{"product_id":"barley-for-food-and-health-science-technology-and-products-hardback-9780470102497","title":"Barley for Food and Health; Science, Technology, and Products (Hardback) 9780470102497","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eBarley for Food and Health\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eScience, Technology, and Products\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eRosemary K. Newman (Author), C. Walter Newman (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780470102497, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 10 October 2008\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e272 pages\u003cbr\u003e24.4 x 16.3 x 1.9 cm, 0.504 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eWith 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.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003ePreface xiii\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Barley History: Relationship of Humans and Barley Through the Ages 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 1\u003c\/p\u003e \u003cp\u003eDomestication and Use of Barley for Food 2\u003c\/p\u003e \u003cp\u003eThe Origin of Cultivated Barley 2\u003c\/p\u003e \u003cp\u003eThe Fertile Crescent 3\u003c\/p\u003e \u003cp\u003eNorth Africa 4\u003c\/p\u003e \u003cp\u003eSouthern Europe 6\u003c\/p\u003e \u003cp\u003eSouthwestern Central, and Northern Europe 7\u003c\/p\u003e \u003cp\u003eEast Asia 10\u003c\/p\u003e \u003cp\u003eNorth and South America 12\u003c\/p\u003e \u003cp\u003eSummary 14\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Barley: Taxonomy, Morphology, and Anatomy 18\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 18\u003c\/p\u003e \u003cp\u003eTaxonomy 18\u003c\/p\u003e \u003cp\u003eMorphology and Anatomy 21\u003c\/p\u003e \u003cp\u003eRoots 21\u003c\/p\u003e \u003cp\u003eTillers 21\u003c\/p\u003e \u003cp\u003eLeaves 23\u003c\/p\u003e \u003cp\u003eSpike 24\u003c\/p\u003e \u003cp\u003eKernels 25\u003c\/p\u003e \u003cp\u003eSummary 29\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Barley Biotechnology: Breeding and Transgenics 32\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 32\u003c\/p\u003e \u003cp\u003eImproving the Barley Crop 33\u003c\/p\u003e \u003cp\u003eTraditional Barley Breeding 34\u003c\/p\u003e \u003cp\u003eConventional Barley Breeding 34\u003c\/p\u003e \u003cp\u003eMutations 37\u003c\/p\u003e \u003cp\u003eHaploids 38\u003c\/p\u003e \u003cp\u003eInterspecific and Intergeneric Crosses 39\u003c\/p\u003e \u003cp\u003eMolecular Markers 40\u003c\/p\u003e \u003cp\u003eBarley Transgenics 41\u003c\/p\u003e \u003cp\u003eWhy Transgenics? 41\u003c\/p\u003e \u003cp\u003eDelivery Systems 42\u003c\/p\u003e \u003cp\u003eTarget Tissues 44\u003c\/p\u003e \u003cp\u003eIn Vitro Culture 44\u003c\/p\u003e \u003cp\u003eAltered Traits 45\u003c\/p\u003e \u003cp\u003eTransgenic Barley Risk: True or Imagined? 46\u003c\/p\u003e \u003cp\u003eSummary 47\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Barley: Genetics and Nutrient Composition 56\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 56\u003c\/p\u003e \u003cp\u003eGenetics and Nutrient Composition 57\u003c\/p\u003e \u003cp\u003eCarbohydrates 59\u003c\/p\u003e \u003cp\u003eStarch 59\u003c\/p\u003e \u003cp\u003eSugars 62\u003c\/p\u003e \u003cp\u003eNonstarch Polysaccharides 62\u003c\/p\u003e \u003cp\u003eProteins 68\u003c\/p\u003e \u003cp\u003eLipids 