Barley For Food And Health Science Technology And Products Rosemary K Newman by Rosemary K. Newman, C. Walter Newman(auth.) 9780470102497, 9780470369333, 0470102497, 0470369337 instant download after payment.

With coverage of chemistry, genetics, and molecular breeding, this book provides comprehensive and current information on barley types, composition, characteristics, processing techniques, and products. Its emphasis on the nutritional and health benefits of barley is especially timely with the FDA s 2005 confirmation of barley s cholesterol-lowering properties. This resource discusses barley s role in breads and related products, and reviews its health benefits, biotechnology, and breeding applications. This is the definitive resource for cereal chemists, food scientists, nutritionists, grain and food processors, and students in appropriate courses.Content:
Chapter 1 Barley History: Relationship of Humans and Barley Through the Ages (pages 1–17):
Chapter 2 Barley: Taxonomy, Morphology, and Anatomy (pages 18–31):
Chapter 3 Barley Biotechnology: Breeding and Transgenics (pages 32–55):
Chapter 4 Barley: Genetics and Nutrient Composition (pages 56–94):
Chapter 5 Barley Processing: Methods and Product Composition (pages 95–132):
Chapter 6 Evaluation of Food Product Quality (pages 133–143):
Chapter 7 Barley Food Product Research and Development (pages 144–177):
Chapter 8 Health Benefits of Barley Foods (pages 178–203):
Chapter 9 Current Status of Global Barley Production and Utilization (pages 204–209):
Chapter 10 Barley Foods: Selected Traditional Barley Recipes (pages 210–223):