Barley for Food and Health: Science, Technology, and by Rosemary K. Newman

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):

Show description

Read Online or Download Barley for Food and Health: Science, Technology, and Products PDF

Similar food science books

Food Flavour Technology

Nutrients flavour expertise is of key value for the nutrients undefined. more and more, foodstuff items needs to conform to felony requisites and agree to client calls for for “natural” items, however the uncomplicated truth is that, if meals don't style stable, they won't be fed on and any dietary gain can be misplaced.

Advances in Food Biochemistry

Figuring out the biochemistry of meals is easy to all different learn and improvement within the fields of nutrients technology, know-how, and nutrients, and the prior decade has obvious sped up growth in those components. Advances in foodstuff Biochemistry presents a unified exploration of meals from a biochemical point of view.

Food Microbiology and Hygiene

The 1st and moment variations of meals Microbiology and Hygiene are demonstrated reference texts for the meals undefined, giving functional info on meals microbiology, hygiene, caliber coverage and manufacturing facility layout. The 3rd variation has been revised and up-to-date to incorporate the most recent advancements relating HACCP, nutrients laws and glossy equipment of microbial exam.

Extracting Bioactive Compounds for Food Products: Theory and Applications

The call for for useful meals and neutraceuticals is at the upward push, leaving product improvement businesses racing to enhance bioactive compound extraction tools – a key component to practical meals and neutraceuticals improvement. From tested methods corresponding to steam distillation to rising options like supercritical fluid expertise, Extracting Bioactive Compounds for meals items: concept and purposes info the engineering elements of the procedures used to extract bioactive compounds from their nutrition resources.

Additional resources for Barley for Food and Health: Science, Technology, and Products

Example text

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.

Download PDF sample

Rated 4.32 of 5 – based on 34 votes