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Barley for food and health : science, technology, and products

Barley for food and health : science, technology, and products (Loan 1 times)

Material type
단행본
Personal Author
Newman, Rosemary K. Newman, C. Walter.
Title Statement
Barley for food and health : science, technology, and products / Rosemary K. Newman, C. Walter Newman.
Publication, Distribution, etc
Hoboken, N.J. :   John Wiley & Sons ,   c2008.  
Physical Medium
xiv, 245 p. : ill. ; 25 cm.
ISBN
9780470102497 (cloth) 0470102497 (cloth)
Bibliography, Etc. Note
Includes bibliographical references and index.
Subject Added Entry-Topical Term
Barley. Cookery (Barley)
000 00953camuu2200277 a 4500
001 000045515956
005 20090414133947
008 080122s2008 njua b 001 0 eng
010 ▼a 2008002715
020 ▼a 9780470102497 (cloth)
020 ▼a 0470102497 (cloth)
035 ▼a (KERIS)REF000014850942
040 ▼a DLC ▼c DLC ▼d BAKER ▼d BTCTA ▼d YDXCP ▼d C#P ▼d CDX ▼d DLC ▼d 211009
050 0 0 ▼a SB191.B2 ▼b N49 2008
082 0 0 ▼a 641.3/316 ▼2 22
090 ▼a 641.3316 ▼b N554b
100 1 ▼a Newman, Rosemary K.
245 1 0 ▼a Barley for food and health : ▼b science, technology, and products / ▼c Rosemary K. Newman, C. Walter Newman.
260 ▼a Hoboken, N.J. : ▼b John Wiley & Sons , ▼c c2008.
300 ▼a xiv, 245 p. : ▼b ill. ; ▼c 25 cm.
504 ▼a Includes bibliographical references and index.
650 0 ▼a Barley.
650 0 ▼a Cookery (Barley)
700 1 ▼a Newman, C. Walter.
945 ▼a KINS

Holdings Information

No. Location Call Number Accession No. Availability Due Date Make a Reservation Service
No. 1 Location Main Library/Western Books/ Call Number 641.3316 N554b Accession No. 111534904 Availability Available Due Date Make a Reservation Service B M

Contents information

Table of Contents

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 Transgenics.

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.


Information Provided By: : Aladin

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