Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
Assessment of standardized ileal digestibility and basal ileal endogenous losses of amino acids associated with barley in growing pigs / / Hanna Spindler
| Assessment of standardized ileal digestibility and basal ileal endogenous losses of amino acids associated with barley in growing pigs / / Hanna Spindler |
| Autore | Spindler Hanna |
| Edizione | [1. Auflage.] |
| Pubbl/distr/stampa | G©œttingen, [Germany] : , : Cuvillier Verlag, , 2016 |
| Descrizione fisica | 1 online resource (135 pages) : illustrations, tables |
| Disciplina | 636.0852 |
| Soggetto topico |
Amino acids in animal nutrition
Swine - Nutrition Barley |
| ISBN | 3-7369-8315-8 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910794976703321 |
Spindler Hanna
|
||
| G©œttingen, [Germany] : , : Cuvillier Verlag, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Assessment of standardized ileal digestibility and basal ileal endogenous losses of amino acids associated with barley in growing pigs / / Hanna Spindler
| Assessment of standardized ileal digestibility and basal ileal endogenous losses of amino acids associated with barley in growing pigs / / Hanna Spindler |
| Autore | Spindler Hanna |
| Edizione | [1. Auflage.] |
| Pubbl/distr/stampa | G©œttingen, [Germany] : , : Cuvillier Verlag, , 2016 |
| Descrizione fisica | 1 online resource (135 pages) : illustrations, tables |
| Disciplina | 636.0852 |
| Soggetto topico |
Amino acids in animal nutrition
Swine - Nutrition Barley |
| ISBN | 3-7369-8315-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910816508903321 |
|
Spindler Hanna
|
||
| G©œttingen, [Germany] : , : Cuvillier Verlag, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Barley / / Donald C. Rasmusson, editor
| Barley / / Donald C. Rasmusson, editor |
| Pubbl/distr/stampa | Madison, Wisconsin : , : American Society of Agronomy : , : Crop Science Society of America : , : Soil Science Society of America, , 1985 |
| Descrizione fisica | 1 online resource (xiv, 522 pages) |
| Disciplina | 633.16 |
| Collana | Agronomy |
| Soggetto topico | Barley |
| Soggetto genere / forma | Electronic books. |
| ISBN | 0-89118-219-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910555245403321 |
| Madison, Wisconsin : , : American Society of Agronomy : , : Crop Science Society of America : , : Soil Science Society of America, , 1985 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Barley / / Donald C. Rasmusson, editor
| Barley / / Donald C. Rasmusson, editor |
| Pubbl/distr/stampa | Madison, Wisconsin : , : American Society of Agronomy : , : Crop Science Society of America : , : Soil Science Society of America, , 1985 |
| Descrizione fisica | 1 online resource (xiv, 522 pages) |
| Disciplina | 633.16 |
| Collana | Agronomy |
| Soggetto topico | Barley |
| ISBN | 0-89118-219-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910642853303321 |
| Madison, Wisconsin : , : American Society of Agronomy : , : Crop Science Society of America : , : Soil Science Society of America, , 1985 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Barley / / Donald C. Rasmusson, editor
| Barley / / Donald C. Rasmusson, editor |
| Pubbl/distr/stampa | Madison, Wisconsin : , : American Society of Agronomy : , : Crop Science Society of America : , : Soil Science Society of America, , 1985 |
| Descrizione fisica | 1 online resource (xiv, 522 pages) |
| Disciplina | 633.16 |
| Collana | Agronomy |
| Soggetto topico | Barley |
| ISBN | 0-89118-219-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910831101203321 |
| Madison, Wisconsin : , : American Society of Agronomy : , : Crop Science Society of America : , : Soil Science Society of America, , 1985 | ||
| 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) |
| 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 | ||
| ||
Crop area estimation in Idaho using EDITOR [[electronic resource] /] / E. J. Sheffner
| Crop area estimation in Idaho using EDITOR [[electronic resource] /] / E. J. Sheffner |
| Autore | Sheffner E. J (Edwin J.) |
| Pubbl/distr/stampa | Moffett Field, Calif. : , : Technicolor Government Services : , : National Aeronautics and Space Administration, Ames Research Center, , [1984] |
| Descrizione fisica | 1 online resource (iii, 31 pages) : illustrations, map |
| Collana | NASA contractor report |
| Soggetto topico |
Alfalfa
Barley Corn Crop inventories Digital data Idaho Oats Potatoes Satellite imagery Spatial resolution Sugar beets Vegetables Wheat |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910702196803321 |
|
Sheffner E. J (Edwin J.)
|
||
| Moffett Field, Calif. : , : Technicolor Government Services : , : National Aeronautics and Space Administration, Ames Research Center, , [1984] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soggetto topico
-
Barley
(9)
- Cooking (Barley) (3)
- Amino acids in animal nutrition (2)
- Swine - Nutrition (2)
- Alfalfa (1)