{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,6]],"date-time":"2026-01-06T02:25:05Z","timestamp":1767666305525,"version":"3.38.0"},"reference-count":98,"publisher":"Elsevier","isbn-type":[{"type":"print","value":"9781845691776"}],"license":[{"start":{"date-parts":[[2008,1,1]],"date-time":"2008-01-01T00:00:00Z","timestamp":1199145600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2008]]},"DOI":"10.1533\/9781845693886.2.261","type":"book-chapter","created":{"date-parts":[[2010,12,30]],"date-time":"2010-12-30T04:53:54Z","timestamp":1293684834000},"page":"261-280","source":"Crossref","is-referenced-by-count":5,"title":["Functional barley products"],"prefix":"10.1533","author":[{"given":"A.A.H.","family":"Andersson","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"P.","family":"Aman","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"78","reference":[{"key":"10.1533\/9781845693886.2.261_bib1","doi-asserted-by":"crossref","first-page":"173","DOI":"10.1080\/17482970601057990","article-title":"Cholesterol-lowering effects of barley dietary fibre in humans. Scientific support for a generic health claim","volume":"50","author":"\u00c5man","year":"2006","journal-title":"Scand J Food Nutr"},{"key":"10.1533\/9781845693886.2.261_bib2","doi-asserted-by":"crossref","first-page":"704","DOI":"10.1021\/jf00077a016","article-title":"Analysis of total and insoluble mixed linked (1-3),(1-4)-\u03b2-D-glucans in barley and oats","volume":"35","author":"\u00c5man","year":"1987","journal-title":"J Agric Food Chem"},{"key":"10.1533\/9781845693886.2.261_bib3","doi-asserted-by":"crossref","first-page":"133","DOI":"10.1016\/S0733-5210(86)80016-9","article-title":"Chemical composition of some different types of barley grown in Montana, USA","volume":"4","author":"\u00c5man","year":"1986","journal-title":"J Cereal Sci"},{"key":"10.1533\/9781845693886.2.261_bib4","doi-asserted-by":"crossref","first-page":"73","DOI":"10.1016\/S0733-5210(85)80035-7","article-title":"The variation in chemical composition of Swedish barleys","volume":"3","author":"\u00c5man","year":"1985","journal-title":"J Cereal Sci"},{"key":"10.1533\/9781845693886.2.261_bib5","doi-asserted-by":"crossref","first-page":"356","DOI":"10.1094\/CCHEM.2004.81.3.356","article-title":"Molecular weight distribution of \u03b2-glucan in oat-based foods","volume":"81","author":"\u00c5man","year":"2004","journal-title":"Cereal Chem"},{"issue":"1","key":"10.1533\/9781845693886.2.261_bib6","first-page":"23","article-title":"Utilization of diverse hulless barley properties to maximize food product quality","volume":"51","author":"Ames","year":"2006","journal-title":"Cereal Foods World"},{"key":"10.1533\/9781845693886.2.261_bib7","series-title":"Food Barley: Importance, Uses and Local Knowledge","first-page":"22","article-title":"Barley-based food in southern Morocco","author":"Amri","year":"2005"},{"key":"10.1533\/9781845693886.2.261_bib8","doi-asserted-by":"crossref","first-page":"979","DOI":"10.1002\/(SICI)1097-0010(19990515)79:7<979::AID-JSFA313>3.0.CO;2-L","article-title":"Chemical and physical characteristics of different barley samples","volume":"79","author":"Andersson","year":"1999","journal-title":"J Sci Food Agric"},{"key":"10.1533\/9781845693886.2.261_bib9","doi-asserted-by":"crossref","first-page":"183","DOI":"10.1006\/jcrs.1999.0267","article-title":"Chemical composition and microstructure of two naked barleys","volume":"30","author":"Andersson","year":"1999","journal-title":"J Cereal Sci"},{"key":"10.1533\/9781845693886.2.261_bib10","doi-asserted-by":"crossref","first-page":"165","DOI":"10.1006\/jcrs.1999.0261","article-title":"Characterization