Warianty tytułu
Whole grains products. Part V. Influence of dietary fibre on lipids metabolism, health prevention and antioxidants ingrain products
Języki publikacji
Abstrakty
Słowa kluczowe
Wydawca
Czasopismo
Rocznik
Tom
Numer
Strony
8-11
Opis fizyczny
s.8-11,tab.
Twórcy
Bibliografia
- 1. Bartnikowska E.: Włókno pokarmowe w żywieniu człowieka. Część I, Przemysł Spożywczy, 5, 1997, 43-48.
- 2. Bartnikowska E.: Włókno pokarmowe w żywieniu człowieka. Część II, Przemysł Spożywczy, 6, 1997, 14-16.
- 3. Baublis A., Clydesdale F., Desker E.: Antioxidants in wheat-based breakfast cereals, Cereal Foods World, vol. 45, 2, 2000, 71-74.
- 4. Boyacloglu D. Hettiarachchy’j N.: Changes in some biochemical components of wheat grain that was infected with Fusarium Graminearum, Journal of Cereal Science, 21, 1995, 57-62.
- 5. Chatenoud L, Tavani A, LaVecchia C, Jacobs D, Negri E, Levi F, Franceschi S. Whole grain food intake and cancer risk. International Journal of Cancer, 77, 1998, 24-28.
- 6. Chobot R.: Przemiany błonnika pokarmowego i jego właściwości w żywności, Przemysł Spożywczy, 1, 1991, 13-15.
- 7. Claye S., Idouraine A., Weber C.: In-vitro mineral binding capacity of five fiber sources and their insoluble components for magnezium and calcium, Food Chemistry, 61, 3, 1998, 333-338.
- 8. Cuadrado C., Kumpulainens J., Carbajal A., Moreiras O.: Cereals contribution to the total dietary intake of heavy metals in Madrid, Spain, Journal of Food Composition and Analysis, 13, 2000, 495-503.
- 9. Cubadda F., Raggia A., Marconi E.: Effects of processing on five selected metals in the durum wheat food chain, Microchemical Journal, 79, 2005, 97-102.
- 10. Earnest D., Einspahr J., Alberts D.: Protective Role of Wheat Bran Fiber: Data from Marker Trials, The American Journal Of Medicine, 106(1A), 1999, 32S-37S.
- 11. Edge M., Jones J., Marquat L.: A new life for whole grain, Journal of American Dietetic Association, 105, 12, 2005, 1856-1860.
- 12. Estepa R., Guerra-Hernandez E., Garcőa-Villanova B.: Phytic acid content in milled cereal products and breads, Food Research International, 32, 1999, 217-221.
- 13. European Commission, Commission regulation (EC) No 466/2001 of 8 March 2001 setting maximum levels for certain contaminants in foodstuffs. Official Journal of the European Communities, 16.3.2001, L77/1-13.
- 14. Farajzadeh M., Monji A.: Adsorption characteristics of wheat bran towards heavy metal cations, Separation and Purification Technology, 38, 2004, 197-207.
- 15. Fly A., Czamecki-Maulden G.: Iron bioavailability from diets containing high fiber breakfast cereals and crackers, Nutrition Research, 16, 2, 1996, 267-278.
- 16. Fuchs C., Giovannucci E., Colditz G.:. Dietary fiber and the risk of colorectal cancer and adenoma in women, New England Journal of Medicine, 340, 1999, 169-176.
- 17. Fung T, Hu F, Pereira M, Liu S, Stampfer M, Colditz G, Willett W.: Wholegrain intake and the risk of type 2 diabetes: a prospective study in men, American Journal of Clinical Nutrition, 76, 2002, 535-540.
- 18. Gawęcki J.: Współczesna wiedza o węglowodanach, Wydawnictwo Akademii Rolniczej, Poznań, 1998.
- 19. Górecka D., Anioła J.: Kierunki wykorzystania preparatów błonnikowych w przemyśle spożywczym, Przemysł Spożywczy, 9, 1999, 46-49.
- 20. Griffith H. W.: Witaminy, minerały i pierwiastki śladowe, Elipsa, Warszawa, 1994.
- 21. Harnack L., Walters S., Jacobs D.: Dietary intake and food sources of whole grains among US children and adolescents: Data from the 1994-1996 Continuing Survey of Food Intakes by Individuals, Journal of the American Dietetic Association, 103, 8, 2003, 1015-1019.
