Barley: A Versatile Crop for Sustainable Food Production
A special issue of Plants (ISSN 2223-7747). This special issue belongs to the section "Crop Physiology and Crop Production".
Deadline for manuscript submissions: 30 April 2025 | Viewed by 7112
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 delighted to announce a Special Issue entitled "Barley: A Versatile Crop for Sustainable Food Production", which aims to advance our understanding and evaluation of barley cultivars and products. Barley plays a pivotal role in multiple industries, including agriculture, brewing, and food manufacturing. By refining quality evaluation methods and techniques, we can further optimize the production and consumption of high-quality barley-based products. This Special Issue focuses on exploring the diverse applications of barley in sustainable food production and cultivar breeding, with special attention to its nutritional value, culinary uses, and innovative food products.
We invite original research, reviews, and case studies shedding light on the potential of barley as a key ingredient in various food categories. Researchers, scientists, and industry experts are invited to contribute their insights and findings on a wide range of topics related to the quality assessment of barley. Some of the key areas of interest include:
- Barley breeding for improved food quality and sensory attributes;
- Novel evaluation approaches for the nutritional composition of barley cultivars;
- Barley as a functional food ingredient and dietary solution;
- Diverse applications of barley in traditional and innovative foods;
- Quality assessment methods for barley-based products and beverages;
- Barley bioactive compounds and their health benefits;
- Advancements in brewing and malting quality for high-quality malt beverages;
- Analytical techniques for detecting contaminants in barley products;
- Barley quality in the context of sustainability and environmental impact;
- Understanding consumer preferences and market trends for barley products;
- Successful quality assessment strategies in the barley industry: case studies.
These key areas encompass a comprehensive range of topics related to barley, including its functional properties, dietary applications, health benefits, sustainability, cultural significance, waste utilization, and breeding efforts for enhanced food quality.
We enthusiastically welcome original research articles, reviews, and perspectives that contribute to the advancement of quality assessment techniques for barley cultivars and products. By disseminating the latest knowledge and insights, this Special Issue aims to support the development of high-quality barley-based products and enhance consumer satisfaction in various sectors.
We eagerly anticipate your valuable contributions to this exciting field of research as we work together to unlock the full potential of barley and ensure optimal quality in its cultivation and utilization.
Sincerely,
Dr. Jasmina Lukinac
Prof. Dr. Marko Jukić
Guest Editors
Manuscript Submission Information
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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- barley
- sustainable food production
- cultivar breeding
- nutritional composition
- functional food ingredient
- quality assessment
- bioactive compounds
- brewing and malting
- environmental impact
- consumer preferences
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