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for Food and Feed edited by Elsayed Abdel-Aal and Peter Wood
The one source of information on the numerous specialty or alternative grains!
The grains covered in this comprehensive resource include: • einkorn • emmer • Kamut • spelt • waxy wheat • hulless barley • hairless canary seed (a newly developed cultivar for human consumption) • hulless oats • specialty rye • specialty sorghum • blue and purple grains • amaranth • buckwheat • organic grains
Specialty Grains for Food and Feed provides details of the history, genetic background, agronomic needs, and advantages and disadvantages of these crops, each described by experts in their field. 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.
Fact and fiction about cereal grains and celiac disease are covered. One chapter specifically addresses the relationship between grain consumption, health, and health claims. The work is timely, if not overdue, in the context of the rapid development of organic farming and the concerns of many over the safety and nutritional quality of the food supply, agronomic practices, the environment, and agricultural diversity. It provides enough information to help the reader to reach informed conclusions about the issues involved in these emerging areas of interest.
Undoubtedly, Specialty Grains for Food and Feed is a useful resource for the grain industry, ingredient manufacturers, food producers, new product developers, growers, and the informed consumer. It will contribute to a continuing development of the growing markets for food products that utilize specialty grains.
Contents
Index
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