Barley Science

Author : Gustavo A Slafer,Jose Luis Molina-Cano,Roxana Savin,Jose Luis Araus,Ignacio Romagosa
Publisher : CRC Press
Page : 600 pages
File Size : 49,5 Mb
Release : 2002-03-12
Category : Technology & Engineering
ISBN : 1560229101

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Barley Science by Gustavo A Slafer,Jose Luis Molina-Cano,Roxana Savin,Jose Luis Araus,Ignacio Romagosa Pdf

Find up-to-date information on barley for malting, food, and animal feed! This comprehensive book covers every aspect of barley from molecular biology to agronomy of yield and quality. In addition to the exposition of the basic concepts, Barley Science explains the latest developments in the field. In addition, this remarkable book presents ideas and techniques for bridging the gap between physiology and breeding. Beginning with the history of this ancient cultivated grain, Barley Science presents state-of-the-art information on genetics and breeding, physiology, and agronomy. One chapter explains the CERES computer simulation of barley growth, development, and yield. Every chapter includes a thorough literature review, and you will find many helpful tables and figures. Barley Science offers cutting-edge information on the latest developments in the field, including: wild barley as a source of genes for crop improvement genetics and breeding for specific attributes genetic engineering determining barley yield under stress new breeding strategies for disease resistance choosing genotype, sowing date, and plant density for malting barley enhancing pre-harvest sprouting resistance barley proteins and malting performance Written by the top experts in the field, Barley Science is an excellent update and broadening of the information found in previous barley books. Agronomists, breeders, geneticists, and physiologists--and their students--will turn again and again to this essential resource.

Author : Guoping Zhang,Chengdao Li,Xu Liu
Publisher : Springer Science & Business Media
Page : 462 pages
File Size : 52,8 Mb
Release : 2012-12-31
Category : Science
ISBN : 9789400746824

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Advance in Barley Sciences by Guoping Zhang,Chengdao Li,Xu Liu Pdf

Advance in barley sciences presents the latest developments in barley sciences. It collects 39 papers submitted to the 11th International Barley Genetics Symposium, and covers all presentation sessions of the conference, i.e., barley development and economy, utilization of germplasm, genetic resources and genetic stocks, end-uses, biotic stress tolerance, abiotic stresses, new and renewed breeding methodology, barley physiology, breeding success stories, barley genomics and all other ‘-omics.’ Th e information will be useful for barley breeders, brewers, biochemists, molecular geneticists and biotechnologists. Th is book may also serve as reference text for students and scientists engaged in barley research. Dr. Guoping Zhang is a barley breeder and crop physiologist at the Department of Agronomy, Zhejiang University, China. Dr. Chengdao Li is a senior molecular geneticist and barley breeder at the Department of Agriculture and Food, Western Australia, Australia. He is also an adjunct professor at Murdoch University of Australia and Zhejiang University. Dr. Xu Liu, a member of the China Academy of Engineering, is a plant resources researcher at the Chinese Academy of Agricultural Sciences.

Author : Rosemary K. Newman,C. Walter Newman
Publisher : John Wiley & Sons
Page : 261 pages
File Size : 55,6 Mb
Release : 2008-09-11
Category : Technology & Engineering
ISBN : 9780470371220

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Barley for Food and Health by Rosemary K. Newman,C. Walter Newman Pdf

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.

Author : Peter R Shewry,Steven E Ullrich
Publisher : Elsevier
Page : 337 pages
File Size : 48,8 Mb
Release : 2014-01-01
Category : Technology & Engineering
ISBN : 9780128123690

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Barley by Peter R Shewry,Steven E Ullrich Pdf

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: Updated, comprehensive knowledge on barley’s components, including proteins, carbohydrates, arabinoxylans, and bioactive effects New end-use ideas for barley as an ingredient in food products Nonfood industrial applications for barley, including biofuels A new chapter on barley’s health benefits Molecular breeding for malting quality

Author : Steven E. Ullrich
Publisher : John Wiley & Sons
Page : 672 pages
File Size : 54,7 Mb
Release : 2011-01-25
Category : Technology & Engineering
ISBN : 9780813801230

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Barley by Steven E. Ullrich Pdf

Barley is one of the world's most important crops with uses ranging from food and feed production, malting and brewing to its use as a model organism in molecular research. The demand and uses of barley continue to grow and there is a need for an up-to-date comprehensive reference that looks at all aspects of the barley crop from taxonomy and morphology through to end use. Barley will fill this increasing void. Barley will stand as a must have reference for anyone researching, growing, or utilizing this important crop.

Author : Anonim
Publisher : ICARDA
Page : 808 pages
File Size : 53,8 Mb
Release : 2024-06-15
Category : Electronic
ISBN : 9789291272464

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Proceedings of the 10th International Barley Genetics Symposium. Alexandria, Egypt 5-10 Apr 2008. by Anonim Pdf

Author : Sneh Punia
Publisher : CRC Press
Page : 126 pages
File Size : 54,9 Mb
Release : 2020-04-23
Category : Health & Fitness
ISBN : 9781000045147

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Barley by Sneh Punia Pdf

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 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.

