dc.contributor.author | Wold, Jens Petter | |
dc.contributor.author | Airado-Rodriguez, Diego | |
dc.contributor.author | Holtekjølen, Ann Katrin | |
dc.contributor.author | Holopainen-Mantila, Ulla | |
dc.contributor.author | Sahlstrøm, Stefan | |
dc.date.accessioned | 2017-09-29T09:08:44Z | |
dc.date.available | 2017-09-29T09:08:44Z | |
dc.date.created | 2017-09-20T09:54:37Z | |
dc.date.issued | 2017 | |
dc.identifier.citation | Journal of Agricultural and Food Chemistry. 2017, 65 (8), 1813-1821. | |
dc.identifier.issn | 0021-8561 | |
dc.identifier.uri | http://hdl.handle.net/11250/2457453 | |
dc.description.abstract | The aim of the present work was to develop and evaluate near-infrared (NIR) and fluorescence spectroscopies as rapid and potential online methods for determination of the amount of aleurone in pearling dust fractions of barley. Phytic acid was used as a marker for the aleurone layer. Different varieties of barley were pearled, and dust fractions were progressively taken out. Sample concentration of phytic acid varied in the range of 0.5-4.1 g/100 g, and highest concentrations were obtained in dust fractions for pearling degrees in the range of 15-25%. Regression models for phytic acid were developed with the same high correlations for NIR and fluorescence spectroscopies (R2 = 0.96) and prediction errors of ±0.16-0.18 g/100 g. The models performed well on a test set of pearling fractions from two other barley varieties. The techniques are rapid and nondestructive, which means that they can be used online in connection with industrial pearling systems. | |
dc.language.iso | eng | |
dc.subject | NIR | |
dc.subject | Aleurone | |
dc.subject | Fluorescence | |
dc.subject | Bygg | |
dc.subject | Barley | |
dc.title | Rapid and Nondestructive Determination of Aleurone Content in Pearling Fractions of Barley by Near-Infrared (NIR) and Fluorescence Spectroscopies | |
dc.type | Peer reviewed | |
dc.type | Journal article | |
dc.description.version | acceptedVersion | |
dc.subject.nsi | VDP::Landbruks- og fiskerifag: 900 | |
dc.subject.nsi | VDP::Agriculture and fisheries science: 900 | |
dc.source.pagenumber | 1813-1821 | |
dc.source.volume | 65 | |
dc.source.journal | Journal of Agricultural and Food Chemistry | |
dc.source.issue | 8 | |
dc.identifier.doi | 10.1021/acs.jafc.6b04954 | |
dc.identifier.cristin | 1495685 | |
dc.relation.project | Nofima AS: 201701 | |
dc.relation.project | Nofima AS: 10746 | |
dc.relation.project | Norges forskningsråd: 262308 | |
dc.relation.project | Norges forskningsråd: 262300 | |
dc.relation.project | Nofima AS: 201702 | |
dc.relation.project | Nofima AS: 11878 | |
cristin.unitcode | 7543,3,2,0 | |
cristin.unitcode | 7543,3,1,0 | |
cristin.unitname | Råvare og prosess | |
cristin.unitname | Mat og helse | |
cristin.ispublished | true | |
cristin.fulltext | postprint | |
cristin.qualitycode | 2 | |