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There are 6845 results for: content related to: Barley Processing: Methods and Product Composition

  1. Food Uses of Barley

    Barley: Production, Improvement, and Uses

    Byung - Kee Baik, C. Walter Newman, Rosemary K. Newman, Pages: 532–562, 2011

    Published Online : 20 APR 2011, DOI: 10.1002/9780470958636.ch17

  2. Barley Food Product Research and Development

    Barley for Food and Health: Science, Technology, and Products

    Rosemary K. Newman, C. Walter Newman, Pages: 144–177, 2008

    Published Online : 7 JAN 2008, DOI: 10.1002/9780470369333.ch7

  3. An on-site comparative study of yield factors during glume removal, a primary step in the traditional processing of hulled wheats

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 14, November 2013, Pages: 3617–3624, Elisa Giambanelli, L Filippo D'Antuono, Osman Hayran and Nune Darbinyan

    Version of Record online : 7 JUN 2013, DOI: 10.1002/jsfa.6208

  4. Barley: Genetics and Nutrient Composition

    Barley for Food and Health: Science, Technology, and Products

    Rosemary K. Newman, C. Walter Newman, Pages: 56–94, 2008

    Published Online : 7 JAN 2008, DOI: 10.1002/9780470369333.ch4

  5. Antioxidant Properties of Wheat Grain and its Fractions

    Wheat Antioxidants

    Fereidoon Shahidi, Chandrika Liyana-Pathirana, Pages: 7–23, 2007

    Published Online : 21 JUN 2007, DOI: 10.1002/9780470228333.ch2

  6. Enrichment of Antioxidant Capacity and Vitamin E in Pita Made from Barley

    Journal of Food Science

    Volume 81, Issue 3, March 2016, Pages: H777–H785, Thi Thu Dung Do, Beverly Muhlhausler, Amanda Box and Amanda J. Able

    Version of Record online : 19 JAN 2016, DOI: 10.1111/1750-3841.13218

  7. Dry Fractionation Methods to Produce Barley Meals Varying in Protein, Beta-Glucan, and Starch Contents

    Journal of Food Science

    Volume 74, Issue 6, August 2009, Pages: C487–C499, KeShun Liu, Frederic T. Barrows and Don Obert

    Version of Record online : 30 JUN 2009, DOI: 10.1111/j.1750-3841.2009.01240.x

  8. You have free access to this content
    Effect of the Variety of Barley and Pearling Rate on the Quality of Shochu Koji

    Journal of the Institute of Brewing

    Volume 111, Issue 3, 2005, Pages: 309–315, A. Iwami, Y. Kajiwara, H. Takashita and T. Omori

    Version of Record online : 9 OCT 2012, DOI: 10.1002/j.2050-0416.2005.tb00689.x

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    STUDIES ON MALTING POTENTIAL AND PHYSICAL ATTRITION OF MALT AND BARLEY

    Journal of the Institute of Brewing

    Volume 96, Issue 5, September-October 1990, Pages: 311–321, Malcolm Glennie Holmes

    Version of Record online : 21 JAN 2013, DOI: 10.1002/j.2050-0416.1990.tb01037.x

  10. Tocol Composition and Supercritical Carbon Dioxide Extraction of Lipids from Barley Pearling Flour

    Journal of Food Science

    Volume 78, Issue 11, November 2013, Pages: C1643–C1650, F. Temelli, K. Stobbe, K. Rezaei and T. Vasanthan

    Version of Record online : 19 NOV 2013, DOI: 10.1111/1750-3841.12271

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    THE PEARLING OF BARLEY MALT AS AN EARLY GENERATION SELECTION TOOL IN BARLEY BREEDING PROGRAMMES

    Journal of the Institute of Brewing

    Volume 96, Issue 1, January-February 1990, Pages: 21–26, M. GLENNIE-HOLMES

    Version of Record online : 21 JAN 2013, DOI: 10.1002/j.2050-0416.1990.tb01013.x

  12. Combining unmalted barley and pearling gives good quality brewing

    Journal of the Institute of Brewing

    Volume 122, Issue 2, 2016, Pages: 228–236, Laura H. G. van Donkelaar, Jos A. Hageman, Serhat Oguz, Tom R. Noordman, Remko M. Boom and Atze-Jan van der Goot

    Version of Record online : 12 MAY 2016, DOI: 10.1002/jib.319

  13. Comparison of Lipid Content and Fatty Acid Composition and Their Distribution within Seeds of 5 Small Grain Species

    Journal of Food Science

    Volume 76, Issue 2, March 2011, Pages: C334–C342, KeShun Liu

    Version of Record online : 1 MAR 2011, DOI: 10.1111/j.1750-3841.2010.02038.x

  14. Optical methods for measuring the pearlescent effect in toiletries

    International Journal of Cosmetic Science

    Volume 10, Issue 4, August 1988, Pages: 161–170, DENNIS J. MILLER, ALWIN K. RENG and WERNER SKRYPZAK

    Version of Record online : 18 MAY 2007, DOI: 10.1111/j.1467-2494.1988.tb00015.x

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    The Measurement of Structural Characteristics of Barley for Shochu Using Single-Kernel Characterization System 4100 Crush-Response Profiles

    Journal of the Institute of Brewing

    Volume 111, Issue 2, 2005, Pages: 181–189, A. Iwami, B. G. Osborne, H.-N. Huynh, R. S. Anderssen, I. J. Wesley, Y. Kajiwara, H. Takashita and T. Omori

    Version of Record online : 9 OCT 2012, DOI: 10.1002/j.2050-0416.2005.tb00664.x

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    Estimating Barley Character for Shochu Using a Single Kernel Characterization System (SKCS)

    Journal of the Institute of Brewing

    Volume 109, Issue 2, 2003, Pages: 129–134, A. Iwami, Y. Kajiwara and T. Omori

    Version of Record online : 16 MAY 2012, DOI: 10.1002/j.2050-0416.2003.tb00142.x

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    Factor Analysis of the Fermentation Process in Barley Shochu Production

    Journal of the Institute of Brewing

    Volume 112, Issue 1, 2006, Pages: 50–56, A. Iwami, Y. Kajiwara, H. Takashita, N. Okazaki and T. Omori

    Version of Record online : 9 OCT 2012, DOI: 10.1002/j.2050-0416.2006.tb00707.x

  18. Determination of Total Grain Surface Waxes Using the Iatroscan-Chromarod Technique

    Lipid / Fett

    Volume 91, Issue 5, 1989, Pages: 200–203, H. E. Pretorius and L. M. Du Plessis

    Version of Record online : 24 OCT 2006, DOI: 10.1002/lipi.19890910510

  19. BREAKAGE OF RICE DURING MILLING — COMPARISON AMONG DIFFERENT SHELLERS

    Journal of Food Process Engineering

    Volume 3, Issue 1, January 1979, Pages: 43–47, Y. M. INDUDHARA SWAMY and K. R. BHATTACHARYA

    Version of Record online : 30 JAN 2007, DOI: 10.1111/j.1745-4530.1979.tb00222.x

  20. Evaluating quality of yellow alkaline noodles made from mechanically abraded sprouted wheat

    Journal of the Science of Food and Agriculture

    Volume 83, Issue 5, April 2003, Pages: 487–495, Monisha Chakraborty, Gary A Hareland, Frank A Manthey and Lois R Berglund

    Version of Record online : 13 MAR 2003, DOI: 10.1002/jsfa.1403