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

Cultivation and Utilization of Barley

Cultivation and Utilization of Barley
  • Author : Harry Vaughn Harlan
  • Publisher : Unknown Publisher
  • Release : 01 March 2021
GET THIS BOOKCultivation and Utilization of Barley

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

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

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

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 : 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