Pseudocereals and Less Common Cereals: Grain Properties and Utilization PotentialPeter S. Belton, John R.N. Taylor Springer Science & Business Media, 10 de jul. de 2002 - 270 páginas Today, at the beginning of the third millenium, just three cereal grains - wheat, rice and maize - dominate the world's food supply, accounting for some 75 % of all grains produced. This food "oligoculture" poses some risks for the future of humankind. The risk of catastrophic food crop failure through insect pests or fungal diseases is ever greater as genetic diversity is reduced. The introduction of genetically modified cereals may exacerbate this situation, as different speeies will share the same genes conferring resistance to pests. The intensive cultivation practices needed to produce the required high yields of these highly developed cereals, the so-called Green Revolution, is leading to environmental degradation through denudation of the soil and pollution of the environment due to pestieide and fertilizer runoff. In addition, the undoubted benefits brought about for many by the Green Revolution, with its use of intensive agricultural practises, cannot be shared by all. Such cultivation practises are often inappropriate in the developing world where farmers simply do not have the income to purchase the required agricultural machinery, inorganic fertilizers and pestieides. Also, the environmental con ditions in much of the developing world, characterised by frequent droughts interspersed with short periods of very high rainfall, are espeeially dam aging to the large areas of unprotected soil which result from mechanised agriculture. Reliance on so few different grains for our nutrition also appears to be detri mental to our long-term health. |
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Outras edições - Ver todos
Pseudocereals and Less Common Cereals: Grain Properties and Utilization ... Peter S. Belton,John R.N. Taylor Visualização parcial - 2013 |
Pseudocereals and Less Common Cereals: Grain Properties and Utilization ... Peter S. Belton,John R.N. Taylor Prévia não disponível - 2014 |
Pseudocereals and Less Common Cereals: Grain Properties and Utilization ... Peter S. Belton,John R.N. Taylor Prévia não disponível - 2011 |
Termos e frases comuns
Agric Food Chem albumins amaranth flour amaranth seeds amaranth starch amino acid composition amylase barley beer brewing bran bread buckwheat flour Cereal Chem cereal science Chenopodium quinoa components contain crop cruentus cultivars cultivation dehulling Dendy DAV dietary dietary fiber dough effect endosperm enzymes fermentation finger millet flour fractions fonio Food Sci gelatinisation germination gliadin globulins gluten glutenin hulled wheats ICRISAT increased injera kafirin lactic acid levels lipid lysine maize mash methionine milling moisture nd nd nd nutrient opaque beer pasta Patancheru pearl millet pericarp perisperm phytic acid plant popped porridge production prolamins properties protein protein content protein digestibility pseudocereals quinoa grain Rooney LW rutin saponins SDS-PAGE soluble sorghum and millets sorghum grain sorghum malt species spelt wheat starch starch granules storage proteins subunits Table tannins tartary buckwheat Taylor JRN temperature tion varieties viscosity vitamin wheat flour zein