Barley for Food and Health: Science, Technology, and Products - Couverture rigide

Newman, Rosemary K.; Newman, C. Walter

Couverture rigide

ISBN 10 : 0470102497 ISBN 13 : 9780470102497

Editeur : Wiley-Interscience, 2008

Synopsis

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.

A propos du livre

À propos de l?auteur

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.

Détails de l'édition

• Éditeur: Wiley-Interscience
• Date d'édition: 2008
• Langue: anglais
• ISBN 10: 0470102497
• ISBN 13: 9780470102497
• Reliure: Relié
• Nombre de pages: 272
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible