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

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REFERENCES 31 Åberg, E., and Wiebe, G. A. 1948. Taxonomic value of characters in cultivated barley. U.S. Dept. Agric. Tech. Bull. 942. American Malting Barley Association, Milwaukee, WI 53202. Published online at http:// www.ambainc.org. Bothmer, R. Von, 1992. The wild species of Hordeum: relationships and potential use for improvement of cultivated barley. Pages 3–18 in: Barley: Genetics, Biochemistry, Molecular Biology and Biotechnology. P. R. Shewry, ed. C.A.B. International, Wallingford, UK. Bothmer, R. Von, and Jacobsen, N. 1985. Origin, taxonomy, and related species. Pages 19–56 in: Barley. Agronomy Monograph 26. D. C. Rasmusson, ed. American Society of Agronomy, Crop Science Socity of America, and Soil Science of America, Madison, WI. Briggs, D. E. 1978. Barley. Chapman & Hall, London. Fedak, G. 1985. Wide crosses in Hordeum. Pages 155–186 in: Barley. Agronomy Monograph 26. D. C. Rasmusson, ed. American Society of Agronomy, Crop Science Society of America, and Soil Science Society of America, Madison, WI. Harlan, H. V. 1920. Daily development of kernels of Hannchen barley from flowering to maturity at Aberdeen, Idaho. J. Agric. Res. 19:393–429. Harlan, J. R. 1978. On the origin of barley. Pages 10–36. in: Barley: Origin, Botany, Culture, Winter Hardiness, Genetics, Utilization, Pests. Agriculture Handbook 338. U.S. Department of Agriculture, Washington, DC. Jörgensen, R. B. 1982. Biochemical and genetical investigations of wild species of barley reflecting relationships within the barley genus (Hordeum L.). Hereditas 97:322. Kent, N. L., and Evers, A. D. 1994. Technology of Cereals, 4th ed. Elsevier Science, Oxford, UK. Moral, L. F. G. del, Miralles, D. J., and Slafer, G. A. 2002. Initiation and appearance of vegetative and reproductive structures throughout barley development. Pages 243–268 in: Barley Science: Recent Advances from Molecular Biology to Agronomy of Yield and Quality. G. A. Slafer, J. L. Molina-Cano, R. Savin, J. L. Araus, and I. Romagosa, eds. Haworth Press, Binghamton, NY. Nilan, R. A., and Ullrich, S. E. 1993. Barley: taxonomy, origin, distribution, production, genetics, and breeding. Pages 1–29 in: Barley: Chemistry and Technology. A. W. MacGregor and R. S. Bhatty, eds. American Association of Cereal Chemists, St. Paul, MN. Reid, D. A. 1985. Morphology and anatomy of the barley plant. Pages 73–101 in: Barley. Agronomy Monograph 26. D. C. Rasmusson, ed. American Society of Agronomy, Crop Science Society of America, and Soil Science Society of America, Madison, WI. Reid, D. A., and Wiebe, G. A. 1978. Taxonomy, botany, classification, and world collection. Pages 78–104 in: Barley: Origin, Botany, Culture, Winter Hardiness, Genetics, Utilization, Pests. Agriculture Handbook 338. U.S. Department of Agriculture, Washington, DC. Wiebe, G. A., and Reid, D. A. 1961. Classification of barley varieties grown in the United States and Canada in 1958. U.S. Dept. Agric. Tech. Bull. 1224.
3 Barley Biotechnology: Breeding and Transgenics INTRODUCTION The question arises as to a proper definition of biotechnology as it applies to plant breeding and transgenics or genetic engineering. In effect, both terms refer to altering the genetic entity of an organism, but through separate and different pathways, to achieve a desired end. Traditional breeding relies on hybridization to transfer genes from one plant to another, relying on phenotypic evaluation to select individual plants with new and more desirable traits. Genetic engineering denotes genetic modification by nonsexual introduction of genes into plant cells via integration into chromosomes using recombinant DNA technology, which can utilize genetic material from the same plant, a different plant, a microorganism, or an animal. With both traditional breeding and recombinant DNA technology, the genetic material in the cell is rearranged. The use of recombinant DNA technologies to modify plants is commonly referred to as genetic engineering, and in the popular press the product is often referred to as a genetically modified organism (GMO). The purpose of barley breeding or genetic engineering is to produce an improved version of a barley plant by introducing and expressing one or more desirable genetic characteristics from a donor plant or organism to a receptor plant. According to Anderson and Reinbergs (1985), barley breeding as the science we know today began early in the twentieth century. It has been suggested that a proper choice of parent barleys and progeny is not a defined science, but rather, that success often depends on the perceptive intuition of the breeder. Early efforts in breeding were directed almost entirely at selecting barleys with characteristics that increased the total yield of grain harvested. Yield continues to be an important objective of selection, as high yields are obviously essential for economic reasons. However, early on, scientists began to recognize that the expression of certain genetic traits in high-yielding elite cultivars was desirable Barley for Food and Health: Science, Technology, and Products, By Rosemary K. Newman and C. Walter Newman Copyright © 2008 John Wiley & Sons, Inc. 32
Page 2: BARLEY FOR FOOD AND HEALTH Science,
Page 5 and 6: On a Seed “This was the goal of t
Page 7 and 8: Cover design by Jean Rose Johnston.
Page 10 and 11: CONTENTS Preface xiii 1 Barley Hist
Page 12 and 13: CONTENTS ix Infrared Processing, 12
Page 14: CONTENTS xi Asia, 221 Barley Mixed-
Page 17 and 18: xiv PREFACE In the concluding two c
Page 19 and 20: 2 RELATIONSHIP OF HUMANS AND BARLEY
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Page 35 and 36: 2 Barley: Taxonomy, Morphology, and
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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
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180 HEALTH BENEFITS OF BARLEY FOODS
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9 Current Status of Global Barley P
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206 CURRENT STATUS OF GLOBAL BARLEY
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208 CURRENT STATUS OF GLOBAL BARLEY
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10 Barley Foods: Selected Tradition
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212 BARLEY FOODS: SELECTED TRADITIO
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APPENDIX 1 Glossary: Botany and Pla
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APPENDIX 2 Glossary: Food and Nutri
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APPENDIX 3 Glossary: Barley Terms T
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APPENDIX 4 Equivalent Weights and M
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SOURCES OF BARLEY AND BARLEY PRODUC
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Rancho Cucamonga, CA 91730 Ph: 888-
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SOURCES OF BARLEY AND BARLEY PRODUC
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E-mail:Tony.Steeper@csiro.au Web: h
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BARLEY RESOURCE ORGANIZATIONS 241 P
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INDEX Air classification, 102, 122-
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INDEX 245 Meat and barley casserole
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