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

REFERENCES 85
Banks, W., Greenwood, C. T., and Muir, D. D. 1973. Studies on the biosynthesis of
starch granules: Part 6. Properties of the starch granules of normal barley and barley
with starch in high-amylose content during growth. Starch/Stärke 25:225–230.
Barley Genetics Newsletter. 1996. Barley Genome Map. Published online at http://www.
wheat.pw.usda.gov/ggpages/bgn/.
Bendelow, V. M. 1975. Determination of non-starch polysaccharides in barley breeding
programmes. J. Inst. Brew. 81:127–130.
Bengtsson, S., Åman, P., Graham, H., Newman, C. W., and Newman, R. K. 1990.
Chemical studies on mixed-linked β-glucans in hulless barley cultivars giving different
hypocholesterolemic responses in chickens. J. Sci. Food Agric. 52:435–445.
Berdanier, C. D. 2002. Food constituents. Pages 3–95 in: Handbook of Nutrition and
Food, C. D. Berdanier, ed. CRC Press, Boca Raton, FL.
Bhatty, R. S. 1992. β-Glucan content and viscosities of barleys and their roller-milled
flour and bran products. Cereal Chem. 69:469–471.
Bhatty, R. S. 1999. The potential of hulless barley. Cereal Chem. 76:589–599.
Bhatty, R. S., and Rossnagel, B. B. 1979. Oil content of Risø 1508 barley. Cereal Chem.
56:586.
Bhatty, R. S., Christison, G. I., and Rossnagel, B. G. 1979. Energy and protein digestibilities
of hulled and hulless barley determined by swine feeding. Canadian J. Anim. Sci.
59:585–588.
Bhatty, R. S., and Rossnagel, B. G. 1997. Zero amylose lines of hulless barley. Cereal
Chem. 74:190–191.
Brandt, A. B. 1976. Endosperm protein formulation during kernel development of wild
type and a high-lysine barley mutant. Cereal Chem. 53:890–901.
Bunzel, M., Ralph, J., and Steinhart, H. 2004. Phenolic compounds as cross-links of plant
derived polysaccharides. Czech. J. Food Sci. 22:64–67.
Briggs, D. E. 1978. Barley. Chapman & Hall, London.
Burger, W. C., and LaBerge, D. E. 1985. Malting and brewing quality. Pages 367–401
in: Barley. Agronomy Monograph 26. D. C. Rasmusson, ed. American Society of
Agronomy, Crop Science Society of America, and Soil Science Society of America,
Madison, WI.
Carter, E. A., and Carpenter, K. J. 1982. The bioavailability for humans of bound niacin
from wheat bran. Am.J.Clin.Nutr.36:855–861.
Cavallero, A., Gianineti, A., Finocchiaro, Delogu, A., and Stanca, A. M. 2004. Tocols in
hull-less and hulled barley genotypes grown in contrasting environments. J. Cereal Sci.
39:175–180.
Danielson, A. D., Newman, R. K., and Newman, C. W. 1996. Proximate analyses,
β-glucan, fiber, and viscosity of select barley milling fractions. Cereal Res. Commun.
24:461–468.
DeHaas, B. W., and Goering, K. J. 1972. Chemical structure of barley starches: I. A study
of the properties of the amylose and amylopectin from barley starches showing a wide
variation in Brabender cooking viscosity curves. Starch/Stärke 24:145–149.
De Man, W. 1985. The effect of genotype and environment on the fatty content of barley
(Hordeum vulgare L.) grains. Plant Cell Environ. 8:571–577.
De Man, W., and Bruyneel, P. 1987. Fatty acid content and composition in relation to
grain-size in barley. Phytochemistry 26:1307–1310.