Hulled varieties of Barley showed better expansion characteristics compared to hull-less varieties during twin-screw extrusion
Sign Up to like & getrecommendations! Published in 2019 at "Cereal Chemistry"
DOI: 10.1002/cche.10138
Abstract: Background and Objectives: Consumption of food barley is increasing due its health and nutritional benefits. Whole grain flours of two hulled barley varieties, Lyon and Muir and three hull-less barley varieties, Havener, 09WA-265.12, and Meg’s… read more here.
Keywords: barley showed; barley; varieties barley; hulled varieties ... See more keywords
A functional bread produced by supplementing wheat flour with high β‐glucan hull‐less barley flour
Sign Up to like & getrecommendations! Published in 2024 at "Cereal Chemistry"
DOI: 10.1002/cche.10768
Abstract: High β‐glucan hull‐less barley (cv. Chifaa) was used in functional bread production. Its technological and nutritional properties were compared with the one produced from bread wheat flour.Increasing levels of whole barley flour supplementation resulted in… read more here.
Keywords: hull less; high glucan; barley flour; less barley ... See more keywords
Nutritional, functional and textural properties of healthy snacks formulation from hulled and hull-less barley
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-018-9736-1
Abstract: Barley (Hordeum vulgare) is a winter crop and mainly used for food and feed. Barley is an excellent source of β-glucan, fiber and has low glycemic index which helps in lowering cholesterol and maintains diabetes.… read more here.
Keywords: extruded snacks; barley; rice; hull less ... See more keywords
Structural characterization, antioxidant and immunomodulatory activities of a neutral polysaccharide from Cordyceps militaris cultivated on hull-less barley.
Sign Up to like & getrecommendations! Published in 2020 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2020.115969
Abstract: A water-soluble neutral polysaccharide (SDQCP-1) was isolated from fruit bodies of Cordyceps militaris cultivated on hull-less barley. SDQCP-1 was composed of mannose, glucose and galactose in the mole ratio of 13.3:1.0:9.7, with an average molecular… read more here.
Keywords: neutral polysaccharide; cultivated hull; less barley; militaris cultivated ... See more keywords
An investigation on minerals, arabinoxylans and other fibres of biofortified hull-less barley fractions obtained by two milling systems
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2020.103098
Abstract: Abstract The aims of the present study were to compare arabinoxylan, glucomannan, arabinogalactan, dietary fibre and mineral contents of fibre rich and enriched-fibre rich fractions (FRF, E-FRF) obtained by two milling systems from biofortified (+)… read more here.
Keywords: obtained two; milling systems; yalin; biofortified hull ... See more keywords
Dietary Fibre, Protein Profile and Technological Characteristics of Durum Spaghetti Enriched with Refined / Whole Grain Hull-less Barley Flour
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2021.103315
Abstract: ABSTRACT Durum wheat semolina (DWS) was substituted with refined or whole grain hull-less barley flour (RHBF or WHBF, respectively) for producing nutritionally enriched spaghetti. The substitution levels were between 10 and 50%, and spaghetti made… read more here.
Keywords: barley flour; dietary fibre; less barley; hull less ... See more keywords
Effect of starter culture sourdough prepared with Lactobacilli and Saccharomyces cerevisiae on the quality of hull-less barley-wheat bread
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.112230
Abstract: Abstract The aim of the present study was to investigate the microbial and technological characterization of barley-wheat flour (with 25%, 50%, 75% wheat flour added) breads made from hull-less barley sourdough that was prepared with… read more here.
Keywords: hull; wheat; less barley; starter culture ... See more keywords
Breeding of Fukumi Fiber, a new six-rowed waxy hull-less barley cultivar containing high levels of β-glucan with a proanthocyanidin-free gene
Sign Up to like & getrecommendations! Published in 2025 at "Breeding Science"
DOI: 10.1270/jsbbs.24080
Abstract: Fukumi Fiber, a new six-rowed hull-less barley cultivar, has an extremely high β-glucan content; this is the world’s first cultivar with two genes (wax and amo1) boosting the content of β-glucan and one gene (ant28.2131)… read more here.
Keywords: cultivar; fukumi fiber; hull less; barley cultivar ... See more keywords
Induction of resistance of Podosphaera xanthii (hull-less pumpkin powdery mildew) to triazole fungicides and its resistance mechanism
Sign Up to like & getrecommendations! Published in 2022 at "PLoS ONE"
DOI: 10.1371/journal.pone.0263068
Abstract: The aim of this study was to uncover the molecular mechanism through which fungicide resistance develops in Podosphaera xanthii, a fungi that causes powdery mildew in hull-less pumpkin. Treatments of inoculated P. xanthii were carried… read more here.
Keywords: less pumpkin; xanthii; resistance; resistant strains ... See more keywords
Identification of single major QTL and candidate gene(s) governing hull-less seed trait in pumpkin
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Plant Science"
DOI: 10.3389/fpls.2022.948106
Abstract: The hull-less pumpkin (Cucurbita pepo) seed does not require de-hulling before use for human consumption, as a result highly preferred by the oil, nut, and baking industries. In hull-less seeds, a single recessive gene is… read more here.
Keywords: seed; seed trait; less seed; hull less ... See more keywords
Bioactive Compounds and Antioxidant Capacity in Pearling Fractions of Hulled, Partially Hull-Less and Hull-Less Food Barley Genotypes
Sign Up to like & getrecommendations! Published in 2021 at "Foods"
DOI: 10.3390/foods10030565
Abstract: Three food barley genotypes differing in the presence or absence of husks were sequentially pearled and their fractions analyzed for ash, proteins, bioactive compounds and antioxidant capacity in order to identify potential functional food ingredients.… read more here.
Keywords: antioxidant capacity; hull less; bioactive compounds; food ... See more keywords