Barley Flour: Chemical Composition, Effect of Enzymatic Treatment on Flavor Interaction, and its Application in High Protein Food Products

The main objective of this research study is to investigate the potential of proteins from barley as functional ingredients and to study their interactions with some selected flavors. Three specific objectives will be addressed throughout this project. Barley protein will be isolated and qualified, including determining its functionality properties (ex. emulsification, foaming), and the effects […]

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