Assessing the impact of microwave treatment on the nutritional quality and metabolomic profile of barley flour

Assessing the impact of microwave treatment on the nutritional quality and metabolomic profile of barley flour

Microwave treatment effectively enhances barley's functional food properties while reducing anti-nutritional factors (ANFs) such as phytates, trypsin inhibitors, and condensed tannins, which limit nutrient bioavailability. Conventional thermal methods reduce ANFs but degrade bioactive compounds...

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Bibliographic Details
Main Authors: Mavuri Tejaswini Durga, Alonkrita Chowdhury, Rajesh Kumar, S. Suvetha, Dodla Mamatha, Akshita Trivedi, Kratika Maurya, Pavan Kumar Yadav, Mayukh Ghosh
Format: Article
Language:English
Published: Elsevier 2025-08-01
Series:Journal of Agriculture and Food Research
Subjects:
Barley
Microwave
Phytochemicals
Antioxidants
Metabolomics
High resolution mass spectrometry
Online Access:http://www.sciencedirect.com/science/article/pii/S2666154325003825
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http://www.sciencedirect.com/science/article/pii/S2666154325003825

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