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1. Assessment of phytochemical compounds in functional couscous: Determination of free and bound phenols and alkylresorcinols

Author:
Oriente, Manuela; Díaz-de-Cerio, Elixabet; Verardo, Vito; Messia, Maria Cristina; Gómez-Caravaca, Ana María; Marconi, Emanuele
Source:
Food research international 2020 v.130 pp. 108970
ISSN:
0963-9969
Subject:
barley; barley flour,   etc   ; air; alkylresorcinols; flavanols; ingredients; phenolic acids; semolina;     Show all 8 Subjects
Abstract:
... The aim of this study was to evaluate the content of free and bound phenols and alkylresorcinols in functional couscous enriched with barley coarse fraction obtained by air classification. Two different levels of enriched barley flour (20 and 30%) were used for the formulation of couscous and they were compared with a control couscous made with 100% of semolina. HPLC-ESI-TOF-MS was used to determi ...
DOI:
10.1016/j.foodres.2019.108970

2. Effect of extrusion conditions on the physical properties of desi chickpea‐barley extrudates and quality attributes of their resulting flours

Author:
Guldiken, Burcu; Yovchev, Aleksandar; Nosworthy, Matthew G.; Stone, Andrea K.; House, James D.; Hood‐Niefer, Shannon; Nickerson, Michael T.
Source:
Journal of texture studies 2020 v.51 no.2 pp. 300-307
ISSN:
0022-4901
Subject:
barley; barley flour,   etc   ; bulk density; chickpeas; hardness; protein value; response surface methodology; temperature; viscosity; water content;     Show all 10 Subjects
Abstract:
... In this study, response surface methodology (RSM) was used to evaluate the effect of extrusion conditions on physical properties of chickpea:barley extrudates (60:40), and the resulting protein quality of their flours. Barrel temperature (150–170°C) and moisture content (16–20%) were chosen as independent variables to generate a central composite design. Hardness, expansion index, bulk density, an ...
DOI:
10.1111/jtxs.12470

3. Effect on parboiling processing on structure and thermal properties of highland barley flours

Author:
Zhu, Ying-dan; Wang, Zheng-yue; Wang, Yong; Li, Dong; Wang, Li-jun
Source:
Powder technology 2020 v.364 pp. 145-151
ISSN:
0032-5910
Subject:
barley; barley flour,   etc   ; color; crystal structure; enthalpy; gelatinization; heat; parboiling; temperature; thermal properties;     Show all 10 Subjects
Abstract:
... The effects of parboiling processing (121 °C for 10, 15, and 20 min, 0.1 MPa) on thermal properties, color value, morphological properties, and crystallinity of highland barley were studied. During 20 min parboiling processing, the color values Chroma B*, b* values increased, and L* values decreased; the crystallinity of parboiled barley illustrated A, B, and V-style polymorphs; the heat enthalpy ...
DOI:
10.1016/j.powtec.2020.01.049

4. Preparation of β‐glucan and antioxidant‐rich fractions by stone milling of hull‐less barley

Author:
Cajzek, Florijan; Bertoncelj, Jasna; Kreft, Ivan; Poklar Ulrih, Nataša; Polak, Tomaž; Požrl, Tomaž; Pravst, Igor; Polišenská, Ivana; Vaculová, Kateřina; Cigić, Blaž
Source:
International journal of food science & technology 2020 v.55 no.2 pp. 681-689
ISSN:
0950-5423
Subject:
barley; barley flour,   etc   ; antioxidants; baked goods; beta-glucans; bioactive compounds; equipment; milling; particle size;     Show all 9 Subjects
Abstract:
... Stone milling of hull‐less barley in combination with size‐based separation of the milled fractions was used for preparation of flours with different compositions of macronutrients and bioactive compounds. According to similar compositions, specific milled fractions were combined to define three flours. The flour with the largest mass fraction (~70%) comprised particle sizes < 124 μm, which showed ...
DOI:
10.1111/ijfs.14322

