Amaranth Biology, Chemistry, and Technology
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A01=Octavio Paredes-Lopez
Amaranth Flour
Amaranth Grain
Amaranth Oil
Amaranth Proteins
Amaranth Seeds
Amaranth Species
Amaranth Starch
Amaranthus Hypochondriacus
Author_Octavio Paredes-Lopez
Becker Robert
Bundle Sheath Cells
Category=PSVA
crop improvement techniques
Dark Germination
Dry Heat
E. Lozoya-Gloria
Eduardo Espitia-Rangel
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eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_science
Fast Atom Bombardment Mass Spectroscopy
food product development
Glycine Rich Domain
grain crop biotechnology applications
High Pressure Size Exclusion Chromatography
Jaime Kigel
James W. Lehmann
Kent A. Schnetzler
L.R. Tovar
Landrace Populations
M. Segura-Nieto
Mercedes G. Lpez
Moisture Content
nutritional evaluation
Outcrossing Rates
Peter A. Kulakow
Photosynthetic NUE
plant molecular genetics
Raw Seed
Ricardo Bressani
Seed Coat Color
seed protein analysis
species
Specific DNA Fragment
starch composition
Starch Granules
Stomata Conductance
Thermostable DNA Polymerase
Total Sulfur Amino Acids
Product details
- ISBN 9781315890500
- Weight: 590g
- Dimensions: 178 x 254mm
- Publication Date: 12 Dec 2017
- Publisher: Taylor & Francis Ltd
- Publication City/Country: GB
- Product Form: Hardback
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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.
