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

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REFERENCES 129 Goering, K. J., and Eslick, R. F. 1989. Production of beta-glucan, bran, protein, oil and maltose syrup from waxy barley. U.S. patent. 4,804,545. Guy, R. C. E. 1991. Structure and formation in snack foods. Extrusion Commun. 4(Jan.– Mar.): 8–10. Hansen, B., and Wasdovitch, B. 2005. Malt ingredients in baked goods. Cereal Foods World 50:18–22. Henry, R. J. 1989. Factors influencing the rate of modification of barleys during malting. J. Cereal Sci. 10:51–59. Heryford, A. G. 1987. The influence of extrusion processing on the nutritional value of barley for weanling pigs and broiler chickens. M.S. thesis. Montana State University, Bozeman, MT. Huth, M., Dongowski, G., Gebhardt, E., and Flamme, W. 2000. Functional properties of dietary fiber enriched extrudates from barley. J. Cereal Sci. 32:115–128. Izydorczyk, M. S., Dexter, J. E., Desjardin, R. G., Rossnagel, B. G., Lagasse, S. L., and Hatcher, D. W. 2003. Roller milling of Canadian hull-less barley: optimization of roller milling conditions and composition of mill streams. Cereal Chem. 80:637–644. Jadhav, S. J., Lutz, S. E., Ghorpade, V. M., and Salunkhe, D. K. 1998. Barley: chemistry and value-added processing. Crit. Rev. Food Sci. 38:123–121. Kaukovirta-Norja, A., Reinikainen, P., Olkku, J., and Laakso, S. 1997. Starch lipids of barley and malt. Cereal Chem. 74:733–738. Kent, N. L., and Evers, A. D. 1994. Kent’s Technology of Cereals, 4th ed. Elsevier Science, Oxford, UK. King, R. D., and Dietz, H. M. 1987. Air classification of rapeseed meal. Cereal Chem. 64:411–413. Kiryluk, J., Kawka, A., Gasiorowski, A., Chalcarz, A., and Aniola, J. 2000. Milling of barley to obtain β-glucan enriched products. Nahrung 44:238–241. Klamczynski, A. P., and Czuchajowska, Z. 1999. Quality of flour from waxy and nonwaxy barley for production of baked products. Cereal Chem. 76:530–535. Klopenstein, C. F., and Hoseney, R. C. 1987. Cholesterol-lowering effect of beta-glucanenriched bread. Nutr.Rep.Int.36:1091–1098. Knuckles, B. E., and Chiu, M. M. 1995. β-Glucan enrichment of barley fractions by air classification and sieving. J. Food Sci. 60:1070–1074. Knuckles, B. E., Chiu, M. M., and Betschart, A. A. 1992. β-Glucan-enriched fractions from laboratory-scale dry milling and sieving of barley and oats. Cereal Chem. 69:198–202. Lampi, A-M., Moreau, R. A., Piironen, V., and Hicks, K. B. 2004. Pearling barley and rye to produce phytosterol-rich fractions. Lipids 39:783–787. Lawrence, T. L. J. 1973. An evaluation of the micronization process for preparing cereals for the growing pig. Anim. Prod. 16:99–107. Linko, Y.-Y., Mäkelä, H., and Ljnko, P. 1983. A novel process for high-maltose syrup production from barley starch. Ann. N.Y. Acad. Sci. l 413:352–354. MacLeod, A. M., Duffus, J. H., and Johnston, C. S. 1964. Development of hydrolytic enzymes in germinating grain. J. Inst. Brew. 70:521–528. 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.
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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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4 Barley: Genetics and Nutrient Com
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58 BARLEY: GENETICS AND NUTRIENT CO
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Page 151 and 152: 134 EVALUATION OF FOOD PRODUCT QUAL
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Page 195 and 196: 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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