5. Specific weight of barley grains is determined by traits affecting packing efficiency and by grain density

Author:
Hoyle, Aaron; Brennan, Maree; Jackson, Gail; Hoad, Steve
Source:
Journal of the science of food and agriculture 2019 v.99 no.5 pp. 2548-2555
ISSN:
0022-5142
Subject:
barley; malting barley,   etc   ; cultivars; malt; market value;     Show all 5 Subjects
Abstract:
... BACKGROUND: Specific weight influences the market value of barley grain, and in malting barley a high specific weight is thought to result in an increased malt output. However, links between specific weight and malt output have not yet been established. We hypothesised that packing efficiency and grain density will each contribute to specific weight. These traits would have implications for the ma ...
DOI:
10.1002/jsfa.9465

6. Characteristics of a XIP‐resistant xylanase from Neocallimastix sp. GMLF1 and its advantage in barley malt saccharification

Author:
Zhu, Dongdong; Liu, Xinyu; Xie, Xia; Yang, Sen; Lin, Hui; Chen, Hongge
Source:
International journal of food science & technology 2020 v.55 no.5 pp. 2152-2160
ISSN:
0950-5423
Subject:
malting barley,   etc   ; Neocallimastix; enzyme inhibitors; proteins; saccharification; xylanases;     Show all 6 Subjects
Abstract:
... The well‐studied xylanase inhibitor protein (XIP‐I) regularly inhibits fungi‐derived xylanases, yet some fungal xylanases are not inhibited by XIP‐I. Based on the sequence alignment with the known XIP‐I resistant NpXyn11A from Neocallimastix patriciarum, a new annotated xylanase from ruminal fungus Neocallimastix sp. GMLF1 was found, noted as Xyn1B, which shared 77.8% of sequence identity with NpX ...
DOI:
10.1111/ijfs.14341

7. Effect of hydrothermal treatment on linear and nonlinear rheological properties of highland barley gels

Author:
Zhu, Ying-dan; Wang, Yong; Li, Dong; Wang, Li-jun
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.119 pp. 108868
ISSN:
0023-6438
Subject:
barley,   etc   ; gels; hot water treatment; loss modulus; storage modulus; viscoelasticity;     Show all 6 Subjects
Abstract:
... Highland barley gels were subjected to hydrothermal treatment, and the rheological properties of both small and large strain amplitude oscillation shear (SAOS/LAOS) were investigated in this study. The results showed that untreated highland barley gels formed a wider linear viscoelastic region (LVE) than hydrothermal-treated gels, and the storage moduli (G′) & loss moduli (G″) decrease as the hydr ...
DOI:
10.1016/j.lwt.2019.108868

8. Effects of Growth Conditions and Cultivar on the Content and Physiochemical Properties of Arabinoxylan in Barley

Author:
Marconi, Ombretta; Tomasi, Ivan; Sileoni, Valeria; Bonciarelli, Umberto; Guiducci, Marcello; Maranghi, Stefano; Perretti, Giuseppe
Source:
Journal of agricultural and food chemistry 2020 v.68 no.4 pp. 1064-1070
ISSN:
1520-5118
Subject:
barley,   etc   ; arabinoxylan; cultivars; energy; gel chromatography; malting; molecular weight; seeds;     Show all 8 Subjects
Abstract:
... The present study aims to evaluate the effect of the growth conditions and the cultivar on the total and water-extractable (W-E) arabinoxylan (AX) in barley. For this purpose, nine barley varieties from two different years were analyzed. The total AX content ranged from 5.97 to 8.98 wt % d.m., while the W-E AX ranged from 0.06 to 0.35 wt % d.m. The W-E AX molecular properties were characterized by ...
DOI:
10.1021/acs.jafc.9b05488

9. Application of an orcinol-ferric chloride colorimetric assay in barley and wheat accessions for water-extractable and total arabinoxylan

