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Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity

Increased awareness of the nutritional properties of foods and recent trends towards low-input and sustainable agriculture have led to a renewed interest in underutilized crops. In addition, the dependence on a small number of crop species limits the capability to cope with challenges posed by the a...

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Formato: Online
Idioma:inglês
Publicado em: MDPI - Multidisciplinary Digital Publishing Institute 2024
Assuntos:
sorghum
pericarp
nutrition
grain
proximate composition
minerals
lipid composition
evolutionary populations
sourdough bread
consumer perception
wheat (Triticum aestivum L.)
bread composition
millets
processing
nutrients
dietary fiber
pearl
foxtail
amaranth
bread
dough
finger millet
wheat
Triticum timopheevii
Triticum zhukovskyi
food diversity
minor cereals
sustainable diets
ancient wheat
gluten-free flours
solvent retention capacity
Mixolab
dough consistency
pearl millet
chemical composition
antioxidant activity
Far-North Cameroon
wholegrain pasta
micronization
einkorn cv Hammurabi
einkorn cv Norberto
cowpea
cassava
sensory
food security
spelt
germination
benzoxazinoids
cis-isomers
schaftoside
free and bound fractions
sustainable grains
combating hunger
malnutrition
ancient cereals
popcorn
pigmented maize
rheological properties
nutraceuticals
cereals
n/a
thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues
Acesso em linha:ONIX_20240514_9783725805075_289
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