Belton / Taylor Pseudocereals and Less Common Cereals

Grain Properties and Utilization Potential
2002
ISBN: 978-3-662-09544-7
Verlag: Springer
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 270 Seiten, eBook

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.

Zielgruppe

Professional/practitioner

Autoren/Hrsg.

Belton, Peter S.

Taylor, John R.N.

Inhaltsverzeichnis

1 The Major Seed Storage Proteins of Spelt Wheat, Sorghum, Millets and Pseudocereals.- 2 Sorghum.- 3 Quinoa.- 4 Buckwheat.- 5 Spelt Wheat.- 6 Millets.- 7 Grain Amaranth.