Barley for Food and Health: Science, Technology, and Products 1st Edition
Author(s): Rosemary K. Newman (Author), C. Walter Newman (Author)
Publisher: Wiley-Interscience
Publication Date: 10 Oct. 2008
Edition: 1st
Language: English
Print length: 272 pages
ISBN-10: 0470102497
ISBN-13: 9780470102497
Book Description
With coverage of chemistry, genetics, and molecular breeding, this book provides comprehensive and current information on barley types, composition, characteristics, processing techniques, and products. Its emphasis on the nutritional and health benefits of barley is especially timely with the FDA s 2005 confirmation of barley s cholesterol-lowering properties. This resource discusses barley s role in breads and related products, and reviews its health benefits, biotechnology, and breeding applications. This is the definitive resource for cereal chemists, food scientists, nutritionists, grain and food processors, and students in appropriate courses.
Editorial Reviews
From the Inside Flap
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 barley
Discusses barley biotechnology, including breeding and transgenics
Emphasizes the nutritional and health benefits of barley, including its cholesterol-lowering properties, the body’s glycemic response, and more
Features a detailed chapter on barley food product research and development, covering b-glucan, yeast breads, flat breads, pasta, malt products, and more
Includes traditional recipes using barley, such as Kasha, Danish Pancakes, Talkkuna, Tsampa, and more
Provides 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.
From the Back Cover
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 barley
Discusses barley biotechnology, including breeding and transgenics
Emphasizes the nutritional and health benefits of barley, including its cholesterol-lowering properties, the body’s glycemic response, and more
Features a detailed chapter on barley food product research and development, covering b-glucan, yeast breads, flat breads, pasta, malt products, and more
Includes traditional recipes using barley, such as Kasha, Danish Pancakes, Talkkuna, Tsampa, and more
Provides 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.
About the Author
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.
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