Barley for Food and Health Science Technology and Products 1st Edition by Rosemary Newman, Walter Newman 9780470371220 0470371226
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Product details:
ISBN 10: 0470371226
ISBN 13: 9780470371220
Author: Rosemary K. Newman, C. Walter Newman
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.
Table of contents:
Chapter 1: Barley History: Relationship of Humans and Barley Through the Ages
Chapter 2: Barley: Taxonomy, Morphology, and Anatomy
Chapter 3: Barley Biotechnology: Breeding and Transgenics
Chapter 4: Barley: Genetics and Nutrient Composition
Chapter 5: Barley Processing: Methods and Product Composition
Chapter 6: Evaluation of Food Product Quality
Chapter 7: Barley Food Product Research and Development
Chapter 8: Health Benefits of Barley Foods
Chapter 9: Current Status of Global Barley Production and Utilization
Chapter 10: Barley Foods: Selected Traditional Barley Recipes
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Tags: Rosemary Newman, Walter Newman, Barley, Health