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1. Molecular brewing: Molecular structural effects involved in barley malting and mashing

Author:
Wenwen, Yu; Tao, Keyu; Gidley, Michael J.; Fox, Glen P.; Gilbert, Robert G.
Source:
Carbohydrate polymers 2019 v.206 pp. 583-592
ISSN:
0144-8617
Subject:
barley; barley starch; malting barley,   etc   ; amylopectin; amylose; brewing; chemical structure; differential scanning calorimetry; gel chromatography; malting; mashing; polymers; protein content; scanning electron microscopy; sugar content; sugars;     Show all 16 Subjects
Abstract:
... Ten barley samples containing varied protein contents were subject to malting followed by mashing to investigate molecular effects of both barley starch and starch- protein interactions on malting and mashing performances, and the underlying mechanism. Starch granular changes were examined using differential scanning calorimetry and scanning electron microscopy. The molecular fine structures of am ...
DOI:
10.1016/j.carbpol.2018.11.018

2. Barley grain at Uppåkra, Sweden: evidence for selection in the Iron Age

Author:
Larsson, Mikael
Source:
Vegetation history and archaeobotany 2018 v.27 no.3 pp. 419-435
ISSN:
0939-6314
Subject:
barley,   etc   ; households; Sweden;     Show all 3 Subjects
Abstract:
... A metric analysis on hulled barley grain from the Iron Age regional centre of Uppåkra and surrounding sites in southern Sweden has identified a variation in the size of the grain found on these archaeological sites. Large, high-quality grain was found more frequently at Uppåkra when compared to sites in the surrounding area, where smaller grain was more frequent. The observed large grain found at ...
DOI:
10.1007/s00334-017-0633-z

3. Monitoring of the dopamine D2 receptor agonists hordenine and N-methyltyramine during the brewing process and in commercial beer samples

Author:
Sommer, Thomas; Dlugash, Gelena; Hübner, Harald; Gmeiner, Peter; Pischetsrieder, Monika
Source:
Food chemistry 2019 v.276 pp. 745-753
ISSN:
0308-8146
Subject:
barley; malting barley,   etc   ; agonists; alkaloids; beers; brewing; dopamine receptors; drinking; fermentation; hordenine; humans; malt; mashing; monitoring; phenethylamine; tandem mass spectrometry;     Show all 16 Subjects
Abstract:
... The phenethylamine alkaloid hordenine, present in germinated barley, was identified recently as a functionally selective dopamine D2 receptor agonist contributing potentially to the rewarding effects of drinking beer. Here, it was shown that the hordenine precursor N-methyltyramine binds with a similar affinity to the dopamine D2 receptor as hordenine (Ki 31.3 µM) showing also selectivity towards ...
DOI:
10.1016/j.foodchem.2018.10.067

4. Correction to: Mapping adult plant stem rust resistance in barley accessions Hietpas-5 and GAW-79

Author:
Case, Austin J.; Bhavani, Sridhar; Macharia, Godwin; Pretorius, Zacharias; Coetzee, Vicky; Kloppers, Frederik; Tyagi, Priyanka; Brown-Guedira, Gina; Steffenson, Brian J.
Source:
Theoretical and applied genetics 2018 v.131 no.10 pp. 2267
ISSN:
0040-5752
Subject:
barley,   etc   ; mature plants; stem rust;     Show all 3 Subjects
Abstract:
... Unfortunately, one co-author name was incorrectly published in the original publication. The complete correct name should read as follows. ...
DOI:
10.1007/s00122-018-3170-y

5. Correction to: Enhancement of quality of rainbow trout (Oncorhynchus mykiss) flesh incorporating barley on diet without negative effect on rearing parameters

Author:
Pinedo-Gil, Julia; Tomás-Vidal, Ana; Larrán-García, AnaMaría; Tomás-Almenar, Cristina; Jover-Cerdá, Miguel; Sanz-Calvo, MiguelÁngel; Martín-Diana, AnaBelén
Source:
Aquaculture international 2018 v.26 no.1 pp. 403
ISSN:
0967-6120
Subject:
barley,   etc   ; Oncorhynchus mykiss; diet; rearing;     Show all 4 Subjects
Abstract:
... The original version of this article unfortunately contained an error in the affiliation section. ...
DOI:
10.1007/s10499-017-0211-5