of starch from inner and peripherial parts of normal and waxy barley kernels","volume":"30","author":"Andersson","year":"1999","journal-title":"J Cereal Sci"},{"key":"10.1533\/9781845693886.2.261_bib11","doi-asserted-by":"crossref","first-page":"463","DOI":"10.1094\/CCHEM.2000.77.4.463","article-title":"Air classification of barley flours","volume":"77","author":"Andersson","year":"2000","journal-title":"Cereal Chem"},{"key":"10.1533\/9781845693886.2.261_bib12","doi-asserted-by":"crossref","first-page":"507","DOI":"10.1094\/CCHEM.2001.78.5.507","article-title":"Starch and by-products from a laboratory-scale barley starch isolation procedure","volume":"78","author":"Andersson","year":"2001","journal-title":"Cereal Chem"},{"key":"10.1533\/9781845693886.2.261_bib13","doi-asserted-by":"crossref","first-page":"667","DOI":"10.1094\/CCHEM.2003.80.6.667","article-title":"Milling performance of north European hull-less barleys and characterization of resultant millstreams","volume":"80","author":"Andersson","year":"2003","journal-title":"Cereal Chem"},{"key":"10.1533\/9781845693886.2.261_bib14","doi-asserted-by":"crossref","first-page":"195","DOI":"10.1016\/j.jcs.2004.07.001","article-title":"Molecular weight and structure units of (1\u21923, 1\u21924)-\u03b2-glucans in dough and bread made from hull-less barley milling fractions","volume":"40","author":"Andersson","year":"2004","journal-title":"J Cereal Sci"},{"key":"10.1533\/9781845693886.2.261_bib15","series-title":"Barley, Fifty Years of Observation and Experiment","first-page":"7","article-title":"The origin and antiquity of barley","author":"Beaven","year":"1947"},{"key":"10.1533\/9781845693886.2.261_bib16","doi-asserted-by":"crossref","first-page":"1185","DOI":"10.1093\/ajcn\/80.5.1185","article-title":"Diets containing barley significantly reduce lipids in midly hypercholesterolemic men and women","volume":"80","author":"Behall","year":"2004","journal-title":"Am J Clin Nutr"},{"key":"10.1533\/9781845693886.2.261_bib17","doi-asserted-by":"crossref","first-page":"435","DOI":"10.1002\/jsfa.2740520402","article-title":"Chemical studies on mixed-linked \u03b2-glucans in hull-less barley cultivars giving different hypocholesterolaemic responses in chicken","volume":"52","author":"Bengtsson","year":"1990","journal-title":"J Sci Food Agric"},{"key":"10.1533\/9781845693886.2.261_bib18","first-page":"707","article-title":"Food uses of waxy hull-less barley","volume":"37","author":"Berglund","year":"1992","journal-title":"Cereal Foods World"},{"key":"10.1533\/9781845693886.2.261_bib19","first-page":"31","article-title":"Physiochemical and functional (breadmaking) properties of hull-less barley fractions","volume":"63","author":"Bhatty","year":"1986","journal-title":"Cereal Chem"},{"key":"10.1533\/9781845693886.2.261_bib20","first-page":"97","article-title":"The potential of hull-less barley \u2013 A review","volume":"63","author":"Bhatty","year":"1986","journal-title":"Cereal Chem"},{"key":"10.1533\/9781845693886.2.261_bib21","first-page":"469","article-title":"\u03b2-Glucan content and viscosities of barleys and their roller-milled flour and bran products","volume":"69","author":"Bhatty","year":"1992","journal-title":"Cereal Chem"},{"key":"10.1533\/9781845693886.2.261_bib22","series-title":"Dietary and nutritional aspects of barley in human foods","first-page":"913","volume":"Vol. 2","author":"Bhatty","year":"1992"},{"key":"10.1533\/9781845693886.2.261_bib23","series-title":"Barley \u2013 Chemistry and Technology","first-page":"353","article-title":"Nonmalting uses of