[
Abedi, E., Pourmohammadi, K. (2021). Chemical modifications and their effects on gluten protein: An extensive review. J. Food Chem., 343 (1), 128398.10.1016/j.foodchem.2020.12839833268180
]Search in Google Scholar
[
Ahmad, A., Anjum, F.M., Zahoor, T., Nawaz, H., Dilshad, S.M. (2012). ß-glucan: A valuable functional ingredients in foods. J. Crit. Rev. Food Sci. Nutr., 52 (3), 2011–2012.
]Search in Google Scholar
[
Ahmad, T., Cawood, M., Iqbal, Q., Ariño, A., Batool, A., Tariq, R. M. S., Azam, M., Akhtar, S. (2019). Phytochemicals in Daucus carota and their health benefits. J. Foods, 8 (9), 424.
]Search in Google Scholar
[
Arendt, E. K., Zannini, E. (2013). Barley. In: Hughes S. (Ed.). Cereal Grains for the Food and Beverage Industries. Woodhead Publishing, pp. 155–200.10.1533/9780857098924.155
]Search in Google Scholar
[
Baik, B.-K., Ulrich, S. E. (2008). Barley for food: Characteristics, improvement, and renewed interest. J. Cereal Sci., 48 (2), 233–242.10.1016/j.jcs.2008.02.002
]Search in Google Scholar
[
Bieniasz, M., Dziedzic, E., Kaczmarczyk, E. (2017). The effect of storage and processing on vitamin C content in Japanese quince fruit Folia Hort. J. Folia Horticulturae, 29 (1), 83–93.10.1515/fhort-2017-0009
]Search in Google Scholar
[
Bleidere, M., Zute, S., Jākobsone, I. (2013). Characterisation of physical and biochemical traits of hulless spring barley grain in Latvian breeding program. Proc. Latvian Acad. Sci., Section B, 67 (4/5), 399–404.
]Search in Google Scholar
[
Burkus, Z., Temelli, F. (2000). Stabilization of emulsions and foams using barley ß-glucan. J. Food Res. Int., 33 (1), 27_33.
]Search in Google Scholar
[
Bordonaba, J. G., Terry, L. A. (2008). Biochemical profiling and chemometric analysis of seventeen UK-grown black currant cultivars. J. Agricult. Food Chem., 56 (16), 7422–7430.10.1021/jf800937718642846
]Search in Google Scholar
[
Clifford, T., Howatson, G., West, D. J., Stevenson, E. J. (2015). The potential benefits of red beetroot supplementation in health and disease. J. Nutrients, 7 (4), 2801–2822.10.3390/nu7042801442517425875121
]Search in Google Scholar
[
Chhikara, N., Kushwaha, K., Sharma, P., Gat, Y., Panghal, A. (2018). Bioactive compounds of beetroot and utilization in food processing industry: A critical review. J. Food Chem., 272, 192–200.10.1016/j.foodchem.2018.08.02230309532
]Search in Google Scholar
[
Commission Regulation (EC) No41/2009. https://www.fsai.ie/uploadedFiles/Reg41_2009.pdf (accessed 15.12.2021).
]Search in Google Scholar
[
Ermolaev, J. (2002). Natural and synthetic glycopeptides. LAB Business, Spring, 25–29.
]Search in Google Scholar
[
Farooqui, A. S., Syed, H. M., Talpade, N. N., Sontakke, M. D., Ghatge, P. U. (2018). Influence of germination on chemical and nutritional properties of Barley flour. J. Pharmacognosy Phytochem., 7 (2), 3855–3858.
