Details
Gluten-Free Ancient Grains
Cereals, Pseudocereals, and Legumes: Sustainable, Nutritious, and Health-Promoting Foods for the 21st CenturyWoodhead Publishing Series in Food Science, Technology and Nutrition
240,00 € |
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Verlag: | Woodhead Publishing |
Format: | |
Veröffentl.: | 21.07.2017 |
ISBN/EAN: | 9780081008911 |
Sprache: | englisch |
Anzahl Seiten: | 356 |
DRM-geschütztes eBook, Sie benötigen z.B. Adobe Digital Editions und eine Adobe ID zum Lesen.
Beschreibungen
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
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