barley","author":"Bhatty","year":"1993"},{"key":"10.1533\/9781845693886.2.261_bib24","first-page":"397","article-title":"Physiochemical properties of roller-milled barley bran and flour","volume":"70","author":"Bhatty","year":"1993","journal-title":"Cereal Chem"},{"key":"10.1533\/9781845693886.2.261_bib25","doi-asserted-by":"crossref","first-page":"55","DOI":"10.1093\/ajcn\/69.1.55","article-title":"Postprandial lipid, glucose, insulin and cholecystokinin response in men fed barley pasta enriched with \u03b2-glucan","volume":"69","author":"Bourdon","year":"1999","journal-title":"Am J Clin Nutr"},{"key":"10.1533\/9781845693886.2.261_bib26","first-page":"465","article-title":"Oat beta-glucan reduces blood-cholesterol concentrations in hypercholesterolemic subjects","volume":"48","author":"Braaten","year":"1994","journal-title":"Eur J Clin Nutr"},{"key":"10.1533\/9781845693886.2.261_bib27","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.jcs.2005.01.002","article-title":"The potential use of cereal (1\u21923, 1\u21924)-\u03b2-D-glucans as functional food ingredients","volume":"42","author":"Brennan","year":"2005","journal-title":"J Cereal Sci"},{"year":"1978","series-title":"Barley","author":"Briggs","key":"10.1533\/9781845693886.2.261_bib28"},{"key":"10.1533\/9781845693886.2.261_bib29","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1006\/jcrs.2002.0454","article-title":"High (1\u21923) (1\u21924)-\u03b2-D-glucan fractions in bread making and their effect on human glycaemic response","volume":"36","author":"Cavallero","year":"2002","journal-title":"J Cereal Sci"},{"key":"10.1533\/9781845693886.2.261_bib30","doi-asserted-by":"crossref","first-page":"213","DOI":"10.1046\/j.0950-5423.2003.00766.x","article-title":"Effect of flour blending on functional, baking and organoleptic characteristics of bread","volume":"39","author":"Dhingra","year":"2004","journal-title":"Int J Food Sci"},{"key":"10.1533\/9781845693886.2.261_bib31","series-title":"Food Barley: Importance, Uses and Local Knowledge","first-page":"29","article-title":"Food barley in Tunisia","author":"El Felah","year":"2005"},{"key":"10.1533\/9781845693886.2.261_bib32","doi-asserted-by":"crossref","first-page":"239","DOI":"10.1017\/S0068245400014374","article-title":"Knossos Neolithic, part II","volume":"63","author":"Evans","year":"1968","journal-title":"Annu Br School Archaeol Athens"},{"key":"10.1533\/9781845693886.2.261_bib33","first-page":"1049","article-title":"Hypocholesterolemic effects of \u03b2-glucans in different barley diets fed to broiler chickens","volume":"35","author":"Fadel","year":"1987","journal-title":"Nutr Rep Int"},{"key":"10.1533\/9781845693886.2.261_bib34","unstructured":"FAOSTAT, (2006)http:\/\/faostat.fao.org\/"},{"key":"10.1533\/9781845693886.2.261_bib35","first-page":"76150","article-title":"FDA allows barley products to claim reduction in risk of coronary heart disease","volume":"70","year":"2005","journal-title":"Federal Register"},{"key":"10.1533\/9781845693886.2.261_bib36","doi-asserted-by":"crossref","first-page":"1384","DOI":"10.1093\/jn\/134.6.1384","article-title":"Yeast-leavened oat breads with high or low molecular weight \u03b2-glucan do not differ in their effects on blood concentrations of lipids, insulin or glucose in humans","volume":"134","author":"Frank","year":"2004","journal-title":"J Nutr"},{"key":"10.1533\/9781845693886.2.261_bib37","first-page":"35","article-title":"A microscopic study on the development of a layer in barley that causes hull-caryopsis adherence","volume":"62","author":"Gaines","year":"1985","journal-title":"Cereal Chem"},{"year":"2005","series-title":"Food Barley: Importance, Uses and Local