Effects of Phenolic Compounds on the Browning of Cooked Barley-Reference-Cited by-同舟云学术

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Effects of Phenolic Compounds on the Browning of Cooked Barley

Published:2009-06-23 Issue:14 Volume:57 Page:6402-6407
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kohyama Noriko¹,Fujita Masaya²,Ono Hiroshi³,Ohnishi-Kameyama Mayumi³,Matsunaka Hitoshi¹,Takayama Toshiyuki⁴,Murata Masatsune⁵

Affiliation:

1. National Institute of Crop Science, NARO, 2-1-18 Kannondai, Tsukuba, Ibaraki 305-8518, Japan

2. National Agricultural Research Center for Kyushu Okinawa Region, NARO, 496 Izumi, Chikugo, Fukuoka 833-0041, Japan

3. National Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan

4. Tochigi Agricultural Experiment Station, 2920 Ohtsuka-cho, Tochigi, Tochigi 328-0007, Japan

5. Department of Nutrition and Food Science, Ochanomizu University, 2-1-1 Otsuka, Bunkyo-ku, Tokyo 112-8610, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf901944m

Reference24 articles.

1. Correlations between Barley Constituents and the Browning Reaction in Heat-Treated Barley Pastes.

2. Effects of Inorganic Elements on the Browning Reaction in Heat-treated Barley Pastes.

3. Pearling of Hull-less Barley: Product Composition and Gel Color of Pearled Barley Flours As Affected by the Degree of Pearling

4. Genotypic Variation in Color and Discoloration Potential of Barley-Based Food Products

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