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Survey of β-glucans in domestic barley's varieties
U: Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists. / Koceva Komlenić, Daliborka; Jukić, Marko (ur.). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2016. str. 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. i Mastanjević, K. (2016). Survey of β-glucans in domestic barley's varieties. U D. Koceva Komlenić, (Ur.), M. Jukić, (Ur.), Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists (str. 151-158). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Preuzeto s 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, Ur. Daliborka Koceva Komlenić, Ur. Marko Jukić, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2016, str. 151-158. https://urn.nsk.hr/urn:nbn:hr:109:224834

Lalić, Alojzije, Gordana Šimić, Vinko Krstanović i Kristina Mastanjević. "Survey of β-glucans in domestic barley's varieties." U 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. Citirano 09.04.2024.. https://urn.nsk.hr/urn:nbn:hr:109:224834

Lalić, A., et al. (2016) 'Survey of β-glucans in domestic barley's varieties', u Koceva Komlenić, D. (ur.), Jukić, M. (ur.), 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, str. 151-158. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:109:224834 (Datum pristupa: 09.04.2024.)

Lalić A, Šimić G, Krstanović V, Mastanjević K. Survey of β-glucans in domestic barley's varieties. U: D. Koceva Komlenić, ur., M. Jukić, ur. 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. Str. 151-158. [pristupljeno 09.04.2024.] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:224834

A. Lalić, G. Šimić, V. Krstanović i 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 i M. Jukić, Ur. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2016. [Online] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:224834 [Citirano: 09.04.2024.]

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Naslov (engleski)Survey of β-glucans in domestic barley's varieties
AutorAlojzije Lalić
AutorGordana Šimić
AutorVinko Krstanović
AutorKristina Mastanjević
UrednikDaliborka Koceva Komlenić
UrednikMarko Jukić
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
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).
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov zbornikaProceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists
Naslov serijeFlour - Bread
Brojčani podacistr. 151-158
p-ISSN1848-2562
URN:NBNurn:nbn:hr:109:224834
Datum objave publikacije2016
SkupNaziv: 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists
Kratica: Flour - Bread
Lokacija: Opatija, Hrvatska
Datum početka: 2015-10-29
Datum završetka: 2015-10-30
Vrsta izlaganja: Predavanje
Vrsta resursaTekst
IzdavačJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
Mjesto izdavanjaOsijek
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2019-06-11 14:15:44