Barley
Chemistry and Technology, Second Edition
Published on 1. January 2014
337 pages
978-0-12-812369-0 (ISBN)
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
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
More details
Persons
Peter R. Shewry leads research at Rothamsted Research on the development, structure, and composition of wheat grain. He is the author of over 500 refereed papers, has edited or co-edited 19 books (including the fourth edition of Wheat: Chemistry and Technology), and co-authored the book Wheat: Environment, Food and Health (2021). In 2000 he was awarded the Thomas Burr Osborne Medal by the AACC (now Cereals & Grains Association), in 2002 was the joint recipient of the Rank Prize for Nutrition, and in 2016 was awarded the Clyde H. Bailey Medal by the ICC.Specialty: Crop Breeding and GeneticsEducation: BS, Wildlife Management, University of Michigan; MS, Biology, University of Idaho; PhD, Crop and Soil Science, Montana State University
Content
1. The Barley Crop: Origin and Taxonomy, Production, and End Uses2. Barley Grain: Development and Structure3. Genetic and Molecular Aspects of Barley Grain Development4. Barley Grain Carbohydrates: Starch and Cell Walls5. Barley Arabinoxylans: Molecular, Physicochemical, and Functional Properties6. Barley Grain Proteins7. Minor Components of the Barley Grain: Minerals, Lipids, Terpenoids, Phenolics, and Vitamins8. Malting, Brewing, and Distilling9. Barley Foods and Public Health10. Processing of Barley Grain for Food and Feed11. Use of Barley Grain and Straw for Biofuels and other Industrial Uses12. Molecular Breeding for Malting Quality
