LEADER 05289nam 2200625 a 450 001 9910830096203321 005 20230721033051.0 010 $a1-281-81451-2 010 $a9786611814519 010 $a0-470-36933-7 010 $a0-470-37122-6 035 $a(CKB)1000000000550842 035 $a(EBL)362145 035 $a(OCoLC)437224723 035 $a(SSID)ssj0000108869 035 $a(PQKBManifestationID)11745643 035 $a(PQKBTitleCode)TC0000108869 035 $a(PQKBWorkID)10043823 035 $a(PQKB)10844620 035 $a(MiAaPQ)EBC362145 035 $a(EXLCZ)991000000000550842 100 $a20080122d2008 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aBarley for food and health$b[electronic resource] $escience, technology, and products /$fRosemary K. Newman, C. Walter Newman 210 $aHoboken, N.J. $cJohn Wiley & Sons$dc2008 215 $a1 online resource (261 p.) 300 $aDescription based upon print version of record. 311 $a0-470-10249-7 320 $aIncludes bibliographical references and index. 327 $aBARLEY FOR FOOD AND HEALTH; CONTENTS; Preface; ACKNOWLEDGMENTS; 1 Barley History: Relationship of Humans and Barley Through the Ages; Introduction; Domestication and Use of Barley for Food; The Origin of Cultivated Barley; The Fertile Crescent; North Africa; Southern Europe; Southwestern, Central, and Northern Europe; East Asia; North and South America; Summary; 2 Barley: Taxonomy, Morphology, and Anatomy; Introduction; Taxonomy; Morphology and Anatomy; Roots; Tillers; Leaves; Spike; Kernels; Summary; 3 Barley Biotechnology: Breeding and Transgenics; Introduction; Improving the Barley Crop 327 $aTraditional Barley BreedingConventional Barley Breeding; Mutations; Haploids; Interspecific and Intergeneric Crosses; Molecular Markers; Barley Transgenics; Why Transgenics?; Delivery Systems; Target Tissues; In Vitro Culture; Altered Traits; Transgenic Barley Risk: True or Imagined?; Summary; 4 Barley: Genetics and Nutrient Composition; Introduction; Genetics and Nutrient Composition; Carbohydrates; Starch; Sugars; Nonstarch Polysaccharides; Proteins; Lipids; Vitamins; Minerals; Phytochemicals; Genetics and Physical Characteristics; Row Type; Kernel Size, Kernel Weight, and Volume Weight 327 $aKernel UniformitySummary; 5 Barley Processing: Methods and Product Composition; Introduction; Whole-Grain Processing; Cleaning, Sizing, and Conditioning; Blocking and Pearling; Grinding; Roller Milling; Malting; Secondary Processing; Extrusion; Steel Cutting; Flaking; Infrared Processing; Separation Techniques; Air Classification; Sieving; Special and Miscellaneous Processes; Summary; 6 Evaluation of Food Product Quality; Introduction; Objective Evaluation; Evaluation of Yeast Bread; Evaluation of Flatbreads; Evaluation of Quick Breads, Cakes, and Cookies; Evaluation of Pasta 327 $aSensory EvaluationSummary; 7 Barley Food Product Research and Development; Introduction; Health Claims for Barley; Barley as a Functional Food; ?-Glucan: The Challenge of Barley as Food; Yeast Breads Made with Barley Flour; Flatbreads Made with Barley Flour; Chemically Leavened Baked Products Made with Barley Flour; Pasta Made with Barley Flour; Barley Brewers' and Distillers' Grains Used in Foods; Pearled and Other Forms of Barley; Malted Barley Products in Foods; Miscellaneous Barley Products; Summary; 8 Health Benefits of Barley Foods; Introduction; Barley and Heart Disease 327 $aMechanisms Responsible for Cholesterol EffectsHuman Clinical Studies; Extracted ?-Glucan as a Food Additive; Glycemic Response to Carbohydrate Consumption; Effect of Barley on Carbohydrate Metabolism; Studies Using Subjects with Diabetes; Starch Amylose/Amylopectin Ratio and Resistant Starch; Effects of Food Form and Processing on the Glycemic Index; Second-Meal Effect; Beneficial Effects of Resistant Starch in Barley on the Intestinal Tract; Summary; 9 Current Status of Global Barley Production and Utilization; Barley Production; Barley Utilization; Outlook for Barley Food 327 $a10 Barley Foods: Selected Traditional Barley Recipes 330 $aWith 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 606 $aBarley 606 $aCooking (Barley) 615 0$aBarley. 615 0$aCooking (Barley) 676 $a641.3/316 676 $a664.762 700 $aNewman$b Rosemary K$01604133 701 $aNewman$b C. Walter$01604134 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910830096203321 996 $aBarley for food and health$93928832 997 $aUNINA