- 22. Harris R, Ferguson L.: Dietary fibres may protect or enhance carcinogenesis, Mutation Research, 443, 1999, 95-110.
- 23. Harris R, Sasidharan V., Roberton A. Triggs C., Blakeney A., Ferguson L.: Adsorption of a hydrophobic mutagen to cereal brans and cereal bran dietary fibres, Mutation Research, 412, 1998, 323-331.
- 24. Hazel C., Patel S.: Influence of processing on trichothecene levels, Toxicology Letters, 153,2004, 51-59.
- 25. Hegde S., Kavitha S., Varadaraj M., Muralikrishna G.: Degradation of cereal bran polysaccharide-phenolic acid complexes by Aspergillus niger CFR 1105 q, Food Chemistry, 96, 2006, 14-19.
- 26. Helsby N., Zhua S., Pearson A., Tingle M., Ferguson L.: Antimutagenic effects of wheat bran diet through modification of xenobiotic metabolising enzymes, Mutation Research 454, 2000, 77-88.
- 27. Hicks V., Chen S., Tapper S., Kritchewsky D.: The cholesterol-lowering effect of oat bran cereals in rats: Influence of processing, Nutritional Biochemistry, 6, 1995, 246-249.
- 28. Howard L., West D., Ossip-Klein D.: Chronic constipation management for institutionalized older adults, Geriatric Nursing, 21,2, 2000, 78-82.
- 29. Humphries J., Graham R., Mares D.: Application of reflectance colour measurement to the estimation of carotene and lutein content in wheat and triticale, Journal of Cereal Science, 40, 2004, 151-159.
- 30. Jacobs D, Meyer H, Solvoll K.: Reduced mortality among whole grain bread eaters in men and women in the Norwegian Country study, European Journal of Clinical Nutrition, 55, 2001, 137-143.
- 31. Jacobs D, Meyer K, Kushi L, Folsom A.: Is whole grain intake associated with reduced total and cause-specific death rates in older women? The Iowa women’s health study, American Journal of Public Health, 89, 1999, 322-329.
- 32. Jacobs D, Meyer K, Kushi L, Folsom A.: Whole-grain intake may reduce the risk of ischemic heart disease death in postmenopausal women: the Iowa women’s health study. American Journal of Clinical Nutrition, 68, 1998, 248-257.
- 33. Janicki A.: Funkcje żywieniowe substancji dodatkowych kształtujących cechy sensoryczne żywności, Przemysł Spożywczy, 3, 1999, 10-13.
- 34. Jurga R.: Przetwórstwo zbóż, WSiP, Warszawa, 1997.
- 35. Katinaa K., Arendtb E., Liukkonena K.-H., Autipa K., Flandera L., Poutanena K.: Potential of sourdough for healthier cereal products, Trends in Food Science & Technology, 16, 2005, 104-112.
- 36. Kritchevsky D.: Protective Role of Wheat Bran Fiber: Preclinical Data, The American Journal of Medicine, 106, 1A, 1999, 28S-31S.
- 37. Kunachowicz H., Czarnowska-Misztal E., Szczepańska A., Ners A.: Podstawy żywienia człowieka, WSiP, Warszawa, 1998.
- 38. Laca A., Mousia Z., Dý'az M., Webb C., Pandiella S.: Distribution of microbial contamination within cereal grains, Journal of Food Engineering, 72, 2006, 332-338.
- 39. Li W., Cui S., Kakuda Y.: Extraction, fractionation, structural and physical characterization of wheat b-D-glucans, Carbohydrate Polymers, 63, 2006, 408-416.
- 40. Lintas C. w: Fabriani G., Lintas C.: Durum Wheat-Chemistry and Technology, AACC, St. Paul, USA, 1988, pp. 149-159.
- 41. Lupton J, Turner N.: Potential protective mechanisms of wheat bran fiber, The American Journal of Medicine, 106, 1(A), 1999, 24S-27S.
- 42. McKeown N, Meigs J, Liu S, Wilson P, Jacques P. Whole-grain intake is favorably associated with metabolic risk factors for type 2 diabetes and cardiovascular disease in the Framingham Offspring Study, American Journal of Clinical Nutrition, 76, 2002, 390-398.
- 43. Mielcarz M.: Wzbogacanie wartości żywieniowej pieczywa, Przegląd Piekarski i Cukierniczy, 2, 2004, 14-17.
