Gluten-Free Ancient Grains
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Gluten-Free Ancient Grains: Cereals, Pseudocereals and Legumes covers grains that are not related to wheat. This includes sorghum, the major millets - pearl, foxtail, proso and finger millet, as well as teff, the major pseudocereals - quinoa, amaranth and buckwheat, and emerging legume grains - lupin, cowpea, Bambara groundnut and marama beans. These are all characterized as gluten-free grains.
The book provides key information on the sustainable production of these grains. Ancient grains are characterized by their ability to produce a crop under harsh environmental conditions where the…mehr

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Produktbeschreibung
Gluten-Free Ancient Grains: Cereals, Pseudocereals and Legumes covers grains that are not related to wheat. This includes sorghum, the major millets - pearl, foxtail, proso and finger millet, as well as teff, the major pseudocereals - quinoa, amaranth and buckwheat, and emerging legume grains - lupin, cowpea, Bambara groundnut and marama beans. These are all characterized as gluten-free grains.

The book provides key information on the sustainable production of these grains. Ancient grains are characterized by their ability to produce a crop under harsh environmental conditions where the major cereals are not-sustainable or even fail. In order to meet growing food demand, and with water resources becoming scarce, this is a highly valuable quality. Chapters review the major grains, analyzing their production and manufacture processes and detailing their impact on long-term good health.

Of interest to many people and organizations in the food production chain,this book will be of significant value to agricultural scientists, food company innovation and R&D managers, academic and food company nutritionists and dietitians and governmental and non-governmental health ministries and research institutes.
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Autorenporträt
John R. N. Taylor is a senior research fellow in grain science and nutrition at the University of Pretoria, South Africa. He is the author of numerous scientific papers and book chapters and has been senior editor of two handbooks: Gluten-Free Ancient Grains and Sorghum and Millets: Chemistry, Technology and Nutritional Attributes. John is a fellow of the ICC, the Cereal and Grains Association, and of the International Academy of Food Science and Technology. He was awarded the Thomas Burr Osborne Medal by Cereals & Grains Association in 2021 and the Clyde H. Bailey Medal by the ICC in 2022.

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.