Functional Foods. Группа авторов

2007.

      108. Wood, P. J., Oat and rye β-glucan: properties and function. Cereal Chem., 87, 315–330, 2010.

      109. Izydorczyk, M. S., McMillan, T., Bazin, S., Kletke, J., Dushnicky, L., Dexter, J., Chepurna, A. & Rossnagel, B., Milling of Canadian oats and barley for functional food ingredients: Oat bran and barley fibre-rich fractions. Can. J. Plant Sci., 94, 573–586, 2014.

      110. Badr, A., M, K., Sch, R., Rabey, H. El, Effgen, S., Ibrahim, H. H., Pozzi, C., Rohde, W. & Salamini, F., On the origin and domestication history of barley (Hordeum vulgare). Mol. Biol. Evol., 17, 499–510, 2000.

      111. Idehen, E., Tang, Y. & Sang, S., Bioactive phytochemicals in barley. J. Food Drug Anal., 25, 148–161, 2017.

      112. Yangcheng, H., Gong, L., Zhang, Y. & Jane, J. L., Pysicochemical properties of Tibetan hull-less barley starch. Carbohydr. Polym., 137, 525–531, 2016.

      113. Yu, W., Tan, X., Zou, W., Hu, Z., Fox, G. P., Gidley, M. J. & Gilbert, R. G., Relationships between protein content, starch molecular structure and grain size in barley. Carbohydr. Polym., 155, 271–279, 2017.

      114. Schulte, D., Close, T. J., Graner, A., Langridge, P., Matsumoto, T., Muehlbauer, G., Sato, K., Schulman, A. H., Waugh, R., Wise, R. P. & Stein, N., The international barley sequencing consortium - at the threshold of efficient access to the barley genome. Plant Physiol., 149, 142–147, 2009.

115. Baik, B. K. & Ullrich, S. E., Barley for food: Characteristics, improvement, and renewed interest. J. Cereal Sci., 48, 233–242, 2008.

      116. Bergh, M. O., Razdan, A. & Åman, P., Nutritional influence of broiler chicken diets based on covered normal, waxy and high amylose barleys with or without enzyme supplementation. Anim. Feed Sci. Technol., 78, 215–226, 1999.

      117. Biel, W. & Jacyno, E., Chemical composition and nutritive value of spring hulled barley varieties. Bulg. J. Agric. Sci., 19, 721–727, 2013.

      118. Sullivan, P., Arendt, E. & Gallagher, E., The increasing use of barley and barley by-products in the production of healthier baked goods. Trends Food Sci. Technol., 29, 124–134, 2013.

      119. Bhatty, R. S., Physicochemical properties of roller-milled barley bran and flour. Cereal Chem., 70, 397-402, 1993.

      120. Jood, S. & Kalra, S., Chemical composition and nutritional characteristics of some hull less and hulled barley cultivars grown in India. Nahrung - Food, 45, 35–39, 2001.

      121. Cook, A.H., Barley and malt: Biology, biochemistry, technology, p. 756, Academic Press, NewYork, 2013.

      122. Zhang, G. & Li, C., Genetics and Improvement of Barley Malt Quality, p. 296, Springer Science+Business Media, Heidelberg, 2009.

      123. Holopainen-Mantila, U., Composition and structure of barley (Hordeum vulgare L.) grain in relation to end uses, p. 7287, VTT Technological Research Centre of Finland Ltd Julkaisija-Utgivare-Publisher, Helsinki, Finland, 2015.

      124. Evers, T. & Millar, S., Cereal grain structure and development: Some implications for quality. J. Cereal Sci., 36, 261–284, 2002.

      125. Palmer, G. H., Ultrastructure of the cell walls of the transport pathway for gibberellic acid in barleyaleurone layer. J. Inst. Brew., 104, 137–142, 1998.

      126. Pomeranz, Y., Structure and mineral composition of cereal aleurone cells as shown by scanning electron microscopy. Cereal Chem., 50, 504–511, 1973.

      127. Fincher, G. B., Ferulic acid in barley cell walls: A fluorescence study. J. Inst. Brew., 82, 347–349, 1976.

      128. Wang, L., Behr, S. R., Newman, R. K. & Newman, C. W., Comparative cholesterol-lowering effects of barley β-glucan and barley oil in golden Syrian hamsters. Nutr. Res., 17, 77–88, 1997.

      129. Shewry, P. R., Barley: Genetics, biochemistry, molecular biology and biotechnology, p. 626, Oxford University Press, Wallingford, 1992.