72\u003c\/p\u003e \u003cp\u003eVitamins 74\u003c\/p\u003e \u003cp\u003eMinerals 77\u003c\/p\u003e \u003cp\u003ePhytochemicals 79\u003c\/p\u003e \u003cp\u003eGenetics and Physical Characteristics 81\u003c\/p\u003e \u003cp\u003eRow Type 81\u003c\/p\u003e \u003cp\u003eKernel Size, Kernel Weight, and Volume Weight 82\u003c\/p\u003e \u003cp\u003eKernel Uniformity 83\u003c\/p\u003e \u003cp\u003eSummary 83\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Barley Processing: Methods and Product Composition 95\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 95\u003c\/p\u003e \u003cp\u003eWhole-Grain Processing 96\u003c\/p\u003e \u003cp\u003eCleaning Sizing and Conditioning 96\u003c\/p\u003e \u003cp\u003eBlocking and Pearling 97\u003c\/p\u003e \u003cp\u003eGrinding 102\u003c\/p\u003e \u003cp\u003eRoller Milling 104\u003c\/p\u003e \u003cp\u003eMalting 111\u003c\/p\u003e \u003cp\u003eSecondary Processing 117\u003c\/p\u003e \u003cp\u003eExtrusion 117\u003c\/p\u003e \u003cp\u003eSteel Cutting 119\u003c\/p\u003e \u003cp\u003eFlaking 120\u003c\/p\u003e \u003cp\u003eInfrared Processing 120\u003c\/p\u003e \u003cp\u003eSeparation Techniques 122\u003c\/p\u003e \u003cp\u003eAir Classification 122\u003c\/p\u003e \u003cp\u003eSieving 124\u003c\/p\u003e \u003cp\u003eSpecial and Miscellaneous Processes 125\u003c\/p\u003e \u003cp\u003eSummary 126\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Evaluation of Food Product Quality 133\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 133\u003c\/p\u003e \u003cp\u003eObjective Evaluation 133\u003c\/p\u003e \u003cp\u003eEvaluation of Yeast Bread 134\u003c\/p\u003e \u003cp\u003eEvaluation of Flatbreads 138\u003c\/p\u003e \u003cp\u003eEvaluation of Quick Breads, Cakes, and Cookies 138\u003c\/p\u003e \u003cp\u003eEvaluation of Pasta 139\u003c\/p\u003e \u003cp\u003eSensory Evaluation 140\u003c\/p\u003e \u003cp\u003eSummary 142\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Barley Food Product Research and Development 144\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 144\u003c\/p\u003e \u003cp\u003eHealth Claims for Barley 145\u003c\/p\u003e \u003cp\u003eBarley as a Functional Food 146\u003c\/p\u003e \u003cp\u003eβ-Glucan: The Challenge of Barley as Food 147\u003c\/p\u003e \u003cp\u003eYeast Breads Made with Barley Flour 150\u003c\/p\u003e \u003cp\u003eFlatbreads Made with Barley Flour 157\u003c\/p\u003e \u003cp\u003eChemically Leavened Baked Products Made with Barley Flour 160\u003c\/p\u003e \u003cp\u003ePasta Made with Barley Flour 162\u003c\/p\u003e \u003cp\u003eBarley Brewers’ and Distillers’ Grains Used in Foods 166\u003c\/p\u003e \u003cp\u003ePearled and Other Forms of Barley 167\u003c\/p\u003e \u003cp\u003eMalted Barley Products in Foods 169\u003c\/p\u003e \u003cp\u003eMiscellaneous Barley Products 170\u003c\/p\u003e \u003cp\u003eSummary 170\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Health Benefits of Barley Foods 178\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 178\u003c\/p\u003e \u003cp\u003eBarley and Heart Disease 179\u003c\/p\u003e \u003cp\u003eMechanisms Responsible for Cholesterol Effects 180\u003c\/p\u003e \u003cp\u003eHuman Clinical Studies 180\u003c\/p\u003e \u003cp\u003eExtracted β-Glucan as a Food Additive 182\u003c\/p\u003e \u003cp\u003eGlycemic Response to Carbohydrate Consumption 184\u003c\/p\u003e \u003cp\u003eEffect of Barley on Carbohydrate Metabolism 185\u003c\/p\u003e \u003cp\u003eStudies