Characterization of milling fractions from new sources of barley for use in food industry-Reference-Cited by-同舟云学术

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Characterization of milling fractions from new sources of barley for use in food industry

Published:2015-11-26 Issue:3-4 Volume:68 Page:321-328
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Wiege Iva¹,Sluková Marcela¹,Vaculová Kateřina²,Pančíková Blanka¹,Wiege Berthold³

Affiliation:

1. Department of Carbohydrates and Cereals; University of Chemistry and Technology Prague; Praha Czech Republic

2. Agrotest Fyto, Ltd.; Kroměříž Czech Republic

3. Department of Safety and Quality of Cereals; Max Rubner-Institut, Federal Research Institute of Nutrition and Food; Detmold Germany

Funder

Agrotest Fyto Ltd., CZ; MRI Detmold, Germany

Ministry of Agriculture CR

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference34 articles.

1. http://www.igc.int/en/grainsupdate/sd.aspx?crop=Barley 2015

2. Barley for food: Characteristics, improvement and renewed interest;Byung-Kee;J. Cereal Sci,2008

3. Contents of starch and non-starch polysaccharidesinbarley varieties of different origin;Holtekjølen;Food Chem,2006

4. Amylose and Å-Glucan content of new waxy barleys;Ajithkumar;Starch/Stβrke,2005

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1. Studies of phytochemical constituents by UPLC-QTOF-MS/MS of black hulless barley bran and its antioxidation and α-glucosidase inhibition effect;Arabian Journal of Chemistry;2024-03

2. Food By-Products and Agro-Industrial Wastes as a Source of β-Glucans for the Formulation of Novel Nutraceuticals;Pharmaceuticals;2023-03-20

3. Cereal beta-glucans: an underutilized health endorsing food ingredient;Critical Reviews in Food Science and Nutrition;2020-12-25

4. Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry;Foods;2020-09-05

5. Purification, Preliminary Structural Characterization, and In Vitro Inhibitory Effect on Digestive Enzymes by β-Glucan from Qingke (Tibetan Hulless Barley);Advances in Polymer Technology;2020-05-19

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