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

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REFERENCES 197 Bourdon, I., Yokayama, W., Davis, P., Hudson, C., Backus, R., Richter, D., Knuckles, B., and Schneeman, B. O. 1999. Postprandial lipid, glucose, insulin and cholecystokinin responses in men fed barley pasta enriched with β-glucan. Am.J.Clin.Nutr. 69:55–63. Brand-Miller, J. C. 1994. Importance of glycemic index in diabetes. Am. J. Clin. Nutr. 59(Suppl.): 747S–752S. Brand-Miller, J. 2007. The glycemic index as a measure of health and nutritional quality: an Australian perspective. Cereal Foods World 52:41–44. Brennan, C. S., and Cleary, L. J. 2005. The potential use of cereal (1 → 3, 1 → 4)-β-dglucans as functional food ingredients. J. Cereal Sci. 42:1–13. Brighenti, F., Benini, L., Del Rio, D., Casiraghi, C., Pellegrini, N., Scazzina, F., Jenkins, D. J. A., and Vantini, I. 2006. Colonic fermentation of indigestible carbohydrates contributes to the second-meal effect. Am.J.Clin.Nutr. 83:817–822. Cavallero, A., Empilli, S., Brighenti, F., and Stanca, A. M. 2002. High (1 → 3, 1 → 4)-β-glucan barley fractions in breadmaking and their effects on human glycemic response. J. Cereal Sci. 36:59–66. CDC. (U.S. Centers for Disease Control and Prevention). 2007. http://www.cdc.gov/ DataStatistics. Chaudhary, V. K., and Weber, F. E. 1990. Barley bran flour evaluated as dietary fiber ingredient in wheat bread. Cereal Foods World 35:560–562. Cleary, L., and Brennan, C. 2006. The influence of a (1 → 3)(1 → 4)-β-d-glucan rich fraction from barley on the physico-chemical properties and in vitro reducing sugars release of durum wheat pasta. Int. J. Food Sci. Technol. 41:910–918. Danielson, A. D., Newman, R. K., Newman, C. W., and Berardinelli, J. G. 1997. Lipid levels and digesta viscosity of rats fed a high-fiber barley milling fraction. Nutr. Res. 17:515–522. Darwiche, G., Ostman, E. M., Liljeberg, H. G., Kalliner, N., Björgell, O., Björck, I. M., and Almer, L. O. 2001. Measurements of gastric emptying rate by use of ultrasonography: studies in humans using bread with added sodium propionate. Am.J.Clin.Nutr. 74:254–256. DeGroot, A. P., Luyken, R., and Pikaar, N. A. 1963. Cholesterol-lowering effect of rolled oats. Lancet 2:303–304. Delaney, B., Nicolosi, R. J., Wilson, T. A., Carlson, T., Frazer, S., Zheng, G.-H., Hess, R., Ostergren, K., Haworth, J., and Knutson, N. 2003. β-Glucan fractions from barley and oats are similarly antiatherogenic in hypercholesterolemic Syrian golden hamsters. J. Nutr. 133:468–475. DeVries, J. W. 2007. Glycemic index: the analytical perspective. Cereal Foods World 52:45–49. Dongowski, G., Huth, M., Gebhardt, E., and Flamme, W. 2002. Dietary fiber-rich barley products beneficially affect the intestinal tract of rats. J. Nutr. 132:3704–3714. Fadel, J., Newman, R. K., Newman, C. W., and Barnes, A. J. 1987. Hypocholesterolemic effects of beta-glucans in different barley diets fed to broiler chicks. Nutr.Rep.Int. 35:1049–1058. Ferrannini, E., Barrett, E. J., Bevilacqua, S., and DeFronzo, R. A. 1983. Effect of fatty acids on glucose production and utilization in man. J. Clin. Invest. 72:1737–1747. Fisher, H., and Griminger, P. 1967. Cholesterol lowering effects of certain grains and of oat fractions in chickens. Proc. Soc. Exp. Biol. Med. 126:108–111.
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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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134 EVALUATION OF FOOD PRODUCT QUAL
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7 Barley Food Product Research and
Page 163 and 164: 146 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 213: 196 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
Page 242 and 243: APPENDIX 1 Glossary: Botany and Pla
Page 244 and 245: APPENDIX 2 Glossary: Food and Nutri
Page 246 and 247: APPENDIX 3 Glossary: Barley Terms T
Page 248 and 249: APPENDIX 4 Equivalent Weights and M
Page 250 and 251: SOURCES OF BARLEY AND BARLEY PRODUC
Page 252 and 253: Rancho Cucamonga, CA 91730 Ph: 888-
Page 254 and 255: SOURCES OF BARLEY AND BARLEY PRODUC
Page 256 and 257: E-mail:Tony.Steeper@csiro.au Web: h
Page 258 and 259: BARLEY RESOURCE ORGANIZATIONS 241 P
Page 260 and 261: INDEX Air classification, 102, 122-
Page 262: INDEX 245 Meat and barley casserole
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