ICC Handbook of 21st Century Cereal Science and Technology highlights the importance of cereals, presenting insights into the foundational structure of cereal grains, including potential contamination factors that can negatively impact cereal and grain yield. Focusing on the eight major cereal crops – wheat, maize, rice, barley, sorghum and millets, oats, rye and pseudocereals, this is the only available reference to provide standardized coverage for detailed comparison. Written by a global team of expert editors and contributors, the book provides practical insights into the utilization of cereals, grains and safety assessments. This International Association for Cereal Science and Technology endorsed volume continues their commitment to international cooperation through the dissemination of knowledge, conducting research and developing standard methods. - Provides standardized insights into cereals, their grains, profiles and uses - Includes the 8 most utilized cereals including pseudocereals - Promotes understanding of the real-world use options of cereals

This book is a groundbreaking exploration of the multifaceted world of oats, offering a holistic journey from historical roots to cutting-edge applications. Its diverse chapters traverse the genetic and genomic landscape of oats, tracing their origin, domestication, and global spread. From their humble beginnings as animal feed to their evolution into a staple in human diets, this book showcases oats as a pivotal player in sustainable agriculture and nutrition. The chapters meticulously delve into the bioactive compounds of oats, their health benefits, and the role of oats in disease prevention and management. The book also provides insights into oat processing techniques, storage, and milling, offering a comprehensive understanding of how these processes impact nutritional properties. The international scenario of oat production takes centre stage, emphasizing the vital role of oats in sustainable agriculture and their contribution to soil health and climate-resilient farming systems. The discussion on β-glucans, avenanthramides, and other bioactive compounds underscores the potential of oats in functional foods, catering to the increasing demand for health-focused dietary choices. Closing with a visionary look into the future, this book explores the development of novel value-added, oat-based superfoods, aligning with the global shift towards nutritionally dense, minimally processed options. Readers, including agronomists, farmers, chefs, and health enthusiasts, will find a wealth of knowledge on topics ranging from oat production economics to the nutritional composition that sets oats apart from other cereals. Oat (Avena sativa): Production to Plate is a must-read for anyone seeking a comprehensive and forward-looking guide to the remarkable journey of oats, blending history, agriculture, nutrition, and sustainability into a seamless narrative.

This publication, Our Fragile World: Challenges and Opportunities for Sustainable Development presents perspectives of several important subjects that are covered in greater detail and depth in the Encyclopedia of Life Support Systems (EOLSS). The contributions to the two volumes provide an integrated presentation of knowledge and worldviews related to the state of: Earth's natural resources, social resources, institutional resources, and economic and financial resources. They present the vision and thinking of over 200 authors in support of efforts to solve the complex problems connected with sustainable development, and to secure perennial life support on "The Blue Planet'. These contributions are holistic, informative, forward looking, and will be of interest to a broad readership. This volume presents contributions with focus on the Economic and Institutional Dimensions of Sustainable Development in two sections: KNOWLEDGE, TECHNOLOGY, AND MANAGEMENT (Knowledge; Technology and Management ; Economics; Finance and trade). – POLICY AND INSITUTIONAL IMPLICATIONS FOR SUSTAINABLE DEVELOPMENT (Policy Issues; Institutional implications; Regional Analysis).

Cereals processing is one of the oldest and most important of all food technologies. Written by a distinguished international team of contributors, this collection reviews the range of cereal products and the technologies used to produce them. It is designed for all those involved in cereals processing, whether raw material producers and refiners needing to match the needs of secondary processors manufacturing the final product for the consumer, or secondary processors benchmarking their operations against best practice in their sector and across cereals processing as a whole. - The authorative guide to key technological developments within cereal processing - Reviews the range of cereal products and the technologies used to produce them

The emerging field of green analytical chemistry is concerned with the development of analytical procedures that minimize consumption of hazardous reagents and solvents, and maximize safety for operators and the environment. In recent years there have been significant developments in methodological and technological tools to prevent and reduce the deleterious effects of analytical activities; key strategies include recycling, replacement, reduction and detoxification of reagents and solvents. The Handbook of Green Analytical Chemistry provides a comprehensive overview of the present state and recent developments in green chemical analysis. A series of detailed chapters, written by international specialists in the field, discuss the fundamental principles of green analytical chemistry and present a catalogue of tools for developing environmentally friendly analytical techniques. Topics covered include: Concepts: Fundamental principles, education, laboratory experiments and publication in green analytical chemistry. The Analytical Process: Green sampling techniques and sample preparation, direct analysis of samples, green methods for capillary electrophoresis, chromatography, atomic spectroscopy, solid phase molecular spectroscopy, derivative molecular spectroscopy and electroanalytical methods. Strategies: Energy saving, automation, miniaturization and photocatalytic treatment of laboratory wastes. Fields of Application: Green bioanalytical chemistry, biodiagnostics, environmental analysis and industrial analysis. This advanced handbook is a practical resource for experienced analytical chemists who are interested in implementing green approaches in their work.

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. - Provides a comprehensive overview of non-wheat grains - Reviews the manufacture and sustainable production of these grains, detailing their abilities to grow in harsh conditions - Analyzes the nutritional value of ancient grains and their health-promoting qualities