Knowledge","key":"10.1533\/9781845693886.2.261_bib38"},{"key":"10.1533\/9781845693886.2.261_bib39","doi-asserted-by":"crossref","first-page":"1075","DOI":"10.1093\/ajcn\/59.5.1075","article-title":"Glucose and insulin responses to barley products: influence of food structure and amylase-amylopectin ratio","volume":"59","author":"Granfeldt","year":"1994","journal-title":"Am J Clin Nutr"},{"key":"10.1533\/9781845693886.2.261_bib40","doi-asserted-by":"crossref","first-page":"13","DOI":"10.1097\/00017285-199101000-00004","article-title":"Nutrition past \u2013 nutrition today. Prescientific origins of nutrition and dietetics","volume":"26","author":"Grivetti","year":"1991","journal-title":"Nutr Today"},{"key":"10.1533\/9781845693886.2.261_bib41","series-title":"Barley: Origin, Botany, Culture, Winter Hardiness, Genetics, Utilization, Pests","first-page":"9","article-title":"On the origin of barley","author":"Harlan","year":"1968"},{"key":"10.1533\/9781845693886.2.261_bib42","series-title":"Hull-less barley, agronomical traits and nutritional quality","first-page":"446","author":"Heen","year":"1991"},{"key":"10.1533\/9781845693886.2.261_bib43","first-page":"374","article-title":"Development and characteristics of high-fibre muffins with oat bran, rice bran, or barley fibre fractions","volume":"37","author":"Hudson","year":"1992","journal-title":"Cereal Foods World"},{"key":"10.1533\/9781845693886.2.261_bib44","doi-asserted-by":"crossref","first-page":"1170","DOI":"10.1002\/jsfa.1787","article-title":"Isolation, structural features and rheological properties of water-extractable beta-glucans from different Greek barley cultivars","volume":"84","author":"Irakli","year":"2004","journal-title":"J Sci Food Agric"},{"key":"10.1533\/9781845693886.2.261_bib45","doi-asserted-by":"crossref","first-page":"2094","DOI":"10.1002\/jsfa.2242","article-title":"The enrichment of Asian noodles with fibre-rich fractions derived from roller milling of hull-less barley","volume":"85","author":"Izydorczyk","year":"2005","journal-title":"J Sci Food Agric"},{"key":"10.1533\/9781845693886.2.261_bib46","series-title":"Technology of cereals","first-page":"154","article-title":"Barley","author":"Kent","year":"1983"},{"key":"10.1533\/9781845693886.2.261_bib47","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1093\/ajcn\/78.4.711","article-title":"Randomized controlled crossover study of the effect of a highly beta-glucan enriched barley on cardiovascular disease risk factors in mildly hypocholesterolemic men","volume":"78","author":"Keogh","year":"2003","journal-title":"Am J Clin Nutr"},{"key":"10.1533\/9781845693886.2.261_bib48","doi-asserted-by":"crossref","first-page":"2492","DOI":"10.1093\/jn\/132.9.2494","article-title":"Effects on the human serum lipoprotein profile of \u03b2-glucan, soy protein and isoflavones, plant sterols and stanols, garlic and tocotrienols","volume":"132","author":"Kerckhoffs","year":"2002","journal-title":"J Nutr"},{"key":"10.1533\/9781845693886.2.261_bib49","doi-asserted-by":"crossref","first-page":"1245","DOI":"10.1093\/ajcn\/62.6.1245","article-title":"Oat \u03b2-glucan increases bile acid excretion and a fibre-rich barley fractions increases cholesterol excretion in ileostomy subjects","volume":"62","author":"Lia","year":"1996","journal-title":"Am J Clin Nutr"},{"key":"10.1533\/9781845693886.2.261_bib50","doi-asserted-by":"crossref","first-page":"1503","DOI":"10.1093\/jn\/125.6.1503","article-title":"Products based on a high fibre barley genotype, but not on common barley or oats, lower postprandial glucose and insulin responses in healthy human","volume":"125","author":"Liljeberg","year":"1996","journal-title":"J