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Barley for Food and Health: Science, Technology, and Products
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Barley for Food and Health: Science, Technology, and Products

Publication Year: 2008
Edition: 1st
Authors/Editor: Newman, Rosemary and Newman, C. Walter
Publisher: Wiley
ISBN: 978-0-470-10249-7
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The definitive resource for cereal chemists, food scientists, nutritionists, grain and food processors, and students in appropriate courses.

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.

  • Platform:
    Ovid
  • Publisher: Wiley
  • Product Type: Book
  • Author/Editor: Newman, Rosemary and Newman, C. Walter
  • ISBN: 978-0-470-10249-7
  • Specialty:
    Food Science & Nutrition
  • Language: English
  • Edition: 1st
  • Pages: 246
  • Illustrations: 0
  • Year: 2008

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