The origin, evolution, and distribution of cultivated barley provides powerful insights into the historic origin and early spread of agrarian culture. Here, population-based genetic diversity and phylogenetic analyses were performed to determine the evolution and origin of barley and how domestication and subsequent introgression have affected the genetic diversity and changes in cultivated bar...

Idaho is a major malt barley (Hordeum vulgare L.) producer in the United States. Production concentrated semi-arid Snake River Plain region of southern Idaho. Irrigation and fertilizer N applications are two most important managed factors. Research was conducted at University Kimberly & Extension Center near Kimberly, ID, to determine yield, grain quality, characteristics as affected by applica...

Polyfunctional thiols (PFTs) present in beers or wines are known to be released by yeast, during fermentation, from bound forms originally found raw materials. In the brewing field, huge amounts of S-conjugates have been evidenced several dual-purpose hop varieties. Malt, however, being major material beer, could also a significant contributor PFTs beer (cysteinylated, Cys- and glutathionylated...

The use of barley (Hordeum vulgare L.) in Morocco is still limited to food and feed despite the amplified demand by local industries for imported malt. This study aims evaluate 36 elite lines major grain physicochemical parameters malt quality traits. Analysis variance, Pearson correlation, principal component analysis (PCA), hierarchical cluster (HCA) were performed. results showed significant...

Grain weight and protein content will be reduced and increased, respectively, when barley is subjected to water stress after anthesis, consequently deteriorating the malt quality. However, such adverse impact of water stress differs greatly among barley genotypes. In this study, two Tibetan wild barley accessions and two cultivated varieties differing in water stress tolerance were used to inve...

The production of added value products such as biochars from food-industry by-products is a sustainable idea. These raw materials not only are free of charge but their pyrolysis will help solve management problems. The objectives of the present study are (a) to characterize the developed materials for their properties that affect sorption such as surface area, grain size, total organic carbon, ...

introduction: low quality and short shelf-life are the most important reasons for bread waste. statistics show that each iranian person consumes about 150 kg bread annually, but the low quality of bread and public discontent, would resultin 30 percent waste of traditional breads. previously barley malt was used as an additive to improve the quality and shelf life of bread (including barbari bre...