6. Preparation, characterization, and food application of rosemary extract-loaded antimicrobial nanoparticle dispersions

Author:
Lee, Kyung Hyun; Lee, Ji-Soo; Kim, Eun Suh; Lee, Hyeon Gyu
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.101 pp. 138-144
ISSN:
0023-6438
Subject:
barley,   etc   ; Bacillus subtilis; antimicrobial properties; chitosan; dispersions; nanocapsules; nanoparticles; particle size; polyglutamic acid; rosemary; tea;     Show all 11 Subjects
Abstract:
... Rosemary extract (RE) was nanoencapsulated with the natural antimicrobial polysaccharide chitosan and γ-poly glutamic acid (γ-PGA) to improve the antimicrobial activity of RE. Three types of RE nanoparticles (RENPs) were generated with different chitosan concentrations (0.1–1.8 mg/mL) and particle sizes (200–600 nm). Nanoencapsulation significantly increased the antimicrobial activity of RE agains ...
DOI:
10.1016/j.lwt.2018.10.072

7. Hierarchical structure and physicochemical properties of highland barley starch following heat moisture treatment

Author:
Liu, Kun; Zhang, Binjia; Chen, Ling; Li, Xiaoxi; Zheng, Bo
Source:
Food chemistry 2019 v.271 pp. 102-108
ISSN:
0308-8146
Subject:
barley starch,   etc   ; amylose; crystallites; digestibility; heat; ingredients; molecular weight; pasting properties; temperature; viscosity; water content;     Show all 11 Subjects
Abstract:
... Herein, we concern the multi-scale structure and properties (digestibility and pasting) of highland barley starch following heat moisture treatment (HMT). With the moisture content (MC) rose, HMT reduced the molecular weight (molar mass) but increased the amylose content and the V-type polymorph. When the MC was lower than 25%, a higher MC resulted in increases in the long- (crystallites) and shor ...
DOI:
10.1016/j.foodchem.2018.07.193

8. Potential of UV and SWIR hyperspectral imaging for determination of levels of phenolic flavour compounds in peated barley malt

Author:
Tschannerl, Julius; Ren, Jinchang; Jack, Frances; Krause, Julius; Zhao, Huimin; Huang, Wenjiang; Marshall, Stephen
Source:
Food chemistry 2019 v.270 pp. 105-112
ISSN:
0308-8146
Subject:
malting barley,   etc   ; Scotch whisky; absorption; flavor compounds; hyperspectral imagery; odors; phenols; support vector machines;     Show all 8 Subjects
Abstract:
... In this study, ultra-violet (UV) and short-wave infra-red (SWIR) hyperspectral imaging (HSI) was used to measure the concentration of phenolic flavour compounds on malted barley that are responsible for smoky aroma of Scotch whisky. UV-HSI is a relatively unexplored technique that has the potential to detect specific absorptions of phenols. SWIR-HSI has proven to detect phenols in previous applica ...
DOI:
10.1016/j.foodchem.2018.07.089

9. Fate of zearalenone, deoxynivalenol and deoxynivalenol-3-glucoside during malting process

Author:
Pascari, Xenia; Gil-Samarra, Sonia; Marín, Sonia; Ramos, Antonio J.; Sanchis, Vicente
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.99 pp. 540-546
ISSN:
0023-6438
Subject:
barley,   etc   ; Fusarium graminearum; deoxynivalenol; deoxynivalenol-3-glucoside; germination; malting; raw materials; soaking; zearalenone;     Show all 9 Subjects
Abstract:
... Malting was simulated using two different batches of barley as raw material: a naturally contaminated batch and laboratory inoculated (with a deoxynivalenol (DON) and zearalenone (ZEA) producing Fusarium graminearum strain) one. Up to three contamination levels were prepared, every process being carried out in triplicate. A significant washout effect on DON was observed by the end of the first wat ...
DOI:
10.1016/j.lwt.2018.10.030

10. Induction of phenolic compounds by UV and PAR is modulated by leaf ontogeny and barley genotype

Author:
Holub, Petr; Nezval, Jakub; Štroch, Michal; Špunda, Vladimír; Urban, Otmar; Jansen, Marcel A.K.; Klem, Karel
Source:
Plant physiology and biochemistry 2019 v.134 pp. 81-93
ISSN:
0981-9428
Subject:
barley,   etc   ; apigenin; chlorophyll; coumaric acids; genotype; leaves; luteolin; ontogeny; photosynthetically active radiation; xanthophylls;     Show all 10 Subjects
Abstract:
... We investigated the effect of leaf ontogeny and barley genotype on the accumulation of phenolic compounds (PhCs) induced by ultraviolet (UV) and photosynthetically active radiation (PAR). We hypothesized that different groups of PhCs are induced in leaves differing in ontogeny, and that this has consequences for protective functions and the need for other protection mechanisms. Generally, lower co ...
DOI:
10.1016/j.plaphy.2018.08.012

