Influence of non-starchy polysaccharides on barley milling behavior and evaluating bioactive composition of milled fractions

Food Chemistry

Volumn 218, Issue , 2017, Pages 137-143

  Moza, Jessy ^a   Gujral, Hardeep Singh ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Anthocyanin; Arabinoxylan; Damaged starch; glucan

Indexed keywords

ANTHOCYANINS; MILLING (MACHINING); STARCH;

ARABINOXYLANS; BARLEY FLOURS; BETA-GLUCANS; BIOACTIVE COMPONENTS; CONDITIONING TREATMENT; DAMAGED STARCH; HULLESS BARLEIES; TOTAL PHENOLIC CONTENT;

POLYSACCHARIDES;

ANTHOCYANIN; ARABINOXYLAN; BETA GLUCAN; POLYSACCHARIDE; STARCH; XYLAN;

ALTITUDE; ARTICLE; BARLEY; BARLEY BRAN; BARLEY FLOUR; CULTIVAR; FOOD COLOR; FOOD PROCESSING; GRAIN HARDNESS; GRAIN YIELD; MOISTURE; WATER ABSORPTION; ANALYSIS; CHEMISTRY; FLOUR; FOOD GRAIN; HORDEUM;

BETA-GLUCANS; EDIBLE GRAIN; FLOUR; HORDEUM; POLYSACCHARIDES; STARCH; XYLANS;

EID: 84987989550     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.09.034     Document Type: Article

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