Genetics and Improvement of Barley Malt Quality

• Corporate Author: SpringerLink (Online service)
• Other Authors: Zhang, Guoping. (Editor), Li, Chengdao. (Editor)
• Format: Electronic
• Language: English
• Published: Berlin, Heidelberg : Springer Berlin Heidelberg, 2010.
• Series: Advanced Topics in Science and Technology in China,
• Subjects: Life sciences.; Food science.; Agriculture.; Botany.; Plant breeding.; Life Sciences.; Plant Sciences.; Plant Genetics & Genomics.; Food Science.
• Online Access: https://ezaccess.library.uitm.edu.my/login?url=http://dx.doi.org/10.1007/978-3-642-01279-2

Genetics and Improvement of Barley Malt Quality presents up-to-date developments in barley production and breeding. The book is divided into nine chapters, including barley production and consumption, germplasm and utilization, chemical composition, protein and protein components, carbohydrates and...

Table of Contents:

• Barley Production and Consumption
• Barley Germplasm and Utilization
• Chemical Composition in Barley Grains and Malt Quality
• Identification of Barley Varieties by Protein Profiling
• Beta-glucans and Arabinoxylans
• The Properties and Genetics of Barley Malt Starch Degrading Enzymes
• The Role of Endosperm Cell Walls in Barley Malting
• Barley Genomics and Malting Quality Improvement
• Genetic Improvement of Malting Quality through Conventional Breeding and Market-assisted Selection.-.