Use of air classification technology as green process to produce functional barley flours naturally enriched of alkylresorcinols, β-glucans and phenolic compounds

Food Research International

Volumn 73, Issue , 2015, Pages 88-96

  Gómez Caravaca, Ana María ^a,b   Verardo, Vito ^c   Candigliota, Tiziana ^d   Marconi, Emanuele ^d,e   Segura Carretero, Antonio ^a,b   Fernandez Gutierrez, Alberto ^a,b   Caboni, Maria Fiorenza ^c  

^a UNIVERSITY OF GRANADA   (Spain)

^b Research and Development of Functional Food Centre (CIDAF) PTS Granada   (Spain)

^c UNIVERSITY OF BOLOGNA   (Italy)

^d UNIVERSITY OF MOLISE   (Italy)

^e UNIVERSITY CAMPUS BIO MEDICO   (Italy)

Author keywords

Air classification; Alkylresorcinols; Barley; Phenolic compounds; Glucans

Indexed keywords

CEREAL PRODUCTS; MILLING (MACHINING); PHENOLS; PLANTS (BOTANY); POLYSACCHARIDES;

AIR CLASSIFICATIONS; ALKYLRESORCINOLS; BARLEY; GLUCANS; PHENOLIC COMPOUNDS;

GRAIN (AGRICULTURAL PRODUCT);

HORDEUM;

EID: 84930182017     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.02.016     Document Type: Article

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