"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"--

Bibliographic Details

Main Author:	Punia, Sneh (Author)
Format:	Electronic eBook
Language:	English
Published:	Boca Raton, FL CRC Press, Taylor & Francis Group [2020]
Subjects:	TECHNOLOGY / Food Science / bisacsh Barley Barley / Nutrition Barley / Processing
Online Access:	URL des Erstveröffentlichers
Summary:	"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"--
Item Description:	Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- Preface -- About the Author -- Abbreviations -- Chapter 1 Introduction -- 1.1 Introduction -- 1.2 History -- 1.3 Production -- 1.4 Grain Structure -- 1.5 Chemical Composition -- 1.5.1 Starch -- 1.5.2 Dietary Fibres -- 1.5.3 Protein -- 1.5.4 Lipids -- 1.5.5 Vitamins -- 1.5.6 Minerals -- 1.5.7 Phenolic Compounds -- 1.6 Uses -- 1.7 Conclusions -- References -- Chapter 2 Physical and Functional Properties -- 2.1 Introduction -- 2.2 Physical Properties -- 2.3 Milling -- 2.4 Hunter Color Characteristics 2.5 Functional Properties -- 2.6 Pasting Properties -- 2.7 Thermal Properties -- 2.8 Conclusions -- References -- Chapter 3 Functional Components and Antioxidant Potential of Barley -- 3.1 Introduction -- 3.2 Health Benefits of Whole-Grain Cereals -- 3.3 Mechanism of Action -- 3.4 Classification of Bioactive Compounds -- 3.4.1 Phenolic Acids -- 3.4.2 Flavonoids -- 3.4.3 Tocopherols and Tocotrienols -- 3.4.4 Others -- 3.5 Bioactive Compounds in Whole-Grain Cereals -- 3.6 Phenolic Acids -- 3.7 Flavonoids -- 3.8 Tocopherols -- 3.9 Carotenoids -- 3.10 Tannins -- 3.11 Lignans -- 3.12 Alkylresorcinols 5.2.1 Dehulling/Pearling -- 5.2.2 Milling -- 5.2.3 Germination -- 5.2.4 Fermentation -- 5.2.5 Thermal Treatment -- 5.2.5.1 Extrusion -- 5.2.5.2 Roasting -- 5.2.5.3 Cooking -- 5.3 Conclusions -- References -- Chapter 6 Structure, Properties, and Applications -- 6.1 Introduction -- 6.2 Starch Isolation and Purification -- 6.3 Chemical Structure -- 6.4 Chemical Composition -- 6.5 Granular Morphology -- 6.6 Swelling Power and Solubility -- 6.7 Starch Crystallinity -- 6.8 Pasting Properties -- 6.9 Flow and Dynamic Oscillatory Analysis -- 6.10 Thermal Properties -- 6.11 In Vitro Digestibility 6.12 Applications -- 6.13 Conclusions -- References -- Chapter 7 Physical, Chemical, and Enzymatic -- 7.1 Introduction -- 7.2 Physical Modification -- 7.2.1 Thermal Physical Modification -- 7.2.1.1 Pregelatinized -- 7.2.1.2 Hydrothermal Treatment -- 7.2.2 Nonthermal Physical Modification -- 7.2.2.1 High-Pressure Processing -- 7.2.2.2 Micronization -- 7.2.2.3 Ultrasonication -- 7.2.2.4 Pulse Electric Field -- 7.3 Chemical Modifications -- 7.3.1 Acetylation -- 7.3.2 Oxidation -- 7.3.3 Octenyl Succinic Anhydride -- 7.3.4 Acid Hydrolysis -- 7.3.5 Cross-Linking -- 7.3.6 Succinylation
Physical Description:	1 online resource
ISBN:	9781003019336 1003019331 9781000045130 1000045137 9781000045123 1000045129 9781000045147 1000045145