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Newman, Rosemary K.

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

Newman, Rosemary K. - Barley for Food and Health: Science, Technology, and Products, ebook

94,20€

Ebook, PDF with Adobe DRM
ISBN: 9780470371220
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Printing82 pages with an additional page accrued every 9 hours, capped at 82 pages
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With coverage of chemistry, genetics, and molecular breeding, this book provides comprehensive and current information on barley types, composition, characteristics, processing techniques, and products. Its emphasis on the nutritional and health benefits of barley is especially timely with the FDA s 2005 confirmation of barley s cholesterol-lowering properties. This resource discusses barley s role in breads and related products, and reviews its health benefits, biotechnology, and breeding applications. This is the definitive resource for cereal chemists, food scientists, nutritionists, grain and food processors, and students in appropriate courses.

Keywords: Rosemary Newman, Walter Newman, barley, chemistry of barley, genetics of barley, barley types, barley composition, barley processing techniques, barley products, health benefits of barley

Author(s)
 
Publisher
John Wiley and Sons, Inc.
Publication year
2008
Language
en
Edition
1
Page amount
272 pages
Category
Gardening, Agriculture, Forestry
Format
Ebook
eISBN (PDF)
9780470371220
Printed ISBN
9780470102497

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