Barley for Human Consumption
A special issue of Plants (ISSN 2223-7747). This special issue belongs to the section "Phytochemistry".
Deadline for manuscript submissions: closed (31 October 2022) | Viewed by 19732
Special Issue Editors
Interests: food defect; detection and characterization using optical non-destructive testing; data analysis in food science; 3D printing in food manufacturing; reverse engineering in food industry; implementation of innovation in food production and food upcycling
Special Issues, Collections and Topics in MDPI journals
Interests: food technology; functional food; food rheology; cereal technology; analytical and rheological characterization of flour and cereal-based products; development of cereal-based functional foods; mechanisms of bread staling; nutritional quality of cereals and cereal products; application of food industry byproducts
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
We are pleased to invite you to contribute to a Special Issue: Barley for Human Consumption for the journal Plants.
Most barley crops (Hordeum vulgare L.) are used as animal feed, but their use for human consumption is also well known. The main use of barley in humans is through the consumption of beer and other beverages based on barley malt. Although barley flour has also long been used in the production of various cereal-based products, its value has been mostly neglected. Only recently, since the legislation on health claims about the health benefits of β–glucans was adopted, barley has been recognized as a crop for the production of "healthy foods". Consumption of barley-based foods is associated with lowering blood cholesterol levels and reduced risk of coronary disease. In addition, the nutritional value of barley is complemented by significant levels of insoluble fiber, phenolic substances, minerals and vitamins.
Nowadays, consumers are demanding value-added foods with increased nutritional value and enhanced functional properties. With this in mind, breeders are intensively developing new barley varieties that can be used in food production, and food technologists around the world are focusing their efforts on increasing the use of barley in a variety of products to realize the full potential of this high-value cereal crop. The aim of this Special Issue is to publish articles that bring together all those participants in the "Farm to Fork" chain who can help promote barley as a healthy food.
This Special Issue invites articles (original research papers, perspectives, hypotheses, opinions, reviews) dealing with breeding of barley varieties for human consumption, quality assessment of barley grain, nutritional aspects of barley use in food, functional properties of barley-based foods, production and use of malt flour, extract or syrup, and malting and brewing by- products.
All accepted papers will be published together in Special Issue: Barley for human consumption in April 2022 (tentative). Thank you for your time and consideration in this matter. We look forward to receiving your contributions.
Dr. Jasmina Lukinac
Prof. Marko Jukić
Guest Editors
Manuscript Submission Information
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Keywords
- Breeding barley varieties for human consumption; 
- Hulless barley
- β–glucans
- Nutritional aspects of barley usage in food products
- Functional properties of barley-based food
- Use of barley in cereal-based products (bread, cookies, pasta, porridges, breakfast cereals etc.)
- Malting and brewing
- Production and usage of malted flour, extract or syrup
- Use of malting and brewing by-products
- Quality evaluation of barley grain and barley-based food
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