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 | |
| State | Published - Jan 1 2018 |
UN SDGs
This output contributes to the following UN Sustainable Development Goals (SDGs)
-
SDG 2 Zero Hunger
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
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