| Description |
xiv, 245 pages : illustrations ; 25 cm |
| Contents |
1. Barley History: Relationship of Humans and Barley Through the Ages -- 2. Barley: Taxonomy, Morphology, and Anatomy -- 3. Barley Biotechnology: Breeding and Transgenics -- 4. Barley: Genetics and Nutrient Composition -- 5. Barley Processing: Methods and Product Composition -- 6. Evaluation of Food Product Quality -- 7. Barley Food Product Research and Development -- 8. Health Benefits of Barley Foods -- 9. Current status of Global Barley Production and Utilization -- 10. Barley Foods: Selected Traditional Recipes -- Appendix 1. Glossary - Botany and Plants -- Appendix 2. Glossary - Food and Nutrition -- Appendix 3. Glossary - Barley Terms -- Appendix 4. Equivalent Weights and Measures -- Appendix 5. Sources of Barley and Barley Products -- Appendix 6. Barley Resource Organizations |
| Summary |
"One of the oldest cultivated cereal grains, barley currently ranks in the top five in acreage and crop production worldwide. It has vast potential to help alleviate nutritional and health problems globally. This book provides food scientists with current information on barley types, composition, characteristics, processing techniques, and products." "This is a resource on barley for cereal chemists, food scientists, nutritionists and grain scientists, and agronomists, as well as professionals working in grain mills, processing plants, seed companies, and the food processing industry. It is also an excellent supplementary text for students studying nutrition, cereal science, and related subjects."--BOOK JACKET |
| Notes |
Includes index |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Barley.
|
|
Cooking (Barley)
|
| Author |
Newman, C. Walter.
|
| LC no. |
2008002715 |
| ISBN |
9780470102497 (cloth) |
|
0470102497 (cloth) |
|
