Barley: Properties, Functionality and Applications provides a systematic introduction and a comprehensive examination of barley science. Recent research has raised the importance of barley finding that barley is a rich source of phenolic compounds, dietary fiber, vitamins, and minerals. Studying the properties of barley provides a basis for better utilizing it, in addition to further...
Read moreBarley: Properties, Functionality and Applications provides a systematic introduction and a comprehensive examination of barley science. Recent research has raised the importance of barley finding that barley is a rich source of phenolic compounds, dietary fiber, vitamins, and minerals. Studying the properties of barley provides a basis for better utilizing it, in addition to further development of barley as a sustainable crop.
This book will explore knowledge about barley production, grain structure, chemistry and nutritional aspects, primary processing technologies, product formulations and the future prospects of barley.
The book also discusses how the limitations of using barley in food products may be overcome by processing of barley grains. Thermal and food preparation methods applied to cereals improves their texture, palatability and nutritive value by gelatinization of starch, denaturation of proteins, increased nutrient availability, inactivation of heat labile toxic compounds and other enzyme inhibitors
Key Features:
- Contains information on the physical, functional and antioxidant properties in barley flour
- Deals with the latest development in physical, chemical and enzymatic modification of native barley starch
- Explores the utilization of malt and malt products in brewing and additionally in distilling, vinegar production and commercially as a food ingredients
- Provides information in enhancing shelf life and its utilization in phytochemical rich product development.
With comprehensive knowledge on nutritional and non-nutritional aspects of barley, this book provides the latest information for grain science professionals and food technologists alike. It will be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, and nutritional properties of cereals.
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