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Millets and Pseudo Cereals

Millets and Pseudo Cereals
Genetic Resources and Breeding Advancements

by Mohar Singh,Salej Sood

  • Publisher : Woodhead Publishing
  • Release : 2020-09-20
  • Pages : 218
  • ISBN : 0128204052
  • Language : En, Es, Fr & De
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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

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
A Book

by Mallikarjuna Swamy,Balram Marathi,Ana I. F. Ribeiro-Barros,Felipe Klein Ricachenevsky

  • Publisher : Frontiers Media SA
  • Release : 2021-05-10
  • Pages : 129
  • ISBN : 2889667553
  • Language : En, Es, Fr & De
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Pseudocereals and Less Common Cereals

Pseudocereals and Less Common Cereals
Grain Properties and Utilization Potential

by Peter S. Belton,John R.N. Taylor

  • Publisher : Springer Science & Business Media
  • Release : 2013-03-14
  • Pages : 270
  • ISBN : 3662095440
  • Language : En, Es, Fr & De
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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.

Millets Value Chain for Nutritional Security

Millets Value Chain for Nutritional Security
A Replicable Success Model from India

by Benhur Dayakar Rao,N G Malleshi,George A Annor,Jagannath Vishnu Patil

  • Publisher : CABI
  • Release : 2016-08-30
  • Pages : 254
  • ISBN : 1780648308
  • Language : En, Es, Fr & De
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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.

Vegetables and their Allied as Protective Food

Vegetables and their Allied as Protective Food
A Book

by M.K. Rana

  • Publisher : Scientific Publishers
  • Release : 2014-06-01
  • Pages : 608
  • ISBN : 9386237563
  • Language : En, Es, Fr & De
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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 Ancient Grains

Gluten-Free Ancient Grains
Cereals, Pseudocereals, and Legumes: Sustainable, Nutritious, and Health-Promoting Foods for the 21st Century

by John Taylor,Joseph Awika

  • Publisher : Woodhead Publishing
  • Release : 2017-07-21
  • Pages : 356
  • ISBN : 0081008910
  • Language : En, Es, Fr & De
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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

Current Concepts in Botany

Current Concepts in Botany
A Book

by K. G. Mukerji,C. Manoharachary

  • Publisher : I. K. International Pvt Ltd
  • Release : 2006-01-01
  • Pages : 496
  • ISBN : 8188237647
  • Language : En, Es, Fr & De
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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

Millets and Sorghum

Millets and Sorghum
Biology and Genetic Improvement

by Jagannath V. Patil

  • Publisher : John Wiley & Sons
  • Release : 2016-12-20
  • Pages : 504
  • ISBN : 1119130786
  • Language : En, Es, Fr & De
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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.

Fundamentals of Field Crop Breeding

Fundamentals of Field Crop Breeding
A Book

by Devendra Kumar Yadava

  • Publisher : Springer Nature
  • Release : 2022
  • Pages : 129
  • ISBN : 9811692572
  • Language : En, Es, Fr & De
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Sustainable Protein Sources

Sustainable Protein Sources
A Book

by Sudarshan Nadathur,Janitha P. D. Dr. Wanasundara,Laurie Scanlin

  • Publisher : Academic Press
  • Release : 2016-10-02
  • Pages : 456
  • ISBN : 0128027762
  • Language : En, Es, Fr & De
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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

Organic Produce Supply Chains in India (CMA Publication No. 222)

Organic Produce Supply Chains in India (CMA Publication No. 222)
Organisation and Governance

by Sukhpal Sigh 

  • Publisher : Allied Publishers
  • Release : 2009-06-28
  • Pages : 356
  • ISBN : 8184244371
  • Language : En, Es, Fr & De
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This book examines the production, procurement and marketing aspects of the organic produce sector with the focus on marketing agencies and producers in each commudity/product chain. It analyses the various institutional arrangements like contract farming, networking and producer level co-ordination prevalent in this sector. Based on case studies of various type of organic players in India, both in export market as well as in domestic market.

Advances in Plant Breeding Strategies: Cereals

Advances in Plant Breeding Strategies: Cereals
Volume 5

by Jameel M. Al-Khayri,Shri Mohan Jain,Dennis V. Johnson

  • Publisher : Springer Nature
  • Release : 2019-10-11
  • Pages : 603
  • ISBN : 3030231089
  • Language : En, Es, Fr & De
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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
Chemistry, Technology, and Nutritional Attributes

by John Taylor,Kwaku G. Duodu

  • Publisher : Elsevier
  • Release : 2018-10-12
  • Pages : 468
  • ISBN : 0128115289
  • Language : En, Es, Fr & De
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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

Cereal Grains

Cereal Grains
Assessing and Managing Quality

by Colin Wrigley,Ian Batey,Diane Miskelly

  • Publisher : Woodhead Publishing
  • Release : 2016-12-27
  • Pages : 830
  • ISBN : 0081007302
  • Language : En, Es, Fr & De
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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

