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by Octavio Paredes-Lopez

  • ISBN: 0849353742
  • Category: Math & Science
  • Author: Octavio Paredes-Lopez
  • Subcategory: Biological Sciences
  • Other formats: mbr rtf lrf doc
  • Language: English
  • Publisher: CRC-Press; 1 edition (July 6, 1994)
  • Pages: 234 pages
  • FB2 size: 1572 kb
  • EPUB size: 1296 kb
  • Rating: 4.3
  • Votes: 539
Download Amaranth Biology Chemistry and Technology fb2

This book is devoted to amaranth, a plant to which 45 species are indigenous to the Mesoamerican region and 10 others originated in Africa, Asia, and Europe

This book is devoted to amaranth, a plant to which 45 species are indigenous to the Mesoamerican region and 10 others originated in Africa, Asia, and Europe. Amaranth was the foundation of the extensive North and South American ancient civilizations and is still important in the agriculture of more recent Indian cultures. However, this plant nearly disappeared after the Spanish conquest. In view of the outstanding agronomic performance of the plant and the high nutritional value of the grain, it is now becoming an important crop in various regions of the world.

O Paredes-López, ML Cervantes-Ceja, M Vigna-Pérez,. Plant foods for human nutrition 65 (3), 299-308, 2010. M Segura-Nieto, AP Barba De La Rosa, O Paredes-López. Amaranth: Biology, chemistry and technology, 75-106, 1994. H GuzmánMaldonado, O ParedesLópez, CG Biliaderis. Edible mushrooms: improving human health and promoting quality life. ME Valverde, T Hernández-Pérez, O Paredes-López. International journal of microbiology 2015, 2015.

Save up to 80% by choosing the eTextbook option for ISBN: 9781351086509, 1351086502. The print version of this textbook is ISBN: 9781315890500, 131589050X.

by Octavio Paredes-Lopez. This book is devoted to amaranth, a plant to which 45 species are indigenous to the Mesoamerican region and 10 others originated in Africa, Asia, and Europe.

Octavio Paredes-Lopez.

Amaranth Biology, Chemistry, and Technology. eISBN13: 9781351078054. More Books . ABOUT CHEGG.

Amaranth, quinoa and buckwheat arc dicotyledonous crops which, although not closely related to each other . Octavio Paredes-López

Amaranth, quinoa and buckwheat arc dicotyledonous crops which, although not closely related to each other or to grasses, are often termed pseudocereals because they produce small grain-like seeds. Octavio Paredes-López. Biochemistry of amaranth proteins, in: Amaranth: Biology, Chemistry and Technology, (ed. O. Paredes-López) CRC Press, Boca Raton FL. Chap 5, pp 75–106. Afonso, . Davies, . Chesnut, . 1988 Molecular characterization of oat seed globulins. Plant Physiology, 87, 698–704. 3. and Octavio Paredes-López. Pages 107-131 in Amaranth: Biology, Chemistry and. Technology. Paredes-López, ed. CRC Press: Boca Raton, FL. 4. ABSTRACT Cereal Chem.

This book is devoted to amaranth, a plant to which 45 species are indigenous to the Mesoamerican region and 10 others originated in Africa, Asia, and Europe. Amaranth was the foundation of the extensive North and South American ancient civilizations and is still important in the agriculture of more recent Indian cultures. However, this plant nearly disappeared after the Spanish conquest. In view of the outstanding agronomic performance of the plant and the high nutritional value of the grain, it is now becoming an important crop in various regions of the world. Progress in the utilization of amaranth is directly related to scientific and technical information on its biological, physical, and chemical properties. Amaranth: Biology, Chemistry, and Technology begins with a chapter on the use of tissue culture, molecular biology, and genetic engineering techniques for crop improvement. The next few chapters deal with classical genetics, traditional plant breeding, and plant physiology. Following chapters review the properties of storage and leaf proteins, carbohydrates (especially starch), and seed oil. The potential of amaranth for new food products and popping is discussed, and commercialization and marketing of amaranth and its products are described. The book also emphasizes the outstanding nutritional properties of amaranth.

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