Nutr"},{"key":"10.1533\/9781845693886.2.261_bib51","doi-asserted-by":"crossref","first-page":"647","DOI":"10.1093\/ajcn\/69.4.647","article-title":"Effect of the glycemic index and content of indigestible carbohydrates of cereal-based breakfast meals on glucose tolerance at lunch in healthy subjects","volume":"69","author":"Liljeberg","year":"1999","journal-title":"Am J Clin Nutr"},{"key":"10.1533\/9781845693886.2.261_bib52","doi-asserted-by":"crossref","first-page":"141","DOI":"10.1002\/(SICI)1097-0010(199801)76:1<142::AID-JSFA977>3.0.CO;2-C","article-title":"Compositional analysis and viscosity measurements of commercial oat bran","volume":"76","author":"Luhaloo","year":"1998","journal-title":"J Sci Food Agric"},{"issue":"3\/4","key":"10.1533\/9781845693886.2.261_bib53","doi-asserted-by":"crossref","first-page":"275","DOI":"10.1016\/S0950-3293(96)00033-X","article-title":"Effects of flour from different barley varieties on barley sour dough bread","volume":"7","author":"Marklinder","year":"1996","journal-title":"Food Qual Pref"},{"key":"10.1533\/9781845693886.2.261_bib54","doi-asserted-by":"crossref","first-page":"538","DOI":"10.2337\/diacare.27.2.538","article-title":"Carbohydrate nutrition, insulin resistance, and the prevalence of the metabolic syndrome in the Framingham offspring cohort","volume":"27","author":"McKeown","year":"2004","journal-title":"Diabetes Care"},{"key":"10.1533\/9781845693886.2.261_bib55","first-page":"201","article-title":"The effects of bleach treatment on pasta made from a series of barley genotypes","volume":"12","author":"Melland","year":"1984","journal-title":"Cereal Res Comm"},{"key":"10.1533\/9781845693886.2.261_bib56","first-page":"64","article-title":"Distribution of (1\u21923),(1\u21924)-\u03b2-D-glucan in kernels of oats and barley using microspectrofluorometry","volume":"71","author":"Miller","year":"1994","journal-title":"Cereal Chem"},{"key":"10.1533\/9781845693886.2.261_bib57","doi-asserted-by":"crossref","first-page":"879","DOI":"10.1094\/CCHEM.1998.75.6.879","article-title":"Glucagel, a gelling \u03b2-glucan from barley","volume":"75","author":"Morgan","year":"1998","journal-title":"Cereal Chem"},{"issue":"6","key":"10.1533\/9781845693886.2.261_bib58","doi-asserted-by":"crossref","first-page":"2391","DOI":"10.1111\/j.1365-2621.2002.tb09559.x","article-title":"Physical and sensory characteristics of reduced-fat breakfast sausages formulated with barley \u03b2-glucan","volume":"67","author":"Morin","year":"2002","journal-title":"J Food Sci"},{"key":"10.1533\/9781845693886.2.261_bib59","series-title":"Cereals. A Renewable Resource, Theory and Practice","first-page":"427","article-title":"Barley for food, feed and industry","author":"Munck","year":"1981"},{"key":"10.1533\/9781845693886.2.261_bib60","doi-asserted-by":"crossref","first-page":"213","DOI":"10.1016\/j.jcs.2004.07.006","article-title":"Near infrared spectra indicate specific mutant endosperm genes and reveal a new mechanism for substituting starch with (1\u21923, 1\u21924)-\u03b2-glucan in barley","volume":"40","author":"Munck","year":"2004","journal-title":"J Cereal Sci"},{"article-title":"Third Report of the Expert Panel on Detection, Evaluation, and Treatment of High Blood Cholesterol in Adults (Adult Treatment Panel III) Final Report","year":"2002","series-title":"Circulation 1","key":"10.1533\/9781845693886.2.261_bib61"},{"key":"10.1533\/9781845693886.2.261_bib62","series-title":"Barley, Agronomy Monograph No. 26","first-page":"404","article-title":"Nutritional quality of barley","author":"Newman","year":"1985"},{"key":"10.1533\/9781845693886.2.261_bib63","first-page":"800","article-title":"Barley