Author:
Hu, Gongshe; Ellberg, Sherry; Burton, Charlotte; Evans, Chris; Satterfield, Kathy; Bockelman, Harold
Source:
Journal of cereal science 2020 v.93 pp. 102962
ISSN:
0733-5210
Subject:
barley; malting barley,   etc   ; Hordeum vulgare; Triticum; absorbance; arabinoxylan; baking quality; breeding programs; chlorides; colorimetry; glucose; hemicellulose; pentoses; prebiotics; wheat;     Show all 15 Subjects
Abstract:
... Arabinoxylan is an important hemicellulose potentially affecting wheat baking qualities, barley malt quality, and may impart prebiotic benefits. Water-extractable (WEAX) and total arabinoxylan (TOAX) were characterized in 204 wheat and barley accessions, respectively, using an orcinol-ferric chloride assay. WEAX measurement accuracy was optimum when glucose concentration was greater than 12–13 tim ...
DOI:
10.1016/j.jcs.2020.102962

10. The potential of fiber-depleted starch concentrate produced through air currents assisted particle separation of barley flour in bio-ethanol production

Author:
Lu, Yeye; Chae, Michael; Vasanthan, Thava; Bressler, David C.
Source:
Bioresource technology 2020 v.303 pp. 122942
ISSN:
0960-8524
Subject:
barley flour; barley starch,   etc   ; beta-glucans; biorefining; byproducts; coproducts; ethanol production; feedstocks; fermentation; hydrolysis; particle size; phosphorus; saccharification; soluble fiber; starch; value added; wheat;     Show all 17 Subjects
Abstract:
... Isolation of fiber concentrate enriched in β-glucan from barley flour via air currents assisted particle separation (ACAPS) generates an underutilized by-product stream, starch concentrate. Since barley starch concentrate (BSC) is depleted in soluble fibre, we examined the enzyme requirements for its hydrolysis and subsequent fermentation. Lower doses of a common raw starch hydrolyzing enzyme (STA ...
DOI:
10.1016/j.biortech.2020.122942

11. Influence of germination time on the morphological, morphometric, structural, and physicochemical characteristics of Esmeralda and Perla barley starch

Author:
Gutiérrez-Osnaya, L.J.; Hernández-Uribe, J.P.; Castro-Rosas, J.; Román-Gutiérrez, A.D.; Camacho-Díaz, B.H.; Palma-Rodríguez, H.M.; Rodríguez-Marín, M.L.; Hernández-Ávila, J.; Guzmán-Ortiz, F.A.
Source:
International journal of biological macromolecules 2020 v.149 pp. 262-270
ISSN:
0141-8130
Subject:
barley; barley starch,   etc   ; Perla; crystal structure; enthalpy; entropy; food industry; fractal dimensions; gelatinization; gelatinization temperature; germination; hydrolysis; morphometry; pasting properties; physicochemical properties; relative humidity; starch; viscosity;     Show all 18 Subjects
Abstract:
... The aim of this study was to analyzing the impact of germination time on the morphology, crystallinity, gelatinization and viscosity properties on the starch of Esmeralda and Perla barley variety. The two barley were germinated for 1 to 8 days, at 26 °C and 65% relative humidity. Micrographs showed the presence of pinholes and eroded surfaces. Starch in Esmeralda was hydrolyzed completely at 8 day ...
DOI:
10.1016/j.ijbiomac.2020.01.245

12. Effects of plant growth regulator application on the malting quality of barley

Author:
McMillan, Tricia; Tidemann, Breanne D; OʼDonovan, John T; Izydorczyk, Marta S
Source:
Journal of the science of food and agriculture 2020 v.100 no.5 pp. 2082-2089
ISSN:
0022-5142
Subject:
barley; malting barley,   etc   ; agronomic traits; beta-glucans; chlorides; chlormequat; energy; enzymes; ethephon; germination; lodging; malt; malting; malting quality; protein content; proteins; seeds; sowing; stems; Canada;     Show all 20 Subjects
Abstract:
... BACKGROUND: Lodging can negatively affect yield and quality of barley grain. Synthetic plant growth regulators (PGRs) reduce lodging by producing shorter, thicker, and stronger stems. However, the impact of applying PGRs on malting performance of barley is not known. The objective of this work was to assess the effect of application of three PGRs (ethephon, chlormequat chloride, and trinexapac‐eth ...
DOI:
10.1002/jsfa.10231

