About Book

Cereal grain crops are members of the grass family that are grown for their edible and scratchy seeds. These include the most consumed food articles such as rice, wheat, etc. and are hence part of staple crops. They are grown primarily for the harvesting of mature grains which are used or processed into staple food and animal feed. They are also processed into various products such as starch, malt, biofuel (alcohol) and sweetener. These crops are also among the top 50 agricultural commodities in the world with maize ranking second next to sugarcane. In their natural, unprocessed, whole grain form, cereals are a rich source of vitamins, minerals, carbohydrates, fats, oils, and protein. When processed by the removal of the bran, and germ, the remaining endosperm is mostly carbohydrate. The book is a valuable compilation of topics, ranging from the basic to the most complex advancements in the field of cereals. It includes contributions of experts and scientists which will provide innovative insights into this field. It deals with phytotoxicity, weed management in cereals, nutrition management, and pseudocereals. It also explores fermentation of cereals, plant genome, bioactive compounds and toxins in cereals. This book explores all the important aspects in the present day scenario. Some of the diverse topics covered in this book, address the varied branches that fall under this category. As this field is emerging at a rapid pace, the contents of this book will help the students understand the modern concepts and techniques of the subject. Scientists and students actively engaged in this field will find this book full or crucial and unexplored concept.

Preface............................................................................................................v

Chapter 1 The Incidence of T-2 and HT-2 Toxins in Cereals and Methods of their Reduction Practice by the Food Industry...................................1

Abstract ..................................................................................................1

1. Introduction ..........................................................................................2

2. Materials and methods .......................................................................4

3. Results and discussion .......................................................................8

4. Conclusions .........................................................................................23

Chapter 2 Changes in Nutritional Properties and Bioactive Compounds in Cereals During Extrusion Cooking......................................................30

Abstract ................................................................................................30

1. Introduction ........................................................................................31

2. General and nutritional aspects of cereals .....................................31

3. Changes in extrusion cooking of cereals ......................................35

4. Future perspectives and conclusions .............................................47

Chapter 3 Plant Genome Editing and its Applications in Cereals..................59

Abstract.................................................................................................59

1. Introduction..........................................................................................59

2. Principles of genome editing............................................................61

3. Zinc finger nucleases (ZFNs)............................................................64

4. TAL effector proteins (TALENs)......................................................64

5. CRISPR-CAS system...........................................................................65

6. Conclusions and future perspectives..............................................66

Chapter 4 Lactic Acid Bacteria and Fermentation of Cereals and

Pseudocereals.............................................................................................72

Abstract ................................................................................................72

1. Introduction ........................................................................................73

2. Lactic acid bacteria.............................................................................74

3. Antimicrobial compounds produced by lactic acid bacteria ....78

4. Probiotics and functional foods ......................................................82

5. Conclusion ...........................................................................................94

Acknowledgements ...........................................................................95

Chapter 5 Organic Production of Cash Cereals and Pseudocereals..............110

1. Introduction........................................................................................110

2. Organic production of pseudocereals ..........................................123

3. Conclusions........................................................................................128

Chapter 6 Nutritional Management of Cereals Cropped Under Irrigation

Conditions.................................................................................................134

1. Introduction ......................................................................................134

2. Nutritional management of main cereals cultivated as a function

of yield and soil chemical properties ..........................................152

3. Conclusion .........................................................................................163

Chapter 7 Weed Management in Cereals in Semi-Arid Environments: A

Review.......................................................................................................171

1. Introduction ......................................................................................171

2. The adoption of conservation tillage systems ...........................184

3. Conclusion .........................................................................................189

Acknowledgements .........................................................................189

Chapter 8 Phytotoxicity of Phenolic Acids From Cereals................................195

1. Introduction ......................................................................................195

2. Experimental .....................................................................................198

3. Results and discussion ...................................................................198

4. Conclusions........................................................................................204

Citation......................................................................................................211

Index...........................................................................................................213

About Author

Jensen Lotus is serving as a Research Scientist at Technical Institute, Chiba. He received his Ph.D. in Crop Science from Science University, Pennsylvania. His researches focus on irrigation, plant production and characterizing the genetic diversity of plants. Lotus has produced several articles, journal papers and book chapters, which have been published worldwide. He is an active member of several agricultural societies, where he continues to share his expertise and knowledge in the field of agriculture.