11. Acrylamide occurrence in Keribo: Ethiopian traditional fermented beverage

Author:
Dibaba, Kumela; Tilahun, Lelise; Satheesh, Neela; Geremu, Melkayo
Source:
Food control 2018 v.86 pp. 77-82
ISSN:
0956-7135
Subject:
barley; barley flour; malting barley,   etc   ; acrylamides; beverages; high performance liquid chromatography; malting; processing technology; roasting; sugars; urban areas; Ethiopia;     Show all 12 Subjects
Abstract:
... Keribo is one of the most commonly used traditional beverages in both rural and urban areas of Ethiopia. However, the occurrence of some harmful compounds which could potentially be formed due to its processing methods has never been investigated. The aim of this study was to investigate the occurrence of acrylamide in Keribo and its association with processing conditions. Malted and unmalted barl ...
DOI:
10.1016/j.foodcont.2017.11.016

12. Assessing a suitable extractant and critical limits of nickel in soil and plant for predicting the response of barley (Hordeum vulgare L.) to nickel grown in Inceptisols

Author:
Kumar, Omkar; Singh, S.K.; Singh, A.P.; Yadav, S. N.; Latare, A.M.; Kumar, Maneesh
Source:
Communications in soil science and plant analysis 2018 v.49 no.20 pp. 2602-2613
ISSN:
1532-2416
Subject:
barley,   etc   ; Hordeum vulgare; Inceptisols; nickel; prediction; toxicity;     Show all 6 Subjects
Abstract:
... Nickel (Ni) is an essential element for plants. Abundant information exists on Ni toxicity in soil–plant system but not much is available on its critical level of deficiency (CLD) in soils and plants. Five chemical extractants were evaluated to find a suitable extractant for Ni in Inceptisol. Twenty-one soils having low to high levels of Ni were used to grow barley (Hordeum vulgare L). The amount ...
DOI:
10.1080/00103624.2018.1526948

13. Correction to: Conventional and transgenic strategies to enhance the acid soil tolerance of barley

Author:
Ferreira, JéssicaRosset; Minella, Euclydes; Delatorre, CarlaAndréa; Delhaize, Emmanuel; Ryan, PeterR.; Pereira, JorgeFernando
Source:
Molecular breeding 2018 v.38 no.3 pp. 25
ISSN:
1380-3743
Subject:
barley,   etc   ; acid soils; genetically modified organisms;     Show all 3 Subjects
Abstract:
... The original version of this article unfortunately contained a mistake. The online supplementary material (composed of Table S1, Fig. S1, and Fig. S2) was omitted in the published online version. The supplementary material is available in this version. ...
DOI:
10.1007/s11032-018-0786-1

14. The adsorption of α-amylase on barley proteins affects the in vitro digestion of starch in barley flour

Author:
Yu, Wenwen; Zou, Wei; Dhital, Sushil; Wu, Peng; Gidley, Michael J.; Fox, Glen P.; Gilbert, Robert G.
Source:
Food chemistry 2018 v.241 pp. 493-501
ISSN:
0308-8146
Subject:
barley; barley flour; barley protein,   etc   ; adsorption; alpha-amylase; barley starch; brewing; catalytic activity; confocal microscopy; digestion; enzymatic hydrolysis; food industry; hydrolysis; in vitro digestion; starch granules; sugars;     Show all 16 Subjects
Abstract:
... The conversion of barley starch to sugars is a complex enzymic process. Most previous work concerned the biotechnical aspect of in situ barley enzymes. However, the interactions among the macromolecular substrates and their effects on enzymic catalysis has been little examined. Here, we explore the mechanisms whereby interactions of protein and starch in barley flour affect the kinetics of enzymat ...
DOI:
10.1016/j.foodchem.2017.09.021

15. Spatiotemporal distribution of barley and wheat plants naturally infected with bacterial black node in fields in western Japan

Author:
Kawaguchi, Akira; Yoshioka, Rikuto; Mori, Mitsutaka; Nishimura, Fumihiro; Kawata, Kazutoshi; Tomioka, Keisuke; Takehara, Toshiaki
Source:
Journal of general plant pathology 2018 v.84 no.1 pp. 35-43
ISSN:
1345-2630
Subject:
barley,   etc   ; models; plant density; variance; wheat; Japan;     Show all 6 Subjects
Abstract:
... Bacterial black node caused by Pseudomonas syringae pv. syringae is the most serious bacterial disease of barley and wheat in Japan. The spatiotemporal distribution of barley and wheat plants infected with bacterial black node in fields in 2016–2017 was analyzed using Taylor’s model and Iwao’s model. In Taylor’s model, the sample variance (s ²) of the total and the newly diseased plants at each ob ...
DOI:
10.1007/s10327-017-0757-0

16. Enhancing the production of phenolic compounds during barley germination by using chitooligosaccharides to improve the antioxidant capacity of malt

