Publicación: Granos ancestrales como fuente sostenible de alimentos
Cargando...
Fecha
2024-02
Autores
Editor/a
Director/a
Tutor/a
Coordinador/a
Prologuista
Revisor/a
Ilustrador/a
Derechos de acceso
Atribución-NoComercial-SinDerivadas 4.0 Internacional
info:eu-repo/semantics/openAccess
info:eu-repo/semantics/openAccess
Título de la revista
ISSN de la revista
Título del volumen
Editor
Universidad Nacional de Educación a Distancia (España). Facultad de Ciencias.
Resumen
El reto actual de la industria alimentaria y la agricultura es conseguir aumentar la producción de alimentos de cara al incremento de población en los años venideros, pero de una manera sostenible y respetuosa con el medio ambiente, teniendo en cuenta la problemática que supone el cambio climático en el mismo. Frente a la masificación de los cultivos de ciertos cereales como el trigo, el maíz o el arroz, está la recuperación y potenciación de los granos ancestrales como una alternativa a explorar. Estos granos se caracterizan por mantener propiedades de sus ancestros antiguos, debido a que no han sido modificados o seleccionados genéticamente para su producción intensiva. Tienen un valor nutricional mayor que los cereales modernos en cuanto a composición protéica y fenóica. Además, son capaces de tolerar diferentes tipos de estrés abiótico y por ello, son fuentes de genes involucrados en la resiliencia.
The current challenge for the food industry and agriculture is to increase food production for the population growth in the next years, but in a sustainable and environmentally friendly way, taking into account the problems posed by climate change. An alternative to the massive cultivation of certain cereals such as wheat, corn or rice, is the recovery and enhancement of ancestral grains. These grains are characterized by maintaining properties of their ancient ancestors, because they have not been genetically modified or selected for intensive production. They have a higher nutritional value than modern cereals in terms of protein and phenolic composition. In addition, they are capable to cope with different types of abiotic stress and therefore, they are sources of genes involved in resilience.
The current challenge for the food industry and agriculture is to increase food production for the population growth in the next years, but in a sustainable and environmentally friendly way, taking into account the problems posed by climate change. An alternative to the massive cultivation of certain cereals such as wheat, corn or rice, is the recovery and enhancement of ancestral grains. These grains are characterized by maintaining properties of their ancient ancestors, because they have not been genetically modified or selected for intensive production. They have a higher nutritional value than modern cereals in terms of protein and phenolic composition. In addition, they are capable to cope with different types of abiotic stress and therefore, they are sources of genes involved in resilience.
Descripción
Categorías UNESCO
Palabras clave
Citación
Centro
Facultad de Ciencias
Departamento
no procede