Developing Sustainable and Health-Promoting Cereals and Pseudocereals

Conventional and Molecular Breeding

1st Edition - March 27, 2023
Imprint: Academic Press
Editors: Marianna Rakszegi, Maria Papageorgiou, João Miguel Rocha
Language: English
Paperback ISBN:
9 7 8 - 0 - 3 2 3 - 9 0 5 6 6 - 4
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 0 6 8 9 - 0

Developing Sustainable and Health Promoting Cereals and Pseudocereals: Conventional and Molecular Breeding reviews the most recent developments in the fields of cereal and pseudo… Read more

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Developing Sustainable and Health Promoting Cereals and Pseudocereals: Conventional and Molecular Breeding reviews the most recent developments in the fields of cereal and pseudocereal breeding, with particular emphasis on the latest biotechnological techniques likely to lead to breakthrough changes in plant breeding. The book provides comprehensive information on the use of genetic resources or pre-breeding activities to improve health-related properties of cereals and pseudocereals. The text also explores targeted field-management practices and the latest in biotechnological methodologies, and offers a cohesive overview necessary for understanding the potential impacts and benefits of improved production of cereals and pseudocereals with high-nutritional value.

Cover image
Title page
Table of Contents
Copyright
Contributors
Section 1: Innovations to obtain cereals and pseudocereals with better grain composition and quality
SubSection 1: Conventional breeding efforts to improve nutritional and health-promoting properties of cereals and pseudocereals
Chapter 1: Use of genetic resources and prebreeding activities in order to improve nutritional and health-related properties of cereals and pseudocereals
Abstract
1: Need to improve the nutritional quality of cereals
2: Creation of new genetic variability in breeding and prebreeding activities to improve nutritional and quality properties of cereals
3: Hybridization and mutagenesis to improve nutritional traits in cereals
4: The use of landraces for searching new alleles to widen genetic variation
5: Ancient and alien genotypes—Opportunities for quality improvements in cereals
6: Conclusions
References
Further reading
Chapter 2: Screening and use of nutritional and health-related benefits of the main crops
Abstract
1: Introduction
2: Wheat
3: Maize
4: Rice
5: Barley
6: Challenges and opportunities
References
Chapter 3: Screening and use of nutritional and health-related benefits of the minor crops
Abstract
1: Introduction—Importance and worldwide production of minor cereals
2: Oat
3: Rye
4: Spelt
5: Triticale
6: Breeding for achieving high nutritional value in minor cereals
References
Chapter 4: Screening and improving of nutritional and health-related compounds of pseudocereals
Abstract
1: Introduction
2: Amaranth
3: Quinoa
4: Buckwheat
5: Acha (Fonio)
6: Conclusions
References
Chapter 5: Comparison of the nutritional value of minor and pseudocereal crops to major crops and the barriers in their breeding for developing healthy grains
Abstract
1: Introduction
2: Comparison of nutritional value of minor and pseudocereal crops to major cereals crops
3: Possibilities and barriers in breeding for developing healthy grains
4: Concluding remarks
References
SubSection 2: Field management practices for the development of nutritional and health promoting cereals and pseudocereals
Chapter 6: Field management practices to produce nutritional and healthier main crops
Abstract
1: Introduction
2: Nutrition and healthy aspects of main crops
3: Main field management practices and their effects on nutritional quality
4: Conclusion
References
Chapter 7: Field management practices to produce nutritional and healthier minor crops
Abstract
1: Introduction
2: Oat
3: Rye
4: Triticale
5: Spelt
6: Conclusion and future perspectives
References
Chapter 8: Field management practices for pseudocereals: Yield gains and health benefits
Abstract
Acknowledgments
1: Introduction
2: Approach
3: Field management practices
4: Health benefits
5: Conclusions
References
Further reading
SubSection 3: Modern methodologies used for the development of cereals and pseudocereals
Chapter 9: Methodologies for the development of cereals and pseudocereals for improved quality and nutritional value
Abstract
1: Introduction
2: Enhancements
3: Conclusion
References
Chapter 10: Rheology as a tool to predict the effect of different biotic and abiotic factors on the quality of cereals and pseudocereals
Abstract
Acknowledgments
1: Introduction
2: Rheology as a tool to monitor changes in dough molecular structure and composition
3: Impact of abiotic (environmental) stress factors on the rheological behavior of cereal/pseudocereal grains
4: Impact of biotic stress factors on the rheological behavior of cereal/pseudocereal grains
5: Conclusions and future perspectives
References
Chapter 11: Marker-assisted selection for the improvement of cereals and pseudocereals
Abstract
1: Introduction
2: Development of molecular techniques
3: Application of molecular technologies in plant breeding
4: Application of mas for crop improvement
5: Current status of mas in cereals and pseudocereals
6: Conclusions and future prospects
References
Chapter 12: Transgenic approaches for nutritional quality improvement of cereals and pseudocereals
Abstract
1: Introduction
2: Transgenic strategies for improved essential amino acids and protein quality
3: Transgenic approaches for improved starch quality and quantity
4: Genetic manipulations for micronutrient improvement
5: Recent advances in genetic transformation for quality improvement in millets and pseudocereals
6: Limitations of transgenic technology
7: Conclusion
References
Chapter 13: Gene and base editing tools to accelerate cereal improvement
Abstract
1: Introduction
2: Precise genome editing in cereals
3: Importance of genome-editing technology for crop improvement
4: CRISPR-Cas9-related plant biotechnology
5: Challenges and future perspectives
References
Section 2: Breeding approaches to attain robust cereals and pseudocereals to climate changes
Chapter 14: Adaptation to abiotic stress factors and their effects on cereal and pseudocereal grain quality
Abstract
1: Introduction
2: Cereal and pseudocereal grain quality
3: Abiotic stress factors
4: Adaptation and breeding for abiotic stresses in cereals and pseudocereals
5: Conclusions
References
Chapter 15: Climate change-induced alteration in biotic environment and its effect on cereal and pseudocereal quality
Abstract
Acknowledgments
1: Introduction
2: Climate change-induced distribution of pathogens and its impact on control management
3: Climate change-induced alteration in predominance of competing pathogens
4: Climate change-driven cereal quality
References
Chapter 16: Statistical modeling applications to mitigate the effects of climate change on quality traits of cereals: A bibliometric approach
Abstract
1: Introduction
2: Materials and methods
3: Results and discussions
4: Conclusions
References
Section 3: Economical aspects “from farm to fork”
Chapter 17: Transferring theoretical principles into practical applications: Cereals, pseudocereals, and their applications in breadmaking and other agri-food
Abstract
Acknowledgments
1: Introduction
2: Dry and wet milling products, coproducts, and by-products
3: Baked products
4: Pasta products
5: Breakfast cereals and baby food
6: Snack products
7: Malt and nonalcoholic beverages
8: Conclusions
References
Further reading
Chapter 18: Economic importance of nutritional and healthy cereals and/or cereal products
Abstract
1: Introduction
2: Total world cereal production market shares
3: Total world cereal and products’ domestic supply market shares
4: Total cereals and products’ food supply available for human consumption
5: Life cycle assessment (LCA) for cereals
6: Other aspects of sustainable market innovation for specific cereals and products
7: Summary
References
Chapter 19: Consumer attitude toward nonconventional breeding
Abstract
1: Introduction
2: Consumer attitudes
3: Attitude and attitude change
4: Response to genetic modification
5: What makes GM more acceptable?
6: Where to with cereals and pseudocereals—Concluding remarks
References
Chapter 20: Consumer acceptance of different cereal-based “healthy foods”
Abstract
Acknowledgments
1: Introduction
2: Conventional “healthy” foods vs. functional foods
3: Consumer acceptance of various cereal-based “healthy” foods—A general outlook
4: Factors influencing consumer acceptance of “healthy” cereal-based foods and cereal-based functional foods
5: Comprehensive models explaining consumer acceptance of “healthy” cereal-based foods and cereal-based functional foods
6: Exploratory research on consumer acceptance of cereal-based “healthy” foods among Hungarian consumers
7: Conclusions
References
Index

