Germination and microwave processing of barley (Hordeum vulgare L) changes the structural and physicochemical properties of ß-d-glucan & enhances its antioxidant potential.

Ahmad, Mudasir; Gani, Adil; Shah, Asima; Gani, Asir; Masoodi, F A

Ahmad, Mudasir; Gani, Adil; Shah, Asima; Gani, Asir; Masoodi, F A.

Afiliación

Ahmad M; Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India. Electronic address: mudasirahmad63@yahoo.in.
Gani A; Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India. Electronic address: adil.gani@gmail.com.
Shah A; Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India. Electronic address: shahasima.au2@gmail.com.
Gani A; Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90112, Songkhla, Thailand. Electronic address: asir.gani@gmail.com.
Masoodi FA; Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India. Electronic address: masoodi_fa@yahoo.co.in.

Carbohydr Polym ; 153: 696-702, 2016 Nov 20.

Article en En | MEDLINE | ID: mdl-27561541

Asunto(s)

Antioxidantes/química; Hordeum/química; beta-Glucanos/química; Antioxidantes/farmacología; Quelantes/química; Quelantes/farmacología; Germinación; Hordeum/crecimiento & desarrollo; Microondas; Oxidación-Reducción/efectos de los fármacos; Temperatura de Transición; Viscosidad; beta-Glucanos/farmacología

Palabras clave

Barley; Germination; Microwave; Molecular weight; Structural analysis

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Hordeum / Beta-Glucanos / Antioxidantes Idioma: En Revista: Carbohydr Polym Año: 2016 Tipo del documento: Article

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