000			04516cam a22005778i 4500
001			9781003019336
003			FlBoTFG
005			20220724194440.0
006			m d | |
007			cr |||||||||||
008			200110s2020 flu ob 001 0 eng
040			_aOCoLC-P _beng _erda _cOCoLC-P
020			_a9781003019336 _q(ebook)
020			_a1003019331 _q(ebook)
020			_z9780367819934 _q(paperback)
020			_z9780367462802 _q(hardback)
020			_a9781000045130 _q(electronic bk. : Mobipocket)
020			_a1000045137 _q(electronic bk. : Mobipocket)
020			_a9781000045123 _q(electronic bk. : PDF)
020			_a1000045129 _q(electronic bk. : PDF)
020			_a9781000045147 _q(electronic bk. : EPUB)
020			_a1000045145 _q(electronic bk. : EPUB)
020			_z0367819937
020			_z036746280X
035			_a(OCoLC)1137183668 _z(OCoLC)1152525543 _z(OCoLC)1153274280
035			_a(OCoLC-P)1137183668
050	0	0	_aTX558.B35
072		7	_aTEC _x012000 _2bisacsh
072		7	_aTDCT _2bicssc
082	0	0	_a641.3/316 _223
100	1		_aPunia, Sneh, _eauthor.
245	1	0	_aBarley : _bproperties, functionality and applications / _cby Sneh Punia, PhD.
264		1	_aBoca Raton, FL : _bCRC Press, Taylor & Francis Group, _c[2020]
300			_a1 online resource
336			_atext _btxt _2rdacontent
337			_acomputer _bn _2rdamedia
338			_aonline resource _bnc _2rdacarrier
520			_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.
505	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 Characteristics
505	8		_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 Alkylresorcinols
505	8		_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 Digestibility
505	8		_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
588			_aOCLC-licensed vendor bibliographic record.
650		0	_aBarley.
650		0	_aBarley _xNutrition.
650		0	_aBarley _xProcessing.
650		7	_aTECHNOLOGY / Food Science _2bisacsh
856	4	0	_3Read Online _uhttps://www.taylorfrancis.com/books/9781003019336
856	4	2	_3OCLC metadata license agreement _uhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
942			_2lcc _cEBK
999			_c17710 _d17710