Hello guest
Your basket is empty
We provide two pathways to the content. Thematic (chapters that address certain themes, e.g. cultivation, regardless of crop or animal type) and Product (chapters that relate to a specific type of crop or animal). Choose the most applicable route to find the right collection for you. 
 
Can’t find what you are looking for? Contact us and let us help you build a custom-made collection. 
You are in: All categories > A-Z Chapters > N
Use the Contact form to discuss the best purchasing method for you... Start building your collection today!

Nutritional and bioactive compounds in barley

Code: 9781786766199
Nancy Ames, Joanne Storsley, Lovemore Malunga and Sijo Joseph Thandapilly, Agriculture and Agri-Food Canada, Canada

Chapter synopsis: Whole grain barley has been widely recognized as a valuable source of a number of biologically active compounds with unique health benefits. The great number of bioactive nutrients and their pleiotropic physiological effects make barley an ideal grain, raw material, and ingredient for the development of functional foods. This chapter discusses key issues and challenges currently faced by barley growers and manufacturers in producing high-quality products. It also reviews the known and potential bioactive compounds in barley, as well as research that has been carried out on barley and its health benefits. It concludes by discussing research that examines potential influences of barley bioactivity, future trends in research for barley and also highlights several sources for further information.

DOI: 10.19103/AS.2019.0060.23
£25.00
Table of contents 1 Introduction 2 Key issues and challenges 3 Barley bioactives 4 Health benefits of barley foods 5 Enhancing barley bioactivity 6 Summary 7 Future trends 8 Where to look for further information 9 References

Also in N

Our site uses cookies. For more information, see our cookie policy. Accept cookies and close
Reject cookies Manage settings