Cover for Barley

Barley

Chemistry and Technology

A volume in American Associate of Cereal Chemists International

Book • Second Edition2014

Edited by:

Peter R. Shewry and Steven E. Ullrich

Barley

Chemistry and Technology

A volume in American Associate of Cereal Chemists International

Book • Second Edition2014

 

Cover for Barley

Edited by:

Peter R. Shewry and Steven E. Ullrich

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Book description

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, structu ... read full description

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  2. Book chapterNo access

    Chapter 1 - The Barley Crop: Origin and Taxonomy, Production, and End Uses

    Steven E. Ullrich

    Pages 1-9

  3. Book chapterNo access

    Chapter 2 - Barley Grain: Development and Structure

    Sabine Gubatz and Winfriede Weschke

    Pages 11-53

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    Chapter 3 - Genetic and Molecular Aspects of Barley Grain Development

    Odd-Arne Olsen and Winfriede Weschke

    Pages 55-70

  5. Book chapterNo access

    Chapter 4 - Barley Grain Carbohydrates: Starch and Cell Walls

    Kay Trafford and Geoffrey B. Fincher

    Pages 71-95

  6. Book chapterNo access

    Chapter 5 - Barley Arabinoxylans: Molecular, Physicochemical, and Functional Properties

    Marta S. Izydorczyk

    Pages 97-122

  7. Book chapterNo access

    Chapter 6 - Barley Grain Proteins

    Christine Finnie and Birte Svensson

    Pages 123-168

  8. Book chapterNo access

    Chapter 7 - Minor Components of the Barley Grain: Minerals, Lipids, Terpenoids, Phenolics, and Vitamins

    Peter R. Shewry

    Pages 169-192

  9. Book chapterNo access

    Chapter 8 - Malting, Brewing, and Distilling

    J.S. Swanston, A. Wilhelmson, ... B.R. Gibson

    Pages 193-222

  10. Book chapterNo access

    Chapter 9 - Barley Foods and Public Health

    David Topping and Matthew Morell

    Pages 223-231

  11. Book chapterNo access

    Chapter 10 - Processing of Barley Grain for Food and Feed

    Byung-Kee Baik

    Pages 233-268

  12. Book chapterNo access

    Chapter 11 - Use of Barley Grain and Straw for Biofuels and Other Industrial Uses

    Kevin B. Hicks, Justin Montanti and Nhuan P. Nghiem

    Pages 269-291

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    Chapter 12 - Molecular Breeding for Malting Quality

    Mario Gils, Andreas Graner and Nese Sreenivasulu

    Pages 293-309

  14. Book chapterNo access

    Index

    Pages 311-322

About the book

Description

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

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

Key Features

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

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

Details

ISBN

978-1-891127-79-3

Language

English

Published

2014

Copyright

Copyright © 2014 AACC International. Published by Elsevier Inc. All rights reserved.

Imprint

Woodhead Publishing and AACC International Press

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Editors

Peter R. Shewry

Rothamsted Research, Harpenden, Hertfordshire, United Kingdom

Centre for Food Security, University of Reading, Reading, United Kingdom

Steven E. Ullrich

Department of Crop and Soil Sciences, Washington State University, Pullman, Washington, U.S.A.