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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…
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Keywords:
barley showed;
barley;
varieties barley;
hulled varieties ... See more keywords
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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.…
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Keywords:
extruded snacks;
barley;
rice;
hull less ... See more keywords
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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…
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Keywords:
neutral polysaccharide;
cultivated hull;
less barley;
militaris cultivated ... See more keywords
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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 (+)…
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Keywords:
obtained two;
milling systems;
yalin;
biofortified hull ... See more keywords
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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…
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Keywords:
barley flour;
dietary fibre;
less barley;
hull less ... See more keywords
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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…
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Keywords:
hull;
wheat;
less barley;
starter culture ... See more keywords
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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…
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Keywords:
less pumpkin;
xanthii;
resistance;
resistant strains ... See more keywords
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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…
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Keywords:
seed;
seed trait;
less seed;
hull less ... See more keywords
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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.…
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Keywords:
antioxidant capacity;
hull less;
bioactive compounds;
food ... See more keywords
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Published in 2022 at "Foods"
DOI: 10.3390/foods12010155
Abstract: The complex of polysaccharides of the grain transforms during processing and modifies the physical and chemical characteristics of bread. The aim of the research was to characterize the changes of glucans, mannans and fructans in…
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Keywords:
less barley;
impact;
barley sourdough;
composition polysaccharides ... See more keywords
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Published in 2022 at "Plants"
DOI: 10.3390/plants11091238
Abstract: Pumpkin (Cucurbita pepo) seeds are nutritious and valued as a source of vegetable oil, protein, healthy fatty acids, and minerals. Pumpkin seeds that are naturally devoid of the seedcoat (hull-less) are preferred by the industry…
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Keywords:
associated hull;
trait;
seed;
less seed ... See more keywords