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Barley for Food and Health
Rosemary K. Newman
€ 139.18
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Description for Barley for Food and Health
Hardcover. With coverage of chemistry, genetics, and molecular breeding, this book provides comprehensive and current information on barley types, composition, characteristics, processing techniques, and products. Num Pages: 246 pages, Illustrations. BIC Classification: MBNH3; TDCT; TVKC. Category: (P) Professional & Vocational. Dimension: 241 x 158 x 18. Weight in Grams: 502.
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.
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.
Product Details
Format
Hardback
Publication date
2008
Publisher
John Wiley and Sons Ltd United Kingdom
Number of pages
246
Condition
New
Number of Pages
272
Place of Publication
, United States
ISBN
9780470102497
SKU
V9780470102497
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-50
About Rosemary K. Newman
Rosemary K. Newman, PHD, is a Professor Emeritus at Montana State University, where she taught human nutrition and worked in barley research for human consumption. Dr. Newman is a Registered Dietitian and a Certified Diabetes Educator and has been active in the American Association of Cereal Chemists, having spent time as chairperson of the Nutrition Division. C. Walter Newman, ... Read more
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