Barley for Food and Health
Regular price
€123.99
A01=C. Walter Newman
A01=Rosemary K. Newman
Author_C. Walter Newman
Author_Rosemary K. Newman
barley
barley composition
barley processing techniques
barley products
barley types
Category=MBNH3
Category=TDCT
Category=TVK
chemistry of barley
eq_bestseller
eq_isMigrated=1
eq_nobargain
eq_non-fiction
eq_tech-engineering
genetics of barley
health benefits of barley
Newman
Rosemary Newman
Walter Newman
Product details
- ISBN 9780470102497
- Weight: 504g
- Dimensions: 163 x 244mm
- Publication Date: 10 Oct 2008
- Publisher: John Wiley & Sons Inc
- Publication City/Country: US
- Product Form: Hardback
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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.
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, PHD, is a Professor Emeritus at Montana State University, where his primary research involves the nutritional quality of barley and wheat. He is a member of the American Association of Cereal Chemists and the American Society of Nutritional Sciences and has authored many journal articles and book chapters.
