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 Universityof China. Dr. Chengdao Li is a senior molecular geneticist and barley breederin Department of Agriculture ; Food, Western Australia. He is also an adjunctprofessor in Murdoch University of Australia and Zhejiang University of China. INDICE: Chapter one: Barley production and consumption.- Chapter two: Barley germplasm and utilization.- Chapter three: Chemical composition in barley grains and malt quality.- Chapter four: Identification of Barley Varieties by Protein Profiling.- Chapter five: Beta-glucans and arabinoxylans.- Chapter six:The properties and genetics of barley malt starch.- Chapter seven: The role of endosperm cell walls in barley malting.- Chapter eight: Barley genomics and malting quality improvement.- Chapter nine: Genetic improvement of malting quality through conventional breeding and market-assisted selection.-
- ISBN: 978-3-642-01278-5
- Editorial: Springer
- Encuadernacion: Cartoné
- Páginas: 296
- Fecha Publicación: 01/08/2009
- Nº Volúmenes: 1
- Idioma: Inglés