Ebook: Genetics and Improvement of Barley Malt Quality
- Tags: Plant Sciences, Plant Genetics & Genomics, Agriculture, Food Science
- Series: Advanced Topics in Science and Technology in China
- Year: 2010
- Publisher: Springer Berlin Heidelberg
- Edition: Jointly published with Zhejiang University Press2010
- Language: English
- pdf
Genetics and Improvement of Barley Malt Quality presents up-to-date developments in barley production and breeding. The book is divided into nine chapters, including barley production and consumption, germplasm and utilization, chemical composition, protein and protein components, carbohydrates and sugars, starch degrading enzymes, endosperm cell walls and malting quality, genomics and malting quality improvement, and marker-assisted selection for malting quality. The information will be especially useful to barley breeders, malsters, brewers, biochemists, barley quality specialists, molecular geneticists, and biotechnologists. This book may also serve as reference text for post-graduate students and barley researchers. The authors for each chapter are the experts and frontier researchers in the specific areas.
Professor Guoping Zhang is a barley breeder and crop physiologist in Department of Agronomy, Zhejiang University of China. Dr. Chengdao Li is a senior molecular geneticist and barley breeder in Department of Agriculture & Food, Western Australia. He is also an adjunct professor in Murdoch University of Australia and Zhejiang University of China.
Genetics and Improvement of Barley Malt Quality presents up-to-date developments in barley production and breeding. The book is divided into nine chapters, including barley production and consumption, germplasm and utilization, chemical composition, protein and protein components, carbohydrates and sugars, starch degrading enzymes, endosperm cell walls and malting quality, genomics and malting quality improvement, and marker-assisted selection for malting quality. The information will be especially useful to barley breeders, malsters, brewers, biochemists, barley quality specialists, molecular geneticists, and biotechnologists. This book may also serve as reference text for post-graduate students and barley researchers. The authors for each chapter are the experts and frontier researchers in the specific areas.
Professor Guoping Zhang is a barley breeder and crop physiologist in Department of Agronomy, Zhejiang University of China. Dr. Chengdao Li is a senior molecular geneticist and barley breeder in Department of Agriculture & Food, Western Australia. He is also an adjunct professor in Murdoch University of Australia and Zhejiang University of China.
Content:
Front Matter....Pages I-XIII
Barley Production and Consumption....Pages 1-17
Barley Germplasm and Utilization....Pages 18-62
Chemical Composition in Barley Grains and Malt Quality....Pages 63-98
Identification of Barley Varieties by Protein Profiling....Pages 99-112
?-glucans and Arabinoxylans....Pages 113-142
The Properties and Genetics of Barley Malt Starch Degrading Enzymes....Pages 143-189
The Role of Endosperm Cell Walls in Barley Malting Quality....Pages 190-237
Barley Genomics and Malting Quality Improvement....Pages 238-259
Genetic Improvement of Malting Quality through Conventional Breeding and Marker-assisted Selection....Pages 260-292
Back Matter....Pages 293-296
Genetics and Improvement of Barley Malt Quality presents up-to-date developments in barley production and breeding. The book is divided into nine chapters, including barley production and consumption, germplasm and utilization, chemical composition, protein and protein components, carbohydrates and sugars, starch degrading enzymes, endosperm cell walls and malting quality, genomics and malting quality improvement, and marker-assisted selection for malting quality. The information will be especially useful to barley breeders, malsters, brewers, biochemists, barley quality specialists, molecular geneticists, and biotechnologists. This book may also serve as reference text for post-graduate students and barley researchers. The authors for each chapter are the experts and frontier researchers in the specific areas.
Professor Guoping Zhang is a barley breeder and crop physiologist in Department of Agronomy, Zhejiang University of China. Dr. Chengdao Li is a senior molecular geneticist and barley breeder in Department of Agriculture & Food, Western Australia. He is also an adjunct professor in Murdoch University of Australia and Zhejiang University of China.
Content:
Front Matter....Pages I-XIII
Barley Production and Consumption....Pages 1-17
Barley Germplasm and Utilization....Pages 18-62
Chemical Composition in Barley Grains and Malt Quality....Pages 63-98
Identification of Barley Varieties by Protein Profiling....Pages 99-112
?-glucans and Arabinoxylans....Pages 113-142
The Properties and Genetics of Barley Malt Starch Degrading Enzymes....Pages 143-189
The Role of Endosperm Cell Walls in Barley Malting Quality....Pages 190-237
Barley Genomics and Malting Quality Improvement....Pages 238-259
Genetic Improvement of Malting Quality through Conventional Breeding and Marker-assisted Selection....Pages 260-292
Back Matter....Pages 293-296
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