Insights into perennial crops as potential food source

Alessandra Marti; Citra P. Rahardjo; Baraem Ismail

doi:10.1016/B978-0-08-100596-5.22151-3

Insights into perennial crops as potential food source

Alessandra Marti, Citra P. Rahardjo, Baraem Ismail

Food Science and Nutrition

Research output: Chapter in Book/Report/Conference proceeding › Chapter

4 Scopus citations

Abstract

Developing perennial crops will provide environmental benefits and alternatives to the current diminishing food supply, in response to growing consumer interest in sustainable food systems. One of several perennial crops available for potential food use is intermediate wheatgrass (IWG) (Thinopyrum intermedium). The chemical and technological characteristics of intermediate wheatgrass are discussed, along with the possibility of preparing sustainable and healthy foods enriched with this perennial grain.

Original language	English (US)
Title of host publication	Encyclopedia of Food Security and Sustainability
Publisher	Elsevier
Pages	400-405
Number of pages	6
ISBN (Electronic)	9780128126882
ISBN (Print)	9780128126875
DOIs	https://doi.org/10.1016/B978-0-08-100596-5.22151-3
State	Published - Jan 1 2018

Keywords

Bread quality
Dough rheology
Environmental benefits
Fiber
Food applications
Gluten functionality
High molecular weight glutenin
Intermediate wheatgrass
Kernza
Nutritional benefits
Perennial crops
Protein
Sustainability

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1016/B978-0-08-100596-5.22151-3

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abstract = "Developing perennial crops will provide environmental benefits and alternatives to the current diminishing food supply, in response to growing consumer interest in sustainable food systems. One of several perennial crops available for potential food use is intermediate wheatgrass (IWG) (Thinopyrum intermedium). The chemical and technological characteristics of intermediate wheatgrass are discussed, along with the possibility of preparing sustainable and healthy foods enriched with this perennial grain.",

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author = "Alessandra Marti and Rahardjo, {Citra P.} and Baraem Ismail",

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T1 - Insights into perennial crops as potential food source

AU - Marti, Alessandra

AU - Rahardjo, Citra P.

AU - Ismail, Baraem

PY - 2018/1/1

Y1 - 2018/1/1

N2 - Developing perennial crops will provide environmental benefits and alternatives to the current diminishing food supply, in response to growing consumer interest in sustainable food systems. One of several perennial crops available for potential food use is intermediate wheatgrass (IWG) (Thinopyrum intermedium). The chemical and technological characteristics of intermediate wheatgrass are discussed, along with the possibility of preparing sustainable and healthy foods enriched with this perennial grain.

AB - Developing perennial crops will provide environmental benefits and alternatives to the current diminishing food supply, in response to growing consumer interest in sustainable food systems. One of several perennial crops available for potential food use is intermediate wheatgrass (IWG) (Thinopyrum intermedium). The chemical and technological characteristics of intermediate wheatgrass are discussed, along with the possibility of preparing sustainable and healthy foods enriched with this perennial grain.

KW - Bread quality

KW - Dough rheology

KW - Environmental benefits

KW - Fiber

KW - Food applications

KW - Gluten functionality

KW - High molecular weight glutenin

KW - Intermediate wheatgrass

KW - Kernza

KW - Nutritional benefits

KW - Perennial crops

KW - Protein

KW - Sustainability

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DO - 10.1016/B978-0-08-100596-5.22151-3

M3 - Chapter

SN - 9780128126875

SP - 400

EP - 405

BT - Encyclopedia of Food Security and Sustainability

PB - Elsevier

ER -

Insights into perennial crops as potential food source

Abstract

Keywords

UN SDGs

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