grains is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become

Sustainable Protein Sources

Sustainable Protein Sources
  • Author : Sudarshan Nadathur,Janitha P. D. Dr. Wanasundara,Laurie Scanlin
  • Publisher : Academic Press
  • Release : 02 October 2016
GET THIS BOOKSustainable Protein Sources

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,

Cereal Grains for the Food and Beverage Industries

Cereal Grains for the Food and Beverage Industries
  • Author : Elke K Arendt,Emanuele Zannini
  • Publisher : Elsevier
  • Release : 09 April 2013
GET THIS BOOKCereal Grains for the Food and Beverage Industries

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

Cereals and Pseudocereals

Cereals and Pseudocereals
  • Author : John Trevor Williams,Jack Dongarra
  • Publisher : Springer
  • Release : 03 July 1995
GET THIS BOOKCereals and Pseudocereals

The world continues to depend heavily upon a relatively small range of crops for food, fuel, fibre and industrial use, while many potentially good, economically acceptable alternatives exist. This book, which is the second in a series looking at underutilized crops, provides thorough details of those underutilized cereals and pseudocereals which are currently benefiting from research and others which have been neglected and deserve more research attention. Cereals and Pseudocereals considers in detail the potential for the following crops: quinoa,

Technology of Functional Cereal Products

Technology of Functional Cereal Products
  • Author : B R Hamaker
  • Publisher : Elsevier
  • Release : 08 November 2007
GET THIS BOOKTechnology of Functional Cereal Products

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

Gluten-Free Cereal Products and Beverages

Gluten-Free Cereal Products and Beverages
  • Author : Elke Arendt,Fabio Dal Bello
  • Publisher : Elsevier
  • Release : 28 April 2011
GET THIS BOOKGluten-Free Cereal Products and Beverages

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

Nutritional Value of Amaranth

Nutritional Value of Amaranth
  • Author : Viduranga Yashasvi Waisundara
  • Publisher : BoD – Books on Demand
  • Release : 18 March 2020
GET THIS BOOKNutritional Value of Amaranth

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