Specialty Grains for Food and Feed

Edited by Elsayed Abdel-Aal and Peter Wood 
AACC Press  2004  

Hardcover  424 pages; 31 black and white illustrations; 70 ta  ISBN 1891127411      £135.00
For the first time, there is one source of information on the numerous specialty or alternative grains that are today finding new niche markets. 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, and organic grains.

The book 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. The book provides enough information to help the reader to reach informed conclusions about the issues involved in these emerging areas of interest.

The compendium is fully referenced, allowing those interested to follow up on the information provided. This is particularly important for today's cereal and baking industry, as new pressures develop to produce food perceived as healthier, safer and more environmentally friendly.

Undoubtedly, it will be 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.

Table of Contents

Introduction to Specialty Grains
Organic Grains and Products
Einkorn: A Potential Functional Wheat and Genetic Resource
Emmer Wheat
Spelt: A Specialty Wheat for Energing Food Uses
Waxy Wheat
Hulless Barley for Food and Feed
Hairless Canary Seed: A Potential Food Crop
Hulless Oats
Rye for Improved Food and Feed
Specialty Sorghums for Healthy Foods
Blue and Purple Grains
Buckwheat As a Food and Feed
Specialty Grains and Health
To find similar publications, click on a keyword below:
American Association of Cereal Chemists : animal feed : cereals : food crops : food science : human health : nutrition, human

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