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Effects of barley flour and barley protein isolate on chemical, functional, nutritional and biological properties of Pita bread

  • Published:2012-01 Issue:1 Volume:26 Page:135-143
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Alu’datt Muhammad H.,Rababah Taha,Ereifej Khalil,Alli Inteaz,Alrababah Mohammad A.,Almajwal Ali,Masadeh Nather,Alhamad Mohammad N.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference39 articles.

1. Solubilized wheat protein isolate: functional properties and potential food applications;Ahmedna;Journal of Agricultural and Food Chemistry,1999

2. Optimisation, characterisation and quantification of phenolic compounds in olive cake;Alu’datt;Food Chemistry,2010

3. Official methods of analysis of the Association of Official Analytical Chemists;AOAC,1984

4. A rapid and sensitive method for the quantitation of microgram quantity of protein utilizing the principle of protein–dye binding;Bradford;Analytical Biochemistry,1976

5. High-β-glucan barley fractions in bread making and their effects on human glycemic response;Cavallero;Journal of Cereal Science,2002
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