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Articles

Barley: Impact of processing on physicochemical and thermal properties—A review

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Ruchi Sharma, Samira Mokhtari, Seid Mahdi Jafari & Somesh Sharma. (2022) Barley-based probiotic food mixture: health effects and future prospects. Critical Reviews in Food Science and Nutrition 62:29, pages 7961-7975.
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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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Mădălina Iuga & Silvia Mironeasa. (2020) A review of the hydrothermal treatments impact on starch based systems properties. Critical Reviews in Food Science and Nutrition 60:22, pages 3890-3915.
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Fai-Chu Wong, Tsun-Thai Chai & Jianbo Xiao. (2019) The influences of thermal processing on phytochemicals and possible routes to the discovery of new phytochemical conjugates. Critical Reviews in Food Science and Nutrition 59:6, pages 947-952.
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Prince G. Boakye, Akua Y. Okyere, Radhika Bharathi, Takehiro Murai & George A. Annor. (2023) Physicochemical and nutritional properties of extruded products from cereals of the Triticeae tribe – A review. Food Chemistry Advances 3, pages 100379.
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Anamika Ramchaik, Kavita Devi, Sunita Ranote, Ghanshyam S. Chauhan, Sandeep Chauhan & Kiran Kumar. (2023) Functionalized pristine barley grain (Hordeum vulgare L.)-based superabsorbent as methylene blue loading and delivery device for the potential treatment of methemoglobinemia. Polymer Bulletin.
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Lovro Sinkovič, Barbara Pipan, Mohamed Neji, Marianna Rakszegi & Vladimir Meglič. (2023) Influence of Hulling, Cleaning and Brushing/Polishing of (Pseudo)Cereal Grains on Compositional Characteristics. Foods 12:13, pages 2452.
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Ranqing Li, Hongwei Cao, Yueqin Wang, Hongdong Song, Kai Huang, Yu Zhang, Qiqi Sun, Zhenliang Sun & Xiao Guan. (2023) Improving physicochemical stability of highland barley-based milk by the addition of endogenous β-glucan. Food Hydrocolloids, pages 108875.
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Lovro Sinkovič, Marianna Rakszegi, Barbara Pipan & Vladimir Meglič. (2023) Compositional Traits of Grains and Groats of Barley, Oat and Spelt Grown at Organic and Conventional Fields. Foods 12:5, pages 1054.
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Qingyue Hong, Guangjing Chen, Zhirong Wang, Xuhui Chen & Jianquan Kan. (2023) Effects of different thermal processing methods on bioactive components, phenolic compounds, and antioxidant activities of Qingke (highland hull-less barley). Food Science and Human Wellness 12:1, pages 119-129.
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Richard Owusu-Apenten & Ernest R. VieiraRichard Owusu-Apenten & Ernest Vieira. 2023. Elementary Food Science. Elementary Food Science 481 497 .
Remal Mansoor, Tahira Mohsin Ali, Saqib Arif, Muhammad Saeed & Abid Hasnain. (2022) Impact of barley flour addition on dough rheology, glycemic index, textural and sensory characteristics of taftaan flat bread. Food Chemistry Advances 1, pages 100148.
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Gordana Šimić, Alojzije Lalić, Daniela Horvat, Zvonimir Zdunić, Daliborka Koceva Komlenić, Ana Bucić-Kojić, Mirela Planinić & Marina Tišma. (2021) Production and analysis of the flour from the hull-less barley. Journal of Food Measurement and Characterization 15:3, pages 2679-2687.
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Vasileia Sereti, Athina Lazaridou, Costas G. Biliaderis & Soultana Maria Valamoti. (2021) Reinvigorating Modern Breadmaking Based on Ancient Practices and Plant Ingredients, with Implementation of a Physicochemical Approach. Foods 10:4, pages 789.
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Erkan YALÇIN & Ayşenur ARSLAN. (2021) TAHIL VE PSEUDO-TAHILLARIN ISLAK ÖĞÜTME TEKNOLOJİSİWET MILLING TECHNOLOGY OF CEREAL AND PSEUDOCEREALS. Gıda 46:2, pages 463-473.
