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This book, written by leading grain scientists from Europe and Africa, examines six such grains that have been important food crops in various parts of the world and have the potential for much greater and more widespread use. The chemistry, nutritional value, food processing technologies and potential applications of three true cereals: sorghum, spelt wheat and the major millet species, and three dicotyledonous pseudocereals: grain amaranth, buckwheat and quinoa are discussed. Just three cereal grains account for more than 75% of all grains produced worldwide. This causes high risks for the future of humankind via catastrophic food crop failures and is detrimental to our long-term health (deficiencies of micronutritients, food allergenes and intolerances). In addition, the intensive cultivation practices needed to produce the required high yields of these cereals is frequently leading to environmental degradation, and they are often inappropriate in the Developing World.
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Previews available in: English
Subjects
Nutrition, Food science, Soil conservation, Chemistry, Agriculture, Plant Ecology, Grain, CropsShowing 2 featured editions. View all 2 editions?
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1
Pseudocereals and Less Common Cereals: Grain Properties and Utilization Potential
Oct 03, 2014, Springer
paperback
3662095459 9783662095454
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2
Pseudocereals and Less Common Cereals: Grain Properties and Utilization Potential
2002, Springer Berlin Heidelberg
electronic resource :
in English
3642076912 9783642076916
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Mode of access: World Wide Web.
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- Created July 6, 2019
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December 25, 2021 | Edited by ImportBot | import existing book |
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