Specialty Grains for Food and Feed

Front Cover
Elsayed Abdel-Aal, Peter J. Wood
American Association of Cereal Chemists, 2005 - Technology & Engineering - 413 pages
This book provides details of the history, genetic background, agronomic needs, and advantages and disadvantages of specialty cereals. The cereals covered include Einkorn, Emmer Wheat, Spelt, Waxy Wheat, Hulless Barley, Hairless Canary Seed, Hulless Oats, Rye, Specialty Sorghums, Blue Grains, Purple Grains, Amranth, Buckwheat. The roles of the production of these grains in maintaining diversity and protecting the environment, and in contributing to food safety, nutrition, and health are discussed. One chapter specifically addresses the relationship between grain consumption, health, and health claims.

From inside the book

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

Chapter
1
Chapter
6
Chapter 3
37
Copyright

15 other sections not shown

Common terms and phrases

Bibliographic information