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dc.contributor.authorGangopadhyay, Nirupama
dc.contributor.authorRai, Dilip K.
dc.contributor.authorBrunton, Nigel
dc.contributor.authorHossain, Mohammad Billal
dc.date.accessioned2019-12-05T09:56:08Z
dc.date.available2019-12-05T09:56:08Z
dc.date.issued2015-06-12
dc.identifier.citationGangopadhyay, N., Hossain, M., Rai, D. and Brunton, N. A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies. Molecules, 2015, 20(6), 10884-10909. doi: https://dx.doi.org/10.3390/molecules200610884en_US
dc.identifier.urihttp://hdl.handle.net/11019/1825
dc.descriptionpeer-revieweden_US
dc.description.abstractOat and barely are cereal crops mainly used as animal feed and for the purposes of malting and brewing, respectively. Some studies have indicated that consumption of oat and barley rich foods may reduce the risk of some chronic diseases such as coronary heart disease, type II diabetes and cancer. Whilst there is no absolute consensus, some of these benefits may be linked to presence of compounds such as phenolics, vitamin E and β-glucan in these cereals. A number of benefits have also been linked to the lipid component (sterols, fatty acids) and the proteins and bioactive peptides in oats and barley. Since the available evidence is pointing toward the possible health benefits of oat and barley components, a number of authors have examined techniques for recovering them from their native sources. In the present review, we summarise and examine the range of conventional techniques that have been used for the purpose of extraction and detection of these bioactives. In addition, the recent advances in use of novel food processing technologies as a substitute to conventional processes for extraction of bioactives from oats and barley, has been discussed.en_US
dc.description.sponsorshipThe authors acknowledge financial support from the NutriCerealIreland project funded under the Food Institutional Research Measure (FIRM 11/SF/317) of the Irish Department of Agriculture, Food and Marine.
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.relation.ispartofseriesMolecules;Vol. 20 (6)
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectoaten_US
dc.subjectbarleyen_US
dc.subjectbioactivesen_US
dc.subjectextractionen_US
dc.subjectconventionalen_US
dc.subjectnovel food processingen_US
dc.titleA Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologiesen_US
dc.typeArticleen_US
dc.identifier.doihttps://dx.doi.org/10.3390/molecules200610884
dc.contributor.sponsorDepartment of Agriculture, Food and the Marine.en_US
dc.contributor.sponsorGrantNumber11/SF/317en_US
refterms.dateFOA2019-12-05T09:56:09Z


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