as a food grain","volume":"36","author":"Newman","year":"1991","journal-title":"Cereal Foods World"},{"key":"10.1533\/9781845693886.2.261_bib64","series-title":"Barley Genetics V","first-page":"773","article-title":"Nutritional implications of \u03b2-glucans in barley","author":"Newman","year":"1987"},{"key":"10.1533\/9781845693886.2.261_bib65","first-page":"749","article-title":"Hypocholesterolemic effect of barley food on healthy men","volume":"39","author":"Newman","year":"1989","journal-title":"Nutr Rep Int"},{"issue":"10","key":"10.1533\/9781845693886.2.261_bib66","first-page":"883","article-title":"The hypocholesterolemic function of barley \u03b2-glucans","volume":"34","author":"Newman","year":"1989","journal-title":"Cereal Foods World"},{"key":"10.1533\/9781845693886.2.261_bib67","first-page":"563","article-title":"Composition and muffin-baking characteristics of flours from barley cultivars","volume":"35","author":"Newman","year":"1990","journal-title":"Cereal Foods World"},{"key":"10.1533\/9781845693886.2.261_bib68","doi-asserted-by":"crossref","first-page":"371","DOI":"10.1007\/BF02310630","article-title":"Growth and lipid metabolism as affected by feeding of hull-less barleys with and without supplemental \u03b2-glucanase","volume":"41","author":"Newman","year":"1991","journal-title":"Plant Food Hum Nutr"},{"key":"10.1533\/9781845693886.2.261_bib69","series-title":"Barley for Food and Malt","first-page":"242","article-title":"Fibre enrichment of baked products with a barley milling fraction","author":"Newman","year":"1992"},{"issue":"1","key":"10.1533\/9781845693886.2.261_bib70","first-page":"23","article-title":"Fibre enrichment of baked products with a barley milling fraction","volume":"43","author":"Newman","year":"1998","journal-title":"Cereal Foods World"},{"key":"10.1533\/9781845693886.2.261_bib71","doi-asserted-by":"crossref","first-page":"161","DOI":"10.1006\/jcrs.1996.0049","article-title":"Chemical composition of barley samples focusing on dietary fibre components","volume":"24","author":"Oscarsson","year":"1996","journal-title":"J Cereal Sci"},{"key":"10.1533\/9781845693886.2.261_bib72","doi-asserted-by":"crossref","first-page":"259","DOI":"10.1006\/jcrs.1997.0118","article-title":"Composition and microstructure of waxy, normal and high amylose barley samples","volume":"26","author":"Oscarsson","year":"1997","journal-title":"J Cereal Sci"},{"key":"10.1533\/9781845693886.2.261_bib73","doi-asserted-by":"crossref","first-page":"359","DOI":"10.1002\/(SICI)1097-0010(199811)78:3<359::AID-JSFA126>3.0.CO;2-R","article-title":"Effects of cultivar, nitrogen fertilization rate and environment on yield and grain quality of barley","volume":"78","author":"Oscarsson","year":"1998","journal-title":"J Sci Food Agric"},{"key":"10.1533\/9781845693886.2.261_bib74","doi-asserted-by":"crossref","first-page":"230","DOI":"10.1016\/j.jcs.2005.11.001","article-title":"Glucose and insulin response in healthy men to barley bread with different levels of (1\u21923, 1\u21924)-\u03b2-glucans; predictions using fluidity measurements of in vitro enzyme digests","volume":"43","author":"\u00d6stman","year":"2006","journal-title":"J Cereal Sci"},{"key":"10.1533\/9781845693886.2.261_bib75","series-title":"Advances in Cereal Science and Technology","first-page":"238","article-title":"Malting and brewing: III. Anatomy of the barley grain","author":"Palmer","year":"1976"},{"key":"10.1533\/9781845693886.2.261_bib76","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1159\/000417519","article-title":"Nutritive value of barley products with emphasis