메뉴 건너뛰기




Volumn 23, Issue 2, 1999, Pages 135-151

Infrared heating of hulless and pearled barley

Author keywords

[No Author keywords available]

Indexed keywords

HORDEUM VULGARE SUBSP. VULGARE;

EID: 0033243189     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.1999.tb00375.x     Document Type: Article
Times cited : (44)

References (20)
  • 3
    • 0002470734 scopus 로고
    • The potential of hull-less barley - A review
    • BHATTY, R.S. 1986. The potential of hull-less barley - a review. Cereal Chem. 63, 97.
    • (1986) Cereal Chem. , vol.63 , pp. 97
    • Bhatty, R.S.1
  • 4
    • 0003108887 scopus 로고
    • Nonmalting uses of barley
    • W. MacGregor and R.S. Bhatty, eds. AACC, St. Paul, MN
    • BHATTY, R.S. 1993. Nonmalting uses of barley. In Barley Chemistry and Technology (W. MacGregor and R.S. Bhatty, eds.) pp. 355-402, AACC, St. Paul, MN.
    • (1993) Barley Chemistry and Technology , pp. 355-402
    • Bhatty, R.S.1
  • 5
    • 84985275141 scopus 로고
    • Starch gelatinization studied by differential scanning calorimetry
    • BILIADERIS, C.G., MAURICE, T.J. and VOSE, J.R. 1980. Starch gelatinization studied by differential scanning calorimetry. J. Food Sci. 45, 1669-1674.
    • (1980) J. Food Sci. , vol.45 , pp. 1669-1674
    • Biliaderis, C.G.1    Maurice, T.J.2    Vose, J.R.3
  • 6
    • 0000036507 scopus 로고
    • Measurement of total and gelatinized starch by glucoamylase and o-toluidine agent
    • CHIANG, B.Y. and JOHNSON, J.A. 1977. Measurement of total and gelatinized starch by glucoamylase and o-toluidine agent. Cereal Chem. 54, 429-435.
    • (1977) Cereal Chem. , vol.54 , pp. 429-435
    • Chiang, B.Y.1    Johnson, J.A.2
  • 8
    • 0003084517 scopus 로고
    • Extrusion cooling of starch and starchy products
    • C. Mercier, P. Linko and J.M. Harper, eds. AACC, St. Paul, MN
    • COLONNA, P., TAYEB, J. and MERCIER, C. 1989. Extrusion cooling of starch and starchy products. In Extrusion Cooking (C. Mercier, P. Linko and J.M. Harper, eds.) pp. 247-319, AACC, St. Paul, MN.
    • (1989) Extrusion Cooking , pp. 247-319
    • Colonna, P.1    Tayeb, J.2    Mercier, C.3
  • 9
    • 0001042101 scopus 로고    scopus 로고
    • Amino acid, peptides and proteins
    • O.R. Fennema, ed. Marcel Dekker, New York
    • DAMODARAN, S. 1996. Amino acid, peptides and proteins. In Food Chemistry, 3rd Ed. (O.R. Fennema, ed.) pp. 321-430, Marcel Dekker, New York.
    • (1996) Food Chemistry, 3rd Ed. , pp. 321-430
    • Damodaran, S.1
  • 11
    • 84987177616 scopus 로고
    • A rapid method for the analysis of starch
    • HOLM, J., BJORCK, I., DREWS, A. and ASP, N.G. 1986. A rapid method for the analysis of starch. Starch/starke 38, 224-226.
    • (1986) Starch/Starke , vol.38 , pp. 224-226
    • Holm, J.1    Bjorck, I.2    Drews, A.3    Asp, N.G.4
  • 13
    • 0001769090 scopus 로고
    • A modified procedure for low temperature infrared radiation of soybeans. Part I: Improvement of nutritive quality of full-fat flour
    • KANANI, K.M., ZUILICHEM, D.J. van, ROOZEN, J.P. and PILNIK, W. 1981. A modified procedure for low temperature infrared radiation of soybeans. Part I: Improvement of nutritive quality of full-fat flour. Lebensm. Wiss. U. Technol. 14, 242-244.
    • (1981) Lebensm. Wiss. U. Technol. , vol.14 , pp. 242-244
    • Kanani, K.M.1    Van Zuilichem, D.J.2    Roozen, J.P.3    Pilnik, W.4
  • 14
    • 0009096912 scopus 로고
    • Determining the structure of the barley kernel by scanning electron microscopy
    • POMERANZ, Y. 1972. Determining the structure of the barley kernel by scanning electron microscopy. Cereal Chem. 49, 1-4.
    • (1972) Cereal Chem. , vol.49 , pp. 1-4
    • Pomeranz, Y.1
  • 17
    • 0022785335 scopus 로고
    • Infrared radiative drying in food engineering: A process analysis
    • SANDU, C. 1986. Infrared radiative drying in food engineering: a process analysis. Biotech. Prog. 2, 109-119.
    • (1986) Biotech. Prog. , vol.2 , pp. 109-119
    • Sandu, C.1
  • 19
    • 0002930863 scopus 로고
    • Effect of HTST treatment of Pisum Sativum on the inactivation of antinutritional factors
    • J. Huisman, A.F.B. van der Poel and I.E. Liener, eds. Pudoc, Wageningen, The Netherlands
    • ZUILICHEM, van D.J. and POEL, van der A.F.B. 1989. Effect of HTST treatment of Pisum Sativum on the inactivation of antinutritional factors. In Recent Advances of Reseach on Antinutritional Factors in Legume Seeds (J. Huisman, A.F.B. van der Poel and I.E. Liener, eds.) pp. 263-267, Pudoc, Wageningen, The Netherlands.
    • (1989) Recent Advances of Reseach on Antinutritional Factors in Legume Seeds , pp. 263-267
    • Van Zuilichem, D.J.1    Van Der Poel, A.F.B.2
  • 20
    • 0009097230 scopus 로고
    • An overview of new infrared radiation processes for agricultural products
    • Le.M. Maguer and P. Jelen, eds. Elsevier Applied Science Publishers, New York
    • ZUILICHEM, van D.J., RIET, K. van't and STOLP, W. 1985. An overview of new infrared radiation processes for agricultural products. In Food Engineering and Process Applications, Transport Phenomena, Vol. 1, (Le.M. Maguer and P. Jelen, eds.) pp. 595-610, Elsevier Applied Science Publishers, New York.
    • (1985) Food Engineering and Process Applications, Transport Phenomena , vol.1 , pp. 595-610
    • Van Zuilichem, D.J.1    Van't Riet, K.2    Stolp, W.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.