Barley: Chemistry and Technology, Second Edition is an important resource for any cereal chemist, food scientist, or crop scientist who needs to understand the development, structure, composition, and end-use properties of the barley grain for cultivation, trade, and utilization.
Editors Peter R. Shewry and Steven E. Ullrich bring together a wide range of international authorities on barley to create this truly unique, encyclopedic reference work that covers the massive increase in barley knowledge over the past 20 years, since the first edition of this book was published. Barley: Chemistry and Technology, Second Edition offers the latest coverage of barley’s applications in milling, breeding, and production for food, feed, malting, brewing, distilling, and biofuels. It delivers a complete update of the latest knowledge of barley’s many components, from the genetic and molecular level to its many constituents, such as proteins, carbohydrates, arabinoxylans, minerals, lipids, terpenoids, phenolics, and vitamins.
This important book also includes chapters on barley’s plant and grain development from both the physiological and genetic perspectives, making it an important resource not only for cereal and food scientists but also for crop scientists involved in breeding, agronomy, and related plant sciences
New coverage includes:
1. Cover image - p. Cover 2. Title page - p. ii 3. Table of Contents - p. iii 4. Copyright - p. iii 5. Contributors - p. iii 6. Preface to the Second Edition - p. iv 7. Preface to the First Edition - p. v 8. Chapter 1: The Barley Crop: Origin and Taxonomy, Production, and End Uses - p. vii 9. Chapter 2: Barley Grain: Development and Structure - p. 9 10. FROM INFLORESCENCE INITIATION TO FLOWERING - p. 11 11. THE YOUNG DEVELOPING GRAIN - p. 19 12. THE GRAIN DURING STORAGE-PRODUCT ACCUMULATION - p. 31 13. THE MATURING GRAIN - p. 34 14. ACKNOWLEDGMENTS - p. 37 15. Chapter 3: Genetic and Molecular Aspects of Barley Grain Development - p. 53 16. Chapter 4: Barley Grain Carbohydrates: Starch and Cell Walls - p. 70 17. Chapter 5: Barley Arabinoxylans: Molecular, Physicochemical, and Functional Properties - p. 95 18. Chapter 6: Barley Grain Proteins - p. 122 19. TECHNICAL DEVELOPMENTS ADVANCING GRAIN PROTEIN RESEARCH - p. 123 20. CLASSIFICATION OF BARLEY GRAIN PROTEINS - p. 128 21. TEMPORAL AND SPATIAL ANALYSIS OF PROTEINS IN BARLEY GRAINS - p. 132 22. FUNCTIONAL AND STRUCTURAL ANALYSIS OF BARLEY PROTEINS - p. 139 23. PROPERTIES OF SELECTED BARLEY SEED PROTEINS - p. 142 24. STRUCTURAL CHARACTERIZATION OF BARLEY PROTEINS - p. 143 25. PERSPECTIVES - p. 157 26. ACKNOWLEDGMENTS - p. 159 27. Chapter 7: Minor Components of the Barley Grain: Minerals, Lipids, Terpenoids, Phenolics, and Vitamins - p. 168 28. Chapter 8: Malting, Brewing, and Distilling - p. 192 29. Chapter 9: Barley Foods and Public Health - p. 222 30. Chapter 10: Processing of Barley Grain for Food and Feed - p. 231 31. PROCESSING OF BARLEY GRAIN FOR FOOD PREPARATION - p. 234 32. PROCESSING OF BARLEY GRAIN FOR FEED - p. 252 33. SUMMARY - p. 259 34. Chapter 11: Use of Barley Grain and Straw for Biofuels and Other Industrial Uses - p. 268 35. Chapter 12: Molecular Breeding for Malting Quality - p. 291 36. Index - p. 309
Barley: Chemistry and Technology, Second Edition is an important resource for any cereal chemist, food scientist, or crop scientist who needs to understand the development, structure, composition, and end-use properties of the barley grain for cultivation, trade, and utilization.
Editors Peter R. Shewry and Steven E. Ullrich bring together a wide range of international authorities on barley to create this truly unique, encyclopedic reference work that covers the massive increase in barley knowledge over the past 20 years, since the first edition of this book was published. Barley: Chemistry and Technology, Second Edition offers the latest coverage of barley’s applications in milling, breeding, and production for food, feed, malting, brewing, distilling, and biofuels. It delivers a complete update of the latest knowledge of barley’s many components, from the genetic and molecular level to its many constituents, such as proteins, carbohydrates, arabinoxylans, minerals, lipids, terpenoids, phenolics, and vitamins.
This important book also includes chapters on barley’s plant and grain development from both the physiological and genetic perspectives, making it an important resource not only for cereal and food scientists but also for crop scientists involved in breeding, agronomy, and related plant sciences
New coverage includes:
1. Cover image - p. Cover 2. Title page - p. ii 3. Table of Contents - p. iii 4. Copyright - p. iii 5. Contributors - p. iii 6. Preface to the Second Edition - p. iv 7. Preface to the First Edition - p. v 8. Chapter 1: The Barley Crop: Origin and Taxonomy, Production, and End Uses - p. vii 9. Chapter 2: Barley Grain: Development and Structure - p. 9 10. FROM INFLORESCENCE INITIATION TO FLOWERING - p. 11 11. THE YOUNG DEVELOPING GRAIN - p. 19 12. THE GRAIN DURING STORAGE-PRODUCT ACCUMULATION - p. 31 13. THE MATURING GRAIN - p. 34 14. ACKNOWLEDGMENTS - p. 37 15. Chapter 3: Genetic and Molecular Aspects of Barley Grain Development - p. 53 16. Chapter 4: Barley Grain Carbohydrates: Starch and Cell Walls - p. 70 17. Chapter 5: Barley Arabinoxylans: Molecular, Physicochemical, and Functional Properties - p. 95 18. Chapter 6: Barley Grain Proteins - p. 122 19. TECHNICAL DEVELOPMENTS ADVANCING GRAIN PROTEIN RESEARCH - p. 123 20. CLASSIFICATION OF BARLEY GRAIN PROTEINS - p. 128 21. TEMPORAL AND SPATIAL ANALYSIS OF PROTEINS IN BARLEY GRAINS - p. 132 22. FUNCTIONAL AND STRUCTURAL ANALYSIS OF BARLEY PROTEINS - p. 139 23. PROPERTIES OF SELECTED BARLEY SEED PROTEINS - p. 142 24. STRUCTURAL CHARACTERIZATION OF BARLEY PROTEINS - p. 143 25. PERSPECTIVES - p. 157 26. ACKNOWLEDGMENTS - p. 159 27. Chapter 7: Minor Components of the Barley Grain: Minerals, Lipids, Terpenoids, Phenolics, and Vitamins - p. 168 28. Chapter 8: Malting, Brewing, and Distilling - p. 192 29. Chapter 9: Barley Foods and Public Health - p. 222 30. Chapter 10: Processing of Barley Grain for Food and Feed - p. 231 31. PROCESSING OF BARLEY GRAIN FOR FOOD PREPARATION - p. 234 32. PROCESSING OF BARLEY GRAIN FOR FEED - p. 252 33. SUMMARY - p. 259 34. Chapter 11: Use of Barley Grain and Straw for Biofuels and Other Industrial Uses - p. 268 35. Chapter 12: Molecular Breeding for Malting Quality - p. 291 36. Index - p. 309
