Gluten-Free Ancient Grains: Cereals, Pseudocereals, and Legumes: Sustainable, Nutritious, and Health-Promoting Foods for the 21st Century

Gluten-Free Ancient Grains: Cereals, Pseudocereals, and Legumes: Sustainable, Nutritious, and Health-Promoting Foods for the 21st Century

by John Taylor, Joseph Awika

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Product Details

ISBN-13: 9780081008911
Publisher: Elsevier Science
Publication date: 07/21/2017
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 356
File size: 22 MB
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About the Author

John Taylor is Professor in the Department of Food Science and is Research Theme Leader for Functional Biomolecules and Foods in the Institute of Food, Nutrition and Well-being at the University of Pretoria. He undertakes research into the quality and processing of African cereal grains, especially sorghum and millets in four interrelating areas: grain quality, with specific emphasis on nutritional quality, malting and brewing, gluten-free baked goods, and protein-based biomaterials.
Joseph Awika is Associate Professor at Texas A&M University. His research focus is grain chemistry and biochemistry - identifying mechanisms by which secondary plant metabolites and minor grain constituents can be optimized to improve food quality and human health. Dr. Awika’s current research investigates synergistic interactions of specific grain polyphenols in food matrix, and effect of complexation of the polyphenols with starch and proteins on macronutrient digestibility and functionality. He is heavily involved in international research activities aimed at improving nutritional, health and food-processing quality of cereals and legumes with the goal of reducing poverty and preventing disease in Africa.

Table of Contents

1. Ancient Grains: Meeting the World’s Food and Nutrition Needs in the 21st Century
2. Global Supply of Ancient Grains in the 21st Century: Keys to Unlocking their Full Potential
3. Sorghum: Its Unique Nutritional and Health-Promoting Attributes
4. Millets: Their Unique Nutritional and Health-promoting Attributes
5. Quinoa: Its Unique Nutritional and Health-promoting Attributes
6. Amaranth: Its Unique Nutritional and Health-promoting Attributes
7. Buckwheat: Its Unique Nutritional and Health-promoting Attributes
8. Lupins: Their Unique Nutritional and Health-promoting Attributes
9. African Legumes: Nutritional and Health-promoting Attributes
10. Wild Rice: Nutritional and Health Promoting Attributes
11. Future Research in the Ancient Grains

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