13. Characterisation of starch quality from barley varieties grown in South Africa

Author:
Balet, Sandra; Gous, Peter; Fox, Glen; Lloyd, James; Manley, Marena
Source:
International journal of food science & technology 2020 v.55 no.2 pp. 443-452
ISSN:
0950-5423
Subject:
barley; malting barley,   etc   ; amylose; brewing industry; carbohydrate structure; chemical bonding; fermentation; grain quality; hydrolysis; pasting properties; phosphates; starch granules; sugars; temperature; South Africa;     Show all 15 Subjects
Abstract:
... Starch is a major determinant of grain quality in cereals but the variation in starch structure has yet to be fully explored in its relation to processing impacts. This study examined the starch properties of South African grown malting barley varieties. Starch amounts, amylose content, covalently bound phosphate, starch granule size, starch molecular structure and pasting properties were examined ...
DOI:
10.1111/ijfs.14299

14. Natural occurrence of Alternaria mycotoxins in malting barley grains in the main producing region of Argentina

Author:
Castañares, Eliana; Pavicich, Maria A; Dinolfo, Maria I; Moreyra, Federico; Stenglein, Sebastián A; Patriarca, Andrea
Source:
Journal of the science of food and agriculture 2020 v.100 no.3 pp. 1004-1011
ISSN:
0022-5142
Subject:
barley; malting barley,   etc   ; Alternaria; HACCP; Hordeum vulgare; beers; farms; fungal contamination; fungi; growing season; malt; meteorological parameters; mycotoxins; risk assessment; temperature; tenuazonic acid; Argentina;     Show all 17 Subjects
Abstract:
... BACKGROUND: Barley (Hordeum vulgare L.) is one of the most important cereals worldwide, and its quality is affected by fungal contamination such as species of the genus Alternaria. No information is available about the occurrence of Alternaria mycotoxins in Argentinean barley grains, which is of concern, because they can be transferred into malt and beer. The aim of this study was to analyze the o ...
DOI:
10.1002/jsfa.10101

15. Application of rich in β-glucan flours and preparations in bread baked from frozen dough

Author:
Andrzej, Kurek Marcin; Małgorzata, Moczkowska; Sabina, Karp; Horbańczuk, Olaf K; Rodak, Ewelina
Source:
Food science and technology international 2020 v.26 no.1 pp. 53-64
ISSN:
1532-1738
Subject:
barley; barley flour,   etc   ; adverse effects; baking; baking quality; beta-glucans; breads; color; enzyme activity; enzymes; frozen dough; gluten; hardness; oat flour; oats; porosity; rheological properties; water content;     Show all 18 Subjects
Abstract:
... This study aims to define the changes in the quality of bakery products depending on the β-glucan source and its contribution using bake-off technology. The examined bread was enriched with a 10% addition of oat flour, barley flour, oat fibre preparation, and barley fibre preparation. Bread was tested for rheological parameters, baking performance, hardness and springiness, water content, specific ...
DOI:
10.1177/1082013219865379

16. Barleyyellow dwarf virus Can Be Inoculated During Brief Intracellular Punctures in Phloem Cells Before the Sieve Element Continuous Salivation Phase

Author:
Jiménez, Jaime; Arias-Martín, María; Moreno, Aránzazu; Garzo, Elisa; Fereres, Alberto
Source:
Phytopathology 2020 v.110 no.1 pp. 85-93
ISSN:
0031-949X
Subject:
Barley yellow dwarf virus; barley,   etc   ; Beet yellows virus; Hordeum vulgare; Luteovirus; Myzus persicae; Rhopalosiphum padi; feeding behavior; salivation; sieve elements; stylets; viruses;     Show all 12 Subjects
Abstract:
... The distinguished intracellular stylet puncture called phloem-pd (potential drop [pd]) produced by Myzus persicae has been associated with the transmission of the semipersistently transmitted, phloem-limited Beet yellows virus (BYV, Closterovirus). However, the production of intracellular punctures in phloem cells (phloem-pd) by other aphid species and their role in the transmission of persistentl ...
DOI:
10.1094/PHYTO-07-19-0260-FI

