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

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REFERENCES 91 Newman, C. W., and Newman, R. K. 2005. Hulless barley for food and feed. Pages 167–202 in: Specialty Grains for Food and Feed. E. Abdel-Aal and P. J. Wood, eds. American Association of Cereal Chemists, St. Paul, MN. Newman, C. W., Eslick, R. F., and El-Negoumy, A. M. 1982. Comparative feed value of 2-rowed and 6-rowed isotypes of Titan barley. J. Anim. Sci. 55(Suppl. 1): 288 (Abstr.). Newman, C. W., Øverland, M., Newman, R. K., Bang-Olsen, K., and Pedersen, B. 1990. Protein quality of a new high-lysine barley derived from Risø 1508. Can. J. Anim. Sci. 70:279–285. Nilan, R. A. 1964. The Cytology and Genetics of Barley 1951–1962 . Washington State University, Pullman, WA. Nilan, R. A. 1974. Barley (Hordeum vulgare). Pages 93–110 in: Handbook of Genetics. R. C. King, ed. Plenum Press, New York. Nilan, R. A. 1990. The North American Barley Genome Mapping Project. Barley Newsl. 33:112. Published online at http://www.wheat.pw.usda.gov/ggpages/bgn/. Nilan, R. A., and Ullrich, S. E. 1993. Barley: taxonomy, origin, distribution, production, genetics, and breeding. Pages 1–29 in: Barley: Chemistry and Technology. A.W. MacGregor and R. S. Bhatty, eds. American Association Cereal Chemists, St. Paul, MN. O’Dell, B. L., Boland, A. R-de, and Koirtyohann, A. R. 1972. Distribution of phytate and nutritionally important elements among the morphological components of cereal grains. J. Agric. Food Chem. 23:1179–1182. Osborne, T. B. 1924. The Vegetable Proteins, 2nd ed. Longmans, Green, London. Oser, B. L. 1965. Hawk’s Physiological Chemistry. McGraw-Hill, New York. Owen, B. D., Sosulski, F., Wu, K. K., and Farmer, J. M. 1977. Variation in mineral content of Saskatchewan feed grains. Can. J. Anim. Sci. 57:679–687. Parrish, F. W., Perlin, A. S., and Reese, E. T. 1960. Selective enzymolysis of poly-β-dglucans, and the structure of the polymers. Can. J. Chem. 38:2094–2104. Parsons, J. G., and Price, P. B. 1974. Search for barley (Hordeum vulgare L.) with higher lipid content. Lipids 9:804–808. Peterson, D. M. 1994. Barley tocols: effects of milling, malting and mashing. Cereal Chem. 71:42–44. Peterson, D. M., and Qureshi, A. A. 1993. Genotype and environment effects on tocols of barley and oats. Cereal Chem. 70:157–162. Pomeranz, Y. 1982. Grain structure and end-use properties. Pages 107–124 in: Food Microstructure, vol. 1. SEM Inc., AMF O’Hare, Chicago. Pomeranz, Y., Robbins, G. S., Wesenberg, D. M., Hockett, and Gilbertson, J. T. 1973. Amino acid composition of two-rowed and six-rowed barleys. J. Agric. Food Chem. 21:218–221. Powell, W., Caligari, P. D. S., Swanston, J. S., and Jinks, J. L. 1989. Genetic investigations into beta-glucan content in barley. Theor. Appl. Genet. 71:461–466. Price, P. B., and Parsons, J. G. 1974. Lipids of six cultivated barley (Hordeum vulgare L.) varieties. Lipids 9:560–566. Price, P. B., and Parsons, J. G. 1975. Lipids of seven cereal grains. J. Am. Oil Chem. Soc. 52:490–493.
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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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Page 57 and 58: 40 BARLEY BIOTECHNOLOGY: BREEDING A
Page 73 and 74: 4 Barley: Genetics and Nutrient Com
Page 75 and 76: 58 BARLEY: GENETICS AND NUTRIENT CO
Page 107: 90 BARLEY: GENETICS AND NUTRIENT CO
Page 113 and 114: 96 BARLEY PROCESSING: METHODS AND P
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Page 117 and 118: 100 BARLEY PROCESSING: METHODS AND
Page 151 and 152: 134 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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