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

244 INDEX
Breakfast cereals, producing RTE, 117–118
Breeding, 13, 32, 34–36, 38, 40, 42, 44, 46, 48,
73, 79, 91
Brewing, 5, 33, 112–113, 127, 206–207
British Isles, 8
Bulbosum, 19, 33, 39
Canadian
barleys, 99, 167
hulless barleys, 147–148, 165
Cholesterol, 145, 170, 180, 182, 197, 208,
227
Chromosomes, 32, 56–58, 60–61, 66–67, 71,
79, 81, 92, 225–226
Color, 80, 96, 98, 110–111, 113–114, 117–118,
133–134, 137–140, 143, 145, 150,
158–159, 161–165, 167–169, 206, 221
Crease, 28
Cultivated barley, 2, 3, 8, 18–21, 25, 28, 30, 33,
39, 56, 229
origin of, 3, 14
Diabetes, 11, 42, 146, 163, 170, 179, 184–186,
189, 195, 197, 208
Egypt, 4–6, 159
Embryo, 28
Endosperm, 21, 26, 28, 60–64, 67, 70, 72, 75,
77, 99, 103–105, 112, 127, 139,
226, 230
Ethiopia, 2, 4–6, 157, 207, 215
Europe, 3, 4, 8, 10, 14, 102, 140, 155, 169, 178,
204
Extract viscosity, 59, 65, 99, 100, 121–122
Extrusion, 95, 117–119, 127
cooking, 118–119, 134, 173
FDA (Food and Drug Administration), 125, 128,
145, 173, 207
Fermentation, 2, 134, 136, 147, 156–157, 185,
192, 194–195, 216, 227
colonic, 193
Fertile crescent, 2–4, 6–8, 10, 14
Ferulic acid, 80, 84, 112
Fiber-rich fractions, 107–109, 124, 148, 156,
163, 165, 174
Finnish barley pudding, 219
Flakes, 120, 146, 152, 161, 230, 234–236
Flaking, 95, 102, 120
Flatbreads, 9, 138, 157–159, 181, 186,
212
Foods, functional, 102, 146, 173, 183
Fractions, β-glucan-rich, 148–149, 170
Fruit soup, 216
Genes 32–38, 40–43, 46, 56–58, 61, 64, 66–67,
71, 79, 81, 90, 225
GI (glycemic index), 178, 184–186, 189, 191,
193, 197, 227
Glycemic responses, 170, 179, 184–189,
191–193, 195, 200, 227
GMOs (genetically modified organism), 32, 48
Grinding, 7, 9, 72, 95, 102–103, 123
Health
benefits, 14, 18, 64, 125–126, 146–147, 165,
179, 182, 194–195, 207–208, 222
claims, 145, 170, 173, 207
High-amylose barley, 62, 83, 106, 123, 147, 164,
190, 194, 230
Hordeum
bulbosum 19
genus, 18–20, 30, 229
ssp. spontaneum, 19
vulgare, 2, 19, 30, 225, 229
Hulless barley, 127, 174
Hulled barley, 63, 67, 76, 78, 83, 96, 98, 100,
104–106, 114, 124, 148, 160, 226, 230
Hulless genotypes, 27, 98, 105–106, 126
Hulls, 63
IFT (Institute of Food Technology), 140, 146
Injera, 215
Insoluble dietary fiber (IDF), 100–101, 119
Insulin, 184–185, 187–189, 192–193, 196
resistance, 185
responses, 149, 185–187, 189–190, 192, 195
Insulinemic index, 189, 191, 193
Intestine, large, 185, 190, 194–195, 227
Kasha, 212
Kernel sizes, 3, 82, 98, 111
Kernel weight, 19, 82, 97, 100–101
Korea, 11, 163, 167, 221
Lipids, blood, 178–179, 183
Malt, 7, 56, 65, 87, 111–117, 169, 206–207, 232
extracts, 112, 169
specialty, 113
Malting, 33–34, 65, 83, 95, 97, 111–113,
116–117, 126–127, 129, 229
Process, 63, 97, 113–114, 116