on the effect of milling","volume":"60","author":"Pedersen","year":"1989","journal-title":"World Rev Nutr Diet"},{"key":"10.1533\/9781845693886.2.261_bib77","first-page":"8","article-title":"A review of the effects of barley \u03b2-glucan on cardiovascular and diabetic risk","volume":"51","author":"Pins","year":"2006","journal-title":"Cereal Foods World"},{"key":"10.1533\/9781845693886.2.261_bib78","first-page":"131","article-title":"Extracted barley beta-glucan improves CVD risk factors and other biomarkers in a population of generally healthy hypercholesterolemic men and women","volume":"1","author":"Pins","year":"2005","journal-title":"Prev Control"},{"key":"10.1533\/9781845693886.2.261_bib79","doi-asserted-by":"crossref","first-page":"3317","DOI":"10.1001\/jama.1992.03480240079039","article-title":"Oat products and lipid lowering: a meta-analysis","volume":"267","author":"Ripsin","year":"1992","journal-title":"JAMA"},{"key":"10.1533\/9781845693886.2.261_bib80","doi-asserted-by":"crossref","first-page":"545","DOI":"10.2337\/diacare.20.4.545","article-title":"Dietary fibre, glycemic load, and risk of NIDDM in men","volume":"20","author":"Salmeron Jascherio","year":"1997","journal-title":"Diabetes Care"},{"key":"10.1533\/9781845693886.2.261_bib81","doi-asserted-by":"crossref","first-page":"472","DOI":"10.1001\/jama.1997.03540300040031","article-title":"Dietary fibre, glycemic load, and risk of non-insulin-dependent diabetes mellitus in women","volume":"277","author":"Salmeron","year":"1997","journal-title":"JAMA"},{"key":"10.1533\/9781845693886.2.261_bib82","first-page":"11","article-title":"Composition of normal and high-lysine barleys","volume":"10","author":"Salomonsson","year":"1980","journal-title":"Swedish J Agric Res"},{"key":"10.1533\/9781845693886.2.261_bib83","doi-asserted-by":"crossref","first-page":"171","DOI":"10.1006\/jcrs.1994.1023","article-title":"Extraction and partial characterization of \u03b2-glucan from the endosperms of two barley cultivars","volume":"19","author":"Saulnier","year":"1994","journal-title":"J Cereal Sci"},{"key":"10.1533\/9781845693886.2.261_bib84","unstructured":"SNF (Swedish Nutrition Foundation) (2007)http:\/\/www.snf.ideon.se\/snf\/en\/"},{"year":"1992","series-title":"Handbuch Sauerteig. Biologie, Biochemie, Technologie","author":"Spicher","key":"10.1533\/9781845693886.2.261_bib85"},{"key":"10.1533\/9781845693886.2.261_bib86","doi-asserted-by":"crossref","first-page":"179","DOI":"10.1006\/jcrs.1994.1024","article-title":"Fractionation of different types of barley by roller milling and sieving","volume":"19","author":"Sundberg","year":"1994","journal-title":"J Cereal Sci"},{"key":"10.1533\/9781845693886.2.261_bib87","doi-asserted-by":"crossref","first-page":"205","DOI":"10.1016\/0733-5210(95)90036-5","article-title":"Enrichment of mixed-linked (1\u21923), (1\u21924)-\u03b2-D-glucans from a high-fibre barley-milling stream by air classification and stack-sieving","volume":"21","author":"Sundberg","year":"1995","journal-title":"J Cereal Sci"},{"key":"10.1533\/9781845693886.2.261_bib88","doi-asserted-by":"crossref","first-page":"780S","DOI":"10.1093\/ajcn\/59.3.780S","article-title":"Composition and properties of bread and porridge prepared from different types of barley flour","volume":"59","author":"Sundberg","year":"1994","journal-title":"Am J Clin Nutr"},{"key":"10.1533\/9781845693886.2.261_bib89","doi-asserted-by":"crossref","first-page":"145","DOI":"10.1007\/BF01088472","article-title":"Quality of rolled barley flakes as affected by batch of grain and processing technique","volume":"45","author":"Sundberg","year":"1994","journal-title":"Plant