REFERENCES 199 Ikegami, S., Tsuchihashi, F., Nakamura, K., <strong>and</strong> Innami, S. 1991. Effect of barley on development of experimental diabetes in rats. J. Jpn. Soc. Nutr. <strong>Food</strong> Sci. 44:447–454. Ikegami, S., Tomita, M., Honda, S., Yamaguchi, M., Mizukawa, R., Suzuki, Y., Ishii, K., Ohsawa, S., Kiyooka, N., Higuchi, M., <strong>and</strong> Kobayashi, S. 1996. Effect of boiled barley-rice-feeding in hypercholesterolemic <strong>and</strong> normelipemic subjects. Plant <strong>Food</strong>s Hum. Nutr. 49:317–328. Inglett, G. E. 2000. Soluble hydrocolloid food additives <strong>and</strong> method of making. U.S. patent 6,060,519. Jenkins, A. L. 2007. The glycemic index:looking back 25 years. Cereal <strong>Food</strong>s World 52:53. Jenkins, D. J. A., Wolever, T. M. S., Taylor, R. H., Griffiths, C., Krzeminska, K., Lawrie, J. A., Bennett, C. M., Goff, D. V., Sarson, D. L., <strong>and</strong> Bloom, S. R. 1982. Slow release dietary carbohydrate improves second meal tolerance. Am.J.Clin.Nutr. 35:1339–1346. Jenkins, D. J. A., Wolever, T. M. S., Venketeshwer Rao, A., Hegele, R. E., Mitchell, S. J., Ransom, T. P. P., Boctor, D. L., Spada<strong>for</strong>a, P. J., Jenkins, A. L., Mehling, C., Relle, L. K., Connelly, P. W., Story, J. A., Furumoto, E. J., Corey, P., <strong>and</strong> Würsch, P. 1993. Effect on blood lipids of very high intakes of fiber in diets low in saturated fat <strong>and</strong> cholesterol. N.Engl.J.Med. 329:21–26. Jenkins, D. J. A., Wolever, T. M. S., Leeds, A. R., Gassull, M. A., Dilawn, J. B., Hansman, P., Dilawan, J., Goff, D. V., Metz, G. L., <strong>and</strong> Alberti, K. G. M. M. 1998. Dietary fibers, fiber analogues <strong>and</strong> glucose tolerance: importance of viscosity. Brt. Med. J . 1:1392–1394. Jenkins, D. J. A., Kendall, C. W. C., Marchie, A., Faulkner, D. A., Wong, J. M. W., deSouza, R., Emam, A., Parker, T. L., Vidgen, E., Trautwein, E. A., Lapsley, K. G., Josse, R. G., Leiter, L. A., Singer, W., <strong>and</strong> Connelly, P. W. 2005. Direct comparison of a dietary portfolio of cholesterol-lowering foods with a statin in hypercholesterolemic participants. Am.J.Clin.Nutr. 81:380–387. Jones, J. M. 2007. The AACC International glycemic response definitions. Cereal <strong>Food</strong>s World 52:54–55. Kahlon, T. S., <strong>and</strong> Woodruff, C. L. 2003. In vitro binding of bile acids by rice bran, oat bran, barley <strong>and</strong> beta-glucan enriched barley. Cereal Chem. 80:260–263. Kahlon, T. S., Chow, F. L., Knuckles, B. E., <strong>and</strong> Chiu, M. M. 1993. Cholesterol-lowering effects in hamsters of β-glucan-enriched barley fractions, dehulled whole barley, rice bran, <strong>and</strong> oat bran <strong>and</strong> their combinations. Cereal Chem. 70:435–439. Kalra, S., <strong>and</strong> Jood, S. 2000. Effect of barley β-glucan on cholesterol <strong>and</strong> lipoprotein fractions in rats. J. Cereal Sci. 31:141–145. Keenan, J. M., Goulson, M., Shamliyan, T., Knutson, N., Kolberg, L., <strong>and</strong> Curry, L. 2007. The effects of concentrated barley β-glucan on blood lipids in a population of hypocholesterolemic men <strong>and</strong> women. Brt. J. Nutr. 97:1162–1168. Keogh, G. F., Cooper, G. J. S., Mulvey, T. B., McArdle, B. H., Coles, G. D., Monro, J. A., <strong>and</strong> Poppitt, S. D. 2003. R<strong>and</strong>omized controlled crossover study of the effect of a highly β-glucan-enriched barley on cardiovascular disease risk factors in mildly hypercholesterolemic men. Am.J.Clin.Nutr. 78:711–718.
