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Author: Franklin Arthur Coffman
Publisher:
ISBN:
Category : Oats
Languages : en
Pages : 368
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Book Description
Author: Franklin Arthur Coffman
Publisher:
ISBN:
Category : Oats
Languages : en
Pages : 368
Get Book Here
Book Description
Author: Franklin Arthur Coffman
Publisher:
ISBN:
Category : Avoine
Languages : en
Pages : 0
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Book Description
Author: Thomas Ray Stanton
Publisher:
ISBN:
Category : Oats
Languages : en
Pages : 216
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Book Description
Author: T. R. Stanton
Publisher:
ISBN:
Category : Oats
Languages : en
Pages : 206
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Book Description
Author: Franklin A. Coffman
Publisher:
ISBN:
Category :
Languages : en
Pages : 356
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Book Description
Author: George Stewart
Publisher:
ISBN:
Category : Oats
Languages : en
Pages : 62
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Book Description
Author: William Carlyle Etheridge
Publisher:
ISBN:
Category : Oats
Languages : en
Pages : 132
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Book Description
Author: Kenneth F. Kiple
Publisher: Cambridge University Press
ISBN: 9780521402149
Category : Food
Languages : en
Pages : 1180
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Book Description
A two-volume set which traces the history of food and nutrition from the beginning of human life on earth through the present.
Author: Maharishi Tomar
Publisher: CRC Press
ISBN: 1040088511
Category : Technology & Engineering
Languages : en
Pages : 450
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Book Description
This book is a groundbreaking exploration of the multifaceted world of oats, offering a holistic journey from historical roots to cutting-edge applications. Its diverse chapters traverse the genetic and genomic landscape of oats, tracing their origin, domestication, and global spread. From their humble beginnings as animal feed to their evolution into a staple in human diets, this book showcases oats as a pivotal player in sustainable agriculture and nutrition. The chapters meticulously delve into the bioactive compounds of oats, their health benefits, and the role of oats in disease prevention and management. The book also provides insights into oat processing techniques, storage, and milling, offering a comprehensive understanding of how these processes impact nutritional properties. The international scenario of oat production takes centre stage, emphasizing the vital role of oats in sustainable agriculture and their contribution to soil health and climate-resilient farming systems. The discussion on β-glucans, avenanthramides, and other bioactive compounds underscores the potential of oats in functional foods, catering to the increasing demand for health-focused dietary choices. Closing with a visionary look into the future, this book explores the development of novel value-added, oat-based superfoods, aligning with the global shift towards nutritionally dense, minimally processed options. Readers, including agronomists, farmers, chefs, and health enthusiasts, will find a wealth of knowledge on topics ranging from oat production economics to the nutritional composition that sets oats apart from other cereals. Oat (Avena sativa): Production to Plate is a must-read for anyone seeking a comprehensive and forward-looking guide to the remarkable journey of oats, blending history, agriculture, nutrition, and sustainability into a seamless narrative.
Author: RW Fitzsimmons
Publisher: CSIRO PUBLISHING
ISBN: 0643106138
Category : Technology & Engineering
Languages : en
Pages : 110
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Book Description
This book is designed to provide the means of identifying oat varieties so that maximum advantage is obtained from the breeders' efforts by ensuring that the correct variety of grain is planted and delivered. The book is intended for use by those involved at all stages of the oat industry, from breeding and seed production, through growing and harvesting, to receival and segregation, marketing and utilization. Descriptions of the growing plant, panicle and grain are provided to permit identification at any point throughout the life cycle. Despite the biological variation to be expected in the shape and size of a population of grains or panicles of any particular variety, there is still a characteristic uniformity that distinguishes one variety from another. In a sense these differences defy dissection and description, as they are part of an overall impression gained by experience. However, the descriptions and illustrations in this book are provided to draw attention, in a systematic way, to these differences and to provide an aid to the gaining of experience in identification. The term 'variety' is used throughout, because of its general usage, in preference to the scientific word I cultivar.
