The food industry is directing new product development towards the area of functional foods
and functional food ingredients due to consumers' demand for healthier foods. In this …

The demand for gluten-free foods is certainly increasing. Interest in teff has increased
noticeably due to its very attractive nutritional profile and gluten-free nature of the grain …

Hull‐less barley (HB) has been investigated in many countries for use in feed, food, and
industry since the publication of the last review in 1986. Literature published since 1990 on …

Publications and patents relative to newly observed functions of β-(1, 3)-D-glucans have
notably increased in the last few years with the exploitation of their biological activities. The …

One hulless and two hulled barley samples were used to produce tarhana samples with
relatively high β-glucan content. Chemical and sensory properties of the tarhana samples …

Barley (Hordeum vulgare L.) is an important cereal crop and ranks fourth among the total
cereals production but very little of this grain is used as human food. However, these days it …

Cereal grains and germs are good sources of various phytochemicals. The major
phytochemicals present in cereal grains are: phenolic acids, flavones, phytic acid …

The beneficial role of soluble dietary fiber in human nutrition is well documented and has
lead to a growing demand for the incorporation of β‐glucan, particularly from oats and …

On a world scale, cereal grains and legumes are the main source of calories in the human
diet. They provide most of the energy needed and about 8% of the proteins and vitamins …

Plants have been claimed to possess potential therapeutic properties in the traditional
medicine system and were used for treating a large number of diseases especially by tribal …