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

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REFERENCES 89 Li, Y. C., Ledoux, D. R., Veum, T. L., Raboy, V., Zyla, K., and Wikiera, A. 2001a. Bioavailability of phosphorus in low phytic acid barley. J. Appl. Poult. Res. 10:86–91. Li, Y. C., Ledoux, D. R., Veum, T. L., Raboy, V., and Zyla, K. 2001b. Low phytic acid barley improves performance, bone mineralization, and phosphorus retention in turkey poults. J. Appl. Poult. Res. 10:178–185. Linde-Laursen, I. 1997. Recommendations for the designation of the barley chromosomes and their arms. Barley Genet. Newsl. 26:1–3. Published online at http://www.wheat.pw. usda.gov/ggpages/bgn. Liu, D. J., and Pomeranz, Y. 1975. Distribution of minerals in barley at the cellular level by x-ray analysis. Cereal Chem. 52:620–629. Liu, D. J., Robbins, G. S., and Pomeranz, Y. 1974. Composition and utilization of milled barley products: IV. Mineral components. Cereal Chem. 51:309–316. MacGregor, A. W., and Fincher, G. F. 1993. Carbohydrates of the barley grain. Pages 73–130 in: Barley: Chemistry and Technology. A. W. MacGregor and R. S. Bhatty, eds. American Association of Cereal Chemists, St. Paul, MN. MacLeod, A. M. 1952. Studies on the free sugars of the barley grain: II. Distribution of the individual sugar fractions. J. Inst. Brew. 58:363–371. MacLeod, A. M. 1953. Studies on the free sugars of the barley grain: IV. Low molecular weight fructosans. J. Inst. Brew. 59:462–469. MacLeod, A. M. 1957. Raffinose metabolism in germinating barley. New Phytol. 56: 210–220. MacLeod, A. M. 1959. Cellulose distribution in barley. J. Inst. Brew. 65:188–196. Marconi, E., Graziano, M., and Cubadda, R. 2000. Composition and utilization of barley pearling by-products for making functional pastas rich in dietary fiber and β-glucans. Cereal Chem. 77:133–139. Mason, J. B., Gibson, N., and Kodicek, E. 1973. The chemical nature of the bound nicotinic acid of wheat bran: studies of nicotinic acid–containing macromolecules. Br. J. Nutr. 30:297–300. Mayler, J. L., and Stanford, E. H. 1942. Color inheritance in barley. J. Am. Soc. Agric. 34:427. Mazza, G., and Gao, L. 2005. Blue and purple grains. Pages 313–350 in: Specialty Grains for Food and Feed. E. Abdel-Aal and P. Wood, eds. American Association of Cereal Chemists, St. Paul, MN. Mazza, G., and Miniati, E. 1993. Anthocyanins in Fruits, Vegetables, and Grains. CRC Press, Boca Raton, FL. McGuire, C. F., and Hockett, E. A. 1981. Effect of awn length and naked caryopsis on malting quality of ‘Betzes’ barley. Crop Sci. 21:18–21. McLaughlin, P. J., and Weibrauch, J. L. 1979. Vitamin E content of foods. J. Am. Diet. Assoc. 75:647–651. Merritt, N. R. 1967. A new strain of barley with starch of high amylose content. J. Inst. Brew. (London) 73:583–585. Mertz, E. T., Bates, L. S., and Nelson, E. E. 1964. Mutant gene that changes protein composition and increases lysine content of maize endosperm. Science 145:279–280. Miflin, B. J., Field, J. M., and Shewry, P. R. 1983. Cereal storage proteins and their effecrts on technological properties. Pages 255–319 in: Seed Proteins. J. Danssant, J. Morse, and J. Vaughan, eds. Academic Press, London.
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BARLEY FOR FOOD AND HEALTH Science,
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On a Seed “This was the goal of t
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Cover design by Jean Rose Johnston.
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CONTENTS Preface xiii 1 Barley Hist
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CONTENTS ix Infrared Processing, 12
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CONTENTS xi Asia, 221 Barley Mixed-
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xiv PREFACE In the concluding two c
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2 RELATIONSHIP OF HUMANS AND BARLEY
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10 RELATIONSHIP OF HUMANS AND BARLE
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2 Barley: Taxonomy, Morphology, and
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20 BARLEY: TAXONOMY, MORPHOLOGY, AN
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3 Barley Biotechnology: Breeding an
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34 BARLEY BIOTECHNOLOGY: BREEDING A
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36 BARLEY BIOTECHNOLOGY: BREEDING A
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Page 113 and 114: 96 BARLEY PROCESSING: METHODS AND P
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Page 151 and 152: 134 EVALUATION OF FOOD PRODUCT QUAL
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140 EVALUATION OF FOOD PRODUCT QUAL
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142 EVALUATION OF FOOD PRODUCT QUAL
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7 Barley Food Product Research and
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146 BARLEY FOOD PRODUCT RESEARCH AN
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8 Health Benefits of Barley Foods I
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180 HEALTH BENEFITS OF BARLEY FOODS
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9 Current Status of Global Barley P
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206 CURRENT STATUS OF GLOBAL BARLEY
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208 CURRENT STATUS OF GLOBAL BARLEY
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10 Barley Foods: Selected Tradition
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212 BARLEY FOODS: SELECTED TRADITIO
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APPENDIX 1 Glossary: Botany and Pla
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APPENDIX 2 Glossary: Food and Nutri
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APPENDIX 3 Glossary: Barley Terms T
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APPENDIX 4 Equivalent Weights and M
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SOURCES OF BARLEY AND BARLEY PRODUC
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Rancho Cucamonga, CA 91730 Ph: 888-
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SOURCES OF BARLEY AND BARLEY PRODUC
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E-mail:Tony.Steeper@csiro.au Web: h
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BARLEY RESOURCE ORGANIZATIONS 241 P
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INDEX Air classification, 102, 122-
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INDEX 245 Meat and barley casserole
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