Barley for Food and Health: Science, Technology, and Products

Nurturing the seeds of potential in barley.
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. Comprehensive and up to date, and incorporating the latest research findings, Barley for Food and Health:Describes the morphology and anatomy of barleyDiscusses barley biotechnology, including breeding and transgenicsEmphasizes the nutritional and health benefits of barley, including its cholesterol–lowering properties, the body′s glycemic response, and moreFeatures a detailed chapter on barley food product research and development, covering b–glucan, yeast breads, flat breads, pasta, malt products, and moreIncludes traditional recipes using barley, such as Kasha, Danish Pancakes, Talkkuna, Tsampa, and moreProvides appendices with glossaries, sources of barley and barley products, and barley resource organizations
This is the definitive resource on barley for cereal chemists, food scientists, nutritionist 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.

Spis treści:
Preface.
1. Barley History: Relationship of Humans and Barley Through the Ages.
Introduction.
Domestication and Use of Barley for Food.
Summary.
2. Barley: Taxonomy, Morphology, and Anatomy.
Introduction.
Taxonomy.
Morphology and Anatomy.
Summary.
3. Barley Biotechnology: Breeding and Transgenics.
Introduction.
Improving the Barley Crop.
Barley Tra nsgenics.
Summary.
4. Barley: Genetics and Nutrient Composition.
Introduction.
Genetics and Nutrient Composition.
Genetics and Physical Characteristics.
Summary.
5. Barley Processing: Methods and Product Composition.
Introduction.
Whole–Grain Processing.
Secondary Processing.
Separation Techniques.
Special and Miscellaneous Processes.
Summary.
6. Evaluation of Food Product Quality.
Introduction.
Objective Evaluation.
Sensory Evaluation.
Summary.
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.
Glycemic Response to Carbohydrate Consumption.
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.
Introduction.
Middle East.
Eastern Europe.
East Africa: Ethiopia.
Scandinavia.
Northeastern Europe: Finland.
Great Britain.
Asia.
Summary.
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.
Index.

Nota bio graficzna:
Rosemary K. Newman, PHD, is a Professor Emeritus at Montana State University, where she taught human nutrition and worked in barley research for human consumption. Dr. Newman is a Registered Dietitian and a Certified Diabetes Educator and  has been active in the American Association of Cereal Chemists, having spent time as chairperson of the Nutrition Division.
C. Walter Newman, PHD, is a Professor Emeritus at Montana State University, where his primary research involves the nutritional quality of barley and wheat. He is a member of the American Association of Cereal Chemists and the American Society of Nutritional Sciences and has authored many journal articles and book chapters.

Okładka tylna:
Nurturing the seeds of potential in barley.
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. Comprehensive and up to date, and incorporating the latest research findings, Barley for Food and Health:Describes the morphology and anatomy of barleyDiscusses barley biotechnology, including breeding and transgenicsEmphasizes the nutritional and health benefits of barley, including its cholesterol–lowering properties, the body′s glycemic response, and moreFeatures a detailed chapter on barley food product research and development, covering b–glucan, yeast breads, flat breads, pasta, malt products, and moreIncludes traditional recipes using barley, such as Kasha, Danish Pancakes, Talkkuna, Tsampa, and moreProvides appendices with glossaries, sources of barley and barley products, and barley resource organizations
This is the definitive resource on barley for cereal chemists, food scientists, nutritionist 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.