Barley: Chemistry and Technology is the first book to cover all aspects of barley and its uses in malting, feed, and human food. Written by international authorities this book provides a detailed review of the chemistry of barley and how it influences food usage.

It is an excellent resource for those involoved in barley processing, and reference text on barely for food technologists in general.

Contents

1. Barley: Taxonomy, Origin, Distribution, Production, Genetics, and Breeding
2. Formation of the Barley Grain—Morphology, Physiology, and Biochemistry
3. Carbohydrates of the Barley Grain
4. Barley Seed Proteins
5. Barley Lipids
6. Physiology and Biochemistry of Germination in Barley
7. Malting Technology and the Uses of Malt
8. Nonmalting Uses of Barley
9. Potential Improvement of Barley Quality Through Genetic Engineering
10. Whole-Crop Utilization of Barley, Including Potential New Uses

Index

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