New cereal models may reveal beneficial genetic traits lost during prehistoric selection and domestication that may be useful for modern cereal bioengineering.
Cereal Bioengineering and the Potential of New Cereal Models.A. Blennow et al., CFW Plexus Webcasts, 2012.
Pulses, including beans, peas, lentils, and chickpeas, are a rich source of nutrients and have been linked to a number of beneficial long-term health effects.
Pulse Crops for Health.C. A. Patterson et al., Cereal Foods World 54:108, 2009.
Anti-inflammatory Properties of Cowpea Phenotypes with Different Phenolic Profiles.L. O. Ojwang and J. M. Awika, CFW Plexus Webcasts, 2011.
Celiac disease is a prevalent food intolerance caused by gluten. In an effort to offer healthy alternatives, researchers are pursuing potential applications of gluten-free specialty grains such as sorghum, quinoa, and others in grain-based foods.
Uses of Sorghum Grain in Gluten-Free Products.M. Asif et al., Cereal Foods World 55:285, 2010.
Impact of Baking on Vitamin E Content of Pseudocereals Amaranth, Quinoa, and Buckwheat.L. Alvarez-Jubete et al., Cereal Chemistry 86:511, 2009.
Traditional products incorporating specialty grains are being reviewed to improve and maximize product quality, value, and potential growth. At the same time, new applications for specialty grains and pulses are being developed to meet consumer expectations
Other Traditional Durum-Derived Products.J. Abecassis et al. Pages 177-199 in: Durum Wheat: Chemistry and Technology, 2nd ed. AACCI, 2012.
Millet-based Traditional Processed Foods and Beverages—A Review.I. Amadou et al., Cereal Foods World 56:115, 2011.
Breadmaking Use of Andean Crops Quinoa, Kañiwa, Kiwicha, and Tarwi.C. M. Rosell et al., Cereal Chemistry 86:386, 2009.
Beyond Wheat—Review of Pasta Products Made with Multigrains, Pulses, Fibers, and Other Ingredients.M. C. Tulbek and C. Hall, CFW Plexus Webcasts, 2011.