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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...
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...
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...
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 ...
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 (...
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...
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...

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