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

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REFERENCES 173 FDA (U.S. Food and Drug Administration.) 2006. Food labeling: health claims; soluble dietary fiber from certain foods and coronary heart disease. Fed. Reg. 71(98): 29248–29250. Gaosong, J., and Vasanthan, T. 2000. Effect of extrusion cooking on the primary structure and water solubility of β-glucan from regular and waxy barley. Cereal Chem. 77:396–400. Gill, S., Vasanthan, T., Ooraikul, B., and Rossnagel, B. 2002. Wheat bread quality as influenced by the substitution of waxy and regular barley flours in their native and cooked forms. J. Cereal Sci. 36:239–251. Gujral, H. S., and Gaur, S. 2005. Instrumental texture of chapati as affected by barley flour, glycerol monostearate and sodium chloride. Int. J. Food Prop. 8:377–385. Gujral, H. S., and Pathak, A. 2002. Effect of composite flours and additives on the texture of chapati. J. Food Eng. 55:173–179. Gujral, H. S., Gaur, S., and Rosell, C.M. 2003. Effect of barley flour, wet gluten and ascorbic acid on bread crumb texture. Food Sci.Technol. Int. 9:17–21. Guo, G., Jackson, D. S., Graybosch, R. A., and Parkhurst, A. M. 2003. Wheat tortilla quality: impact of amylose content adjustments using waxy wheat flour. Cereal Chem. 80:427–436. Hallfrisch, J., Scholfield, D. J., and Behall, K. M. 2003. Physiological responses of men and women to barley and oat extracts (Nu-trimX): II. Comparison of glucose and insulin responses. Cereal Chem. 80:80–83. Han, X. 1996. Noodle-making quality from Australian Standard White Wheat and Montana barleys. M.S. thesis. Montana State University, Bozeman, Montana. Hansen, B., and Wasdovitch, B. 2005. Malt ingredients in baked goods. Cereal Foods World 50:18–22. Hansen, M., Pedersen. B., Munck, L., and Eggum, B. O. 1989. Weaning foods with improved energy and nutrient density prepared from germinated cereals: 1. Preparation and dietary bulk of gruels based on barley. Food Nutri. Bull. 11:40–45. Harlan, H. V. 1925. Barley: culture, uses and varieties. U.S. Dept. Agric. Farm. Bull. No. 1464 . Hasler, C. M. 1998. Functional foods: their role in disease prevention and health promotion. Food Technol. 52:57–62. Hatcher, D. W., Symons, S. G., and Kruger, J. E. 1999. Measurement of time-dependent appearance of discolored spots in alkaline noodles by image analysis. Cereal Chem. 76:189–194. Hatcher, D. W., Lagassé, S., Dexter, J. E., Rossnagel, B., and Izydorczyk, M. S. 2005.Quality characteristics of yellow alkaline noodles enriched with hull-less barley flour. Cereal Chemi. 82:60–69. Hecker, K. D., Meier, M. L., Newman, R. K., and Newman, C. W. 1998. Barley β-glucan is effective as a hypocholesterolaemic ingredient in foods. J. Sci. Food Agric. 77:179–183. Hoseney, R. C. 1992. Principles of Cereal Science and Technology. American Association of Cereal Chemists, St. Paul, Minnesota. Hudson, C. A., Chiu, M. M., and Knuckles, B. E. 1992. Development and characteristics of high-fiber muffins with oat bran, rice bran, or barley fiber fractions. Cereal Foods World 37:373–378.
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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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96 BARLEY PROCESSING: METHODS AND P
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98 BARLEY PROCESSING: METHODS AND P
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100 BARLEY PROCESSING: METHODS AND
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Page 139 and 140: 122 BARLEY PROCESSING: METHODS AND
Page 151 and 152: 134 EVALUATION OF FOOD PRODUCT QUAL
Page 161 and 162: 7 Barley Food Product Research and
Page 163 and 164: 146 BARLEY FOOD PRODUCT RESEARCH AN
Page 189: 172 BARLEY FOOD PRODUCT RESEARCH AN
Page 195 and 196: 8 Health Benefits of Barley Foods I
Page 197 and 198: 180 HEALTH BENEFITS OF BARLEY FOODS
Page 221 and 222: 9 Current Status of Global Barley P
Page 223 and 224: 206 CURRENT STATUS OF GLOBAL BARLEY
Page 225 and 226: 208 CURRENT STATUS OF GLOBAL BARLEY
Page 227 and 228: 10 Barley Foods: Selected Tradition
Page 229 and 230: 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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