Notice bibliographique
- Notice
Type(s) de contenu et mode(s) de consultation : Texte noté : électronique
Titre(s) : Barley [Texte électronique] : chemistry and technology / edited by Peter R. Shewry,... Steven E. Ullrich,...
Édition : 2nd ed.
Publication : St. Paul (Minn.) : AACC international, copyright 2014
Description matérielle : 1 ressource dématérialisée
Note(s) : An important tool for any cereal chemist, food scientist, or crop scientist who needs
to understand the development, structure, composition, or end use properties of the
barley grain for cultivation, trade, and utilization, this book offers the latest
coverage of barley's applications in milling, breeding, and production for food, feed,
malting, brewing, distilling, and biofuels. It delivers a complete update of the latest
knowledge of barley's many components, from the genetic and molecular level to its
many constituents, such as proteins, carbohydrates, arabinoxylans, minerals, lipids,
terpenoids, phenolics, and vitamins. It also includes chapters on barley's plant and
grain development from both the physiological and genetic perspectives, making it
an important resource not only for cereal and food scientists, but crop scientists
involved in breeding, agronomy, and related plant sciences
La pagination de l'édition imprimée correspondante est de : XII-322 p.
Autre(s) auteur(s) : Shewry, Peter R.. Éditeur scientifique
Ullrich, Steven E.. Éditeur scientifique
Sujet(s) : Orge
Indice(s) Dewey :
633.16 (23e éd.) = Orge (agriculture)
Identifiants, prix et caractéristiques : ISBN 9781891127793. - ISBN 1891127799
Identifiant de la notice : ark:/12148/cb45376733g
Notice n° :
FRBNF45376733
(notice reprise d'un réservoir extérieur)
Table des matières : The barley crop: origin and taxonomy, production and end uses ; Barley grain: development
and structure ; Genetic and molecular aspects of barley grain development ; Barley
grain carbohydrates: starch and cell walls ; Barley arabinoxylans: molecular, physicochemical,
and functional properties ; Barley grain proteins ; Minor components of the barley
grain: minerals, lipids, terpenoids, phenolics, and vitamins ; Malting, brewing and
distilling ; Barley foods and public health ; Processing of barley grain for food
and feed ; Use of barley grain and straw for biofuels and other industrial uses
; Molecular breeding for malting quality.