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 …

Soluble dietary fibers (SDFs) are present in small quantities in almost each and every
commodity and in combination with insoluble dietary fiber contribute towards total dietary …

Barley is one of the most important cereal crops and arranged globally as fourth after wheat,
rice, and corn. It is known for its beneficial effects against degenerative diseases including …

In contrast to other cereals, typical barley cultivars have caryopses with adhering hulls at
maturity, known as covered (hulled) barley. However, a few barley cultivars are a free …

The biomass from cereal side streams is rich in valuable components, such as
hemicelluloses. Among the hemicelluloses, arabinoxylans and β-glucans are the most …

The levels and compositions of a range of phytochemicals (sterols, tocols, avenanthramides,
folates, phenolic acids) and dietary fiber components were determined in five oat cultivars …

Whole grains refer to grains or foods that contain all the bran, germ, and endosperm of the
entire grain seeds with the original proportions. According to the Dietary Guidelines for …

Demand for functional foods that offer therapeutic and disease-prevention properties is
globally increasing. Barley presents an opportunity in this regard due to its high antioxidants …

Government-approved health claims support dietary intervention as a safe and practical
approach to improving consumer health and provide industry with regulatory guidelines for …

Fermented cereals have significant potential for improving the nutritional quality and health
effects of foods and ingredients. In the present study, aqueous extracts of fermented barley …