Author : D. E. Briggs
Publisher : Springer Science & Business Media
Page : 627 pages
File Size : 49,9 Mb
Release : 2012-12-06
Category : Science
ISBN : 9789400957152

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Barley by D. E. Briggs Pdf

This book was written to provide an integrated account of barley, induding its cultivation, nature and uses. An attempt has been made to cut across the unjustified and obstructive divisions between pure science, applied science, technology, botany, biochemistry, agronomy, and so on. Limitations of space preclude the use of more illustrative material or references, or even complete accounts of various topics. However sufficient information is given to enable the reader to understand the general principles and to find his or her way readily into the literature to obtain further information. Emphasis has been placed on general principles rather than details. In becoming familiar with the literature one becomes acquainted with the effects of the cereal or religion, the English language and the development of agriculture and biochemistry. The comparison between 'parallel literatures' is often stimulating also. For example one is forced to conclude that many of the agricultural problems of poor 'seed vigour' would be overcome if seedsmen used the maltsters techniques for breaking dormancy and speeding 'post-harvest maturation'. Barley is the world's fourth most important cereal after wheat, rice, and maize. It is the most widely cultivated, being grown from the equator to 700N (Scandinavia), from the humid regions of Europe and Japan to the Saharan and Asiatic Oases, and from below sea level in Palestine to high up mountains in the Himalayas, E. Africa and S. America. Some where in the world it is being sown or harvested at every time of the year.

Author : United States. Science and Education Administration
Publisher : Unknown
Page : 168 pages
File Size : 43,5 Mb
Release : 1979
Category : Barley
ISBN : OSU:32435050160167

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Barley by United States. Science and Education Administration Pdf

Author : Nils Stein,Gary J. Muehlbauer
Publisher : Springer
Page : 394 pages
File Size : 42,8 Mb
Release : 2018-08-18
Category : Science
ISBN : 9783319925288

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The Barley Genome by Nils Stein,Gary J. Muehlbauer Pdf

This book presents an overview of the state-of-the-art in barley genome analysis, covering all aspects of sequencing the genome and translating this important information into new knowledge in basic and applied crop plant biology and new tools for research and crop improvement. Unlimited access to a high-quality reference sequence is removing one of the major constraints in basic and applied research. This book summarizes the advanced knowledge of the composition of the barley genome, its genes and the much larger non-coding part of the genome, and how this information facilitates studying the specific characteristics of barley. One of the oldest domesticated crops, barley is the small grain cereal species that is best adapted to the highest altitudes and latitudes, and it exhibits the greatest tolerance to most abiotic stresses. With comprehensive access to the genome sequence, barley’s importance as a genetic model in comparative studies on crop species like wheat, rye, oats and even rice is likely to increase.

Author : Sneh Punia
Publisher : CRC Press
Page : 207 pages
File Size : 48,7 Mb
Release : 2020-04-23
Category : Health & Fitness
ISBN : 9781000045123

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Barley by Sneh Punia Pdf

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 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.

Author : Jochen Kumlehn,Nils Stein
Publisher : Springer
Page : 433 pages
File Size : 48,5 Mb
Release : 2014-11-20
Category : Technology & Engineering
ISBN : 9783662444061

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Biotechnological Approaches to Barley Improvement by Jochen Kumlehn,Nils Stein Pdf

This volume offers an up-to-date overview of biotechnologically oriented barley research. It is structured into two major sections: the first focusing on current agricultural challenges and approaches to barley improvement, and the second providing insights into recent advances in methodology. Leading scientists highlight topics such as: the global importance of barley; genetic diversity and genebanks; domestication; shoot and inflorescence architecture; reproductive development; mineral nutrition; photosynthesis and leaf senescence; grain development; drought tolerance; viral and fungal pathogens; phytophagous arthropods; molecular farming; sequence resources; induced genetic variation and TILLING; meiotic recombination; Hordeum bulbosum; genome-wide association scans; genomic selection; haploid technology; genetic engineering; and whole plant phenomics. Providing comprehensive information on topics ranging from fundamental aspects to specific applications, this book offers a useful resource for scientists, plant breeders, teachers and advanced students in the fields of molecular and plant cell biology, plant biotechnology, and agronomy.

Author : Om Prakash Gupta,Vanita Pandey,Sneh Narwal,Pradeep Sharma,Sewa Ram,Gyanendra Pratap Singh
Publisher : Woodhead Publishing
Page : 366 pages
File Size : 46,6 Mb
Release : 2020-05-19
Category : Technology & Engineering
ISBN : 9780128184455

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Wheat and Barley Grain Biofortification by Om Prakash Gupta,Vanita Pandey,Sneh Narwal,Pradeep Sharma,Sewa Ram,Gyanendra Pratap Singh Pdf

Wheat and Barley Grain Biofortification addresses topics associated with the alleviation of malnutrition in globally diverse populations via wheat and barley biofortification. The book synthesizes the current trends of malnutrition across the globe, the need for wheat and barley nutritional enhancement and how agronomic, microbial and molecular understanding of biofortification can help in devising significant approaches and strategies. In addition, it includes discussions on potential genetic variability available and their efficient utilization in wheat and barley for molecular breeding for nutrients, challenges and opportunities for bioavailability, and technical advancement for analysis of bioavailability. Addresses the need for wheat and barley biofortification to address global nutrition demands Places emphasis on the current agronomic and molecular understanding of biofortification Discusses the potential utilization of genetic variability Highlights the economics of biofortification over fortification technology

Author : Anonim
Publisher : Unknown
Page : 762 pages
File Size : 49,5 Mb
Release : 1889
Category : Electronic
ISBN : BSB:BSB11653171

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Dublin journal of medical science by Anonim Pdf

Author : Ella Eaton Kellogg
Publisher : Unknown
Page : 640 pages
File Size : 49,5 Mb
Release : 1892
Category : Cooking
ISBN : UIUC:30112040196344

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Science in the Kitchen by Ella Eaton Kellogg Pdf