Chapter 8. Health Benefits of Barley Foods

  1. Rosemary K. Newman Professors Emeritus and
  2. C. Walter Newman Professors Emeritus

Published Online: 7 JAN 2008

DOI: 10.1002/9780470369333.ch8

Barley for Food and Health: Science, Technology, and Products

Barley for Food and Health: Science, Technology, and Products

How to Cite

Newman, R. K. and Newman, C. W. (2008) Health Benefits of Barley Foods, in Barley for Food and Health: Science, Technology, and Products, John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470369333.ch8

Author Information

  1. College of Agriculture, Montana State University Bozeman, Montana, USA

Publication History

  1. Published Online: 7 JAN 2008
  2. Published Print: 12 SEP 2008

ISBN Information

Print ISBN: 9780470102497

Online ISBN: 9780470369333

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Keywords:

  • barley - cholesterol-reducing property;
  • barley foods in health benefit;
  • barley glycemic response to carbohydrate consumption

Summary

This chapter contains sections titled:

  • Introduction

  • Barley and Heart Disease

  • Glycemic Response to Carbohydrate Consumption

  • Beneficial Effects of Resistant Starch in Barley on the Intestinal Tract

  • Summary

  • References