la ValSe-Food 2019
The seeds and fruits (or their parts) of Iberoamerican crops have high nutritional and functional properties which could be utilized in a wide range of foods. The crops included in this book are amaranth (Amaranthus spp.), quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule), chia (Salvia...
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| Format: | Online |
|---|---|
| Langue: | anglais |
| Publié: |
MDPI - Multidisciplinary Digital Publishing Institute
2022
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| Sujets: | |
| Accès en ligne: | ONIX_20220111_9783036503684_150 |
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| _version_ | 1869520791996989440 |
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| collection | Directory of Open Access Books |
| description | The seeds and fruits (or their parts) of Iberoamerican crops have high nutritional and functional properties which could be utilized in a wide range of foods. The crops included in this book are amaranth (Amaranthus spp.), quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule), chia (Salvia hispanica L.), Andean maize (Zea mays L.), moringa (Moringa oleifera), yvapuru (Plinia peruviana), kurugua (Sicana odorifera), sacha inchi (Plukenetia huayllabambana), camu camu (Myrciaria dubia), mango (Mangifera indica), tarwi (Lupinus mutabilis), peanut (Arachis hypogaea L.) and taro (Colocasia esculenta), all of them still underutilized. Their cultivation is low; nevertheless, in recent years, the worldwide demand for some of them has increased immensely, resulting in an increase in their production. The ancient Iberoamerican crops have been widely recognized for their nutritional value by food scientists and food producers because they contain high-quality proteins and large quantities of micronutrients such as minerals, vitamins and bioactive compounds. In addition, they are gluten-free, which makes them suitable for people suffering from various gluten intolerances. This book summarizes the large amount of investigations in this field in the last year and provides knowledge within all the relevant areas of food science. The editors hope that this book will contribute to an increased use of these products in human nutrition by consumers worldwide. |
| format | Online |
| id | doab-20.500.12854ir-76414 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-764142024-04-09T23:16:39Z la ValSe-Food 2019 Castanheira, Isabel Sammán, Norma Muñoz, Loreto Haros, Claudia T1-995 History of engineering & technology thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues The seeds and fruits (or their parts) of Iberoamerican crops have high nutritional and functional properties which could be utilized in a wide range of foods. The crops included in this book are amaranth (Amaranthus spp.), quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule), chia (Salvia hispanica L.), Andean maize (Zea mays L.), moringa (Moringa oleifera), yvapuru (Plinia peruviana), kurugua (Sicana odorifera), sacha inchi (Plukenetia huayllabambana), camu camu (Myrciaria dubia), mango (Mangifera indica), tarwi (Lupinus mutabilis), peanut (Arachis hypogaea L.) and taro (Colocasia esculenta), all of them still underutilized. Their cultivation is low; nevertheless, in recent years, the worldwide demand for some of them has increased immensely, resulting in an increase in their production. The ancient Iberoamerican crops have been widely recognized for their nutritional value by food scientists and food producers because they contain high-quality proteins and large quantities of micronutrients such as minerals, vitamins and bioactive compounds. In addition, they are gluten-free, which makes them suitable for people suffering from various gluten intolerances. This book summarizes the large amount of investigations in this field in the last year and provides knowledge within all the relevant areas of food science. The editors hope that this book will contribute to an increased use of these products in human nutrition by consumers worldwide. 2022-01-11T13:31:17Z 2022-01-11T13:31:17Z 2021 book ONIX_20220111_9783036503684_150 9783036503684 9783036503691 https://directory.doabooks.org/handle/20.500.12854/76414 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/3849 https://mdpi.com/books/pdfview/book/3849 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-0369-1 10.3390/books978-3-0365-0369-1 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036503684 9783036503691 156 Basel, Switzerland open access |
| spellingShingle | T1-995 History of engineering & technology thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues la ValSe-Food 2019 |
| title | la ValSe-Food 2019 |
| title_full | la ValSe-Food 2019 |
| title_fullStr | la ValSe-Food 2019 |
| title_full_unstemmed | la ValSe-Food 2019 |
| title_short | la ValSe-Food 2019 |
| title_sort | la valse food 2019 |
| topic | T1-995 History of engineering & technology thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues |
| topic_facet | T1-995 History of engineering & technology thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues |
| url | ONIX_20220111_9783036503684_150 |