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

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BARLEY FOR FOOD AND HEALTH Science, Technology, and Products Rosemary K. Newman C. Walter Newman Professors Emeritus College of Agriculture Montana State University Bozeman, Montana A JOHN WILEY & SONS, INC., PUBLICATION
Page 4 and 5: BARLEY FOR FOOD AND HEALTH
Page 6 and 7: BARLEY FOR FOOD AND HEALTH Science,
Page 8: Robert F. Eslick December 24, 1916-
Page 11 and 12: viii CONTENTS Haploids, 38 Interspe
Page 13 and 14: x CONTENTS Starch Amylose/Amylopect
Page 16 and 17: PREFACE This book is about the use
Page 18 and 19: 1 Barley History: Relationship of H
Page 20 and 21: DOMESTICATION AND USE OF BARLEY FOR
Page 32 and 33: REFERENCES 15 Bae, S. H. 1979. Barl
Page 34 and 35: REFERENCES 17 Strahn, B. D. 2006. M
Page 36 and 37: TAXONOMY 19 many modifications in t
Page 38 and 39: MORPHOLOGY AND ANATOMY 21 The focus
Page 40 and 41: MORPHOLOGY AND ANATOMY 23 Primary l
Page 42 and 43: MORPHOLOGY AND ANATOMY 25 fertile i
Page 44 and 45: MORPHOLOGY AND ANATOMY 27 FIGURE 2.
Page 46 and 47: SUMMARY 29 Barbs Central Vein Creas
Page 48 and 49: REFERENCES 31 Åberg, E., and Wiebe
Page 50 and 51: IMPROVING THE BARLEY CROP 33 or eve
Page 52 and 53:
IMPROVING THE BARLEY CROP 35 breedi
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IMPROVING THE BARLEY CROP 37 Mutati
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IMPROVING THE BARLEY CROP 39 recogn
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BARLEY TRANSGENICS 41 The overall t
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BARLEY TRANSGENICS 43 A. tumefacien
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BARLEY TRANSGENICS 45 impact of the
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SUMMARY 47 to contain human toxins;
Page 66 and 67:
REFERENCES 49 Anderson, M. K., and
Page 68 and 69:
REFERENCES 51 in: Barley Science: R
Page 70 and 71:
REFERENCES 53 Park, S. J., Walsh, E
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REFERENCES 55 Zhang, S., Cho, M.-J.
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GENETICS AND NUTRIENT COMPOSITION 5
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GENETICS AND PHYSICAL CHARACTERISTI
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SUMMARY 83 showed TKW mean values (
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REFERENCES 85 Banks, W., Greenwood,
Page 104 and 105:
REFERENCES 87 Gardner, K. H., and B
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REFERENCES 89 Li, Y. C., Ledoux, D.
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REFERENCES 91 Newman, C. W., and Ne
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REFERENCES 93 Takahashi, R. 1955. T
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5 Barley Processing: Methods and Pr
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WHOLE-GRAIN PROCESSING 97 flour thr
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WHOLE-GRAIN PROCESSING 99 increased
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WHOLE-GRAIN PROCESSING 101 TABLE 5.
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WHOLE-GRAIN PROCESSING 103 axis thr
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WHOLE-GRAIN PROCESSING 105 particle
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WHOLE-GRAIN PROCESSING 107 TABLE 5.
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WHOLE-GRAIN PROCESSING 109 FIGURE 5
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WHOLE-GRAIN PROCESSING 111 containe
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WHOLE-GRAIN PROCESSING 113 β-amyla
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WHOLE-GRAIN PROCESSING 115 kernel i
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SECONDARY PROCESSING 117 malt. Thes
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SECONDARY PROCESSING 119 than those
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SECONDARY PROCESSING 121 capacity,
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SEPARATION TECHNIQUES 123 the air w
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SPECIAL AND MISCELLANEOUS PROCESSES
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REFERENCES 127 Andersson, A. A. M.,
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REFERENCES 129 Goering, K. J., and
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REFERENCES 131 Sumner, A. K., Gebre
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6 Evaluation of Food Product Qualit
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OBJECTIVE EVALUATION 135 finished p
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OBJECTIVE EVALUATION 137 Method 76-
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OBJECTIVE EVALUATION 139 Muffin qua
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SENSORY EVALUATION 141 as Stone and
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REFERENCES 143 Gujral, H. S., and G
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HEALTH CLAIMS FOR BARLEY 145 and fo
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β-GLUCAN: THE CHALLENGE OF BARLEY
Page 166 and 167:
β-GLUCAN: THE CHALLENGE OF BARLEY
Page 168 and 169:
YEAST BREADS MADE WITH BARLEY FLOUR
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FLATBREADS MADE WITH BARLEY FLOUR 1
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FLATBREADS MADE WITH BARLEY FLOUR 1
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CHEMICALLY LEAVENED BAKED PRODUCTS
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PASTA MADE WITH BARLEY FLOUR 163 co
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PASTA MADE WITH BARLEY FLOUR 165 As
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PEARLED AND OTHER FORMS OF BARLEY P
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MALTED BARLEY PRODUCTS IN FOODS 169
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REFERENCES 171 those ingredients. E
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REFERENCES 173 FDA (U.S. Food and D
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REFERENCES 175 Knuckles, B. E., and
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REFERENCES 177 Trogh, I., Courtin,
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BARLEY AND HEART DISEASE 179 2007;
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BARLEY AND HEART DISEASE 181 a subs
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BARLEY AND HEART DISEASE 183 of foo
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GLYCEMIC RESPONSE TO CARBOHYDRATE C
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REFERENCES 195 Diabetes and metabol
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REFERENCES 197 Bourdon, I., Yokayam
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REFERENCES 199 Ikegami, S., Tsuchih
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REFERENCES 201 Livesey, G., Wilkins
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REFERENCES 203 Topping, D. L., and
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TABLE 9.1 BARLEY PRODUCTION 205 Wor
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OUTLOOK FOR BARLEY FOOD 207 only a
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REFERENCES 209 Bamforth, C. W., and
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MIDDLE EAST 211 and stored, and in
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EASTERN EUROPE 213 of the butter un
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EAST AFRICA: ETHIOPIA 215 2 cloves
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SCANDINAVIA 217 6 cups water 1 cup
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GREAT BRITAIN 219 2 to 3 cups milk
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ASIA 221 Combine the barley and wat
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REFERENCES 223 Saari, K., and Hawti
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226 GLOSSARY: BOTANY AND PLANTS Hor
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228 GLOSSARY: FOOD AND NUTRITION In
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230 GLOSSARY: BARLEY TERMS Barley m
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APPENDIX 5 Sources of Barley and Ba
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234 SOURCES OF BARLEY AND BARLEY PR
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236 SOURCES OF BARLEY AND BARLEY PR
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APPENDIX 6 Barley Resource Organiza
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240 BARLEY RESOURCE ORGANIZATIONS N
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242 BARLEY RESOURCE ORGANIZATIONS E
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244 INDEX Breakfast cereals, produc
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