200 HEALTH BENEFITS OF BARLEY FOODS Keogh, J. B., Lau, C. W. H., Noakes, M., Bowen, J., <strong>and</strong> Clifton, P. M. 2007. Effects of meals with high soluble fibre, high amylose barley variant on glucose, insulin, satiety <strong>and</strong> thermic effect of food in healthy lean women. Eur. J. Clin. Nutr. 61:597–604. Kerckhoffs, D. A. J. M., Hornstra, G., <strong>and</strong> Mensink, R. P. 2003. Cholesterol-lowering effect of β-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when β-glucan is incorporated into bread <strong>and</strong> cookies. Am.J.Clin.Nutr. 78:221–227. Keys, A. 1970. Coronary heart disease in seven countries. Circulation 41:I-1 <strong>and</strong> I-2. Keys, A., Anderson, J. T., <strong>and</strong> Gr<strong>and</strong>e, F. 1957. Prediction of serum-cholesterol responses of man to changes in fats in the diet. Lancet 2:959–961. Kim, H., Behall, K. M., Vinyard, B., <strong>and</strong> Conway, J. M. 2006. Short-term satiety <strong>and</strong> glycemic response after consumption of whole grains with various amounts of β-glucan. Cereal <strong>Food</strong>s World 51:29–33. Kim, J.-Y., van de Wall, E., Laplante, M., Azzara, A., Trujillo, M. E., Hofmann, S.M.,Schraw,T.,Dur<strong>and</strong>,J.L.,Li,H.,Li,G.,Jelicks,L.A.,Mehler,M.F.,Hui, D. Y., Deshaies, Y., Shulman, G. I., Schwartz, G. J., <strong>and</strong> Scherer, P. E. 2007. Obesityassociated improvements in metabolic profile through expansion of adipose tissue. J. Clin. Invest. 117:2621–2637. Kishimoto, T. 1989. The biology of interleukin-6. Blood 74:1–10. Knuckles, B. E., Hudson, C. A., <strong>and</strong> Chiu, M. M. 1997. Effect of β-glucan barley fractions in high-fiber bread <strong>and</strong> pasta. Cereal <strong>Food</strong>s World 42:94–99. Li, J., Kaneko, T., Qin, L.-Q., Wang, J., Wang, Y., <strong>and</strong> Sato, A. 2003a. Long-term effects of high dietary fiber intake on glucose tolerance <strong>and</strong> lipid metabolism in GK rats: comparison among barley, rice <strong>and</strong> cornstarch. Metabolism 62:1206–1210. Li, J., Kaneko, T., Qin, L.-Q., Wang, J., <strong>and</strong> Wang, Y. 2003b. Effects of barley intake on glucose tolerance, lipid metabolism <strong>and</strong> bowel function in women. Nutrition 19: 926–929. Lia, A., Hallmans, G., S<strong>and</strong>berg, A. S., Slundberg, B., Åman, P., <strong>and</strong> Andersson, H. K. 1995. Oat beta-glucan increases bile acid excretion <strong>and</strong> a fiber-rich barley fraction increases cholesterol excretion in ileostomy subjects. Am.J.Clin.Nutr. 62:245–1251. Lifschitz, C. H., Grusak, M. A., <strong>and</strong> Butte, N. F. 2002. Carbohydrate digestion in humans from a β-glucan-enriched barley is reduced. J. Nutr. 132:2593–2596. Liljeberg, H., <strong>and</strong> Björck, I. 1994. Bioavailability of starch in bread products: postpr<strong>and</strong>ial glucose <strong>and</strong> insulin responses in healthy subjects <strong>and</strong> in vitro resistant starch content. Eur. J. Clin. Nutr. 48:151–163. Liljeberg, H. G., Lonner, C. H. <strong>and</strong> Björck, I. M. 1995. Sourdough fermentation or addition of organic acids or corresponding salts to bread improves nutritional properties of starch in healthy humans. J. Nutr 125:1503–1511. Liljeberg, H. F. M., Granfeldt, Y. E., <strong>and</strong> Björck, I. M. E. 1996. <strong>Products</strong> based on high fiber barley genotype, but not on common barley or oats, lower postpr<strong>and</strong>ial glucose <strong>and</strong> insulin responses in healthy humans. J. Nutr. 126:458–466. Liljeberg, H. G. M., Åkerberg,A.K.E.,<strong>and</strong>Björck, I. M. E. 1999. Effect of the glycemic index <strong>and</strong> content of indigestible carbohydrates of cereal-based breakfast meals on glucose tolerance at lunch in healthy subjects. Am.J.Clin.Nutr. 69:647–655.
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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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4 RELATIONSHIP OF HUMANS AND BARLEY
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6 RELATIONSHIP OF HUMANS AND BARLEY
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8 RELATIONSHIP OF HUMANS AND BARLEY
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10 RELATIONSHIP OF HUMANS AND BARLE
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12 RELATIONSHIP OF HUMANS AND BARLE
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14 RELATIONSHIP OF HUMANS AND BARLE
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16 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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22 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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94 BARLEY: GENETICS AND NUTRIENT CO
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96 BARLEY PROCESSING: METHODS AND P
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120 BARLEY PROCESSING: METHODS AND
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128 BARLEY PROCESSING: METHODS AND
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132 BARLEY PROCESSING: METHODS AND
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134 EVALUATION OF FOOD PRODUCT QUAL
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136 EVALUATION OF FOOD PRODUCT QUAL
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138 EVALUATION OF FOOD PRODUCT QUAL
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140 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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