Author:
Guo, Xiaoyu; Yu, Zhimin; Zhang, Meihui; Tang, Wenzhu; Sun, Yumei; Li, Xianzhen
Source:
Biotechnology letters 2018 v.40 no.9-10 pp. 1335-1341
ISSN:
0141-5492
Subject:
barley; malting barley,   etc   ; antioxidant activity; chitooligosaccharides; elicitors; germination; malt; molecular weight; phenolic compounds; seeds; soaking;     Show all 11 Subjects
Abstract:
... OBJECTIVE: To enhance the production of phenolic compounds during barley germination using chitooligosaccharide as an elicitor to improve the antioxidant capacity of malt. RESULTS: When used as an elicitor for barley germination, chitooligosaccharide with a molecular weight of 3 kDa, added at 10 mg/kg barley kernels during the first steeping cycle, led to the maximum production of phenolic compoun ...
DOI:
10.1007/s10529-018-2582-8

17. AAC Bloomfield barley

Author:
Khanal, Raja; Choo, Thin Meiw; Martin, Richard; Xue, Allen; Beek, Sharon Ter; MacDonald, Douglas; Scott, Peter
Source:
Canadian journal of plant science 2018 v.98 no.3 pp. 796-798
ISSN:
1918-1833
Subject:
barley; feed barley,   etc   ; Hordeum vulgare; cultivars; lodging resistance; research and development; seed weight; Ontario;     Show all 8 Subjects
Abstract:
... AAC Bloomfield is a six-row spring feed barley (Hordeum vulgare L.) cultivar with high yield, high test weight, high seed weight, and good lodging resistance. It performed well in the Maritime Six-Row Barley Registration and Recommendation Test (2013–2016) before being registered in 2017. AAC Bloomfield was developed by the Ottawa Research and Development Centre, Agriculture and Agri-Food Canada, ...

18. Assessing the Influence of Roasting Process Parameters on Mepiquat and Chlormequat Formation in Dark Barley Malts

Author:
Ekielski, Adam; Mishra, PawanKumar; Żelaziński, Tomasz
Source:
Food and bioprocess technology 2018 v.11 no.6 pp. 1177-1187
ISSN:
1935-5130
Subject:
barley; malting barley,   etc   ; chlormequat; color; malt; mepiquat; pesticides; quaternary ammonium compounds; response surface methodology; roasting; temperature;     Show all 11 Subjects
Abstract:
... The aim of this work was to examine the effect of temperature and time on mepiquat and chlormequat pesticides’ formation during the barley malt roasting process. The study was conducted for roasting of green malt and kilned malt. The barley used for the study was of the ecological type and verified by us to be free of any quaternary ammonium pesticides. In our study, we observed the formation of c ...
DOI:
10.1007/s11947-018-2087-4

19. Effect of malt process steps on bioactive properties and fatty acid composition of barley, green malt and malt grains

Author:
Özcan, MehmetMusa; Aljuhaimi, Fahad; Uslu, Nurhan
Source:
Journal of food science and technology 2018 v.55 no.1 pp. 226-232
ISSN:
0022-1155
Subject:
barley; malting barley,   etc   ; antioxidant activity; carotenoids; isorhamnetin; linoleic acid; malt; oils; palmitic acid; phenolic compounds; quercetin;     Show all 11 Subjects
Abstract:
... In this study, the effect of barley malt process on antioxidant activity, carotenoid content, oil yield, phenolic compounds and fatty acid composition of barley, green malt and malt was investigated. The highest antioxidant activity (79.80%) and total phenolic content (122.43 mg/100 g) was observed in green malt. Carotenoid content of green malt (1.71 µg/g) was higher than those of barley and malt ...
DOI:
10.1007/s13197-017-2920-1

20. Impact of flour particle size and hydrothermal treatment on dough rheology and quality of barley rusks

Author:
Lazaridou, Athina; Marinopoulou, Anna; Biliaderis, Costas G.
Source:
Food hydrocolloids 2019 v.87 pp. 561-569
ISSN:
0268-005X
Subject:
barley; barley flour,   etc   ; autoclaving; baked goods; beta-glucans; calorimetry; consumer acceptance; deformation; diet; dough; enthalpy; gelatinization; hardness; hot water treatment; hydrocolloids; loaves; mechanical testing; molecular weight; particle size; rheology; texture; water content;     Show all 22 Subjects
Abstract:
... Barley rusks are traditional baked products of the Cretan-Mediterranean diet, a naturally β-glucan-containing food item. The impact of flour particle size and autoclaving on dough thermomechanical properties and rusk quality features was evaluated. Rusks were made using a coarse and a fine barley flour stream without or with prior autoclaving at two different moisture levels. Calorimetry showed th ...
DOI:
10.1016/j.foodhyd.2018.08.045