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Pseudocereals and Less Common Cereals

Grain Properties and Utilization Potential

  • Peter S. Belton
  • J. R. N. Taylor

Table of contents

  1. Front Matter
    Pages I-XVIII
  2. John R. N. Taylor, Peter S. Belton
    Pages 25-91
  3. John R. N. Taylor, Mary L. Parker
    Pages 93-122
  4. Péter Biacs, Erzsébet Aubrecht, Irén Léder, József Lajos
    Pages 123-151
  5. Raimondo Cubadda, Emanuele Marconi
    Pages 153-175
  6. A. Babatunde Obilana, Eric Manyasa
    Pages 177-217
  7. Emerich Berghofer, Regine Schoenlechner
    Pages 219-260
  8. Back Matter
    Pages 261-269

About this book

Introduction

This book, written by leading grain scientists from Europe and Africa, examines six such 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 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 are discussed. Just three cereal grains account for more than 75% of all grains produced worldwide. This causes high risks for the future of humankind via catastrophic food crop failures and is detrimental to our long-term health (deficiencies of micronutritients, food allergenes and intolerances). In addition, the intensive cultivation practices needed to produce the required high yields of these cereals is frequently leading to environmental degradation, and they are often inappropriate in the Developing World.

Keywords

Ernährung Lebensmittel Lebensmitteltechnologie Welternährung amines cereals chemistry environment food food processing food science hunger nutrition processing wheat

Authors and affiliations

  • Peter S. Belton
    • 1
  • J. R. N. Taylor
    • 2
  1. 1.School of Chemical SciencesUniversity of East AngliaNorwichUK
  2. 2.Department of Food ScienceUniversity of PretoriaPretoriaSouth Africa

Bibliographic information

  • DOI https://doi.org/10.1007/978-3-662-09544-7
  • Copyright Information Springer-Verlag Berlin Heidelberg 2002
  • Publisher Name Springer, Berlin, Heidelberg
  • eBook Packages Springer Book Archive
  • Print ISBN 978-3-642-07691-6
  • Online ISBN 978-3-662-09544-7
  • Buy this book on publisher's site