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
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
Composition of Polysaccharides in Hull-Less Barley Sourdough Bread and Their Impact on Physical Properties of Bread
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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… read more here.
Keywords: less barley; impact; barley sourdough; composition polysaccharides ... See more keywords