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Barley
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Barley is one of the earliest crops to be domesticated and its cultivation since the beginning of the 21st century, provides new utilities for the nutrition and sustainable development. It is one of the largest source crops used in the production of fodder, alcoholic beverages, biofuels and healthful foods. This book focuses on several topics that include the organic breeding and cultivation of barley; the biological characteristics of spring barley varieties in the far east of Russia; the contribution of barley in the bovine methane production in feedlots; the barley husk; the grain and endosperm biophysical characteristics of barley malting; the vacuolar H+ -PPhase genes in barley; the application of barley in cereal technology; the abiotic stress response in barley and the emergent roles of microRNAs; the dynamics of oxidative processes and activation of antioxidant systems in barley leaves under drought condition of soil; and the isolation of high-yielding paraquat-resistant lines of hordeum vulgare CV fibre snow.
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