By Rosemary K. Newman
With insurance of chemistry, genetics, and molecular breeding, this booklet presents finished and present info on barley varieties, composition, features, processing thoughts, and items. Its emphasis at the dietary and wellbeing and fitness advantages of barley is mainly well timed with the FDA s 2005 affirmation of barley s cholesterol-lowering houses. This source discusses barley s position in breads and comparable items, and stories its health and wellbeing merits, biotechnology, and breeding purposes. this is often the definitive source for cereal chemists, nutrients scientists, nutritionists, grain and meals processors, and scholars in applicable courses.Content:
Chapter 1 Barley historical past: courting of people and Barley throughout the a while (pages 1–17):
Chapter 2 Barley: Taxonomy, Morphology, and Anatomy (pages 18–31):
Chapter three Barley Biotechnology: Breeding and Transgenics (pages 32–55):
Chapter four Barley: Genetics and Nutrient Composition (pages 56–94):
Chapter five Barley Processing: equipment and Product Composition (pages 95–132):
Chapter 6 review of nutrition Product caliber (pages 133–143):
Chapter 7 Barley foodstuff Product learn and improvement (pages 144–177):
Chapter eight future health merits of Barley meals (pages 178–203):
Chapter nine present prestige of world Barley construction and usage (pages 204–209):
Chapter 10 Barley meals: chosen conventional Barley Recipes (pages 210–223):
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Additional resources for Barley for Food and Health: Science, Technology, and Products
As barley is a self-pollinating plant, emasculation of the female parent is required either surgically, which is time consuming, or by using male sterile plants. A number of genes producing male sterility in barley have been documented (Hockett and Eslick 1968). Cross-pollination can be accomplished by a number of methods, some requiring bagging the female spike to prevent accidental pollination by foreign pollen. It is generally agreed by breeders that crossing barley plants that are known to be high yielding will produce high-yielding crosses with low genetic variance in most instances.
Pages 155–186 in: Barley. Agronomy Monograph 26. D. C. Rasmusson, ed. American Society of Agronomy, Crop Science Society of America, and Soil Science Society of America, Madison, WI. Harlan, H. V. 1920. Daily development of kernels of Hannchen barley from flowering to maturity at Aberdeen, Idaho. J. Agric. Res. 19:393–429. Harlan, J. R. 1978. On the origin of barley. Pages 10–36. in: Barley: Origin, Botany, Culture, Winter Hardiness, Genetics, Utilization, Pests. Agriculture Handbook 338. S. Department of Agriculture, Washington, DC.
Hereditas 97:322. Kent, N. , and Evers, A. D. 1994. Technology of Cereals, 4th ed. Elsevier Science, Oxford, UK. Moral, L. F. G. del, Miralles, D. , and Slafer, G. A. 2002. Initiation and appearance of vegetative and reproductive structures throughout barley development. Pages 243–268 in: Barley Science: Recent Advances from Molecular Biology to Agronomy of Yield and Quality. G. A. Slafer, J. L. Molina-Cano, R. Savin, J. L. Araus, and I. Romagosa, eds. Haworth Press, Binghamton, NY. Nilan, R. , and Ullrich, S.