Analytical and spectral data set used for development of NIRS prediction models for rapid measurement of non-starch polysaccharides (BG and AX), phenolic compounds (free and bound phenolic acids - FP and BP) and anthocyanins (AN) in barley flour.
Barley grains contain a variable amount of biologically active compounds such as non-starch polysaccharides and phenol compounds. These compounds are important in nutrition due to their significant health benefits and ...
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. ...
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 ...
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