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.
Rosemary Ommer and her project team combine formal scientific (natural and social) and humanist analysis with an examination of the lived experience of coastal people. They analyze community erosion created by economic decline and the ecosystem damage caused by unrelenting industrial pressure on natural resources and look at the history of coastal communities, their resource bases, their economies, and the way the lives of people are embedded in their environments.
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