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Advances in Malt and Food Quality Research of Barley

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New Horizons in Wheat and Barley Research

Abstract

Barley (Hordeum vulgare L.) is one of the oldest food crops domesticated by the human beings; however over the period of time the crop usage got restricted mainly as an animal feed and fodder with continuous decrease in area and production from the 1960s. But since the last three decades, there is slow and consistent resurgence of crop as an industrial raw material for different human food and beverage usages and thus area and production getting more or less stabilized with the hope of increase in demand in the times to come. Among the industrial uses, barley is principally being used for preparing malt, which is further utilized by brewing, distillery and energy food industry. Besides this, barley has been identified as a healthy cereal with lot of nutraceuticals properties. Lot of studies have been conducted on quality parameter variability desirable from food and industrial perspective. An attempt has been made to introduce the readers on some of the important parameters contributing to improved barley malt and food quality.

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Authors and Affiliations

  1. ICAR-Indian Institute of Wheat and Barley Research, Karnal, Haryana, India

    Dinesh Kumar, Ramesh Pal Singh Verma & Gyanendra Pratap Singh

  2. ICAR-Indian Agricultural Research Institute, New Delhi, India

    Sneh Narwal

Authors
  1. Dinesh Kumar
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  2. Sneh Narwal
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  3. Ramesh Pal Singh Verma
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  4. Gyanendra Pratap Singh
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Correspondence to Dinesh Kumar .

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Editors and Affiliations

  1. ICAR-IIWBR, Karnal, Haryana, India

    Prem Lal Kashyap

  2. ICAR-IIWBR, Karnal, Haryana, India

    Vikas Gupta

  3. ICAR-IIWBR, Karnal, Haryana, India

    Om Prakash Gupta

  4. ICAR-IIWBR, Karnal, Haryana, India

    R. Sendhil

  5. ICAR-IIWBR, Karnal, Haryana, India

    K. Gopalareddy

  6. ICAR-IIWBR, Karnal, Haryana, India

    Poonam Jasrotia

  7. ICAR-IIWBR, Karnal, Haryana, India

    Gyanendra Pratap Singh

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Kumar, D., Narwal, S., Verma, R.P.S., Singh, G.P. (2022). Advances in Malt and Food Quality Research of Barley. In: Kashyap, P.L., et al. New Horizons in Wheat and Barley Research . Springer, Singapore. https://doi.org/10.1007/978-981-16-4449-8_26

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