PL EN


Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2009 | 12 | 4 |
Tytuł artykułu

Qquality characteristics of barley varieties

Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
Wydawca
-
Rocznik
Tom
12
Numer
4
Opis fizyczny
http://www.ejpau.media.pl/volume12/issue4/art-06.html
Twórcy
autor
  • Institute of Food Technology of Plant Origin, Poznan University of Live Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland
autor
Bibliografia
  • 1. Andersson A.A.M., Elferson C., Andersson R., Regner S., Åman P., 1999. Chemical and physical characteristic of different barley samples. J. Sci. Food Agric. 79, 979–986.
  • 2. Asp N.G., Johansson C.G., Hallmer H., Siljestrom M., 1983. Rapid enzymatic assay of insoluble and soluble dietary fiber. J. Agric. Food Chem. 31, 476–482.
  • 3. Baik B.K., Ullrich S.E., 2008. Barley for food: characteristics, improvement, and renewed interest (rev.). J. Cer. Sci. 48, 233–242.
  • 4. Bhatty R.S., 1999. The potential of hull-less barley (rev.). Cer. Chem. 76, 589–599.
  • 5. Boros D., 1997. Włókno pokarmowe w żywieniu drobiu [Dietary fibre of cereals in poultry nutrition]. Biul. IHAiR, 203, 241-256 [in Polish].
  • 6. Boros D., Rek-Ciepły B., Cyran M., 1996. note on the composition and nutritional value of hull-less barley. J. Anim. Feed Sci. 5, 417–424.
  • 7. Eppendorfer W.H., 2006. Nutritive value of oat and rye grain protein as influenced by nitrogen and amino acid composition. J. Sci. Food Agric. 28, 152–156.
  • 8. Hashimoto S., Shorgen M.D., Pomeranz Y., 1987. Cereal pentosans: their estimation and significance. I. Pentosans in wheat and milled wheat products. Cer. Chem. 64, 30–34.
  • 9. Henry R.J., 1985. A comparison of the non-starch carbohydrates in cereal grains. J. Sci. Food Agric. 36, 1243–1253.
  • 10. Henry R.J., 1987. Pentosan and (1 → 3), (1 → 4) b-glucan concentrations in endosperm and whole grain of wheat, barley and rye. J. Cer. Sci. 6, 253–258.
  • 11. ICC-Standards Methods. 1998. ICC, Vienna.
  • 12. Kawka A., 2004. Jęczmień i produkty jęczmienne. Charakterystyka, otrzymywanie i wykorzystanie w żywieniu człowieka [Barley and its products: characterization, preparation and their use in human nutrition]. Agric. Univ. Poznań, Poland, Sci. Monographs 342 [in Polish].
  • 13. Kiryluk J., Kawka A., Gąsiorowski H., Chalcarz A., Anioła J., 2000. Milling of barley to obtain β-glucan enriched products. Nahrung/Food 44, 238–241.
  • 14. MacGregor A.W., Bhatty R.S. (eds.), 1993. Barley: chemistry and technology. AACC, St. Paul, MN
  • 15. Marquart L., Jacobs D.L., McIntosch G.H., Poutanen K., Reicks M. (eds.), 2007. Whole grains and health. Blackwell Pub., Ames, Iowa.
  • 16. Moore S., Stein W.H., 1963. Chromatographic determination of amino acids by the use of automatic recording equipment. In: Methods in enzymology. Colowick S.P., Kaplan N.O. (eds.). Academic Press, NY.
  • 17. Nagel-Held A., 1995. Herstellung ernährungsphysiologisch wertvoller Fraktion aus Gerste und deren Verarbeitung in Backwaren [Preparation of high nutritive barley fractions and their use in bread baking]. Thesis Ph.D. – Technische Universität, Berlin, 1, 169 [in German].
  • 18. Najewski A., 2007. Barley. In: Descriptive list of agricultural plant varieties. Gacek E. (ed.). Research Centre for Cultivar Testing, Słupia Wielka, Poland.
  • 19. Oscarsson M., Andersson R., Åman P., Olofsson S., Jonsson A., 1998. Effects of cultivar, nitrogen fertilization rate and environment on yield and grain quality of barley. J. Sci. Food Agric. 78, 359–366.
  • 20. Oscarsson M., Andersson R., Salomonsson A.C., Åman P., 1996. Chemical composition of barley samples focusing on dietary fibre components. J. Cer. Sci. 24, 161–170.
  • 21. Polish Quality Standards (PQS): PN-ISO 7971-2:1998. Ziarno zbóż – Oznaczanie gęstości w stanie zsypnym zwanej "masą hektolitra" [Cereals – determination of bulk density, called "mass per hectolitere"]. PN-R-74017:1968. Masa 1000 ziaren [Mass of one thousand grains]. BN-9131-02:1969. Ziarno zbóż – oznaczanie wyrównania ziarna [Cereals – determination of grain uniformity]. PN-R-74008:1970. Ziarno zbóż – Oznaczanie szklistości ziarna pszenicy i żyta [Vitreosity of wheat and barley grain] [in Polish].
  • 22. Pomeranz Y., Robbins G.S., Smith R.T., Craddock J.C., Gilberston J.T., 1976. Protein content and amino acid composition of barley from the world collection. Cer. Chem. 53, 497–504.
  • 23. Protein quality evaluation. 1991. Report series 51 FAO, Rome.
  • 24. Schram E., Moore S., Bigwood E.J., 1954. Chromatographic determination of cystine as cysteic acid. Biochemistry J. 57, 33–37.
  • 25. Shewry P.R., 2007. Improving the protein content and composition of cereal grain. J. Cer. Sci. 46, 239–250.
  • 26. Truswell, A.S., 2002. Review. Cereal grains and coronary heart disease. Eur. J. Clin. Nutr. 56, 1–14.
  • 27. Weipert D., 1983. Zur Beurteilung des Verearbeitungswertes von Roggen [Valuation of rye processing].Getr. Mehl u. Brot 37, 229–234 [in German].
  • 28. Welch RW., 1978. Genotypic variation in oil and protein in barley grain. J. Sci. Food Agric. 29, 953–958.
  • 29. Wrigley C.W., Bietz J.A., 1987. Proteins and amino acids. pp. 159–275. In: Wheat: chemistry and technology. Pomeranz Y. (ed.) AACC, St. Paul, MN.
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.dl-catalog-98fb5c98-a717-4285-b624-3b4f0720207a
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.