alexa Multiple Omics Approach Identified Acetate Produced By Probiotic Bifidobacteria To Protect Host From Enteropathogenic Infection | 5467
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

Like us on:

OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations
700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Multiple omics approach identified acetate produced by probiotic Bifidobacteria to protect host from enteropathogenic infection

International Conference and Exhibition on Probiotics - 2012

Shinji Fukuda

ScientificTracks Abstracts: J Food Process Technol

DOI: 10.4172/2157-7110.S1.002

Abstract
Barley is one of the earliest cereal grain domesticated by man. But over the time, production of barley went down owing to availability of improved varieties of wheat and changes in food habits of people. Currently, the world barley production is around 123.5 million tons with an area of 47.89 million hectare. However, there are positive signs for barley crop as its health benefits are being revealed and because of increasing urbanization and changing lifestyles, consumption of its processed products is increasing. Barley and oats are two cereals having higher levels of soluble fibres known as beta glucans. These fibres have been demonstrated to decrease the serum cholesterol levels and blood glucose levels. Therefore the products based on barley are being developed, which include breakfast foods and incorporation of barley in traditional foods. Multigrain atta (flour) is gaining popularity in which barley is included as one of the ingredients. Sattu is another traditional Indian product, said to provide cooling effect in summers. Similarly barley based bread, muffins and cookies are being prepared to increase the fibre content and for improved taste and texture. But the major industrial use of barley is for malt preparation. Malt is then used for making beer, malt based whisky, energy/health drinks and confectionary. For food purpose both hulled and hulless varieties are used and for malt making hulled varieties are preferred. India has developed specialised malt making varieties in recent years, both for timely and late sown conditions. It is expected that in coming time barley will gain its lost glory and will provide more healthy and diversified diet to the people.
Biography
Kharub has completed his Ph.D from CCS HAU, Hisar. He has been working in Directorate of Wheat Research (Indian Council of Agricultural Research), Karnal, India since 20 years. Earlier, he also contributed for natural resource management section at CSSRI, Karnal. He has published more than 60 papers in reputed journals, mainly on resource management in wheat and barley and reviewed papers of repute journals.
Relevant Topics
Leave Your Message 24x7
Top