Latin-American Seeds: Agronomic, Processing and Health Aspects

In the last few years, the Latin-American seeds have gained increased importance (also due to the increased demand for gluten-free foods). Worldwide demand for Latin-American seeds and grains has risen in a high proportion. In parallel, seeds and grains' research from this region in all relevant fields has been intensified. Latin-American Seeds: Agronomic, Processing and Health Aspects summarizes the recent research on Latin-American crops regarding agronomic and botanical characteristics, composition, structure, use, production, technology, and impact on human health. Latin-American cultivars studied here are included in the groups of cereals, pseudo-cereals, oilseeds, and legumes that are used in a great variety of innovative and traditional foods. The main crops that are covered in this book are Latin-American maize (Zea mays), amaranth (Amaranthus spp), quinoa (Chenopodium spp), kañiwa (Chenopodium pallidicaule), chia (Salvia hispanica), sacha inchi (Plukenetia volubilis) and legumes such as black turtle and common beans (Phaseolus vulgaris) and tarwi (Lupinus mutabilis). Key Features: Contains updated information about recent research works on Latin-American crops Includes a variety of Latin-American plant species that are used in a great variety of innovative and traditional foods Addresses a wide range of topics related to agronomy, plant physiology, and nutritional and technological properties, processing, fractionation and development of new products for human health

Table of Contents:
Chapter 1. Agronomical characterization of Latin American crops Sven-Erik Jacobsen, Angela Miranda, Doris Chalampuente-Flores, Juan Pablo Rodríguez, Luis Rodolfo Montes Osorio, Alain P. Bonjean, Nete Kodahl, Marten Sørensen, Cesar Tapia Chapter 2. Genotype and environment as key factors controlling seed quality in Latin American crops Luisa Bascuñán-Godoy, María Reguera, Ángel Mujica, Néstor Fernández del Saz, Carolina Sanhueza, Catalina Castro, José Ortiz, Gabriel Barros, José de Latorre, Karina Ruiz, Teodoro Coba de la Peña, Enrique Ostria, Enrique Martínez, Susana Fischer Chapter 3. The Outlook for Latin American Crops: Challenges and Opportunities Nieves Fernandez-Garcia, Inmaculada Roman-Garcia, Enrique Olmos Chapter 4: Structure and composition of Latin-American crops Barbara Borczak, Jose María Coll Marques, Octavio Paredes-López, Claudia Monika Haros Chapter 5. Latin American crops in gluten free applications Silvia V. Melgarejo-Cabello, Jehannara Calle-Domínguez, María Alejandra Giménez, Claudia Mónika Haros, Ritva Ann-Mari Repo-Carrasco-Valencia Chapter 6. Fractionation of seeds or grains Marianela Capitani, Adriana Scilingo, Edgardo Calandri, María Alejandra Giménez, Marcela Lilian Martínez, Vanesa Ixtaina, Nancy Chasquibol Silva, M. Carmen Pérez Camino, Natalia Bassett, Víctor Delgado Soriano, Ritva Repo-Carrasco-Valencia, Claudia M. Haros, Mabel Tomás Chapter 7. Food Uses of Selected Ancient Grains Claudia M. Haros, Marcela Lilian Martínez, Bernabé Vázquez Agostini, Loreto A. Muñoz Chapter 8. Nutritional composition, bioactive and anti-nutritional compounds of Latin American crop grains Norma C. Sammán, María Constanza Rossi, Sonia Calliope, Ritva Repo-Carrasco-Valencia Chapter 9. Contributions of Latin American grains to nutrition and health Carla Motta, Norma C. Sammán, Isabel Castanheira Chapter 10. Ingredients of high nutritional value obtained from Latin American crops throughout biotechnologies Manuel Oscar Lobo, Ana Laura Mosso, María Dolores Jimenez, Norma Sammán Chapter 11. Current situation of legislation of Latin American grains and their regional socioeconomic impact María Dolores Jimenez, Ana Laura Mosso, Claudia Monika Haros, Norma Sammán