Author Description

An important tool for any cereal chemist, food scientist, or crop scientist who needs to understand the development, structure, composition, or end use properties of the barley grain for cultivation, trade, and utilization, 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. It 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.