Search for dissertations about: "barley"

Showing result 1 - 5 of 108 swedish dissertations containing the word barley.

  1. 1. Barley starch

    Author : Anna Källman; Sveriges lantbruksuniversitet.; [2013]

    Abstract : This thesis examined barley amylopectin structure and looked for correlations between the structure and physical properties of starch. The structure of amylopectin and gelatinisation and retrogradation of starch were studied in 10 different barley cultivars/breeding lines with differing genetic background. READ MORE

  2. 2. Barley malt products for improved intestinal health

    Author : Cristina Teixeira; Lund University.; Lunds universitet.; Lund University.; Lunds universitet.; [2016]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Barley; malt; steeping; Beta-glucan; beta-glucan molecular weight; Arabinoxylan; short-chain fatty acids; Microbiota; β-glucan; arabinoxylan; β-glucan molecular weight; microbiota;

    Abstract : Barley is a good source of dietary fibre, particularly β-glucan and arabinoxylan, to increase formation of short-chain fatty acids (SCFAs). Butyric and propionic acid are involved in the preservation of colonic barrier function, thus decreasing the risk of inflammation. READ MORE

  3. 3. Dietary Fibre in Fermented Oats and Barley

    University dissertation from Applied Nutrition and Food Chemistry, Lund University

    Author : Adele Lambo; Lund University.; Lunds universitet.; [2006]
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Näringslära; Nutrition; short-chain fatty acids ; exopolysaccharides; fermentation; barley; oats; Dietary fibre polysaccharides; cholesterol ;

    Abstract : The physiological characteristics of native and bacterial exopolysaccharides (EPS) in oats and barley-based fermented products were studied in relation to the physico-chemical properties. Article I presents a parallel-randomized double blind clinical trial using a dairy-based product (control), an oat-based product (fermented with V2, which is a mixture (1:1) of Lactobacillus delbrueckii subsp. READ MORE

  4. 4. Nutritional effects of barley products — Mechanisms of action in the intestinal tract

    University dissertation from Food Health Science Centre, Lund University

    Author : Yadong Zhong; Lund University.; Lunds universitet.; [2015]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; dietary fibre; malting; probiotics; high-fat diets; short-chain fatty acids; gut microbiota; low-grade inflammation; gene expression; Barley;

    Abstract : Barley is one of the most important crops in the world. Although it is mainly used as the raw material for the production of beer and animal feed, it has recently attracted interest from nutritionists and consumers, due to its high content of dietary fibre, especially β-glucan, and its relation to various positive health effects. READ MORE

  5. 5. The barley of Ethiopia : a focus on the infraspecific taxa

    University dissertation from Uppsala : Acta Universitatis Upsaliensis

    Author : Zemede Asfaw; Uppsala universitet.; [1989]

    Abstract : .... READ MORE