Effects of phenolic compounds on the browning of cooked barley.

@article{Kohyama2009EffectsOP,
  title={Effects of phenolic compounds on the browning of cooked barley.},
  author={Noriko Kohyama and Masaya Fujita and Hiroshi Ono and Mayumi Ohnishi-Kameyama and Hitoshi Matsunaka and Toshiyuki Takayama and Masatsune Murata},
  journal={Journal of agricultural and food chemistry},
  year={2009},
  volume={57 14},
  pages={6402-7}
}
Barley grain products undergo browning when cooked. To evaluate effects of phenolic compounds on browning, various amounts of (+)-catechin, proanthocyanidins, or related phenolic compounds were added to aqueous barley extracts or barley pastes, which were heated at 90 degrees C for 1 or 2 h, respectively. In barley extract, (+)-catechin, procyanidin B3 (PCB3), prodelphinidin B3 (PDB3), and a trimer of gallocatechin-gallocatechin-catechin (PDT1) dose-dependently elevated absorbance at 420 nm… CONTINUE READING