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Barley Chemistry and Technology, Second Edition
Barley Chemistry and Technology, Second Edition

The latest addition to AACCI's Monograph series covers the massive increase in barley knowledge over the past two decades!

Item No. 27793
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Barley: Chemistry and Technology, Second Edition is 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.

Editors Peter R. Shewry and Steven E. Ullrich bring together a wide range of international authorities on barley to create this truly unique, encyclopedic reference work that covers the massive increase in barley knowledge over the past 20 years, when the first edition of this book was published. 

Barley: Chemistry and Technology, Second Edition 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.

This important book 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.

New coverage includes…

  • Updated, comprehensive knowledge on barley’s components, including proteins, carbohydrates, arabinoxylans, and bioactive effects. 
  • New end-use ideas for barley as an ingredient in food products
  • Non-food industrial applications for barley, including biofuels
  • A new chapter on barley’s health benefits
  • Molecular breeding for malting quality

Individuals and institutions who have collected other books in the popular Monograph series will find Barley: Chemistry and Technology, Second Edition a worthy addition. Those new to the series will get a comprehensive introduction to the most trusted series of books on grains in existence.

Barley: Chemistry and Technology, Second Edition

The Barley Crop: Origin and Taxonomy, Production, and End Uses

Steven E. Ullrich

Origin and Taxonomy of Barley
Adaptation and Production of Barley
Uses of Barley

Feed Uses | Malting, Brewing, and Distilling Uses | Food Uses | Other Uses of Barley

Barley Grain: Development and Structure

Sabine Gubatz and Winfriede Weschke

From Inflorescence Initiation to Flowering

Setting Up Reproductive Structures | Primordia Supply and Survival | Development of Reproductive Structures Until Anthesis | Anthesis and Fertilization

The Young Developing Grain

Maternal Influences on Early Grain Development | Endosperm: Free Nuclear Phase, Cellularization, and Differentiation | Early Development of the Embryo | Phytohormones and Early Grain Development

The Grain During Storage-Product Accumulation

Homonal Influences on Endosperm Development | Nutrient Uptake Capacity and Sink Strength | Endopolyploidization and Storage-Product Accumulation | Aleurone Development | Embryo Growth

The Maturing Grain

Programmed Cell Death of the Endosperm | Desiccation Tolerance of the Embryo and Aleurone | Dormancy | Seed Coat and Protective Hull of the Grain

Genetic and Molecular Aspects of Barley Grain Development

Odd-Arne Olsen and Winfriede Weschke


Mutants Affected During Endosperm Development | Endosperm Cellularization | Endosperm Cell Fate Specification | Maternal Control of Endosperm Development


Fertilization and Early Stages of Embryo Development | Embryo Differentiation | Mutants That Affect Embryo Development | Embryo Development as Influenced by Surrounding Tissues | Coordination of Growth and Development of Embryo and Endosperm


Barley Grain Carbohydrates: Starch and Cell Walls

Kay Trafford and Geoffrey B. Fincher

Barley Endosperm Starch

Starch Structure and Composition | Starch Granule Morphology | Starch Synthesis During Grain Development | Subcellular Compartmentation of the Starch Biosynthetic Pathway | Evolution of the Genes Encoding the Cytosolic ADPglucose Pathway | Genetic Variation in Barley Endosperm Starch

Cell Wall Polysaccharides in Barley Grain

Wall Composition | (1®3,1®4)-b-Glucan Structure and Properties | Synthesis of (1®3,1®4)-b-Glucan in the Developing Barley Grain | Genetic Variation in (1®3,1®4)-b-Glucan Levels in Barley Grain | Arabinoxylan Structure and Properties | Synthesis and Remodeling of Arabinoxylans in the Developing Barley Grain | Genetic Variation in Arabinoxylan Levels in Barley Grain

Coordination of Starch and (1®3,1®4)-b-Glucan Synthesis
Concluding Remarks

Barley Arabinoxylans: Molecular, Physicochemical, and Functional Properties

Marta S. Izydorczyk

Occurrence and Location
Molecular Structures of Arabinoxylans in Barley Grain

General Molecular Features | Structural Diversity of Arabinoxylans

Extraction of Arabinoxylans from Barley and Barley Co-Products
Physicochemical Properties of Arabinoxylans

Molecular Weight and Solution Properties | Gelation

Biosynthesis of Arabinoxylans
Arabinoxylans in Malting and Brewing
Arabinoxylans in Human Nutrition and Health

Arabinoxylans as Dietary Fiber | Physiological Effects in the Gastrointestinal Tract

Animal Nutrition

Barley Grain Proteins

Christine Finnie and Birte Svensson

Technical Developments Advancing Grain Protein Research

Protein Mass Spectrometry | Proteome Analysis | Dissection of Seed Tissues and Laser-Capture Microdissection | MALDI Imaging | Surface Plasmon Resonance and Isothermal Titration Calorimetry | Recombinant Protein Production and Structure Determination | Molecular Farming: Production of Recombinant Proteins in Barley Grains

Classification of Barley Grain Proteins

Storage Proteins | Amino Acid Composition of Barley Grains and Relation to Protein Quality

Temporal and Spatial Analysis of Proteins in Barley Grains

Changes in Protein Profiles During Grain Development, Germination, and Malting | Tissue-Specific Analysis of Protein Profiles | Proteins of the Barley Aleurone Layer | Proteins in Subcellular Compartments of the Barley Grain: Amyloplast and Starch Granule | Proteins in Subcellular Compartments of the Barley Grain: Plasma Membrane Proteins | Membrane Proteins: Sucrose Transporters | Membrane Proteins: Peptide Transporter HvPTR1 | Genetic Variations in Barley Grain Protein Profiles | Environmental Effects on Grain Proteins

