Much has been written over many decades about the structure and properties of starch. As
technology develops, the capacity to understand in more depth the structure of starch …

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 …

Barley is the basic raw material for brewing. Its chemical composition, brewing, and
technological indices are highly determinative for the beer quality and the economical …

Blends of barley flour and tomato pomace were processed in a co-rotating twin-screw
extruder. Experimental design with die temperature (140–160° C), screw speed (150 …

Se realizó la evaluación de las propiedades fisicoquímicas y funcionales de almidones de
tubérculos: makal (Xanthosoma yucatanensis), camote (Ipomea batata), yuca (Manihot …

Highland barley (HB) is mainly composed of starch, which may account for up to 65% of the
dry weight to the kernel. HB possesses unique physical and chemical properties and has …

Background Starch is stored in higher plants as granules composed of semi-crystalline
amylopectin and amorphous amylose. Starch granules provide energy for the plant during …

In the past decade, interest in barley as a human food source has increased. The increased
interest in barley has coincided with an increase in the prevalence of obesity and increases …

Starch from normal (CDC McGwire, SR 93102), waxy (CDC Fibar, HB 364), and High
amylose (SB 94897, SB 94893) hull-less barley cultivars was isolated and its structure …

Despite decades of extensive research, beer flavour instability remains a challenge for both
brewing and malting industries. Malt impacts the brewing process as well as the quality of …