- 44. Nowicki T., Gaba D., Dexter J., Matsuo R., Clear R.: Retention of Fusarium mycotoxin Deoxynivalen in wheat during processing and cooking of spaghetti and noodles, Journal of Cereal Science, 8, 1988, 189-202.
- 45. Pereira, M., Jacobs, D., Pins, J., Raatz, S., Gross, M., Slavin, J., Seaquist, E.: Effect of whole grains on insulin sensitivity in overweight hyperinsulinemic adults. American Journal of Clinical Nutrition, 75, 2002, 848-855.
- 46. Pettersson H., Aberg L.: Near infrared spectroscopy for determination of mycotoxins in cereals, Food Control, 14, 2003, 229-232.
- 47. Piesiewicz H., Bartnikowska E.: Zboże i jego przetwory - kopalnia składników włókna pokarmowego, Przegląd Piekarski i Cukierniczy, 5, 1997, 3-6.
- 48. Pijanowski E., Dłużewski M., Dłużewska A., Jarczyk A.: Ogólna technologia żywności. WNT. Warszawa, 1997.
- 49. Placinta C., D’Mello J., Macdonald A.: A review of worldwide contamination of cereal grains and animal feed with Fusarium mycotoxins, Animal Feed Science and Technology, 78, 1999, 21-37.
- 50. Ragaee S., Abdel-Aal E., Noaman M.: Antioxidant activity and nutrient composition of selected cereals for food use, Food Chemistry, 98, 2006, 32-38.
- 51. Reddy B.: Role of Dietary Fiber in Colon Cancer: An Overview, The American Journal of Medicine, 106 (1A) 1999, 16S-19S.
- 52. Rosenkvist H., Hansen A.: Contamination profiles and characterisation of Bacillus species in wheat bread and raw materials for bread production, International Journal of Food Microbiology, 26, 1995, 353-363.
- 53. Rouau X. Surget A.: Evidence for the presence of a pentosanase inhibitor in wheat flours, Journal of Cereal Science, 28, 1998, 63-70.
- 54. Ryden P., Roberts J.: The effect of pH and bile salts on the binding of MeIQx to wheat bran fibre, Mutation Research, 351, 1996, 45-52.
- 55. Santana-Rios G., Dashwood R.: Time to discontinue antigenotoxicity studies of dietary fiber?, Mutation Research, 429, 1999, 269-271.
- 56. Schollenberger M., Jara H., Suchy S., Drochner W., Müller H.: Fusarium toxins in wheat flour collected in an area in southwest Germany, International Journal of Food Microbiology, 72, 2002, 85-89.
- 57. Sikorski Z. E., Chemiczne i funkcjonalne właściwości składników żywności. WNT. Warszawa, 1994.
- 58. Sikorski Z. E.: Chemia żywności: skład, przemiany i właściwości żywności. WNT. Warszawa, 2000.
- 59. Skrzypczak W.: Witaminy. Wydawnictwo AR. Szczecin, 1994.
- 60. Slavin J., Jacobs D., Marquat L., Wiemer K.: The role of grains in disease prevention, Journal of American Dietetic Association, 101, 7, 2001, 780-785.
- 61. Wagachaa J., Muthomib J.: Fusarium culmorum: Infection process, mechanisms of mycotoxin production and their role in pathogenesis in wheat, Crop Protection, 26, 2007, 877-885.
- 62. Widestrand J., Pettersson H., Lindberg J.: A rapid and sensitive cytotoxicity screening assay for trichothecenes in cereal samples, Food and Chemical Toxicology, 41, 2003, 1307-1313.
- 63. Wilson T., Idreis H., Taylor C.: Whole fat rice bran reduces the development of early aortic artheriosclerosis in hypercholesterolemic hamsrters compared with wheat bran, Nutrition Research, 22, 2002, 1319-1332.
- 64. Yu L., Zhou K., Parry J.: Inhibitory effects of wheat bran extracts on human LDL oxidation and free radicals, LWT, 38, 2005, 463-470.
- 65. Zielinski H., Kozłowska H., Lewczuk B.: Bioactive compounds in the cereal grains before and after hydrothermal processing, Innovative Food Science & Emerging Technologies, 2, 2001, 159-169.
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.agro-article-01d3940b-2ae0-4a9b-9a64-46c1e0ba73a8