A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies
作者: Nirupama GangopadhyayMohammad B. HossainDilip K. RaiNigel P. Brunton
作者单位: 1Department of Food BioSciences, Teagasc Food Research Centre Ashtown, Dublin 15, Ireland
2Food Science and Nutrition, School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland
刊名: Molecules, 2015, Vol.20 (6), pp.10884-10909
来源数据库: Directory of Open Access Journals
DOI: 10.3390/molecules200610884
关键词: OatBarleyBioactivesExtractionConventionalNovel food processing
原始语种摘要: Oat and barely are cereal crops mainly used as animal feed and for the purposes of malting and brewing, respectively. Some studies have indicated that consumption of oat and barley rich foods may reduce the risk of some chronic diseases such as coronary heart disease, type II diabetes and cancer. Whilst there is no absolute consensus, some of these benefits may be linked to presence of compounds such as phenolics, vitamin E and β-glucan in these cereals. A number of benefits have also been linked to the lipid component (sterols, fatty acids) and the proteins and bioactive peptides in oats and barley. Since the available evidence is pointing toward the possible health benefits of oat and barley components, a number of authors have examined techniques for recovering them from their native...
全文获取路径: DOAJ  (合作)
影响因子:2.428 (2012)

  • barley 大麦
  • cereals 谷物
  • components 零部件
  • examined 验讫
  • malting 麦芽制造
  • benefits 津贴费
  • extraction 提取
  • barely 仅仅
  • processing 加工
  • brewing 酿造