prikaz prve stranice dokumenta Survey of β-glucans in domestic barley's varieties
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Scientific paper - Original scientific paper
Survey of β-glucans in domestic barley's varieties
In: Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists. / Koceva Komlenić, Daliborka; Jukić, Marko (Ed.). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2016. pp. 151-158. urn:nbn:hr:109:224834
Lalić, Alojzije; Šimić, Gordana; Krstanović, Vinko; Mastanjević, Kristina

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Lalić, A., Šimić, G., Krstanović, V. & Mastanjević, K. (2016). Survey of β-glucans in domestic barley's varieties. In D. Koceva Komlenić, (Ed.), M. Jukić, (Ed.), Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists (pp. 151-158). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:224834

Lalić, Alojzije, et al. "Survey of β-glucans in domestic barley's varieties." Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists, edited by Daliborka Koceva Komlenić, edited by Marko Jukić, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2016, pp. 151-158. https://urn.nsk.hr/urn:nbn:hr:109:224834

Lalić, Alojzije, Gordana Šimić, Vinko Krstanović and Kristina Mastanjević. "Survey of β-glucans in domestic barley's varieties." In Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists, 151-158. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2016. Accessed 2024 November 26. https://urn.nsk.hr/urn:nbn:hr:109:224834

Lalić, A., et al. (2016) 'Survey of β-glucans in domestic barley's varieties', in Koceva Komlenić, D. (ed.), Jukić, M. (ed.), Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, pp. 151-158. Available at: https://urn.nsk.hr/urn:nbn:hr:109:224834 (Accessed 26 November 2024)

Lalić A, Šimić G, Krstanović V, Mastanjević K. Survey of β-glucans in domestic barley's varieties. In: D. Koceva Komlenić, ed., M. Jukić, ed. Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek; 2016. Pp. 151-158. [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:224834

A. Lalić, G. Šimić, V. Krstanović and K. Mastanjević, "Survey of β-glucans in domestic barley's varieties", Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists, D. Koceva Komlenić and M. Jukić, Eds. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2016. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:109:224834 [Accessed: 26 November 2024]

Metadata
Title (english)Survey of β-glucans in domestic barley's varieties
AuthorAlojzije Lalić
AuthorGordana Šimić
AuthorVinko Krstanović
AuthorKristina Mastanjević
EditorDaliborka Koceva Komlenić
EditorMarko Jukić
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
β-glucans in cereals are desirable, but malting and brewing industries appreciate lower levels of these compounds because high level of β-glucans in barley varieties can cause unsatisfactory degradation of cell walls during malting. Low to moderate β-glucan content in barley is preferable for malt production. The aim of this study was to investigate the share of β-glucans in 16 Croatian barley varieties at three representative locations in eastern Croatia: Osijek, Slavonski Brod and Tovarnik over three consecutive seasons (2012-2014). Total β-glucan content in barley samples was determined using enzymatic method. Overall, total β-glucan contents ranged between 2.21 and 4.50 g/100 g dry weight, where barley feed variety had the highest and malting barley variety had the lowest content. Most of the investigated barley varieties had total β-glucan content lower or significantly lower than 4 %. Barley varieties used for livestock (feed and hulless varieties) appear to have the highest (feed > 4.4, hulless 4.6 > g/100 g), and brewing varieties have the lowest β-glucan (< 3.6 g/100 g).
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Publication titleProceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists
Series titleFlour - Bread
Numberingpp. 151-158
p-ISSN1848-2562
URN:NBNurn:nbn:hr:109:224834
Publication2016
ConferenceTitle: 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists
Acronym: Flour - Bread
Location: Opatija, Croatia
Start date: 2015-10-29
End date: 2015-10-30
Assembly type: Lecture
Type of resourceText
PublisherJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
Publishing placeOsijek
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-06-11 14:15:44