Functional and Structural Analysis of Barley Proteins

The Barley Grain Thioredoxin System | The Ascorbate-Glutathione Cycle in Barley Grains

Properties of Selected Barley Seed Proteins

Protein Z (Barley Serpin) | Phytase

Structural Characterization of Barley Proteins

Chitinases | b-Amylase | Hordothionin | Protease and Carbohydrase Inhibitors | Lipid Transfer Proteins | Thaumatin-Like Proteins | Barwin | Peroxidases | Oxalate Oxidase | b-Amylase | Limit Dextrinase | b-Glucosidase | Exo-b-Glucanases, Endo-b-Glucanases, and b-Glucosidases | Cysteine-Endoprotease | Aspartic Proteinase | Barley Lectin


Minor Components of the Barley Grain: Minerals, Lipids, Terpenoids, Phenolics, and Vitamins

Peter R. Shewry


Lipids in Whole Grain | Lipids in Grain Tissues | Starch Lipids


Tocols | Sterols | Carotenoids

Phenolic Compounds

Phenolic Acids | Flavonoids | Alkylresorcinols | Other Phenolic Compounds

B Vitamins

Malting, Brewing, and Distilling

J.S. Swanston, A. Wilhelmson, A. Ritala, and B.R. Gibson


Commercial Malt Production | Phases of Malting


Outline of Wort Production | Mashing and Wort Separation | Wort Boiling

Brewery Fermentation and Beer Character

Influence of Barley-Derived Components


History and Background |Types of Whiskeys

Other Uses of Malt

Food Use

Barley and Malt Testing

Germination Tests | Malt Tests | Breeding and Screening Tests

Future Directions

Technical Developments Within Industries | Barley Breeding Targets and Approaches

Barley Foods and Public Health

David Topping and Matthew Morell

Diet, Whole Grains, and Disease Risk
Barley Constituents and Human Health Outcomes
The Evolving Relationship Between Dietary Fiber and Human Health

Dietary Fiber | Dietary Fiber, Resistant Starch, and the Australian and African Paradoxes

Barley Components and Health Outcomes
Barley Fiber Components and Health Outcomes

Total and Insoluble Dietary Fiber and Laxation | Barley Beta-Glucan and Plasma Cholesterol

Barley Foods, Health, and Value Addition

Rihane and Large-Bowel Disease | High-Glucan Barley | High-Amylose Barley

Conclusions and Future Directions

Processing of Barley Grain for Food and Feed

Byung-Kee Baik

Processing of Barley Grain for Food Preparation

Whole-Grain Processing | Malting Barley Grain for Food Use | Size-Reduction Processing of Barley Grain | Changes in Composition of Barley Grain by Processing | Barley Food Preparation

Processing of Barley Grain for Feed

Characteristics of Barley Grain for Feed | Processing of Barley Grain for Feed Preparation


Use of Barley Grain and Straw for Biofuels and other Industrial Uses

Kevin B. Hicks, Justin Montanti, and Nhuan P. Nghiem

Use of Barley Grain (Starch) for Biofuels

Use of Hull-Less Barley Varieties | Very-High-Gravity Fermentations and Use of |-Glucanases to Reduce Mash Viscosity | Conversion of |-Glucans in Barley Grain to Fuel Ethanol and the EDGE Winter Barley Ethanol Process | Low-Temperature Granular-Starch-Hydrolyzing Enzyme Technology for Barley Ethanol | Dry-Fractionation of Hulled Barley Before Fermentation | Mycotoxin Mitigations | Improvements in DDGS Quality | Additional Barley Ethanol Co-Products | Continued Improvement in Barley Varieties for Fuel Ethanol Production | Life Cycle Assessments of Greenhouse Gas Emissions from Winter Barley Ethanol, a Potential Advanced Biofuel

Use of Barley Straw and Related Lignocellulosic Barley Biomass for Biofuels

Cellulosic Ethanol | Cellulosic Butanol | Biomethane and Hydrogen

Pyrolysis-Derived Biooils, Biochar, and Syngas
Simultaneous Conversion of Barley Starch and Biomass for Biofuels
Uses of Barley Grain and Straw Components to Produce Biobased Nonfood Products

Starch | |-Glucan | Protein | Antioxidants | Arabinoxylans

Direct Uses of Barley Lignocellulosic Components

Bioremediation | Ground Cover | Fuel Pellets

Molecular Breeding for Malting Quality

Mario Gils, Andreas Graner, and Nese Sreenivasulu

Understanding Barley Seed Development: A Prerequisite for Improving Malting Quality
Functional Relevance of Key Genes of Starch Metabolism Studied Through Mutant Analysis
Malting Quality: A Quantitative Genetics Approach
From QTLs to Candidate Genes
Differentially Expressed Genes
Mutation Breeding
Doubled-Haploid Technology
Hybrid Cultivar Breeding
GMO Approaches to Improving Malting Quality

Endosperm Protein Expression: Alteration of the Cell Wall or Storage Protein Manipulation | Expression of Thermostable (1®|3,1®4) Beta-Glucanase

Conclusions and Perspectives on the Future

Publish Date: 2014
Format: 8.5” × 11” hardcover
Pages: 336
Images: 63 color images; 54 black and white images
Publication Weight: 3 lbs

Edited by Peter R. Shewry and Steven E. Ullrich

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