Latin-American Seeds Agronomic, Processing and Health Aspects

In the last few years, the Latin-American seeds have gained increased importance (also due to the increased demand for gluten-free foods). Worldwide demand for Latin-American seeds and grains has risen in a high proportion. In parallel, seeds and grains' research from this region in all relevant fields has been intensified. Latin-American Seeds: Agronomic, Processing and Health Aspects summarizes the recent research on Latin-American crops regarding agronomic and botanical characteristics, composition, structure, use, production, technology, and impact on human health. Latin-American cultivars studied here are included in the groups of cereals, pseudo-cereals, oilseeds, and legumes that are used in a great variety of innovative and traditional foods. The main crops that are covered in this book are Latin-American maize (Zea mays), amaranth (Amaranthus spp), quinoa (Chenopodium spp), kañiwa (Chenopodium pallidicaule), chia (Salvia hispanica), sacha inchi (Plukenetia volubilis) and legumes such as black turtle and common beans (Phaseolus vulgaris) and tarwi (Lupinus mutabilis). Key Features: Contains updated information about recent research works on Latin-American crops Includes a variety of Latin-American plant species that are used in a great variety of innovative and traditional foods Addresses a wide range of topics related to agronomy, plant physiology, and nutritional and technological properties, processing, fractionation and development of new products for human health

Chapter I. Agronomical characterization of Latin American crops Sven-Erik Jacobsen, Angela Miranda, Doris Chalampuente-Flores, Juan Pablo Rodríguez, Luis Rodolfo Montes Osorio, Alain P. Bonjean, Nete Kodahl, Marten Sørensen Chapter II. Genotype and environment as key factors controlling seed quality in Latin American crops Luisa Bascuñán-Godoy, María Reguera, Ángel Mujica, Néstor Fernández del Saz, Carolina Sanhueza, Catalina Castro, José Ortiz, Gabriel Barros, José de Latorre, Karina Ruiz, Teodoro Coba de la Peña, Enrique Ostria, Enrique Martínez, Susana Fischer Chapter III. The Outlook for Latin American Crops: Challenges and Opportunities Nieves Fernandez-Garcia, Inmaculada Roman-Garcia, Enrique Olmos Chapter 4: Structure and composition of Latin-American crops Barbara Borczak, Jose María Coll Marques, Octavio Paredes-López, Claudia Monika Haros Chapter V. Latin American crops in gluten free applications Silvia V. Melgarejo-Cabello, Jehannara Calle-Domínguez, María Alejandra Giménez, Claudia Mónika Haros, Ritva Ann-Mari Repo-Carrasco-Valencia Chapter VI. Fractionation of seeds or grains Marianela Capitani, Adriana Scilingo, Edgardo Calandri, María Alejandra Giménez, Marcela Martínez, Vanesa Ixtaina, Nancy Chasquibol Silva, M. Carmen Pérez Camino, Natalia Bassett, Victor Delgado-Soriano, Ritva Repo-Carrasco-Valencia Chapter VII. Food Uses of Selected Ancient Grains Claudia M. Haros, Marcela Lilian Martínez, Bernabé Vázquez Agostini, Loreto A. Muñoz Chapter VIII. Nutritional composition, bioactive and anti-nutritional compounds of Latin American crop grains Norma C. Sammán, María Constanza Rossi, Sonia Calliope, Ritva Repo-Carrasco-Valencia Chapter IX. Contributions of Latin American grains to nutrition and health Carla Motta, Norma C. Sammán, Isabel Castanheira Chapter X. Ingredients of high nutritional value obtained from Latin American crops throughout biotechnologies Manuel Oscar Lobo, Ana Laura Mosso, María Dolores Jimenez, Norma Sammán Chapter XI. Current situation of legislation of Latin American grains and their regional socioeconomic impact María Dolores Jimenez, Ana Laura Mosso, Claudia Monika Haros, Norma Sammán

