Barley: Properties, Functionality and Applications - Image 1

£132.00

CRC Press Barley: Properties, Functionality and Applications

Name: Barley: Properties, Functionality and Applications
Brand: CRC Press
Price: 132.0 GBP
Availability: InStock

Low Fat

It has never been this cheap. We have no record of a lower price.

£132 today · cheaper than every other day in the last 3 months

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 81 days · 81 data points (no recent data)

Historical

Generating forecast…

Price Distribution

Price distribution over 81 days • 3 price levels

Days at Price

Current Price

Price Analysis

Most common price: £132 (34 days, 42.0%)

Price range: £132 - £166

Price levels: 3 different prices over 81 days

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.

Product Specifications

Brand: CRC Press
Format: hardcover
ASIN: 036746280X
Category: Books > Subjects > Food & Drink > Diets & Healthy Eating > Low Fat
Domain: Amazon UK
Release Date: 07 April 2020
Listed Since: 15 November 2019

Barcode

No barcode data available

CRC Press Barley: Properties, Functionality and Applications

It has never been this cheap. We have no record of a lower price.

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Barley: Properties, Functionality and Applications

Barley Science: Recent Advances from Molecular Biology to Agronomy of Yield and Quality

Barley Science: Recent Advances from Molecular Biology to Agronomy of Yield and Quality

Handbook of Cereals, Pulses, Roots, and Tubers: Functionality, Health Benefits, and Applications

Diversity in Barley (Hordeum vulgare) (Volume 7) (Developments in Plant Genetics and Breeding, Volume 7)

Chemistry and Technology of Cereals as Food and Feed

Cereals of Antiquity and Early Byzantine Times - Wheat and Barley in Medical Sources (Second to Seventh Centuries) (Byzantina Lodziensia)

Cereal Grain Quality

CRC Press Whole Grains: Processing and Product Development

Achieving Sustainable Cultivation of Barley (Burleigh Dodds Series in Agricultural Science): 74

Barley

Malts and Malting

Diseases of Small Grain Cereal Crops: A Colour Handbook

Exploration, Identification and Utilization of Barley Germplasm

Cereals and Cereal-Based Foods: Functional Benefits and Technological Advances for Nutrition and Healthcare

Postharvest Technology and Food Process Engineering

Advances in Cereal & Pseudocereal Researches for Functional Foods (Food Science and Technology)

Whole Grains and their Bioactives: Composition and Health