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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Original Article

Modification of barley dietary fiber through chemical treatments in combination with thermal treatment to improve its bioactive properties

Huma Bader Ul AinInstitute of Home and Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
,
Farhan SaeedInstitute of Home and Food Sciences, Government College University Faisalabad, Faisalabad, PakistanCorrespondence[email protected]
,
Muhammad Umair ArshadInstitute of Home and Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
,
Nazir AhmadInstitute of Home and Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
,
Muhammad Adnan NasirInstitute of Diet &Nutritional Sciences, University of Lahore, Gujrat, Pakistan
,
Rai Muhammad AmirInstitute of Food & Nutritional Sciences, PMAS-Arid Agriculture University, Rawalpindi, Pakistan
,
Rukhsana KausarDepartment of Environmental Sciences, International Islamic University, Islamabad, Pakistan
&
Bushra NiazInstitute of Home and Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
 show all
Pages 2491-2499 | Received 26 Jun 2018, Accepted 22 Sep 2018, Published online: 10 Oct 2018

Citations (8)

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Read on this site (1)

Mohamed A. Farag, Jianbo Xiao & Hosssam M. Abdallah. (2022) Nutritional value of barley cereal and better opportunities for its processing as a value-added food: a comprehensive review . Critical Reviews in Food Science and Nutrition 62:4, pages 1092-1104.
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Articles from other publishers (7)

Ziming Sun, Yuanyuan Zhao, Zhen Zhang, Li Wang, Jianming Du & Shengxiang Zhang. (2023) Optimization of Chemical Extraction Conditions of Dietary Fiber from Cistanche deserticola Residues and Its Structural Characteristics and Physicochemical and Functional Properties. Molecules 28:22, pages 7604.
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Yunfei Ge, Chunhong Wei, Dezhi Liu & Longkui Cao. (2023) Modification of Soluble Dietary Fiber from Millet by Selenylation and Its Immune-Enhancing Activity. Journal of Food Biochemistry 2023, pages 1-15.
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Punam Kanwar, Ritika B. Yadav & Baljeet S. Yadav. (2023) Cross-linking, carboxymethylation and hydroxypropylation treatment to sorghum dietary fiber: Effect on physicochemical, micro structural and thermal properties. International Journal of Biological Macromolecules 233, pages 123638.
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Thi Phuong Trang Nguyen, Thi Thu Tra Tran, Nu Minh Nguyet Ton & Van Viet Man Le. (2023) Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product Quality. Polish Journal of Food and Nutrition Sciences, pages 50-58.
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Shahab Iqbal, Özge Tirpanalan-Staben & Knut Franke. (2022) Modification of Dietary Fibers to Valorize the By-Products of Cereal, Fruit and Vegetable Industry—A Review on Treatment Methods. Plants 11:24, pages 3466.
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Reihane Abdi & Iris J. Joye. (2021) Prebiotic Potential of Cereal Components. Foods 10:10, pages 2338.
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Hai‐ou Wang, Si‐hong Liu, Xue‐jie Zhou, Xiao‐yue Yang, Qi Gao, Masaru Tanokura & You‐lin Xue. (2019) Treatment with hydrogen peroxide improves the physicochemical properties of dietary fibres from Chinese yam peel. International Journal of Food Science & Technology 55:3, pages 1289-1297.
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