Preparation of β‐glucan and antioxidant‐rich fractions by stone milling of hull‐less barley-Reference-Cited by-同舟云学术

Preparation of β‐glucan and antioxidant‐rich fractions by stone milling of hull‐less barley

Published:2019-08-28 Issue:2 Volume:55 Page:681-689
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Cajzek Florijan¹,Bertoncelj Jasna¹^ORCID,Kreft Ivan²,Poklar Ulrih Nataša¹^ORCID,Polak Tomaž¹,Požrl Tomaž¹,Pravst Igor²,Polišenská Ivana³,Vaculová Kateřina³,Cigić Blaž¹^ORCID

Affiliation:

1. Biotechnical Faculty University of Ljubljana Jamnikarjeva 101 SI‐1000 Ljubljana Slovenia

2. Nutrition Institute Tržaška cesta 40 SI‐1000 Ljubljana Slovenia

3. Agrotest Fyto, Ltd. Havlíčkova 2787 767 01 Kroměříž Czech Republic

Funder

Javna Agencija za Raziskovalno Dejavnost RS

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14322

Reference42 articles.

1. Relevance and Standardization of In Vitro Antioxidant Assays: ABTS, DPPH, and Folin–Ciocalteu

2. The Efficiency of Barley (Hordeum vulgare) Bran in Ameliorating Blood and Treating Fatty Heart and Liver of Male Rats

3. Complementary effects of cereal and pulse polyphenols and dietary fiber on chronic inflammation and gut health

4. Barley for food: Characteristics, improvement, and renewed interest

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2. Development of wheat composite bread using barley β-glucan rich flour;Potravinarstvo Slovak Journal of Food Sciences;2024-01-09

3. Differences in Ratio of Carbon Stable Isotopes among Barley Grain Milling Fractions with Various Concentrations of Beta-Glucans;Molecules;2023-07-29

4. Effects of milling behavior on the distribution of nutrients and storage properties of highland barley graded powder;Journal of Cereal Science;2023-05

5. Comparison of physicochemical properties of β-glucans extracted from hull-less barley bran by different methods;International Journal of Biological Macromolecules;2021-07