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Qingyue Hong, Guangjing Chen, Zhirong Wang, Xuhui Chen, Yue Shi, Qiaoli Chen & Jianquan Kan. (2020) Impact of processing parameters on physicochemical properties and biological activities of Qingke (highland hull‐less barley) treated by steam explosion. Journal of Food Processing and Preservation 44:10.
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Maryam Iftikhar, Huijuan Zhang, Asra Iftikhar, Ali Raza, Majid Khan, Miao Sui & Jing Wang. (2020) Comparative assessment of functional properties, free and bound phenolic profile, antioxidant activity, and in vitro bioaccessibility of rye bran and its insoluble dietary fiber. Journal of Food Biochemistry 44:10.
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Bo Zhao, Jiaying Shang, Lili Wang, Liya Liu, LiTao Tong, Xianrong Zhou, Shanshan Wang, Yuhong Zhang & Sumei Zhou. (2020) Evaluation of ingredient mixing procedure on quality characteristics of noodles enriched with half hulless barley flour. International Journal of Food Science & Technology 55:10, pages 3350-3360.
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V Yu Grebenshchikov, V S Kopylova, N O Tyutrin & V V Verkhoturov. (2020) Evaluation of technological and cereal qualities of grains of zoned barley varieties grown in Subtaiga-taiga zone of the Irkutsk region. IOP Conference Series: Earth and Environmental Science 548:2, pages 022105.
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W. Schlörmann, S. Zetzmann, B. Wiege, N.U. Haase, A. Greiling, S. Lorkowski, C. Dawczynski & M. Glei. (2020) Impact of different roasting conditions on sensory properties and health-related compounds of oat products. Food Chemistry 307, pages 125548.
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Burcu Atlı, Mustafa Yamaç, Zeki Yıldız & Musa Şőlener. (2019) Solid State Fermentation Optimization of Pleurotus Ostreatus for Lovastatin Production. Pharmaceutical Chemistry Journal 53:9, pages 858-864.
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Hatsuho Takemitsu, Midori Amako, Yoshihiro Sako, Koji Kita, Tomoko Ozeki, Hiroshi Inui & Shinichi Kitamura. (2019) Reducing the undesirable odor of barley by cooking with superheated steam. Journal of Food Science and Technology 56:10, pages 4732-4741.
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Elvis Alfred Baidoo, Kevin Murphy & Girish M. Ganjyal. (2019) Hulled varieties of Barley showed better expansion characteristics compared to hull‐less varieties during twin‐screw extrusion. Cereal Chemistry 96:2, pages 391-404.
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Maria Cristina Messia, Manuela Oriente, Martina Angelicola, Elisa De Arcangelis & Emanuele Marconi. (2019) Development of functional couscous enriched in barley β-glucans. Journal of Cereal Science 85, pages 137-142.
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M.P. Felizardo & J.T. Freire. (2018) Characterization of barley grains in different levels of pearling process. Journal of Food Engineering 232, pages 29-35.
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Luciana L. Prates, Yaogeng Lei, Basim Refat, Weixian Zhang & Peiqiang Yu. (2018) Effects of heat processing methods on protein subfractions and protein degradation kinetics in dairy cattle in relation to protein molecular structure of barley grain using advanced molecular spectroscopy. Journal of Cereal Science 80, pages 212-220.
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Swati Gupta & B.D. Sharma. (2018) Quality Characteristics of Functional Restructured Spent Hen Meat Slices Developed by Utilizing Different Binders and Extenders. Food Science and Technology Research 24:2, pages 241-247.
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Zhanghua Liao, Haoran Cai, Zekun Xu, Jing Wang, Chen Qiu, Jing Xie, Wuyang Huang & Zhongquan Sui. (2018) Protective Role of Antioxidant Huskless Barley Extracts on TNF- α -Induced Endothelial Dysfunction in Human Vascular Endothelial Cells . Oxidative Medicine and Cellular Longevity 2018, pages 1-10.
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