Developing Sustainable and Health-Promoting Cereals and Pseudocereals
Conventional and Molecular Breeding
- 1st Edition - March 29, 2023
- Latest edition
- 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
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.
- Includes coverage of cereals and pseudocereals in a single comprehensive volume
- Focuses on sustainable circular economy, including assurance of food safety, quality, and health benefits
- Examines breeding to attain robust cereal and pseudocereals with higher nutritional value and adapted to specific regions, climate change, and global warming
Academic and commercial researchers in agriculture and cereal science.New product development focused on gluten-free, organic, and/or nutraceuticals
Section 1: Innovations to obtain cereals and pseudocereals with better nutritional and healthy traits
Section 2: Breeding approaches to attain robust cereals and pseudocereals to climate changes
Section 3. Economical aspects "from farm to fork"
- Edition: 1
- Latest edition
- Published: March 29, 2023
- Language: English
MR
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, HungaryMP
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 ThessalonikiJR
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, PortugalRead Developing Sustainable and Health-Promoting Cereals and Pseudocereals on ScienceDirect