Effect of Heat Treatments on Microbial Load and Associated Changes to β-Glucan Physicochemical Properties in Whole Grain Barley-Reference-Cited by-同舟云学术

Effect of Heat Treatments on Microbial Load and Associated Changes to β-Glucan Physicochemical Properties in Whole Grain Barley

Published:2017-03 Issue:2 Volume:94 Page:333-340
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Boyd Lindsey¹²,Holley Rick²,Storsley Joanne¹,Ames Nancy¹

Affiliation:

1. Agriculture and Agri-Food Canada, Winnipeg, MB, Canada.

2. Department of Food Science, University of Manitoba, Winnipeg, MB, Canada.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference43 articles.

1. AACC International. Approved Methods of Analysis, 11th Ed. Method 42-11.01. Aerobic plate count. Approved November 3, 1999. Method 42-50.01. Mold and yeast counts. Approved November 3, 1999. Method 42-15.01. Coliform—E. coli. Approved November 3, 1999. Method 44-15.02. Moisture—Air-oven methods. Approved November 3, 1999. Method 22-80.01. Qualitative test for peroxidase in oat products. Approved November 3, 1999. Method 32-23.01. β-Glucan content of barley and oats—Rapid enzymatic procedure. Approved November 3, 1999. AACC International: St. Paul, MN.

2. Roasted Barley Foods: Processing and Varietal Differences AffectingKoloandTihni, Traditional Grain Products in Northern Ethiopia

3. Effects of Processing on Physicochemical Properties and Efficacy of β-Glucan from Oat and Barley

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