04496cam a22005658i 45000010014000000030008000140050017000220060019000390070015000580080041000730400031001140200027001450200024001720200031001960200030002270200049002570200046003060200042003520200039003940200043004330200040004760200015005160200015005310350060005460350024006060500014006300720025006440720017006690820018006861000026007042450080007302640065008103000022008753360026008973370026009233380036009495200231009855050583012165050607017995050598024065050590030045880047035946500012036416500023036536500024036766500039037008560072037398560102038119990017039139781003019336FlBoTFG20260210180829.0m    d   | |      cr |||||||||||200110s2020    flu     ob    001 0 eng    aOCoLC-PbengerdacOCoLC-P  a9781003019336q(ebook)  a1003019331q(ebook)  z9780367819934q(paperback)  z9780367462802q(hardback)  a9781000045130q(electronic bk. : Mobipocket)  a1000045137q(electronic bk. : Mobipocket)  a9781000045123q(electronic bk. : PDF)  a1000045129q(electronic bk. : PDF)  a9781000045147q(electronic bk. : EPUB)  a1000045145q(electronic bk. : EPUB)  z0367819937  z036746280X  a(OCoLC)1137183668z(OCoLC)1152525543z(OCoLC)1153274280  a(OCoLC-P)113718366800aTX558.B35 7aTECx0120002bisacsh 7aTDCT2bicssc00a641.3/3162231 aPunia, Sneh,eauthor.10aBarley :bproperties, functionality and applications /cby Sneh Punia, PhD. 1aBoca Raton, FL :bCRC Press, Taylor & Francis Group,c[2020]  a1 online resource  atextbtxt2rdacontent  acomputerbn2rdamedia  aonline resourcebnc2rdacarrier  a"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"--cProvided by publisher.0 aCover -- 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 Characteristics8 a2.5 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 Alkylresorcinols8 a5.2.1 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 Digestibility8 a6.12 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  aOCLC-licensed vendor bibliographic record. 0aBarley. 0aBarleyxNutrition. 0aBarleyxProcessing. 7aTECHNOLOGY / Food Science2bisacsh403Taylor & Francisuhttps://www.taylorfrancis.com/books/9781003019336423OCLC metadata license agreementuhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf  c92154d92153