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Author: Guoping Zhang
Publisher: Springer Science & Business Media
ISBN: 3642012795
Category : Science
Languages : en
Pages : 309
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Book Description
Genetics and Improvement of Barley Malt Quality presents up-to-date developments in barley production and breeding. The book is divided into nine chapters, including barley production and consumption, germplasm and utilization, chemical composition, protein and protein components, carbohydrates and sugars, starch degrading enzymes, endosperm cell walls and malting quality, genomics and malting quality improvement, and marker-assisted selection for malting quality. The information will be especially useful to barley breeders, malsters, brewers, biochemists, barley quality specialists, molecular geneticists, and biotechnologists. This book may also serve as reference text for post-graduate students and barley researchers. The authors for each chapter are the experts and frontier researchers in the specific areas. Professor Guoping Zhang is a barley breeder and crop physiologist in Department of Agronomy, Zhejiang University of China. Dr. Chengdao Li is a senior molecular geneticist and barley breeder in Department of Agriculture & Food, Western Australia. He is also an adjunct professor in Murdoch University of Australia and Zhejiang University of China.
Author: Guoping Zhang
Publisher: Springer Science & Business Media
ISBN: 3642012795
Category : Science
Languages : en
Pages : 309
Get Book Here
Book Description
Genetics and Improvement of Barley Malt Quality presents up-to-date developments in barley production and breeding. The book is divided into nine chapters, including barley production and consumption, germplasm and utilization, chemical composition, protein and protein components, carbohydrates and sugars, starch degrading enzymes, endosperm cell walls and malting quality, genomics and malting quality improvement, and marker-assisted selection for malting quality. The information will be especially useful to barley breeders, malsters, brewers, biochemists, barley quality specialists, molecular geneticists, and biotechnologists. This book may also serve as reference text for post-graduate students and barley researchers. The authors for each chapter are the experts and frontier researchers in the specific areas. Professor Guoping Zhang is a barley breeder and crop physiologist in Department of Agronomy, Zhejiang University of China. Dr. Chengdao Li is a senior molecular geneticist and barley breeder in Department of Agriculture & Food, Western Australia. He is also an adjunct professor in Murdoch University of Australia and Zhejiang University of China.
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 710
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Book Description
Author: C Bamforth
Publisher: Woodhead Publishing
ISBN: 1845691733
Category : Technology & Engineering
Languages : en
Pages : 501
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Book Description
Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This important book summarises the major recent technological changes in brewing and their impact on product range and quality.The first group of chapters review improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimising the use of water. The following sequence of chapters discuss developments in particular technologies from fermentation and accelerated processing to filtration and stabilisation processes as well as packaging. A final series of chapters analyse improvements in safety and quality control, covering such topics as modern brewery sanitation, waste handling, quality assurance schemes, and control systems responsible for chemical, microbiological and sensory analysis.With its distinguished editor and international team of contributors, Brewing: new technologies is a standard reference for R&D and Quality Assurance managers in the brewing industry. - Summarises the major recent technological changes in brewing - Reviews improvements in ingredients including cereals, malts and hops - Discusses developments in fermentation, filtration and packaging technologies
Author: Rosemary K. Newman
Publisher: John Wiley & Sons
ISBN: 0470371226
Category : Technology & Engineering
Languages : en
Pages : 261
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Book Description
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.
