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Resumen:
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This book 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
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