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...

Full beskrivning

Sparad:

Bibliografiska uppgifter
Materialtyp:	Online
Språk:	engelska
Utgiven:	MDPI - Multidisciplinary Digital Publishing Institute 2024
Ämnen:	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
Länkar:	ONIX_20240514_9783725805075_289
Taggar:	Lägg till en tagg Inga taggar, Lägg till första taggen!

Lägg till första kommentaren!

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

Liknande verk