Barley (Hordeum vulgare L.) is unjustly neglected today as a food grain. Interest in the use of
barley in the food industry has increased recently. The reason for this is its content of dietary …

Barley (Hordeum vulgare vulgare L.) is an ancient cereal grain, which upon domestication
has evolved from largely a food grain to a feed and malting grain. However, barley food use …

The use of composite cassava-wheat (CCW) flour for commercial breadmaking purposes
and consumption of CCW bread are relatively new in Nigeria. This study investigated the …

Featured Application Craft Beer Production. Abstract The use of probiotic starters remaining
viable in unpasteurized and unfiltered beers could significantly increase health benefits …

Tarhana was supplemented with buckwheat flour (BWF) to improve its nutritional value and
functional properties. Some physical, chemical, functional and sensory properties of …

The first volume in a series covering the latest information in microbiology, biotechnology,
and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of …

Tarhana has a long history. According to historical records, it was first produced by Turkish
people in Middle Asia and afterwards it spread out to different parts of the world. It is a …

Four methods were evaluated for extraction of β‐glucan from barley. Gum pellets obtained
by respective methods were examined for yield, purity and various physicochemical and …

Cereal‐based fermented foods play an important role in the diets of many people in Asia,
Africa, the Middle East and some parts of Europe. Containing cereal and animal‐based …

Hulless barley (Hordeum vulgare L.), also known as highland barley, contains nutritional
compounds, such as β-glucan and polyphenol, which can be added to wheat flour to …