Specialty Grains for Food and FeedElsayed Abdel-Aal, Peter J. Wood American Association of Cereal Chemists, 2005 - 413 pagine 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. |
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Abdel-Aal accessions Agric Agriculture agronomic aleurone amaranth amino acid amylose Anim anthocyanins antioxidant arabinoxylan baking bran breeding broiler buckwheat Canada canary groat canary seed canarygrass carotenoids celiac patients Cereal Cereal Chem chicks cholesterol color common wheat compared composition consumers corn crop Cubadda cultivars cultivated dehulled dietary fiber diets digestibility disease durum wheat effect einkorn emmer endosperm enzyme fatty acid feed fractions Galterio genes genetic genotypes gliadin gluten glutenin groats higher Hucl hulled barley hulled wheats hulless barley hulless oats kernel levels lipid lutein lysine Marconi milling Molise monococcum Newman Nutr nutritional oat groats organic cereals organic farming organic foods Pages pasta pericarp Perrino phenolic pigments pigs plant potential processing properties protein protein content reported rice soft wheat soluble sorghum spelt wheat ẞ-glucan subunits tannins trichomes triticale Triticum varieties viscosity waxy wheat wheat flour wheat species whole grain