Claudia M. Haros, PhD, graduated as a Bachelor of Chemistry from the School of Exact and Natural Sciences, University of Buenos Aires (UBA), Argentina in 1990. She earned an MSc in Bromatology and Food Technology (1992); and an MSc in Biology Analysis (1997) from UBA. She is PhD in Chemistry (UBA-1999). From 1991-2003, she worked as university professor in the Organic Chemistry Department, Food Science and Technology Area of UBA. From 1991-1999 she was Research Assistant in the Cereals and Oilseeds Group, Department of Industrial Chemistry, UBA. Later, from 2000-2002 she worked in Spain as a visiting professor in the Cereal Group of the Institute of Agrochemistry and Food Technology (IATA) in Valencia. In 2003, she was a postdoc fellow at the Department of Food Microbiology, Institute of Animal Reproduction and Food Research (CENEXFOOD-EU), Polish Academy of Science, Olsztyn, Poland. From 2003-2004 she received an award for working with Prof. Sandberg of the Department of Chemical and Biological Engineering, Life Science Division, University of Chalmers, Gothenburg, Sweden. In 2005 she became an Associate Researcher of the Spanish Council for Scientific Research (CSIC) in the framework of a Ramón y Cajal Programme. Since 2008 she is a Senior Scientist at CSIC and continues her investigation in the Cereal Group, Department of Food Science of IATA. Since the early stages of her career, she was mainly engaged in research in respect to Cereal Science and Technology field. The major theme in Dr. Haros's research is the utilization of different strategies to improve nutritional and/or functional value of cereals, their ingredients and products, with the emphasis on starch, minerals and proteins. These strategies include use different physical, biochemical or biological treatments during milling cereal process; development new cereal by-products by including novel ingredients; use new starter phytase producers for regulating content and composition of lower myo-inositol phosphates in food with clear nutritional and health benefits. The isolation of chemical components of cereals/pseudocereals such as starches, proteins, fibres or oils by different processes such as dry milling, wet milling, germ cold pressing, among others, is one of the main topic of the Dr. Haros’s career. Her investigations include the determination of bioaccessibility/bioavailability of minerals, glycaemic index and nutrient inputs according to Dietary Reference Intakes/Adequate Intakes of nutrients. The ultimate objective is to identify dietetic solutions and innovations to prevent diseases and to improve consumers’ well-being and health. She was the Leader of the International Chia-Link Network (2015-2021) (www.chialink.es/) and from 2018 is the Leader of la ValSe-Food Group (Iberoamerican Valuable Seeds-Food, with the participation of Research Groups/Companies from 12 countries from Iberoamerican (www.cyted.org/es/valse_food). She has been involved in numerous National (Argentina, Chile, Spain, Poland and Sweden), European and International research projects related to cereals as participant or leader. She developed an extensive activity in transferring knowledge through a close cooperation with stakeholders mainly dealing with the inclusion of cereals/pseudocereals/ancients crops in the human diet through their characterization and utilization to develop innovative and sensory accepted cereal-based products. Today she belongs to the International Board of the Latam Food Innovation Hub to do diffusion of her research activities in a Business Forum (www.latamfoodinnovationhub.com/). María Reguera, PhD, graduated as Bachelor of Environmental Sciences and completed her PhD in Plant Biology at the Universidad Autónoma de Madrid (UAM), earning the Doctoral Excellence Award 2009. This work contributed to the understanding of the role of boron in symbiotic nitrogen fixation in legumes. Later, her postdocs at the Department of Plant Sciences at the University of California Davis (UCD) (2010-2014) and as Juan de la Cierva Fellow (2015-2017) at the Department of Biology at the Universidad Autónoma de Madrid (UAM, Madrid, Spain) focused on the impact of abiotic stress on mineral nutrition in crops.. She also participated as Lecturer in UCD undergraduate courses and taught different post-graduate courses. As Juan de la Cierva postdoctoral fellow at UAM (Madrid, Spain) (2015-2017) she led different research lines and was the PI of a competitive funded international project working on quinoa studying the impact of the agroecological conditions on the nutritional properties of seeds. Currently, she holds a non-permanent assistant professor position as Ramon y Cajal Fellow at UAM (Madrid, Spain) leading, as PI, a research line studying the biological mechanisms underlying plant responses to changing environmental conditions and their impact on seed quality in quinoa and other emerging crops while she keeps working on plant boron nutrition. She maintains an