Encyclopedia of Food Grains

Encyclopedia of Food Grains
A Book

by Colin W Wrigley,Harold Corke,Koushik Seetharaman,Jonathan Faubion

  • Publisher : Academic Press
  • Release : 2015-12-17
  • Pages : 1976
  • ISBN : 0123947863
  • Language : En, Es, Fr & De
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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 the standard reference work in the field of science. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Written from an international perspective the Encyclopedia concentrates on the food uses of grains, but details are also provided about the wider roles of grains Well organized and accessible, it is the ideal resource for students, researchers and professionals seeking an authoritative overview on any particular aspect of grain science This second edition has four print volumes which provides over 200 articles on food grains Includes extensive cross-referencing and "Further Reading" lists at the end of each article for deeper exploration into the topic This edition also includes useful items for students and teachers alike, with Topic Highlights, Learning objectives, Exercises for Revision and exercises to explore the topic further

Handbook of Brewing

Handbook of Brewing
Processes, Technology, Markets

by Hans Michael Eßlinger

  • Publisher : John Wiley & Sons
  • Release : 2009-04-22
  • Pages : 778
  • ISBN : 3527623493
  • Language : En, Es, Fr & De
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This comprehensive reference combines the technological know-how from five centuries of industrial-scale brewing to meet the needs of a global economy. The editor and authors draw on the expertise gained in the world's most competitive beer market (Germany), where many of the current technologies were first introduced. Following a look at the history of beer brewing, the book goes on to discuss raw materials, fermentation, maturation and storage, filtration and stabilization, special production methods and beermix beverages. Further chapters investigate the properties and quality of beer, flavor stability, analysis and quality control, microbiology and certification, as well as physiology and toxicology. Such modern aspects as automation, energy and environmental protection are also considered. Regional processes and specialties are addressed throughout the entire book, making this a truly global resource on brewing.

Breadmaking

Breadmaking
Improving Quality

by Stanley P. Cauvain

  • Publisher : Woodhead Publishing
  • Release : 2020-11-26
  • Pages : 766
  • ISBN : 0081025203
  • Language : En, Es, Fr & De
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Bread Making: Improving Quality quickly established itself as an essential purchase for baking professionals and researchers in this area. Fully revised and updated and with new chapters on Flour Lipids, and the dietary and nutritional quality of bread, this new edition provides readers with the information they need on the latest developments in bread making science and practice The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fiber breads, those made from partially baked and frozen dough and those made from non-wheat flours With its distinguished editor and international team of contributors, Bread Making: Improving Quality, Third Edition, continues to serve as the standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice. Discusses dough development and bread ingredients, with new chapters on flour lipids and improving the nutrition and dietary quality of breads Comprehensively updated and revised coverage, outlines the latest developments in breadmaking science and practice Covers topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling, and wheat breeding

Bread and Its Fortification

Bread and Its Fortification
Nutrition and Health Benefits

by Cristina M. Rosell,Joanna Bajerska,Aly F. El Sheikha

  • Publisher : CRC Press
  • Release : 2015-09-22
  • Pages : 417
  • ISBN : 1498701574
  • Language : En, Es, Fr & De
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Today, bread supplies over half of the caloric intake of the world’s population including a high proportion of the intake of Vitamins B and E. Bread therefore is a major food of the world. Bread was the main stables of the ancient Egyptian diet. Around 7,000 BC humans (probably Egyptians) somehow learned to grind grains in water and heat the mix on hot stoves to make unleavened bread. The art of bread making goes back to very early stages of different historical eras. Bread is an important part of the human diet, but for many people, it is much more than just providing macro- and micro-nutrients. Bread with their different types is influenced mainly by the nature of substrate and microorganisms involved in the fermentation. The components of bread depend on the type of bread and on practice and regulations operating in a country. They include basic components and other components (fortifying or enriching ingredients, emulsifiers, anti-fungal agents, anti-oxidants, enzymes and favoring agents, etc.). Bread and its Fortification for Nutrition and Health Benefits provides updated information in the area of bread and its fortification for health benefits. It serves as a useful reference book with recent advances in the areas of fermentation technology, bread microbiology, bread biotechnology, and bread biochemistry, which is related strongly to human health.

African Fermented Food Products - New Trends

African Fermented Food Products - New Trends
A Book

by Abdel Moneim Elhadi Sulieman,Abdalbasit Adam Mariod

  • Publisher : Springer Nature
  • Release : 2022
  • Pages : 129
  • ISBN : 3030829022
  • Language : En, Es, Fr & De
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Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease of digestion due to the fermentation process. This book provides information about the chemistry and bioactive compounds of African fermented food products, including their nutritional value and minor constituents. Chapters cover a wide range of topics, from the microorganisms involved in spontaneous fermentation to food safety considerations and quality assessment. The text can be used as a practical manual to better understand the nutritional and medicinal uses of various African fermented foods, as well as prepare recipes and product labels.

Cereal Grains

Cereal Grains
Volume 1

by Aakash K. Goyal

  • Publisher : BoD – Books on Demand
  • Release : 2021-12-08
  • Pages : 244
  • ISBN : 1839691638
  • Language : En, Es, Fr & De
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Over the past 50 years, cereals such as maize, rice, wheat, sorghum, and barley have emerged as rapidly evolving crops because of new technologies and advances in agronomy, breeding, biotechnology, genetics, and so on. Population growth and climate change have led to new challenges, among which are feeding the growing global population and mitigating adverse effects on the environment. One way to deal with these issues is through sustainable cereal production. This book discusses ways to achieve sustainable production of cereals via agronomy, breeding, transcriptomics, proteomics, and metabolomics. Chapters review research, examine challenges, and present prospects in the field. This volume is an excellent resource for students, researchers, and scientists interested in and working in the area of sustainable crop production.