Food Preparation from Hulless Barley in Tibet

Abstract Tibetan hulless barley (“qingke” in Chinese) is a valuable food in Tibet. Purple qingke (PQK) and black qingke (BQK), two special pigmented types of hulless barley, have traditionally been widely cultivated and consumed in Tibet for thousands of years. The composition and contents of anthocyanins of two cultivars are unknown. This study aimed to explore the composition and contents of anthocyanins of two cultivars and their antioxidant capacities. Six anthocyanins were identified by ultra-performance liquid chromatography-quadrupole-time of flight mass spectrometry from barley, most of the anthocyanins were acylated by malonyl group. The total anthocyanin contents ranged from 141 to 2,304 μg/g in PQK and from 248.7 to 2902.9 μg/g in BQK. Furthermore, qingke has strong antioxidant activity against DPPH, ABTS˙+, and FRAP. Qingke may be useful for treating or preventing diseases caused by the overproduction of radicals.

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Applied Research Note: Does feeding hulless barley affects Salmonella colonization in broiler chickens?

The Journal of Applied Poultry Research ◽

10.1016/j.japr.2021.100178 ◽

2021 ◽

pp. 100178

Author(s):

Namalika. D. Karunaratne ◽

Rex. W. Newkirk ◽

Andrew. G. Van Kessel ◽

Wolfgang Köster ◽

Henry. L. Classen

Keyword(s):

Broiler Chickens ◽

Applied Research ◽

Research Note ◽

Hulless Barley

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Effect of in vitro gastrointestinal digestion on phenolic compounds and antioxidant properties of soluble and insoluble dietary fibers derived from hulless barley

Journal of Food Science ◽

10.1111/1750-3841.15592 ◽

2021 ◽

Vol 86 (2) ◽

pp. 628-634

Author(s):

Yulin Zhu ◽

Shihua Yang ◽

Yonghua Huang ◽

Jiaqi Huang ◽

Yongqiang Li

Keyword(s):

Phenolic Compounds ◽

Antioxidant Properties ◽

Dietary Fibers ◽

Gastrointestinal Digestion ◽

Hulless Barley ◽

In Vitro Gastrointestinal Digestion

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Residue Analysis of Cooking Vessels from Early Postclassic Xaltocan, Central Mexico

Latin American Antiquity ◽

10.1017/laq.2021.32 ◽

2021 ◽

pp. 1-19

Author(s):

Kristin De Lucia ◽

Linda Scott Cummings

Keyword(s):

Fourier Transform ◽

Infrared Spectroscopy ◽

Sixteenth Century ◽

Fourier Transform Infrared Spectroscopy ◽

Residue Analysis ◽

Food Preparation ◽

Central Mexico ◽

Early Postclassic ◽

Ceramic Vessels

This article examines the use of cooking vessels from Early Postclassic (AD 900–1250) Xaltocan, Mexico, through residue analysis of ceramic sherds. The analysis combined phytolith and starch analyses with Fourier transform infrared spectroscopy. Because our understanding of prehispanic foodways in central Mexico is based largely on sources that describe or depict Aztec practices in the sixteenth century, we ask how foods were similar or different prior to the Aztecs. We also seek a better understanding of how plainware vessels were used in prehispanic times. Although there is long-term continuity in the preparation of foods such as tamales and corn gruels, we find that additional foods such as tuber-based stews were prepared in the Early Postclassic. In addition, some ceramic vessels, such as comales and crude bowls, had a wider range of food preparation functions than expected.

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Correlations between microbes and metabolites of hulless barley wines fermented with varieties of hulless barley and different starters

LWT ◽

10.1016/j.lwt.2021.112228 ◽

2021 ◽

pp. 112228

Author(s):

Lihua Chen ◽

Sanxia Wang ◽

Dongna Li ◽

Shengbao Feng

Keyword(s):

Hulless Barley

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Quantification and Variability Analysis of Bacterial Cross-Contamination Rates in Common Food Service Tasks

Journal of Food Protection ◽

10.4315/0362-028x-64.1.72 ◽

2001 ◽

Vol 64 (1) ◽

pp. 72-80 ◽

Cited By ~ 201

Author(s):

YUHUAN CHEN ◽

KRISTIN M. JACKSON ◽

FABIOLA P. CHEA ◽

DONALD W. SCHAFFNER

Keyword(s):

Food Service ◽

Enterobacter Aerogenes ◽

Scientific Basis ◽

Food Preparation ◽

Contamination Rate ◽

Cross Contamination ◽

Transfer Rates ◽

Washing Efficiency ◽

The Cross ◽

Contamination Events

This study investigated bacterial transfer rates between hands and other common surfaces involved in food preparation in the kitchen. Nalidixic acid–resistant Enterobacter aerogenes B199A was used as a surrogate microorganism to follow the cross-contamination events. Samples from at least 30 different participants were collected to determine the statistical distribution of each cross-contamination rate and to quantify the natural variability associated with that rate. The transfer rates among hands, foods, and kitchen surfaces were highly variable, being as low as 0.0005% and as high as 100%. A normal distribution was used to describe the variability in the logarithm of the transfer rates. The mean ± SD of the normal distributions were, in log percent transfer rate, chicken to hand (0.94 ± 0.68), cutting board to lettuce (0.90 ± 0.59), spigot to hand (0.36 ± 0.90), hand to lettuce (−0.12 ± 1.07), prewashed hand to postwashed hand (i.e., hand washing efficiency) (−0.20 ± 1.42), and hand to spigot (−0.80 ± 1.09). Quantifying the cross-contamination risk associated with various steps in the food preparation process can provide a scientific basis for risk management efforts in both home and food service kitchens.

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