Browsing Articles publicats (Producció Vegetal i Ciència Forestal) by Author "Macià i Puig, Ma Alba"
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Bioactive Compounds and Antioxidant Capacity in Pearling Fractions of Hulled, Partially Hull-Less and Hull-Less Food Barley Genotypes
Martínez Subirà, Mariona; Romero Fabregat, Mª Paz; Macià i Puig, Ma Alba; Puig, Eva; Romagosa Clariana, Ignacio; Moralejo Vidal, Mª Angeles (MDPI, 2021-03-09)Three food barley genotypes differing in the presence or absence of husks were sequentially pearled and their fractions analyzed for ash, proteins, bioactive compounds and antioxidant capacity in order to identify potential ... -
Post-anthesis thermal stress induces differential accumulation of bioactive compounds in field-grown barley
Martínez Subirà, Mariona; Romero Fabregat, Mª Paz; Moralejo Vidal, Mª Angeles; Macià i Puig, Ma Alba; Puig, Eva; Savin, Roxana; Romagosa Clariana, Ignacio (John Wiley & Sons, 2021)BACKGROUND: Barley (Hordeum vulgare L.) is a healthy grain because of its high content of dietary fibre and phenolic compounds. It faces periods of high temperature during grain filling, frequently reducing grain weight. ... -
Purple, high β-glucan, hulless barley as valuable ingredient for functional food
Martínez Subirà, Mariona; Romero Fabregat, Mª Paz; Puig, Eva; Macià i Puig, Ma Alba; Romagosa Clariana, Ignacio; Moralejo Vidal, Mª Angeles (Elsevier, 2020)Barley (Hordeum vulgare L.) stands out for its high content on bioactive compounds although it is not frequently found in human food. In this study, a purple hulless barley genotype was used to explore its food potential. ...