Using Subjects with Diabetes 189\u003c\/p\u003e \u003cp\u003eStarch Amylose\/Amylopectin Ratio and Resistant Starch 190\u003c\/p\u003e \u003cp\u003eEffects of Food Form and Processing on the Glycemic Index 191\u003c\/p\u003e \u003cp\u003eSecond-Meal Effect 192\u003c\/p\u003e \u003cp\u003eBeneficial Effects of Resistant Starch in Barley on the Intestinal Tract 194\u003c\/p\u003e \u003cp\u003eSummary 194\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Current Status of Global Barley Production and Utilization 204\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBarley Production 204\u003c\/p\u003e \u003cp\u003eBarley Utilization 206\u003c\/p\u003e \u003cp\u003eOutlook for Barley Food 207\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Barley Foods: Selected Traditional Barley Recipes 210\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 210\u003c\/p\u003e \u003cp\u003eMiddle East 211\u003c\/p\u003e \u003cp\u003eBalady Bread 211\u003c\/p\u003e \u003cp\u003eBarley–Yogurt Soup 211\u003c\/p\u003e \u003cp\u003eEastern Europe 212\u003c\/p\u003e \u003cp\u003eKasha 212\u003c\/p\u003e \u003cp\u003eBarley–Mushroom Soup 213\u003c\/p\u003e \u003cp\u003eGoose and Barley Soup 213\u003c\/p\u003e \u003cp\u003eMeat and Barley Casserole 214\u003c\/p\u003e \u003cp\u003eBlack Kuba 214\u003c\/p\u003e \u003cp\u003ePork Bean and Barley Stew 215\u003c\/p\u003e \u003cp\u003eEast Africa: Ethiopia 215\u003c\/p\u003e \u003cp\u003eInjera 215\u003c\/p\u003e \u003cp\u003eScandinavia 216\u003c\/p\u003e \u003cp\u003eBarley Porridge 216\u003c\/p\u003e \u003cp\u003eDanish Pancakes 216\u003c\/p\u003e \u003cp\u003eFruit Soup 216\u003c\/p\u003e \u003cp\u003eBarley Sausage 217\u003c\/p\u003e \u003cp\u003eSwedish Flatbread 217\u003c\/p\u003e \u003cp\u003eNortheastern Europe: Finland 218\u003c\/p\u003e \u003cp\u003eTalkkuna 218\u003c\/p\u003e \u003cp\u003eBarley Baked on Leaves 218\u003c\/p\u003e \u003cp\u003eFinnish Barley Pudding 219\u003c\/p\u003e \u003cp\u003eGreat Britain 219\u003c\/p\u003e \u003cp\u003eOrkney Bere Bannocks 219\u003c\/p\u003e \u003cp\u003eScotch Broth 220\u003c\/p\u003e \u003cp\u003eBarley Water 220\u003c\/p\u003e \u003cp\u003eAsia 221\u003c\/p\u003e \u003cp\u003eBarley Mixed-Bob 220\u003c\/p\u003e \u003cp\u003eTsampa 221\u003c\/p\u003e \u003cp\u003eSummary 222\u003c\/p\u003e \u003cp\u003eAppendix 1 Glossary: Botany and Plants 225\u003c\/p\u003e \u003cp\u003eAppendix 2 Glossary: Food and Nutrition 227\u003c\/p\u003e \u003cp\u003eAppendix 3 Glossary: Barley Terms 229\u003c\/p\u003e \u003cp\u003eAppendix 4 Equivalent Weights and Measures 231\u003c\/p\u003e \u003cp\u003eAppendix 5 Sources of Barley and Barley Products 232\u003c\/p\u003e \u003cp\u003eAppendix 6 Barley Resource Organizations 238\u003c\/p\u003e \u003cp\u003eIndex 243\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Chemistry [\u003ca title=\"See our other books on Chemistry\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Chemistry%20%5BPN%5D%22\"\u003ePN\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley-Interscience","offers":[{"title":"Brand New","offer_id":52257070940440,"sku":"9780470102497","price":96.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9780470102497.jpg?v=1781276278","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/barley-for-food-and-health-science-technology-and-products-hardback-9780470102497","provider":"Freshly Printed Books","version":"1.0","type":"link"}