Barley

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 edition of this book was published. Barley: Chemistry and Technology, Second Edition offers the latest coverage of barley’s applications in milling, breeding, and production for food, feed, malting, brewing, distilling, and biofuels. It delivers a complete update of the latest knowledge of barley’s many components, from the genetic and molecular level to its many constituents, such as proteins, carbohydrates, arabinoxylans, minerals, lipids, terpenoids, phenolics, and vitamins. This important book also includes chapters on barley’s plant and grain development from both the physiological and genetic perspectives, making it an important resource not only for cereal and food scientists but also for crop scientists involved in breeding, agronomy, and related plant sciences New coverage includes: Updated, comprehensive knowledge on barley’s components, including proteins, carbohydrates, arabinoxylans, and bioactive effects New end-use ideas for barley as an ingredient in food products Nonfood industrial applications for barley, including biofuels A new chapter on barley’s health benefits Molecular breeding for malting quality

Produk Detail:

  • Author : Peter R Shewry
  • Publisher : Elsevier
  • Pages : 337 pages
  • ISBN : 0128123699
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKBarley

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

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

Barley

Barley
  • Author : Steven E. Ullrich
  • Publisher : John Wiley & Sons
  • Release : 25 January 2011
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

Barley

Barley
  • Author : D. E. Briggs
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKBarley

This book was written to provide an integrated account of barley, induding its cultivation, nature and uses. An attempt has been made to cut across the unjustified and obstructive divisions between pure science, applied science, technology, botany, biochemistry, agronomy, and so on. Limitations of space preclude the use of more illustrative material or references, or even complete accounts of various topics. However sufficient information is given to enable the reader to understand the general principles and to find his or

Barley Science

Barley Science
  • Author : Gustavo A Slafer,Jose Luis Molina-Cano,Roxana Savin,Jose Luis Araus,Ignacio Romagosa
  • Publisher : CRC Press
  • Release : 12 March 2002
GET THIS BOOKBarley Science

Find up-to-date information on barley for malting, food, and animal feed! This comprehensive book covers every aspect of barley from molecular biology to agronomy of yield and quality. In addition to the exposition of the basic concepts, Barley Science explains the latest developments in the field. In addition, this remarkable book presents ideas and techniques for bridging the gap between physiology and breeding. Beginning with the history of this ancient cultivated grain, Barley Science presents state-of-the-art information on genetics and

Diversity in Barley (Hordeum vulgare)

Diversity in Barley (Hordeum vulgare)
  • Author : R. von Bothmer,T. van Hintum,H. Knüpffer,K. Sato
  • Publisher : Elsevier
  • Release : 03 July 2003
GET THIS BOOKDiversity in Barley (Hordeum vulgare)

Genetic diversity is one of the main resources sustaining human life. Food security largely depends on the availability and utilization of this diversity, which is of strategic importance for countries and companies. Conservation and utilization of biodiversity is thus currently an urgent area of global debate and concern. Barley is a major crop in the world used for food, feed and malt, and with a wide religious and ethnic importance. The crop was domesticated in Neolithic time in SW Asia

Wheat and Barley Grain Biofortification

Wheat and Barley Grain Biofortification
  • Author : Om Prakash Gupta,Vanita Pandey,Sneh Narwal,Pradeep Sharma,Sewa Ram,Gyanendra Pratap Singh
  • Publisher : Woodhead Publishing
  • Release : 19 May 2020
GET THIS BOOKWheat and Barley Grain Biofortification

Wheat and Barley Grain Biofortification addresses topics associated with the alleviation of malnutrition in globally diverse populations via wheat and barley biofortification. The book synthesizes the current trends of malnutrition across the globe, the need for wheat and barley nutritional enhancement and how agronomic, microbial and molecular understanding of biofortification can help in devising significant approaches and strategies. In addition, it includes discussions on potential genetic variability available and their efficient utilization in wheat and barley for molecular breeding for