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Barley for food and health [[electronic resource] ] : science, technology, and products / / Rosemary K. Newman, C. Walter Newman
| Barley for food and health [[electronic resource] ] : science, technology, and products / / Rosemary K. Newman, C. Walter Newman |
| Autore | Newman Rosemary K |
| Pubbl/distr/stampa | Hoboken, N.J., : John Wiley & Sons, c2008 |
| Descrizione fisica | 1 online resource (261 p.) |
| Disciplina |
641.3/316
664.762 |
| Altri autori (Persone) | NewmanC. Walter |
| Soggetto topico |
Barley
Cooking (Barley) |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-281-81451-2
9786611814519 0-470-36933-7 0-470-37122-6 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
BARLEY 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
Traditional 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 Kernel 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 Sensory EvaluationSummary; 7 Barley Food Product Research and Development; Introduction; Health Claims for Barley; Barley as a Functional Food; β-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 Mechanisms Responsible for Cholesterol EffectsHuman Clinical Studies; Extracted β-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 10 Barley Foods: Selected Traditional Barley Recipes |
| Record Nr. | UNINA-9910144102403321 |
Newman Rosemary K
|
||
| Hoboken, N.J., : John Wiley & Sons, c2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Barley for food and health [[electronic resource] ] : science, technology, and products / / Rosemary K. Newman, C. Walter Newman
| Barley for food and health [[electronic resource] ] : science, technology, and products / / Rosemary K. Newman, C. Walter Newman |
| Autore | Newman Rosemary K |
| Pubbl/distr/stampa | Hoboken, N.J., : John Wiley & Sons, c2008 |
| Descrizione fisica | 1 online resource (261 p.) |
| Disciplina |
641.3/316
664.762 |
| Altri autori (Persone) | NewmanC. Walter |
| Soggetto topico |
Barley
Cooking (Barley) |
| ISBN |
1-281-81451-2
9786611814519 0-470-36933-7 0-470-37122-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
BARLEY 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
Traditional 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 Kernel 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 Sensory EvaluationSummary; 7 Barley Food Product Research and Development; Introduction; Health Claims for Barley; Barley as a Functional Food; β-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 Mechanisms Responsible for Cholesterol EffectsHuman Clinical Studies; Extracted β-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 10 Barley Foods: Selected Traditional Barley Recipes |
| Record Nr. | UNINA-9910830096203321 |
|
Newman Rosemary K
|
||
| Hoboken, N.J., : John Wiley & Sons, c2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Barley for food and health : science, technology, and products / / Rosemary K. Newman, C. Walter Newman
| Barley for food and health : science, technology, and products / / Rosemary K. Newman, C. Walter Newman |
| Autore | Newman Rosemary K |
| Pubbl/distr/stampa | Hoboken, N.J., : John Wiley & Sons, c2008 |
| Descrizione fisica | 1 online resource (261 p.) |
| Disciplina | 641.3/316 |
| Altri autori (Persone) | NewmanC. Walter |
| Soggetto topico |
Barley
Cooking (Barley) |
| ISBN |
1-281-81451-2
9786611814519 0-470-36933-7 0-470-37122-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
BARLEY 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
Traditional 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 Kernel 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 Sensory EvaluationSummary; 7 Barley Food Product Research and Development; Introduction; Health Claims for Barley; Barley as a Functional Food; β-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 Mechanisms Responsible for Cholesterol EffectsHuman Clinical Studies; Extracted β-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 10 Barley Foods: Selected Traditional Barley Recipes |
| Record Nr. | UNINA-9910877138003321 |
|
Newman Rosemary K
|
||
| Hoboken, N.J., : John Wiley & Sons, c2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||