Barley for Food and Health: Science, Technology, and Products
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1. Barley History: Relationship of Humans and Barley Through the
Ages. Domestication and Use of Barley for Food. 2. Barley:
Taxonomy, Morphology, and Anatomy. Morphology and Anatomy. 3.
Barley Biotechnology: Breeding and Transgenics. Improving the
Barley Crop. 4. Barley: Genetics and Nutrient Composition.
Genetics and Nutrient Composition. Genetics and Physical
Characteristics. 5. Barley Processing: Methods and Product
Composition. Special and Miscellaneous Processes. 6. Evaluation
of Food Product Quality. 7. Barley Food Product Research and
Development. Health Claims for Barley. Barley as a Functional
Food. Β-Glucan: The Challenge of Barley as Food. Yeast Breads
Made with Barley Flour. Flatbreads Made with Barley Flour.
Chemically Leavened Baked Products Made with Barley Flour. Pasta
Made with Barley Flour. Barley Brewers’