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Barley Sprouts
The need for functional foods has been increasing significantly in recent years due to the accelerating life’s pace and the higher occurrence of...
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Analysis of bioactive compounds in lyophilized aqueous extracts of barley sprouts
The objective of this study was to characterize the lyophilized aqueous extracts of barley variety Esmeralda and Perla ungerminated and germinated...
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Study on Anaerobic Digestion Characteristics of Hulless Barley Straw and Livestock Manure
Co-digestion performance of hulless barley straw mixed with pig, fowl, sheep, and cow manure induced by microbial changes were studied based on...
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Molecular and agro-morphological characterization of new barley genotypes in arid environments
BackgroundGenetic diversity, population structure, agro-morphological traits, and molecular characteristics, are crucial for either preserving...
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Corn and barley protein concentrates: effects of fractionation and micronization on the chemical, functional, and thermal properties
The present study intends to investigate the impact of fractionation and micronization on the compositional, functional, and thermal characteristics...
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Grafted barley husk/poly (vinyl alcohol)/starch composite films: effect of fatty acid chain length and grafted barley husk loading
The effect of incorporation of barley husk (BH) grafted with different fatty acids (lauric acid: LBH; palmitic acid: PBH; arachidic acid: ABH) on the...
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Bidirectional Solid-State Fermentation of Highland Barley by Edible Fungi to Improve Its Functional Components, Antioxidant Activity and Texture Characteristics
In food industry, the characteristics of food substrate could be improved through its bidirectional solid-state fermentation (BSF) by fungi, because...
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Barley-Based Non-dairy Alternative Milk: Stabilization Mechanism, Protein Solubility, Physicochemical Properties, and Kinetic Stability
This study investigated the technological properties of barley hydrocolloids to produce a kinetically stable plant-based non-dairy alternative milk....
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Process optimization of nutritious whey incorporated wheat-barley buns and assessment of their physical, nutritional, and antioxidant profiles
The present study investigated the effect of independent variables, i.e., barley flour (30 to 50%), water content in liquid whey (83.3 to 93.3%), and...
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Functionality of Barley pasta supplemented with Mungbean flour: cooking behavior, quality characteristics and morphological interactions
The present study investigates the influence of mungbean flour at different levels (10–40%) in barley flour-based pasta on functional, pasting,...
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Comparative analysis of malt quality and starch characteristics of three South Korean barley cultivars
In this study, malt was produced in pilot-scale facilities and conditioned using three barley ( Hordeum vulgare L.) cultivars in South Korea (Heugho,...
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Nutritional Advantages of Barley in Human Diet
Cereal grain is one of the oldest components of human diet. Barley was used for preparation of bread until XVI century throughout Europe. The...
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Phenolic compounds profiles of different barley varieties under the action of nanocomposite complex bacterial preparation Azogran in conditions of abiotic stress
Hordeum vulgare L. is a highly valuable cereal crop worldwide. However, its yield is decreasing due to increasing abiotic stresses. The prolonged...
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Pulsed Electric Field Treatment of Oat and Barley Flour: Influence on Enzymes, Non-starch Polysaccharides, Dough Rheological Properties, and Application in Flat Bread
This study examined the effects of pulsed electric field (PEF) treatment on enzymes, non-starch polysaccharides, and bread-making potential of oat...
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Near-infrared hyperspectral imaging for determination of protein content in barley samples using convolutional neural network
The protein content is an essential quality parameter that is measured by the breeding programs and food industries to maintain high-quality...
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Oleaginous Brans (Rice and Barley Brans) as Sustainable Alternative of Protein
Valorisation and reuse of food by-products is one of the major problems faced by food sector for the sustainable development. Cereal by-products...
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Hepatoprotective Phenylpropanoid Glycosides from Highland Barley Monascus purpureus
A new phenylpropanoid glycoside, named 4-O- β -D-glucopyranosyl-7-phenyl-9-propenyl ketone-9-O- β -Dglucopyranosyl-(6′′→1′′′)-6′′-O-α-L-rhamnopyranose ( 1 )...
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β-Glucan Extraction from Hull-Less Barley by a Novel Approach: Microwave-Assisted Pressurized CO2/H2O
Β-glucans (BGs) are dietary fibers with human health benefits. Due to their emulsifying, thickening, and water-holding properties, they are...
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The alterations in the thermomechanical, rheological, and microstructural properties of highland barley dough as affected by fermentation time
The influence of highland barley fermentation time on dough thermomechanical, pasting, dynamic rheological, molecular mobility, and protein...
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Ultrasound-assisted Modification of Enzymatic and Antioxidant Activities, Functional and Rheological Properties of Oat and Barley Bran
Cereal bran possesses enzymes and antinutrients which should be reduced for their usability as a food ingredient high in dietary fiber, minerals, and...