17. Assessing the influence of lentil protein concentrate on pasting and rheological properties of barley starch

Author:
Kaushik, Mamta; Yadav, Baljeet S.; Yadav, Ritika B.; Dangi, Nidhi
Source:
Journal of food measurement & characterization 2020 v.14 no.3 pp. 1623-1633
ISSN:
2193-4126
Subject:
barley starch,   etc   ; lentils; pastes; pasting properties; protein concentrates; solubility; starch; swelling (materials); viscosity;     Show all 9 Subjects
Abstract:
... The hydration, pasting and rheological properties of barley starch (NBS) and lentil protein concentrate (LPC) blends prepared at various concentrations were studied. With increasing concentration of LPC, the water absorption capacity increased while both swelling power and solubility decreased. The pasting and rheological parameters were determined at two starch concentrations (8% and 10%) with di ...
DOI:
10.1007/s11694-020-00410-7

18. Production of ß-glucan enriched flour from waxy barley

Author:
Messia, Maria Cristina; De Arcangelis, Elisa; Candigliota, Tiziana; Trivisonno, Maria Carmela; Marconi, Emanuele
Source:
Journal of cereal science 2020 v.93 pp. 102989
ISSN:
0733-5210
Subject:
barley,   etc   ; Hordeum vulgare; amylopectin; amylose; beta-glucans; flour; genotype; pasting properties; viscosity;     Show all 9 Subjects
Abstract:
... Starch (total, amylose and amylopectin), β-glucans (total, soluble and insoluble) and pasting properties of waxy and normal barley genotypes were assessed. Waxy genotypes showed higher β-glucans content, lower starch amount and higher viscosity than normal genotypes. The USA2 waxy genotype characterized by higher β-glucans content, has been subjected to dehulling, pearling, and pin-milling and the ...
DOI:
10.1016/j.jcs.2020.102989

19. Transnational cooperation to develop local barley to beer value chains

Author:
Halland, Hilde; Martin, Peter; Dalmannsdóttir, Sigridur; Sveinsson, Sæmundur; Djurhuus, Rólvur; Thomsen, Mette; Wishart, John; Reykdal, Ólafur
Source:
Open Agriculture 2020 v.5 no.1 pp. 138-149
ISSN:
2391-9531
Subject:
barley,   etc   ; beers; marketing; research and development; small and medium enterprises; stakeholders; supply chain;     Show all 7 Subjects
Abstract:
... Transnational cooperation is a common strategy for addressing research and development (R&D) issues resulting from similar challenges that cut across administrative borders. Value chains for food and drinks are complex, and transdisciplinary work is recognised as a method for solving complex issues. The Northern Cereals project ran from 2015 to 2018, and its goal was to increase cereal production ...
DOI:
10.1515/opag-2020-0014

20. Prolyl endopeptidase from Aspergillus niger immobilized on a food-grade carrier for the production of gluten-reduced beer

Author:
Benucci, Ilaria; Caso, Maria Chiara; Bavaro, Teodora; Masci, Stefania; Keršienė, Milda; Esti, Marco
Source:
Food control 2020 v.110 pp. 106987
ISSN:
0956-7135
Subject:
malting barley,   etc   ; Aspergillus niger; beers; biocatalysts; brewing; catalytic activity; chitosan; fluidized beds; gluten; proteinases; thermal stability;     Show all 11 Subjects
Abstract:
... The recently growing demand of gluten-reduced beer is leading to the development of diverse approaches to be applied in brewing. The current work focuses on the development of an innovative and sustainable biocatalytic tool for the continuous production of gluten-reduced beer, based on the application of immobilized prolyl endopeptidase from Aspergillus niger (AN-PEP). This food-grade protease has ...
DOI:
10.1016/j.foodcont.2019.106987