Barley for Food and Health: Science, Technology, and Products
Barley for Food and Health: Science, Technology, and Products
Barley for Food and Health: Science, Technology, and Products
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
REFERENCES 131<br />
Sumner, A. K., Gebre-Egziabher, A., Tyler, R. T., <strong>and</strong> Rossnagel, B. G. 1985. Composition<br />
<strong>and</strong> properties of pearled <strong>and</strong> fines fractions from hulled <strong>and</strong> hulless barley. Cereal<br />
Chem. 62:112–116.<br />
Sundberg, B., <strong>and</strong> Åman, P. 1994. Fractionation of different types of barley by roller<br />
milling <strong>and</strong> sieving. J. Cereal Sci. 19:179–184.<br />
Sundberg, B., Tilly, A.-C., <strong>and</strong> Åman, P. 1995. Enrichment of mixed linked (1–3),<br />
(1–4)-β-d-glucans from a high-fibre barley-milling stream by air classification <strong>and</strong><br />
stacksieving.<br />
J. Cereal Sci. 21:205–208.<br />
Theobald, H. E., Wishart, J. E., Martin, P. J., Buttriss, J. L., <strong>and</strong> French, J. H. 2006.<br />
The nutritional properties of flours derived from Orkney grown Bere barley (Hordeum<br />
vulgare L.). Br. Nutr. Found. Nutr. Bull. 31:8–14.<br />
Trogh, I., Courtin, C. M., Andersson, A. A. M., Åman, P., Sørensen, J. F., <strong>and</strong> Delcour,<br />
J. A. 2004. The combined use of hull-less barley flour <strong>and</strong> xylanase as a strategy<br />
<strong>for</strong> wheat/hull-less barley flour breads with increased arabinoxylan <strong>and</strong> (1 → 3, 1 →<br />
4)-β-d-glucan levels. J. Cereal Sci. 40:257–267.<br />
Ullrich, S. E., Clancy, J. A., Eslick, R. F., <strong>and</strong> Lance, R. C. M. 1986. Beta-glucan content<br />
<strong>and</strong> viscosity of waxy barley. J. Cereal Sci. 4:279–285.<br />
Vasanthan, T., <strong>and</strong> Bhatty, R. S. 1995. Starch purification after pin milling air classification<br />
of waxy, normal, <strong>and</strong> high-amylose barleys. Cereal Chem. 72:379–384.<br />
Vasanthan, T., Gaosong, J., Yeung, J., <strong>and</strong> Li, J. 2002. Dietary fiber profile of barley flour<br />
as affected by extrusion cooking. <strong>Food</strong> Chem. 77:35–40.<br />
Vorwerck, K. 1992. Industrial processing of barley <strong>for</strong> food. Pages 68–86 in: Proc. <strong>Barley</strong><br />
<strong>for</strong> <strong>Food</strong> <strong>and</strong> Malt: ICC/SFC International. Symposium. Swedish University of<br />
Agricultural <strong>Science</strong>, Uppsala, Sweden.<br />
Vose, J. R., <strong>and</strong> Youngs, C. G. 1978. Fractionation of barley <strong>and</strong> malted barley flours by<br />
air classification. Cereal Chem. 55:280–286.<br />
Wang, L., Xue, Q., Newman, R. K., <strong>and</strong> Newman, C. W. 1993. Enrichment of tocopherols,<br />
tocotrienols, <strong>and</strong> oil in barley fractions by milling <strong>and</strong> pearling. Cereal Chem.<br />
70:499–501.<br />
Weaver, C. M., Chen, P. H., <strong>and</strong> Rynearson, S. L. 1981. Effect of milling on trace element<br />
<strong>and</strong> protein content of oats <strong>and</strong> barley. Cereal Chem. 58:120–124.<br />
Wikipedia. 2007. Hammermills. Published online at http://www.feedmachinery.com/<br />
glossary/hammer mill.htm.<br />
Wingfield, J. 1980. Bread <strong>and</strong> soft wheat: recent milling progress. Pages 233–243 in:<br />
Cereals <strong>for</strong> <strong>Food</strong> <strong>and</strong> Beverages: Recent Progress in Cereal Chemistry. G.E.Inglett<br />
<strong>and</strong> L. Munck, eds. Academic Press, New York.<br />
Wu, Y. V., Stringfellow, A. C., <strong>and</strong> Inglett, G. E. 1994. Protein- <strong>and</strong> β-glucan enriched<br />
fractions from high-protein, high β-glucan barleys by sieving <strong>and</strong> air classification.<br />
Cereal Chem. 71:220–223.<br />
Xue, Q., Newman, R. K., <strong>and</strong> Newman, C. W. 1996. Effects of heat treatment of<br />
barley starches on in vitro digestibility <strong>and</strong> glucose responses in rats. Cereal Chem.<br />
73:588–592.<br />
Xue, Q., Wang, L., Newman, R. K., Newman, C. W., <strong>and</strong> Graham, H. 1997. Influence of<br />
the hulless, waxy starch <strong>and</strong> short-awn genes on the composition of barleys. J. Cereal<br />
Sci. 26:251–257.