Foods Hum Nutr"},{"key":"10.1533\/9781845693886.2.261_bib90","doi-asserted-by":"crossref","first-page":"C463","DOI":"10.1111\/j.1365-2621.2004.tb10989.x","article-title":"The influence of (1\u21923) (1\u21924)-beta-D-glucan-rich fractions from barley on the physicochemical properties and in vitro reducing sugar release of white wheat breads","volume":"69","author":"Symons","year":"2004","journal-title":"J Foods Sci"},{"key":"10.1533\/9781845693886.2.261_bib91","series-title":"Food Barley: Importance, Uses and Local Knowledge","first-page":"115","article-title":"Food preparation from hull-less barley in Tibet","author":"Tashi","year":"2005"},{"key":"10.1533\/9781845693886.2.261_bib92","doi-asserted-by":"crossref","first-page":"257","DOI":"10.1016\/j.jcs.2004.08.008","article-title":"The combined use of hull-less barley flour and xylanase as a strategy for wheat\/hull-less barley flour breads with increased arabinoxylan and (1\u21923, 1\u21924)-\u03b2-D-glucan levels","volume":"40","author":"Trogh","year":"2004","journal-title":"J Cereal Sci"},{"key":"10.1533\/9781845693886.2.261_bib93","first-page":"253","article-title":"From hull-less barley and wheat to soluble dietary fibre-enriched bread","volume":"50","author":"Trogh","year":"2005","journal-title":"Cereal Foods World"},{"key":"10.1533\/9781845693886.2.261_bib94","doi-asserted-by":"crossref","first-page":"279","DOI":"10.1016\/S0733-5210(86)80030-3","article-title":"\u03b2-Glucan content and viscosity of extracts from way barley","volume":"4","author":"Ullrich","year":"1986","journal-title":"J Cereal Sci"},{"key":"10.1533\/9781845693886.2.261_bib95","doi-asserted-by":"crossref","first-page":"2292","DOI":"10.1093\/jn\/122.11.2292","article-title":"Barley \u03b2-glucans alter intestinal viscosity and reduce plasma cholesterol concentrations in chickens","volume":"122","author":"Wang","year":"1992","journal-title":"J Nutr"},{"key":"10.1533\/9781845693886.2.261_bib96","doi-asserted-by":"crossref","first-page":"1341","DOI":"10.1126\/science.205.4413.1341","article-title":"Use of barley in the Egyptian Late Paleolithic","volume":"205","author":"Wendorf","year":"1979","journal-title":"Science"},{"key":"10.1533\/9781845693886.2.261_bib97","first-page":"31","article-title":"Molecular characterization of cereal \u03b2-D-glucans, structural analysis of oat \u03b2-D-glucan and rapid structural evaluation of \u03b2-D-glucan from different sources by high-performance liquid chromatography of oligosachharides released by lichenase","volume":"68","author":"Wood","year":"1991","journal-title":"Cereal Chem"},{"key":"10.1533\/9781845693886.2.261_bib98","first-page":"48","article-title":"Potential for \u03b2-glucan enrichment in brans derived from oat (Avena sativa L) cultivars of different (1\u21923), (1\u21924)-\u03b2-glucan concentrations","volume":"68","author":"Wood","year":"1991","journal-title":"Cereal Chem"}],"container-title":["Technology of Functional Cereal Products"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:B9781845691776500126?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:B9781845691776500126?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/woodhead.metapress.com\/index\/T412171X68727621.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,3,1]],"date-time":"2025-03-01T06:20:49Z","timestamp":1740810049000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/B9781845691776500126"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2008]]},"ISBN":["9781845691776"],"references-count":98,"URL":"https:\/\/doi.org\/10.1533\/9781845693886.2.261","relation":{},"subject":[],"published":{"date-parts":[[2008]]}}}