Cereals - production, properties and organic food
2010
Radosavljević, M., Maize Research Institute Zemun Polje, Belgrade-Zemun (Serbia)
Man has always been using cereal grains in his diet. When traditional stone mills were replaced the mass white flour production began. Rejecting whole grain and orientating exclusively to white bread and bakery products, mankind eventually suppressed extremely valuable cereals (millet, barley, oat, rye, buckwheat, amaranth and even maize) from its nutrition. During the second half of the last century people became aware of a need to use again natural sources of food and high biological values of such food for the human organism. One of basic principals of correct and healthy nutrition is daily consumption of whole-grain cereals. Based on the most recent trends in the world science of food, the objective of this study was to present the most important properties and prospective of the production development and utilisation of the most important cereals in Serbia and abroad. In terms of obtained scientific and research results, potential possibilities, status and needs on markets, and in accordance with recommendations made by nutritionists, the production of organic cereals and their products of high nutritive values and health safety, is considered remarkably actual and attractive. The aim of the study is to draw attention to this very important sector of the contemporary science and technology, for which it can be justifiably claimed that is full of real and great challenges.
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