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GrainGenes Reference Report: XSG-04

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Reference	XSG-04
Title	Specialty grains for food and feed
Publisher	American Association of Cereal Chemists, St. Paul, MN, USA
Year	2004
Pages	1-413
Editor	Abdel-Aal E Wood P
Type	Book
Abstract	This book is designed to provide information on the numerous specialty or alternative grains that are today finding new niche markets. The grains covered in this book are einkorn, emmer, Kamut, spelt, waxy wheat, hulless barley, hairless canary seed, hulless oats, specialty rye, specialty sorghum, blue and purple grains, amaranth, buckwheat and organic grains. The grains are described in terms of history, genetic background, agronomic needs, health aspects and marketability. The roles of specialty grain production in maintaining agricultural diversity, protecting the environment and contributing to safety and nutritional value of food supply are discussed. This book has 15 chapters written by experts in the field. This book should be a useful resource for all people involved in the grain industry, including the farmers and consumers
Contains	Abdel-Aal ESM et al. (2004) Introduction to specialty grains Specialty grains for food and feed 1-6. [ Show all 10 ]
Keyword	[ Hide all but 1 of 58 ] agriculture agronomy barley biosynthesis breadmaking buckwheat cereal flours chemical composition coeliac syndrome consumer attitudes consumers crop husbandry crop production cultivar diet disease resistance diversity environment feed grains food allergies food marketing food quality food safety food supply genetic diversity germplasm gluten harvesting health history husking kernels maize millets milling nutritive value oat organic foods organicfarming phylogeny phytochemicals plant breeding plant composition plant diseases plant genetic resources plant morphology profitability pseudocereals rice rye starch storage tannins taxonomy trichomes triticale wheat flour xanthophyll

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