Milling of barley to obtain β-glucan enriched products

Nahrung - Food

Volumn 44, Issue 4, 2000, Pages 238-241

  Kiryluk, J ^a   Kawka, A ^a   Gasiorowski, H ^a   Chalcarz, A ^a   Aniola J ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

HORDEUM VULGARE SUBSP. VULGARE;

GLUCAN;

ARTICLE; BARLEY; CHEMISTRY; DIETARY FIBER; FLOUR; FOOD HANDLING; PROTEIN INTAKE;

DIETARY FIBER; DIETARY PROTEINS; FLOUR; FOOD HANDLING; GLUCANS; HORDEUM;

EID: 0034242362     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-3803(20000701)44:4<238::AID-FOOD238>3.0.CO;2-I     Document Type: Article

References (21)

1. Asp, N. G., C. G. Johansson, H. Hallmer and M. Siljestrom, J. Agric. Chem. 31 (1983) 476-482.
2. Ballance, G. M., and D. J. Manners, Carbohydr. Res. 61 (1978) 107-118.
3. Bhatty, R. S., Cereal Foods World 32 (1987) 268-272.
4. Bhatty, R. S., ICC/SCF International Symposium "Barley for Food and Malt", pp. 88-92. Uppsala, Sweden, 1992.
5. Bhatty, R. S., in: Barley: Chemistry and Technology. Ed. by A.W. MacGregor and R. S. Bhatty, pp. 355-417. AACC, St. Paul, MN, USA, 1993.
6. Bhatty, R. S., Cereal Chem., 70 (1993) 397-402.
7. International Association for Cereal Science and Technology [1995]. Approved methods of ICC: No. 110/1: Determination of moisture content of cereals and cereal products. No. 104/1: Determination of ash in cereals and cereal products. No. 105/2: Determination of crude protein in cereals and cereal products for food and feed. ICC STANDARDS - Vienna, edition 1995.
8. Kahlon, T. S., and F. I. Chow, Cereal Foods World 42 (1997) 86-92.
9. Kawka, A., J. Anioła, A. Chalcarz and P. Kołodziejczyk, Proc. XXIX Conference Committee of Technology and Food Chemistry Polish Academy of Science on Technological Processes and Food Quality, pp. 369-370, Olsztyn 1998.
10. Knuckles, B. E., M. M. Chiu and A. A. Betschart, Cereal Chem. 69 (1992) 580-583.
11. Kritchevsky, D., Cereal Foods World 42 (1997) 81-85.
12. MacCleary, B. V., and D. Mugford, J. AOAC Int. 80 (1997) 580-583.
13. MacGregor, A. W., and G. B. Fincher, in: Barley: Chemistry and Technology. Ed. by A. W. MacGregor and R. S. Bhatty, pp.73-130. AACC, Inc. St. Paul, MN, USA, 1993.
14. McIntosh G., L. Jorgensen, P. Royle and A. Kerry, ICC/SCF International Symposium "Barley for Food and Malt", pp. 152-158. Uppsala, Sweden, 1992.
15. Miller, S. S., and G. R. Fulcher, Cereal Chem. 71 (1994) 64-68.
16. Nagel-Held, A., Herstellung ernährungsphysiologisch wertvoller Fraktionen aus Gerste und deren Verarbeitung in Backwaren. Ph.D. Thesis, Technische Universität Berlin 1995.
17. Newman, R. K., C. Newman, and H. Graham, Cereal Foods World 34 (1989) 883-886.
18. Newman, R. K., and C. Newman, Cereal Foods World 36 (1991) 800-805.
19. Vose, J. R., and C. G. Youngs, Cereal Chem. 55 (1978) 280-286.
20. Vorwerck, K., ICC/SCF International Symposium "Barley for Food and Malt", pp. 68-86. Uppsala, Sweden, 1992.
21. Wood, P. J., R. G. Fulcher and B. A. Stone, J. Cereal Sci. 1 (1983) 95-110.