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Barley

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Bioactive Factors and Processing Technology for Cereal Foods

Abstract

Barley (Hordeum vulgare L.) is the fourth most valuable cereal crop in the world exceeded only by rice, wheat, and corn [1]. Specifically, barley is the most widely adapted cereal grain species with production in a variety of extreme eco-agricultural areas, including regions with high latitudes, dry temperature, or severe temperature fluctuations such as Himalayan nations, Ethiopia, Tibet, and Morocco [2]. Yet 98% of barley crops is primarily used as animal feed and malting, while only 2% is used for direct food consumption.

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Author information

Authors and Affiliations

  1. School of Food and Health, Beijing Technology and Business University, Beijing, China

    Lingxiao Gong

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  1. Lingxiao Gong
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Correspondence to Lingxiao Gong .

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Editors and Affiliations

  1. School of Food and Health, Beijing Technology and Business University, Beijing, China

    Jing Wang

  2. School of Food and Health, Beijing Technology and Business University, Beijing, China

    Baoguo Sun

  3. Guelph Research & Development Centre, Agriculture & Agri-Food Canada, Guelph, ON, Canada

    Rong Tsao

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© 2019 Springer Nature Singapore Pte Ltd.

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Gong, L. (2019). Barley. In: Wang, J., Sun, B., Tsao, R. (eds) Bioactive Factors and Processing Technology for Cereal Foods. Springer, Singapore. https://doi.org/10.1007/978-981-13-6167-8_4

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