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Cookie Making Potential of Composite Flour Containing Wheat, Barley and Hemp
wheat composite flour barley flour hemp product baking test cookie cluster analysis
2015/12/30
Correspondingly to addition levels, barley flour supplement changed the wheat SRC profile and rheological behaviour
as expected, and positively influenced its cookie making potential. Dehulled or co...
Effect of fungicide treatment on Fusarium culmorum and Tri genes transcription in barley malt
real-time PCR barley malting cultivar fungicide pretreatment trichothecene biosynthesis
2015/7/28
Malting barley grains are essential components in the beer production. Fusarium infection can have severe effects on malt and beer, because it may inhibit the enzymatic activity in malt and may induce...
Barley is known as health-benefit raw material, mainly due to beta-glucan. To explore the nutritional benefit of barley
and hemp plants, wheat-barley flour premixes were prepared (70 : 30 and 50 : 0...
Brewing trials with spring and winter barley varieties
Hordeum vulgare L. saccharification saccharide composition beer
2014/2/25
The effects of a set of barley varieties on the brewing process and quality of beer production intermediaries were studied in trial brews (40 l) prepared using the two-mash decoction process. The vari...
Evidence for wheat, rye, and barley presence in gluten free foods by PCR method – comparison with ELISA method
polymerase chain reaction ELISA wheat rye barley gliadin
2014/2/26
A method of the evidence for the presence of wheat, rye, and barley in gluten free foods, based on the polymerase chain reaction (PCR), was validated. DNA was isolated from foods by chaotropic solid p...
Isolation and characterisation of starch from different barley and oat varieties
oat barley isolation starch properties
2014/2/25
Starches were isolated from three oat (Dzoker, Zvolen and Sampionka) and three barley (Barun, Zlatko and Vanessa) cultivars. The gelatinisation and retrogradation characteristics, pasting properties, ...
Aminopeptidases of Germinated and Non-Germinated Barley
aminopeptidase activities barley germination gel filtration
2010/2/1
In processes of barley plant development, various endo- and exopeptidases are involved. To determine the type and number of aminopeptidases that could participate in barley seed germination and tissue...
Correlations between Barley Constituents and the Browning Reaction in Heat-Treated Barley Pastes
hull-less barley browning reaction proanthocyanidin
2009/6/18
The browning reaction in barley products after boiling or steaming is undesirable in human food. We estimated the degree of browning reaction—the browning index (BI)—by the difference in the Hunter’s ...
Barley Grain as a Source of Health-Beneficial Substances
barley Hordeum vulgare non-starch polysaccharides β-glucans arabinoxylans
2014/3/10
Barley is an excellent source of non-starch polysaccharides, i.e. soluble fiber (β-glucans and arabinoxylans), it contains many important vitamins (vitamin E and vitamin B-complex) and enzymes (supero...
Tempe Fermentation of Whole Grain Barley Increased Human Iron Absorption and In Vitro Iron Availability
Iron absorption in vitro iron availability whole grain
2009/1/16
In this study, iron absorption from a tempe fermented whole-grain barley meal was measured, and results were compared to in vitro estimation of available iron from an equivalent meal. The tempe meal (...
Interactions between Barley α-Amylases, Substrates, Inhibitors and Regulatory Proteins
glycoside hydrolase family13 secondary binding sites surface plasmon resonance calcium effects regulatory proteins
2008/4/20
Barley α-amylase binds sugars at two sites on the enzyme surface in addition to the active site. Crystallography and site-directed mutagenesis highlight the importance of aromatic residues at these su...
Antioxidant and radical scavenging activities of a barley crude extract and its fraction
barley phenolics antioxidant activity radical scavenging activity column chromatography
2014/3/4
Phenolic compounds were extracted from the Candle variety of hull-less waxy barley with 80% (v/v) methanol to yield a crude preparation. Seven fractions (I−VII) were separated from the barley ex...
Evaluation of barley grass as a potential source of some nutritional substances
barley grass nutrition preservation antioxidants vitamins
2014/3/4
Barley green matter was analysed for the contents of vitamin C, total polyphenols, phenolic compounds, proteins, amino acids, and saccharides; the activity of catalase was also determined. The content...
Determination of the contents of A- and B-starches in barley using Low Angle Laser Light Scattering
barley A-starch B-starch starch granules Low Angle Laser Light Scattering
2014/3/17
A method was proposed for the determination of the contents of A- and B-starches in barley and for the use in plant breeding stations and brewing/malting laboratories. A combination was used of classi...
Fate of a Major Soybean Allergen, Gly m Bd 30K, in Rice-, Barley- and Soybean-Koji Miso (Fermented Soybean Paste) during Fermentation
soybean allergen Gly m Bd 30K hypoallergenic food
2010/11/23
Miso (fermented soybean paste) had been shown to contain negligible or no Gly m Bd 30K, a major soybean allergen, by a sandwich enzyme-linked immunosorbent assay (ELISA). The fate of the allergen in m...