참고문헌
- Cha MN, Jun Hl, Song GS, Kim YS. The effects of germination conditions on GABA and the nutritional components of barley. Korean J. Food Sci. Technol. 44: 41-47 (2012) https://doi.org/10.9721/KJFST.2012.44.1.041
- Kim YS, Lee YT, Seong HM. Physicochemical properties of starches from waxy and non-waxy hull-less barleys. J Korean Soc. Appl. Bi. 42: 240-245 (1999)
- Macgregor AW, Fincher GB. Carbohydrates of the barley grain in barley chemistry and technology. pp. 73-130. In: Barley: Chemistry and technology. Macgregor AW, Bhatty RS (eds). Association of Cereal Chemists, St. Paul, MN, USA (1993)
- Cheigh HS, Lee NS, Kwon TW. Some nutritional composition of barley flours. Korean J. Food Sci. Technol. 8: 260-262 (1976)
-
Cleary L, Brennan C. The influence of a (13)(14)-
${\beta}$ -D-glucan rich fraction from barley on the physico-chemical properties and in vitro reducing sugars release of durum wheat pasta. Int. J. Food Sci. Tech. 41: 910-918 (2006) https://doi.org/10.1111/j.1365-2621.2005.01141.x - Lee WJ. Changes in Dietary Fiber Content of Barley during Peariling and Cooking. Korean J. Food Sci. Technol. 24: 180-182 (1992)
-
Pins JJ, Kaur H. A review of the effects of barley
${\beta}$ -glucan on cardiovascular and diabetic risk. Cereal Food. World 51: 8-11 (2006) - Ghononeum, M. Production of tumor necrosis factor-alpha and interferon-gamma from human peripherl blood lymphocytes by MGN-3, a moifided arabinoxylan from rice bran, and its synergy with interleukin-2 in vitro. Cancer detect. prev. 24: 314-324 (2000)
- Narayan, VS, Nair, PM. Metabolism, enzymology and possible role of 4-aminobutyrate in higher olants. Phytochem. 29: 367-375 (1999)
-
Jeong HS, Kang TS, Jung IS, Park HJ, Min YK.
${\beta}$ -Glucan contents with different particle size and varieties of barley and oats. Korean J. Food Sci. Technol. 35: 610-612 (2003) - Choe JS, Youn JY. The chemical composition of barley and wheat varieties. J. Korean Soc. Food Sci. Nutr. 34: 223-229 (2005) https://doi.org/10.3746/jkfn.2005.34.2.223
- Kim KT, Seog HM, Kim SS, Lee YT Hong HD. Changes in physicochemical characteristics of barley leaves during growth. Korean J. Food Sci. Technol. 26: 471-474 (1994)
- Ju JI, Lee KS, Min HI, Lee BJ, Kwon BG, Gu JH, Oh MJ. Changes in physicochemical characteristics of green barley according to days after heading. Korean J. Crop Sci. 52: 36-44 (2007)
- Kim EH, Lee YJ, Lee SH, Jang GY, Kim MY, Yoon NR, Lee Mj, Lee JS, Jeong HS. Physicochemical characteristics of barley powder produced from different cultivars and with different degrees of milling. Korean J. Food Sci. Technol. 47: 639-644 (2015) https://doi.org/10.9721/KJFST.2015.47.5.639
- Newman RK, Newman CW. Barley as a food grain. Cereal Food. World 36: 800-805 (1991)
- Cho MK, Lee WJ. Preparation of high-fiber bread with barley flour. Korean J. Food Sci. Technol. 28(4): 807-706 (1996)
- Lee YT, Chnag HG. Effects of wawy and normal hull-less barley flours on bread-making properties. Korean J. Food Sci. Technol. 35: 918-923 (2003)
- Kim JH, Lee YT. Effects of Barley bran on the quality of sugar-Snap cookie and muffin. J. Korean Soc. Food Sci. Nutr. 33: 1367-1372 (2004) https://doi.org/10.3746/jkfn.2004.33.8.1367
- Lee MJ, Kim KS, Kim YK, Park JC, Kim HS, Choi JS, Kim KJ. Quality characteristics and antioxidant activity of yogurt added with whole barley flour. Korean J. Food Sci. Technol. 45: 721-726 (2013) https://doi.org/10.9721/KJFST.2013.45.6.721
- Lee MJ, Kim KS, Kim YK, Choi JS, Park KG, Kim HS. Quality characteristics and antioxidant activity of noodle containing whole flour of Korean hull-less barley cultivars. Korean J. Crop Sci. 58: 459-467 (2013) https://doi.org/10.7740/kjcs.2013.58.4.459
- Dewanto V, Wu X, Liu RH. Processed sweet corn has higher antioxidant activity. J. Agr. Food Chem. 50: 4959-4964 (2002) https://doi.org/10.1021/jf0255937
- Jia Z, Tang M, Wu J. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem. 64: 555-559 (1999) https://doi.org/10.1016/S0308-8146(98)00102-2
- Prosky L, Asp NG, Schweizer TF, Devries JW, Frurda I. Determination of insoluble, soluble and total dietary fiber in foods and food products: Interlaboratory study. J. Assoc. Off. Ana. Chem. 71: 1017-1023 (1988)
-
Mccleary BV, Glennie-Holmes M. Enzymatic quantification of
$(1\rightarrow3)(1\rightarrow4)-{\beta}$ -D-glucan in barley and malt. J. I. Brewing 91: 285-295 (1985) https://doi.org/10.1002/j.2050-0416.1985.tb04345.x - Choi YM, Jeong HS, Lee JS. Antioxidant activity of methanolic extracts from some grains consumed in Korea. Food Chem. 103: 130-138 (2007) https://doi.org/10.1016/j.foodchem.2006.08.004
- Siebenhandi S, Grausgruber H, Pellegrini N, Rio DD, Fogliano V, Pernice P, Berghofer E. Phytochemical profile of main antioxidants in different fractions of purple and blue wheat, and black barley. J Agr. Food Chem. 55: 8541-8547 (2007) https://doi.org/10.1021/jf072021j
- Park SM, Choi YM, Kim YH, Ham HM, Jeong HS, Lee JS. Antioxidant content and activity in methanolic extracts from colored barley. J. Korean Soc. Food Sci. Nutr. 40: 1043-1047 (2011) https://doi.org/10.3746/jkfn.2011.40.7.1043
- Kong SH, Lee JS. Antioxidants in milling fractions of black rice cultivars. Food Chem. 120: 278-281 (2010) https://doi.org/10.1016/j.foodchem.2009.09.089
- Lee YT. Dietary fiber composition and viscosity of extracts from domestic barley, wheat, oat, and rye. Korean J. Food Nutr. 14: 233-238 (2001)
- Jung EY, Yum CA, Kim SK, Jang MS. The chemical composition of pearled, cutted and pressed barleys. Korean J. Food Sci. Technol. 19: 290-294 (1987)
- Park SH, Kim K, Kim SK, Park YK. Proximate composition and mineral content of naked barley differing in pearling degrees. Korean J. Food Nutr. 18: 328-332 (1989)
- Fincher GB. Morphology and chemical composition of barley endosperm cell walls. J. I. Brewing 81: 116-122 (1975) https://doi.org/10.1002/j.2050-0416.1975.tb03672.x