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005			20221101231241.0
008			080926s2008 njua b 001 0 eng d
010			_a 2008002715
011			_aBIB MATCHES WORLDCAT
020			_a0470102497 _qcloth
020			_a9780470102497 _qcloth
035			_a(ATU)b11397895
035			_a(OCoLC)191090436
040			_aDLC _beng _erda _cDLC _dBAKER _dBTCTA _dYDXCP _dC#P _dCDX _dATU
050	0	0	_aSB191.B2 _bN49 2008
082	0	0	_a641.3316 _222
100	1		_aNewman, Rosemary K., _eauthor. _91070826
245	1	0	_aBarley for food and health : _bscience, technology, and products / _cRosemary K. Newman, C. Walter Newman.
246	3	0	_aScience, technology, and products
264		1	_aHoboken, N.J. : _bJohn Wiley & Sons, _c[2008]
264		4	_c©2008
300			_axiv, 245 pages : _billustrations ; _c25 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references and index.
505	0	0	_g1. _tBarley History: Relationship of Humans and Barley Through the Ages -- _tIntroduction -- _tDomestication and Use of Barley for Food -- _tSummary -- _g2. _tBarley: Taxonomy, Morphology, and Anatomy -- _tIntroduction -- _tTaxonomy -- _tMorphology and Anatomy -- _tSummary -- _g3. _tBarley Biotechnology: Breeding and Transgenics -- _tIntroduction -- _tImproving the Barley Crop -- _tBarley Transgenics -- _tSummary -- _g4. _tBarley: Genetics and Nutrient Composition -- _tIntroduction -- _tGenetics and Nutrient Composition -- _tGenetics and Physical Characteristics -- _tSummary -- _g5. _tBarley Processing: Methods and Product Composition -- _tIntroduction -- _tWhole-Grain Processing -- _tSecondary Processing -- _tSeparation Techniques -- _tSpecial and Miscellaneous Processes -- _tSummary -- _g6. _tEvaluation of Food Product Quality -- _tIntroduction -- _tObjective Evaluation -- _tSensory Evaluation -- _tSummary -- _g7. _tBarley Food Product Research and Development -- _tIntroduction -- _tHealth Claims for Barley -- _tBarley as a Functional Food -- _tYeast Breads Made with Barley Flour -- _tFlatbreads Made with Barley Flour -- _tChemically Leavened Baked Products Made with Barley Flour -- _tPasta Made with Barley Flour -- _tBarley Brewers' and Distillers' Grains Used in Foods -- _tPearled and Other Forms of Barley -- _tMalted Barley Products in Foods -- _tMiscellaneous Barley Products -- _tSummary -- _g8. _tHealth Benefits of Barley Foods -- _tIntroduction -- _tBarley and Heart Disease -- _tGlycemic Response to Carbohydrate Consumption -- _tBeneficial Effects of Resistant Starch in Barley on the Intestinal Tract -- _tSummary -- _g9. _tCurrent Status of Global Barley Production and Utilization -- _tBarley Production -- _tBarley Utilization -- _tOutlook for Barley Food -- _g10. _tBarley Foods: Selected Traditional Barley Recipes -- _tIntroduction -- _tMiddle East -- _tEastern Europe -- _tEast Africa: Ethiopia -- _tScandinavia -- _tNortheastern Europe: Finland -- _tGreat Britain -- _tAsia -- _tSummary -- _gAppendix 1. _tGlossary: Botany and Plants -- _gAppendix 2. _tGlossary: Food and Nutrition -- _gAppendix 3. _tGlossary: Barley Terms -- _gAppendix 4. _tEquivalent Weights and Measures -- _gAppendix 5. _tSources of Barley and Barley Products -- _gAppendix 6. _tBarley Resource Organizations.
520			_a"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."--Publisher's website.
588			_aMachine converted from AACR2 source record.
650		0	_aBarley _9334550
650		0	_aCooking (Barley) _9334551
700	1		_aNewman, C. Walter, _eauthor. _91070827
907			_a.b11397895 _b05-08-21 _c27-10-15
942			_cB
945			_a641.3316 NEW _g1 _iA446136B _j0 _lcmain _o- _p$122.67 _q- _r- _s- _t0 _u5 _v0 _w0 _x0 _y.i12796633 _z29-10-15
998			_ab _ac _b23-03-18 _cm _da _feng _gnju _h0
999			_c1189735 _d1189735