]Search in Google Scholar
[
Gopalan, A., Reuben, S.C., Ahmed, S., Darvesh, A.S., Hohmann, J., Bishayee, A. (2012). The health benefits of blackcurrants. J. Food Funct, 3 (8), 795–809.10.1039/c2fo30058c22673662
]Search in Google Scholar
[
Guimares, B., Polachini, T. C., Augusto, P. E. D., Romero, J. T. (2020). Ultrasound-assisted hydration of wheat grains at different temperatures and power applied: Effect on acoustic field, water absorption and germination. J. Chem. Eng. Process. Process Intensif., 155, 108045.10.1016/j.cep.2020.108045
]Search in Google Scholar
[
Heimler, D, Vignolini, P., Giuli, D.M., Vincieri, F.F., Romani, A. (2006). Antiradical activity and polyphenol composition of local Brassicaceae edible varieties. J. Food Chem, 99 (3), 464–469.10.1016/j.foodchem.2005.07.057
]Search in Google Scholar
[
Jan, R., Saxena, D. C., Sing, S. (2016). Physico-chemical, textural, sensory and antioxidant characteristics of gluten-free cookies made from raw and germinated Chenopodium (Chenopodium album) flour. LWT- Food Science and Technology, 71, 281–287.10.1016/j.lwt.2016.04.001
]Search in Google Scholar
[
Jenkins, A. L., Jenkins, D. J. A., Zdravkovic, U., Wursch, P., Vuksan, V. (2002). Depression of the glycaemic index by high levels of beta-glucan fiber in two functional foods tested in type 2 diabetes. Eur. J. Clin. Nutr., 56, 622–628.10.1038/sj.ejcn.1601367
]Search in Google Scholar
[
Jimenez, D., Samman, N. (2020). Oxidative stability of baby dehydrated purees formulated with different oils and germinated grain flours of quinoa and amaranth. LWT- Food Science and Technology, 127 (10), 109229.10.1016/j.lwt.2020.109229
]Search in Google Scholar
[
Kince, T., Galoburda, R., Klava, D., Kruma, Z., Aboltins, A., Tomsone, L., Sabovics, M., Straumite, E., Senhofa, S., Blija, A., Kerch, G. (2017). Effect of processing on microbial safety, total phenolics content and radical scavenging activity of germinated hull-less barley flakes. J. Food Agricult. Environ., 15 (3&4), 10–15.
]Search in Google Scholar
[
Kruma, Z., Kince, T., Galoburda, R., Tomsone, L., Straumite, E., Sabovics, M., Sturite, I., Kronberga, A. (2019). Influence of germination temperature and time on phenolic content and antioxidant properties of cereals. In: Proceedings of the Conference FoodBalt 2019: 13th Baltic Conference on Food Science and Technology “Food. Nutrition. Well-Being”, 2-3 May 2019 Jelgava. Latvia University of Life Sciences and Technologies, Jelgava, pp. 103–108.https://llufb.llu.lv/conference/foodbalt/2019/Kince_et_al_N002_Rev_FoodBalt2019.pdf (accessed 10.01.2022).
]Search in Google Scholar
[
López-Perea, F. A., Guzmán-Ortiz, A. D., Román-Gutiérrez, J., Castro-Rosas, C. A., Gómez-Aldapa, M. L., Rodríguez-Marín, R. N., Falfán-Cortés, L. G., González-Olivares, Torruco-Uco, J. G. (2019). Bioactive compounds and antioxidant activity of wheat bran and barley huskin the extracts with different polarity. J. Food Prop, 22 (1), 646_658.
]Search in Google Scholar
[
Lu, J., Zhao, H., Chen, J., Fan, W., Dong, J., Kong, W., Sun, J., Cao, Y., Cai, G. (2007). Evaluation of phenolic compounds and antioxidant activity during malting. J. Agric Food Chem., 55 (26), 10994–10001.10.1021/jf0722710
]Search in Google Scholar
[
Nōcker, R.-M. (1995). Kōrner and Keime. Übner Ulm, Germany. 224 pp.
]Search in Google Scholar
[
Paaver, U., Matto, V., Raal, A. (2010). Total tannin content in distinct Quercus robur L. Galls. J. Plant Res., 4 (8), 702–705.
]Search in Google Scholar
[
Perfilova, O. V., Akishin, D. V., Vinnitskaya, V. F., Danilin, S. I., Olikainen, O. V. (2020). Use of vegetable and fruit powderin the production technology of functional food snacks. J. Earth Environ. Sci., 548, 082071.
