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

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APPENDIX 4 Equivalent Weights and Measures U.S. Measure Metric Volume 1tsp(t) 5mL 1Tbsp(T) 15mL 1 4 cup(4T) 60mL 1 2 cup (8 T) 120 mL 1 cup 240 mL 4 cups (1 qt) 950 mL 1qt 0.95L 4qt(1gal) 3.79L Weight 1oz 28g a 4oz( 1 4 lb) 114 g 8oz( 1 2 lb) 227 g 1 lb (16 oz) 454 g Conversion for Oven Temperatures 150 ◦ F 66 ◦ C 200 ◦ F 93 ◦ C 300 ◦ F 149 ◦ C 325 ◦ F 163 ◦ C 350 ◦ F 177 ◦ C 400 ◦ F 205 ◦ C 450 ◦ F 232 ◦ C 500 ◦ F 260 ◦ C a Base value = 28.35 g. Barley for Food and Health: Science, Technology, and Products, By Rosemary K. Newman and C. Walter Newman Copyright © 2008 John Wiley & Sons, Inc. 231
APPENDIX 5 Sources of Barley and Barley Products Alexander Company P.O. Box 235 Bancroft, ID 83217 Ph: 206-648-7770 Contact: Wade Clark E-mail: alexco@dcdi.net (Wholesale barley flour and pearled barley) Arrowhead Mills/Hain-Celestial 110 South Lanton Hereford, TX 79045 Ph: 806-364-0730 Web: http://www.arrowheadmills.com (Sell barley flour and pearl barley to distributors and online) BGLife Barley 8 West Park St., Ste 210 Butte, MT 59701 Ph: 888-238-2458 or 701-219-3275 E-mail: customerservice@bglifebarley.com (Retail online or wholesale barley flakes) Barry Farm Foods 20086 Mudsock Rd. Wapakoneta, OH 45895 Ph: 419-228-4640 E-mail: order@barryfarm.com Barley for Food and Health: Science, Technology, and Products, By Rosemary K. Newman and C. Walter Newman Copyright © 2008 John Wiley & Sons, Inc. 232
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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
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146 BARLEY FOOD PRODUCT RESEARCH AN
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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
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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 250 and 251: SOURCES OF BARLEY AND BARLEY PRODUC
Page 252 and 253: Rancho Cucamonga, CA 91730 Ph: 888-
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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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