Amaranth Biology Chemistry And Technology

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Amaranth Biology Chemistry And Technology

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Author : Octavio Paredes-Lopez
language : en
Publisher: CRC Press
Release Date : 2018-01-10

Amaranth Biology Chemistry And Technology written by Octavio Paredes-Lopez and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-01-10 with Science categories.

This book is devoted to amaranth, a plant to which 45 species are indigenous to the Mesoamerican region and 10 others originated in Africa, Asia, and Europe. Amaranth was the foundation of the extensive North and South American ancient civilizations and is still important in the agriculture of more recent Indian cultures. However, this plant nearly disappeared after the Spanish conquest. In view of the outstanding agronomic performance of the plant and the high nutritional value of the grain, it is now becoming an important crop in various regions of the world. Progress in the utilization of amaranth is directly related to scientific and technical information on its biological, physical, and chemical properties. Amaranth: Biology, Chemistry, and Technology begins with a chapter on the use of tissue culture, molecular biology, and genetic engineering techniques for crop improvement. The next few chapters deal with classical genetics, traditional plant breeding, and plant physiology. Following chapters review the properties of storage and leaf proteins, carbohydrates (especially starch), and seed oil. The potential of amaranth for new food products and popping is discussed, and commercialization and marketing of amaranth and its products are described. The book also emphasizes the outstanding nutritional properties of amaranth.

Amaranth Biology Chemistry And Technology

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Author :
language : en
Publisher:
Release Date : 2017

Amaranth Biology Chemistry And Technology written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with Electronic book categories.

Amaranth Biology Chemistry And Technology

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Author : Octavio Paredes-Lopez
language : en
Publisher: CRC Press
Release Date : 2018-01-10

Amaranth Biology Chemistry And Technology written by Octavio Paredes-Lopez and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-01-10 with Science categories.

This book is devoted to amaranth, a plant to which 45 species are indigenous to the Mesoamerican region and 10 others originated in Africa, Asia, and Europe. Amaranth was the foundation of the extensive North and South American ancient civilizations and is still important in the agriculture of more recent Indian cultures. However, this plant nearly disappeared after the Spanish conquest. In view of the outstanding agronomic performance of the plant and the high nutritional value of the grain, it is now becoming an important crop in various regions of the world. Progress in the utilization of amaranth is directly related to scientific and technical information on its biological, physical, and chemical properties. Amaranth: Biology, Chemistry, and Technology begins with a chapter on the use of tissue culture, molecular biology, and genetic engineering techniques for crop improvement. The next few chapters deal with classical genetics, traditional plant breeding, and plant physiology. Following chapters review the properties of storage and leaf proteins, carbohydrates (especially starch), and seed oil. The potential of amaranth for new food products and popping is discussed, and commercialization and marketing of amaranth and its products are described. The book also emphasizes the outstanding nutritional properties of amaranth.

Pseudocereals And Less Common Cereals

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Author : Peter S. Belton
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-03-14

Pseudocereals And Less Common Cereals written by Peter S. Belton and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-14 with Technology & Engineering categories.

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.

Flour And Breads And Their Fortification In Health And Disease Prevention

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Author : Victor R Preedy
language : en
Publisher: Academic Press
Release Date : 2011-02-17

Flour And Breads And Their Fortification In Health And Disease Prevention written by Victor R Preedy and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-02-17 with Technology & Engineering categories.

Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Third, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se. Flour and Breads and their Fortification in Health and Disease Prevention provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products. Examines those flour and bread related agents that affect metabolism and other health-related conditions Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique Includes methods for analysis of flours and bread-related compounds in other foods

Molecular Biotechnology For Plant Food Production

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Author : Octavio Paredes-Lopez
language : en
Publisher: CRC Press
Release Date : 1999-03-11

Molecular Biotechnology For Plant Food Production written by Octavio Paredes-Lopez and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-03-11 with Science categories.

The first single volume reference on the use of genetic engineering and molecular biology for plant food production, this book provides basic to in-depth approaches at the molecular level combining agricultural technology with food science and technology. It focuses on biotechnology 's role in the manipulation of cell and plant growth for enhanced

Seed Technology And Its Biological Basis

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Author : Michael Black
language : en
Publisher: CRC Press
Release Date : 2000

Seed Technology And Its Biological Basis written by Michael Black and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Nature categories.

Edited by a renowned seed biologist with a team assembled from the most respected laboratories worldwide, Seed Technology and Its Biological Basis illustrates the commercial value of seeds as a major resource. The editors provide a sweeping overview of the current state-of-the-art in seed technology and its biological basis. The book is invaluable to researchers and professionals in both the industrial and academic sectors.

Encyclopedia Of Food Grains

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Author : Colin W Wrigley
language : en
Publisher: Academic Press
Release Date : 2015-12-17

Encyclopedia Of Food Grains written by Colin W Wrigley and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-12-17 with Technology & Engineering categories.

The Encyclopedia of Food Grains, Four Volume Set 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

Functional Foods Sources And Health Benefits

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Author : D. Mudgil
language : en
Publisher: Scientific Publishers
Release Date : 2017-02-01

Functional Foods Sources And Health Benefits written by D. Mudgil and has been published by Scientific Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-02-01 with Technology & Engineering categories.

The objective of this book is to provide complete coursed content of functional foods related subjects in ICAR, CSIR and UGC institutions in Food Technology, Dairy Technology, Food & Nutrition, Post Harvest Technology, Agricultural and Food Process Engineering discipline. The book contains fourteen chapters on the topics such as Introduction to Functional Foods, Nutrition for all Ages, Food Fortification, Low Calorie Food, Sports Food, Herbs as Functional Foods, Prebiotics, Probiotics & Synbiotics, Functional Dairy Products, Role of Cereal in Health Promotion and Disease Prevention, Functional Components from Fruits & Vegetables, Functional Meat Products, Immunomodulatory Response of Fermented Dairy Products, Consumer Response towards Functional Foods. The content of the book will be helpful for B.Tech, M.Tech, M.Sc. & Ph.D. students of above mentioned disciplines. These topics will also be helpful for the students preparing for ICAR-ARS examination as these provide subjective information of the subject.

Sustainable Protein Sources

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Author : Sudarshan Nadathur
language : en
Publisher: Elsevier
Release Date : 2023-11-20

Sustainable Protein Sources written by Sudarshan Nadathur and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-11-20 with Technology & Engineering categories.

Sustainable Protein Sources: Advances for a Healthier Tomorrow, Second Edition explores alternative proteins, including plant, fungal, algal and insect proteins that can take the place of meat as sustainable sources to satisfy human protein needs. This revised edition presents the benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends and contains new chapters on potato protein, faba bean, chickpea, and coconut. Organized by protein, chapters also cover cereals and legumes, oilseeds, pseudocereals, fungi, algae, insects and fermentation-derived dairy and meat proteins paying particular attention to the nutrition, uses, functions, benefits, and challenges of each. The book also explores ways to improve utilization and addresses everything from consumer acceptability, methods of improving the taste of products containing these proteins and ways in which policies can affect the use of alternate proteins. In addition, the book addresses sustainable protein as a pathway to securing the food supply and considers regenerative versus extractive agriculture alongside new methods in farming and water usage. Introduces the need to shift from animal-derived to plant-based protein and fermentation derived proteins 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