Barley. Chemistry and Technology. A volume in American Associate of Cereal Chemists International

Front Cover
Barley: Chemistry and Technology
Copyright
Contributors
Preface to the Second Edition
Preface to the First Edition
Contents
Chapter 1. The Barley Crop: Origin and Taxonomy, Production, and End Uses
	Origin and Taxonomy of Barley
	Adaptation and Production of Barley
	Uses of Barley
	References
Chapter 2. Barley Grain: Development and Structure
	From Inflorescence Initiation to Flowering
	The Young Developing Grain
	The Grain During Storage-Product Accumulation
	The Maturing Grain
	References
Chapter 3. Genetic and Molecular Aspects of Barley Grain Development
	Endosperm
	Embryo
	Conclusions
	References
Chapter 4. Barley Grain Carbohydrates: Starch and Cell Walls
	Barley Endosperm Starch
	Cell Wall Polysaccharides in Barley Grain
	Coordination of Starch and (1->3,1->4)-β-Glucan Synthesis
	Concluding Remarks
	References
Chapter 5. Barley Arabinoxylans: Molecular, Physicochemical, and Functional Properties
	Occurrence and Location
	Molecular Structures of Arabinoxylans in Barley Grain
	Extraction of Arabinoxylans from Barley and Barley Co-Products
	Physicochemical Properties of Arabinoxylans
	Biosynthesis of Arabinoxylans
	Arabinoxylans in Malting and Brewing
	Arabinoxylans in Human Nutrition and Health
	Animal Nutrition
	References
Chapter 6. Barley Grain Proteins
	Technical Developments Advancing Grain Protein Research
	Classification of Barley Grain Proteins
	Temporal and Spatial Analysis of Proteins in Barley Grains
	Functional and Structural Analysis of Barley Proteins
	Properties of Selected Barley Seed Proteins
	Structural Characterization of Barley Proteins
	Perspectives
	References
Chapter 7. Minor Components of the Barley Grain: Minerals, Lipids, Terpenoids, Phenolics, and Vitamins
	Minerals
	Lipids
	Terpenoids
	Phenolic Compounds
	B Vitamins
	References
Chapter 8. Malting, Brewing, and Distilling
	Malting
	Brewing
	Brewery Fermentation and Beer Character
	Distilling
	Other Uses of Malt
	Barley and Malt Testing
	Future Directions
	References
Chapter 9. Barley Foods and Public Health
	Diet, Whole Grains, and Disease Risk
	Barley Constituents and Human Health Outcomes
	The Evolving Relationship Between Dietary Fiber and Human Health
	Barley Components and Health Outcomes
	Barley Fiber Components and Health Outcomes
	Barley Foods, Health, and Value Addition
	Conclusions and Future Directions
	References
Chapter 10. Processing of Barley Grain for Food and Feed
	Processing of Barley Grain for Food Preparation
	Processing of Barley Grain for Feed
	Summary
	References
Chapter 11. Use of Barley Grain and Straw for Biofuels and Other Industrial Uses
	Use of Barley Grain (Starch) for Biofuels
	Use of Barley Straw and Related Lignocellulosic Barley Biomass for Biofuels
	Pyrolysis-Derived Biooils, Biochar, and Syngas
	Simultaneous Conversion of Barley Starch and Biomass for Biofuels
	Uses of Barley Grain and Straw Components to Produce Biobased Nonfood Products
	Direct Uses of Barley Lignocellulosic Components
	References
Chapter 12. Molecular Breeding for Malting Quality
	Overview
	Understanding Barley Seed Development: A Prerequisite for Improving Malting Quality
	Functional Relevance of Key Genes of Starch Metabolism Studied Through Mutant Analysis
	Malting Quality: A Quantitative Genetics Approach
	From QTLs to Candidate Genes
	Differentially Expressed Genes
	Mutation Breeding
	Doubled-Haploid Technology
	Hybrid Cultivar Breeding
	Transformation
	GMO Approaches to Improving Malting Quality
	Conclusions and Perspectives on the Future
	References
Index