]Search in Google Scholar
[
Pirjo, H. M., Hellström, J., McDougall, G., Dobson, G., Pihlava, J. M., Tiirikka, T., Stewart, D., Karjalainen, R. (2011). Polyphenol and vitamin C contents in European commercial blackcurrant juice products. J. Food Chem., 127 (3), 1216–1223.
]Search in Google Scholar
[
Rakcejeva, T., Augspole, I., Dukalska, L., Dimins, F. (2012). Chemical composition of variety ‘Nante’ hybrid carrots cultivated in Latvia. J. Nutr. Food Eng., 6 (4), 188–194.
]Search in Google Scholar
[
Rakcejeva, T. (2006). Biologically activated grains in wheat bread production. Resume of the Ph.D. thesis for acquiring the Doctor’s degree of Engineering Sciences in sector of Food Sciences in sub-sectoe of Food Quality. Latvia University of Agriculture, 48 pp. https://llufb.llu.lv/dissertation-summary/food/Rakcejeva_Kopsavilkums.pdf (accessed 10.01.2022).
]Search in Google Scholar
[
Regulation (EU). No 1169/2011. https://eur-lex.europa.eu/eli/reg/2011/1169/2018-01-01 (accessed 30.12.2021).10.1149/MA2011-01/17/1169
]Search in Google Scholar
[
Rico, D., Penas, E., Garcia, M. C., Martinez-Villaluenga, C., Rai, D. K., Birsan, R. I. Frias, J., Martin-Diana, A. B. (2020). Sprouted barley flour as a Nutritious and functional Ingredient. J. Foods, 9 (3), 296.10.3390/foods9030296
]Search in Google Scholar
[
Seo, K. H., Park, M. J., Ra, J. E., Han, S. I., Nam, M. H., Kim, J. H., Lee, J. H., Seo, W. D. (2014). Saponarin from barley sprouts inhibits NF-kB and MAPK on LPS-induced RAW 264.7 cells. J. Food Function, 11. https://doi.org/10.1039/C4FO00612G (accessed 15.12.2021).10.1039/C4FO00612G
]Search in Google Scholar
[
Singleton, V. L., Orthofer, R., Lamuela-Raventos, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteau reagent. J. Meth. Enzymol., 299, 152–178.10.1016/S0076-6879(99)99017-1
]Search in Google Scholar
[
Slesarev, V., Ellithope, R., Dimitrov, T. (1998) Inhibition of systemic THF-alpha cytotoxicity in cancer patients by D-peptidoglucan. Med. Oncol., 15, 37–43.
]Search in Google Scholar
[
Stacewicz-Sapuntzakis, M., Bowen, P. E., Hussain, E. A., Damayanti-Wood, B. I., Farnsworth, N. R. (2001). Chemical composition and potential health effects of prunes: A functional food? J. Crit. Rev. Foof Sci. Nutr., 41, 251_86.10.1080/2001409109181411401245
]Search in Google Scholar
[
Sterna, V., Zute, S., Jansone, I., Kantane, I. (2017). Chemical composition of covered and naked spring barley varieties and their potential for food production. Polish J. Food Nutr. Sci., 67 (2), 151–155.10.1515/pjfns-2016-0019
]Search in Google Scholar
[
Su, C., Saleh, A.S., Zhang, B., Feng, D., Zhao, J., Guo, Y., Zhao, J., Li, W., Yan, W., (2020). Effects of germination followed by hot air and infrared drying on properties of naked barley flour and starch. Int. J. Biol. Macromol., 165 (B), 2060–2070.10.1016/j.ijbiomac.2020.10.11433096180
]Search in Google Scholar
[
The 9-point Hedonic scale. https://www.sensorysociety.org/knowledge/sspwiki/Pages/The%209-point%20Hedonic%20Scale.aspx (accessed 01.12.2021).
]Search in Google Scholar
[
Wang, X., Ouyang, Y., Liu, J., Zhu, M, Zhao, G., Bao, W., Hu, F.B. (2014). Fruit and vegetable consumption and mortality from all causes, cardiovascular disease, and cancer: Systematic review and dose-response meta-analysis of prospective cohort studies. BMJ, 29(349), 4490.10.1136/bmj.g4490411515225073782
]Search in Google Scholar