Marianna Rakszegi

Marianna Rakszegi, PhD Chemical Sciences, is a principal investigator of cereal chemistry at the Cereal Breeding Department of the Centre for Agricultural Research. As the leader of the laboratory for quality traits, her main interest is the identification and development of biochemical and molecular-biology tools to develop a more efficient selection system for quality-oriented wheat breeding. Her research focuses on storage proteins, starch, dietary fibers and other bioactive components of cereals. She is a guest associate editor at Frontiers in Plant Science and editorial board member of the Journal of Cereal Science, and co-breeder of 38 wheat and 2 spelt varieties. She won the János Bólyai Fellowship of the Hungarian Academy of Sciences twice, and the Zoltán Magyary postdoctoral Fellowship. She was awarded the ’Researcher of the year 2017’ by the HAS.and is a member of EUCARPIA and the Committee on Plant Breeding, Agricultural Sciences of the HAS.

Affiliations and expertise

Principal Investigator of Cereal Chemistry, Cereal Breeding Department, Centre for Agricultural Research, Agricultural Institute, Hungary

Maria Papageorgiou

Maria Papageorgiou PhD is Professor Food Science and Technology, International Hellenic University is a graduate of the Department of Chemistry -Aristotle University of Thessaloniki, PhD from Cranfield University, UK. She is involved in several international initiatives, including serving as Secretary - Treasurer of the European Section of the Cereals and Grains Association, Cereals & Europe. She is Board member and member of the Technical Committee of the International Association of Cereal Chemists having also served as National Delegate of Greece in that organization. She is newly elected Board member and represents IHU as Institutional member at the ISEKI FOOD Association and as Article 36 Organizations of EFSA. She has coordinated bilateral research projects, national research activities and has been a team member of EU funded projects. Her main research interests are the tailoring of functional properties of cereal grains and their components in view of developing specific cereal healthy foods and ingredients.

Affiliations and expertise

Professor Food Science and Technology, International Hellenic University is a graduate of the Department of Chemistry -Aristotle University of Thessaloniki

João Miguel Rocha

João M. Rocha PhD, is a researcher at Laboratory for Process Engineering, Environment, Biotechnology and Energy (LEPABE), Department of Chemical Engineering (DEQ), Faculty of Engineering, University of Porto (FEUP). His PhD is in Food Science and Engineering from University of Lisboa. He is the Chair, Principal Coordinator and Grant Holder Scientific Representative of the COST Action SOURDOMICS (CA18101) with 55 countries from 5 Continents. He is also Secretary of the General Assembly board of the National Association of Science and Technology Researchers (ANICT). His research activities and interests related with cereal science and sourdough biotechnology encompasses: phenotypic and genotypic screening and characterization of microorganisms; design and development of fermentation processes and starter cultures; production, extraction and purification of functional microbial metabolites; design of innovative food products and processes and valorization of by-products and food wastes; food safety and ascertaining the health promoting effects, environmental sustainability and economic feasibility of food.

Affiliations and expertise

Center of Biotechnology and Fine Chemistry, School of Biotechnology, Portuguese Catholic University, Porto, Portugal

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Developing Sustainable and Health-Promoting Cereals and Pseudocereals

Conventional and Molecular Breeding

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Marianna Rakszegi

Maria Papageorgiou

João Miguel Rocha

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