      130. MacGregor, A. W. & Bhatty, R. S., Barley: Chemistry and technology, p. 486, American Association of Cereal Chemist International, 1993.

      131. Helm, C. V. & de Francisco, A., Chemical characterization of Brazilian hulless barley varieties, flour fractionation, and protein concentration. Sci. Agric., 61, 593–597, 2004.

      132. Asare, E. K., Jaiswal, S., Maley, J., Båga, M., Sammynaiken, R., Rossnagel, B. G. & Chibbar, R. N., Barley grain constituents, starch composition, and structure affect starch in vitro enzymatic hydrolysis. J. Agric. Food Chem., 59, 4743–4754, 2011.

133. Wrigley, C., Encyclopedia of grain science, p. 1700, Academic Press, Oxford, UK, 2004.

      134. Bhatty, R. S. & Rossnagel, B. G., Comparison of pearled and unpearled Canadian and Japanese barleys. Cereal Chem. J., 75, 15–21, 1998.

      135. Salomonsson, A. C., Theander, O. & Westerlund, E., Chemical characterization of some Swedish cereal whole meal and bran fractions. Swedish J. Agric. Res., 14, 111–117, 1984.

      136. Åman, P. & Newman, C. W., Chemical composition of some different types of barley grown in Montana, U.S.A. J. Cereal Sci., 4, 133–141, 1986.

      137. Åman, P. & Graham, H., Analysis of total and insoluble mixed-linked (1→3),(1→4)-β-D-glucans in barley and oats. J. Agric. Food Chem., 35, 704–709, 1987.

      138. Oscarsson, M., Andersson, R., Salomonsson, A. C. & Åman, P., Chemical composition of barley samples focusing on dietary fibre components. J. Cereal Sci., 24, 161–170, 1996.

      139. Slavin, J., Jacobs, D. & Marquart, L., Whole-grain consumption and chronic disease: Protective mechanisms. Nutr. Cancer, 27, 14–21, 1997.

      140. Li, J., Kaneko, T., Qin, L. Q., Wang, J. & Wang, Y., Effects of barley intake on glucose tolerance, lipid metabolism, and bowel function in women. Nutrition, 19, 926–929, 2003.

      141. Van Horn, L., Fiber, lipids, and coronary heart disease. Circulation, 95, 2701–2704, 1997.

      142. Dongowski, G., Huth, M., Gebhardt, E. & Flamme, W., Dietary fiber-rich barley products beneficially affect the intestinal tract of rats. J. Nutr., 132, 3704–3714, 2002.

      143. Finn, O. J., Molecular origins of cancer: Cancer immunology. N. Engl. J. Med., 358, 2704–2715, 2008.

      144. Annapurna, A., Health benefits of barley. J. Pharm. Res. Heal. Care, 3, 22, 2011.

      145. Bays, D. H., A new history of christianity in China, p. 241, Wiley-Blackwell, Oxford, UK, 2011.

      146. Zhang, J. -X., Bergman, F., Hallmans, G., Johansson, G., Lundin, E., Stenling, R., Theander, O. & Westerlund, E., The influence of barley fibre on bile composition, gallstone formation, serum cholesterol and intestinal morphology in hamsters. J. Pathol. Microbiol. Immunol., 98, 568–574, 1990.

      147. Hoang, M. H., Houng, S. J., Jun, H. J., Lee, J. H., Choi, J. W., Kim, S. H., Kim, Y. R. & Lee, S. J., Barley intake induces bile acid excretion by reduced expression of intestinal ASBT and NPC1L1 in C57BL/6J mice. J. Agric. Food Chem., 59, 6798–6805, 2011.

      148. Behall, K. M., Scholfield, D. J. & Hallfrisch, J., Whole-grain diets reduce blood pressure in mildly hypercholesterolemic men and women. J. Am. Diet. Assoc., 106, 1445–1449, 2006.

149. Kanauchi, O., Fujiyama, Y., Kehchimitsuyama, A. Y., Ishii, T., Nakamura, T., Hitomi, Y., Agata, K., Saiki, T., Andoh, A., Toyonaga, A. & Bamba, T., Increased growth of Bifidobacterium and Eubacterium by germinated barley foodstuff, accompanied by enhanced butyrate production in healthy volunteers. Int. J. Mol. Med., 3, 175–179, 1999.

      150. Tada, R., Ikeda, F., Aoki, K., Yoshikawa, M., Kato, Y., Adachi, Y., Tanioka, A., Ishibashi, K. -I.,