Barley

Barley
  • Author : Sneh Punia
  • Publsiher : CRC Press
  • Release : 23 April 2020
  • ISBN : 1000045129
  • Pages : 190 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKBarley

Summary:
Barley: Properties, Functionality and Applications provides a systematic introduction and a comprehensive examination of barley science. Recent research has raised the importance of barley finding that barley is a rich source of phenolic compounds, dietary fiber, vitamins, and minerals. Studying the properties of barley provides a basis for better utilizing it, in addition to further development of barley as a sustainable crop. This book will explore knowledge about barley production, grain structure, chemistry and nutritional aspects, primary processing technologies, product formulations and the future prospects of barley. The book also discusses how the limitations of using barley in food products may be overcome by processing of barley grains. Thermal and food preparation methods applied to cereals improves their texture, palatability and nutritive value by gelatinization of starch, denaturation of proteins, increased nutrient availability, inactivation of heat labile toxic compounds and other enzyme inhibitors Key Features: Contains information on the physical, functional and antioxidant properties in barley flour Deals with the latest development in physical, chemical and enzymatic modification of native barley starch Explores the utilization of malt and malt products in brewing and additionally in distilling, vinegar production and commercially as a food ingredients Provides information in enhancing shelf life and its utilization in phytochemical rich product development. With comprehensive knowledge on nutritional and non-nutritional aspects of barley, this book provides the latest information for grain science professionals and food technologists alike. It will be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, and nutritional properties of cereals.


Barley

Barley
  • Author : Sneh Punia
  • Publisher : CRC Press
  • Release : 23 April 2020
GET THIS BOOKBarley

Barley: Properties, Functionality and Applications provides a systematic introduction and a comprehensive examination of barley science. Recent research has raised the importance of barley finding that barley is a rich source of phenolic compounds, dietary fiber, vitamins, and minerals. Studying the properties of barley provides a basis for better utilizing it, in addition to further development of barley as a sustainable crop. This book will explore knowledge about barley production, grain structure, chemistry and nutritional aspects, primary processing technologies, product

Book Barley PDF Download/ Read Online


Barley

Barley
  • Author : Peter R Shewry,Steven E Ullrich
  • Publisher : Elsevier
  • Release : 01 January 2014
GET THIS BOOKBarley

Barley: Chemistry and Technology, Second Edition is an important resource for any cereal chemist, food scientist, or crop scientist who needs to understand the development, structure, composition, and end-use properties of the barley grain for cultivation, trade, and utilization. Editors Peter R. Shewry and Steven E. Ullrich bring together a wide range of international authorities on barley to create this truly unique, encyclopedic reference work that covers the massive increase in barley knowledge over the past 20 years, since the first

Book Barley PDF Download/ Read Online


Go Barley

Go Barley
  • Author : Pat Inglis,Linda Whitworth
  • Publisher : TouchWood Editions
  • Release : 08 April 2014
GET THIS BOOKGo Barley

A revolutionary cookbook using an ancient grain, Go Barley: Modern Recipes for an Ancient Grain includes more than one hundred healthy, delicious, easy-to-follow recipes that will become favourites in every kitchen. Turn your favourite dish into a nutritional powerhouse with barley. Delicious and easy to use, barley is the newest superfood with tremendous health benefits. High in fibre, this ancient grain has been proven to lower cholesterol, a risk factor for heart disease, and promote digestive health. Barley has a

Book Go Barley PDF Download/ Read Online


Barley

Barley
  • Author : Steven E. Ullrich
  • Publisher : John Wiley & Sons
  • Release : 30 December 2010
GET THIS BOOKBarley

Barley is one of the world's most important crops with uses ranging from food and feed production, malting and brewing to its use as a model organism in molecular research. The demand and uses of barley continue to grow and there is a need for an up-to-date comprehensive reference that looks at all aspects of the barley crop from taxonomy and morphology through to end use. Barley will fill this increasing void. Barley will stand as a must have reference

Book Barley PDF Download/ Read Online






Genetics and Improvement of Barley Malt Quality

Genetics and Improvement of Barley Malt Quality
  • Author : Guoping Zhang,Chengdao Li
  • Publisher : Springer Science & Business Media
  • Release : 05 July 2010
GET THIS BOOKGenetics and Improvement of Barley Malt Quality

Genetics and Improvement of Barley Malt Quality presents up-to-date developments in barley production and breeding. The book is divided into nine chapters, including barley production and consumption, germplasm and utilization, chemical composition, protein and protein components, carbohydrates and sugars, starch degrading enzymes, endosperm cell walls and malting quality, genomics and malting quality improvement, and marker-assisted selection for malting quality. The information will be especially useful to barley breeders, malsters, brewers, biochemists, barley quality specialists, molecular geneticists, and biotechnologists. This book

Book Genetics and Improvement of Barley Malt Quality PDF Download/ Read Online



Barley

Barley
  • Author : Harry Vaughn Harlan
  • Publisher : Anonim
  • Release : 19 August 2022
GET THIS BOOKBarley

Barley should be more widely grown in the Northern and Western states. It is a protection to our grain supply, as it produces a good, nongultinous flour and can be milled by wheatmills with little change of machinery. It is an excellent grain feed for stock, being almost the equal to corn. It, however, competes with corn in few places, as it is mostly grown outside the limits of profitable corn culture. It produces more pounds to the acre than

Book Barley PDF Download/ Read Online




Wheat, barley, and triticale cultivars: A list of publications in which national scientists have noted the cooperation or germplasm they received from CIMMYT