Author: Irwin Goldman
Publisher: John Wiley & Sons
ISBN: 1119616751
Category : Science
Languages : en
Pages : 402
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Book Description
Contents 1. Maria Isabel Andrade: Sweetpotato Breeder, Technology Transfer Specialist, and Advocate 1 2. Development of Cold Climate Grapes in the Upper Midwestern U.S.: The Pioneering Work of Elmer Swenson 31 3. Candidate Genes to Extend Fleshy Fruit Shelf Life 61 4. Breeding Naked Barley for Food, Feed, and Malt 95 5. The Foundations, Continuing Evolution, and Outcomes from the Application of Intellectual Property Protection in Plant Breeding and Agriculture 121 6. The Use of Endosperm Genes for Sweet Corn Improvement: A review of developments in endosperm genes in sweet corn since the seminal publication in Plant Breeding Reviews, Volume 1, by Charles Boyer and Jack Shannon (1984) 215 7. Gender and Farmer Preferences for Varietal Traits: Evidence and Issues for Crop Improvement 243 8. Domestication, Genetics, and Genomics of the American Cranberry 279 9. Images and Descriptions of Cucurbita maxima in Western Europe in the Sixteenth and Seventeenth Centuries 317
Author: Andrew Schmitz
Publisher: University of Regina Press
ISBN: 9780889771345
Category : Business & Economics
Languages : en
Pages : 348
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Book Description
The Canadian Wheat Board is a monopoly seller of western Canadian wheat, durum, and barley for human consumption, and feed wheat for export. In this study, the authors first examine Canada's position in the world wheat & barley markets and the Board's role relative to multinational grain companies (MGCs). Chapter 3 presents the regulatory framework governing the Canadian grain industry. The single- desk selling concept of the Board is examined from a theoretical perspective in chapter 4. This chapter also describes the structure of the world wheat & barley trade in which MGCs play key roles. Recent changes in government policies in the US, the European Union, and Canada are discussed in chapter 5. Chapter 6 discusses state trading in grain, the World Trade Organization (WTO) attempts to discipline state trading enterprises, and the Board's impact on trade in the WTO context. Chapter 7 covers the numerous confrontations concerning Canada-US grain trade. Chapter 8 focuses on the debate over creation of a dual market for feed barley. Chapter 9 examines the Charter of Rights case brought against the Board by barley producers & organizations. The focus of chapter 10 is grain transportation, its regulatory framework, and the Board's roles in the grain transportation system. Chapter 11 examines the Board's economic performance. Chapter 12 discusses the marketing of flax and canola in order to better understand how the Board can achieve price premiums and eliminate inefficiencies when marketing grains. The Board's ability to introduce additional price & marketing flexibility is discussed in chapter 13, including the implications of providing the option for using futures markets. Chapter 14 explores the debate over dual marketing and its viability for western Canadian grain producers. The final chapter draws overall conclusions.
Author: Chemical Society (Great Britain)
Publisher:
ISBN:
Category : Chemistry
Languages : en
Pages : 1630
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Book Description
"Titles of chemical papers in British and foreign journals" included in Quarterly journal, v. 1-12.
Author:
Publisher:
ISBN:
Category : Corn industry
Languages : en
Pages : 236
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Book Description
Author: Sneh Punia
Publisher: CRC Press
ISBN: 1000045145
Category : Health & Fitness
Languages : en
Pages : 129
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Book Description
Barley: Properties, Functionality and Applications provides a systematic introduction and a comprehensive examination of barley science. Recent research has raised the importance of barley finding that barley is a rich source of phenolic compounds, dietary fiber, vitamins, and minerals. Studying the properties of barley provides a basis for better utilizing it, in addition to further development of barley as a sustainable crop. 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. The book also discusses how the limitations of using barley in food products may be overcome by processing of barley grains. Thermal and food preparation methods applied to cereals improves their texture, palatability and nutritive value by gelatinization of starch, denaturation of proteins, increased nutrient availability, inactivation of heat labile toxic compounds and other enzyme inhibitors Key Features: Contains information on the physical, functional and antioxidant properties in barley flour Deals with the latest development in physical, chemical and enzymatic modification of native barley starch Explores the utilization of malt and malt products in brewing and additionally in distilling, vinegar production and commercially as a food ingredients Provides information in enhancing shelf life and its utilization in phytochemical rich product development. With comprehensive knowledge on nutritional and non-nutritional aspects of barley, this book provides the latest information for grain science professionals and food technologists alike. It will be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, and nutritional properties of cereals.
Author: Canadian Wheat Board
Publisher:
ISBN:
Category : Wheat trade
Languages : en
Pages : 76
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Book Description
