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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| Γλώσσα: | Αγγλικά |
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MDPI - Multidisciplinary Digital Publishing Institute
2024
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| Διαθέσιμο Online: | ONIX_20240514_9783725805075_289 |
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| _version_ | 1869525467706425344 |
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| collection | Directory of Open Access Books |
| description | 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 adverse effects of climate change affecting food security. This Special Issue deals with the continuum aspects, ‘from farm to fork’, in terms of ways that minor cereals could boost food security, foster rural development, support sustainable land care and contribute to healthier diets. In this Special Issue, we aim to publish innovative research and review papers about the rediscovery of minor cereals, their technological, biochemical and nutritional characteristics, and test their attitude for the formulation of innovative wholegrain, low or gluten-free products which will meet the need of health-conscious consumers so as to encourage the use of niche cereals. New raw materials, new functional ingredients, upcycling of waste materials and in vivo experiments to test the effect of assumption of these cereals will be further addressed in this Special Issue. Predictions of product quality, adopting chemometrics, multi-variate and statistical data analysis approaches were also welcome. In conclusion, this Special Issue aims to provide fundamental understanding and the current strategies for revitalization of underutilized cereals, which represent a reservoir of biodiversity that is useful to ensure sustainable production in the context of climate change. |
| format | Online |
| id | doab-20.500.12854ir-137692 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1376922024-05-14T14:08:25Z Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity Gazza, Laura Nocente, Francesca 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 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 adverse effects of climate change affecting food security. This Special Issue deals with the continuum aspects, ‘from farm to fork’, in terms of ways that minor cereals could boost food security, foster rural development, support sustainable land care and contribute to healthier diets. In this Special Issue, we aim to publish innovative research and review papers about the rediscovery of minor cereals, their technological, biochemical and nutritional characteristics, and test their attitude for the formulation of innovative wholegrain, low or gluten-free products which will meet the need of health-conscious consumers so as to encourage the use of niche cereals. New raw materials, new functional ingredients, upcycling of waste materials and in vivo experiments to test the effect of assumption of these cereals will be further addressed in this Special Issue. Predictions of product quality, adopting chemometrics, multi-variate and statistical data analysis approaches were also welcome. In conclusion, this Special Issue aims to provide fundamental understanding and the current strategies for revitalization of underutilized cereals, which represent a reservoir of biodiversity that is useful to ensure sustainable production in the context of climate change. 2024-05-14T14:08:21Z 2024-05-14T14:08:21Z 2024 book ONIX_20240514_9783725805075_289 9783725805075 9783725805082 https://directory.doabooks.org/handle/20.500.12854/137692 eng application/octet-stream Attribution-NonCommercial-NoDerivatives 4.0 International https://mdpi.com/books/pdfview/book/8912 https://mdpi.com/books/pdfview/book/8912 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-7258-0508-2 10.3390/books978-3-7258-0508-2 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783725805075 9783725805082 182 open access |
| spellingShingle | 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 Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity |
| title | Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity |
| title_full | Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity |
| title_fullStr | Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity |
| title_full_unstemmed | Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity |
| title_short | Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity |
| title_sort | contribution of minor cereals to sustainable diets and agro food biodiversity |
| topic | 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 |
| topic_facet | 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 |
| url | ONIX_20240514_9783725805075_289 |