Whole Grains and Health. Группа авторов

Whole Grains and Health - Группа авторов


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      10 Apprich, S., Tirpanalan, Ö., Hell, J., Reisinger, M., Böhmdorfer, S., Siebenhandl‐Ehn, S., Novalin, S., and Kneifel, W. (2014). Wheat bran‐based biorefinery 2: Valorization of products. LWT – Food Science and Technology, 56, 222–231.

      11 Bacic, A., and Stone, B.A. (1981). Chemistry and organisation of aleurone cell wall components from wheat and barley. Australian Journal of Plant Physiology, 8, 475–495.

      12 Bagdi, A., Szabo, F., Gere, A., Kokai, Z., Sipos, L., and Tomoskozi, S. (2014). Effect of aleurone‐rich flour on composition, cooking, textural, and sensory properties of pasta. Lwt‐Food Science and Technology, 59, 996–1002.

      13 Balinova, A., Mladenova, R., and Obretenchev, D. (2006). Effect of grain storage and processing on chlorpyrifos‐methyl and pirimiphos‐methyl residues in post‐harvest‐treated wheat with regard to baby food safety requirements. Food Additives and Contaminants, 23, 391–397.

      14 Barnes, P.J., and Jorgensen, K.G. (1987). Fluorimetric measurement of wheat‐germ in milling products. 2. Sodium tetraborate reagent. Journal of Cereal Science, 5, 149–154.

      15 Barnes, P.J., and Tester, R.F. (1987). Fluorimetric measurement of wheat‐germ in milling products. 1. Boron‐trifluoride methanol reagent. Journal of Cereal Science, 5, 139–148.

      16 Barron, C., Samson, M.F., Lullien‐Pellerin, V., and Rouau, X. (2011). Wheat grain tissue proportions in milling fractions using biochemical marker measurements: Application to different wheat cultivars. Journal of Cereal Science, 53, 306–311.

      17 Barron, C., Surget, A., and Rouau, X. (2007). Relative amounts of tissues in mature wheat (Triticum aestivum L.) grain and their carbohydrate and phenolic acid composition. Journal of Cereal Science, 45, 88–96.

      18 Barthole, G., Lepiniec, L., Rogowsky, P.M., and Baud, S. (2012). Controlling lipid accumulation in cereal grains. Plant Science, 185–186, 33–39.

      19 Blandino, M., Sovrani, V., Marinaccio, F., Reyneri, A., Rolle, L., Giacosa, S., Locatelli, M., Bordiga, M., Travaglia, F., Coisson, J.D., and Arlorio, M. (2013). Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction. Food Chemistry, 141, 2549–2557.

      20 Bohm, A., Bogoni, C., Behrens, R., and Otto, T. (2003). Method for the extraction of aleurone from bran. A.G., B. US Patent application publication US 2003/0175384.

      21 Bohm, A., and Kratzer, A. (2008). Method forisolating aleurone particles. A.G., B. US Patent application publication US 2008/02577787 A1.

      22 Bottega, G., Caramanico, R., Lucisano, M., Mariotti, M., Franzetti, L., and Pagani, M.A. (2009). The debranning of common wheat (Triticum aestivum L.) with innovative abrasive rolls. Journal of Food Engineering, 94, 75–82.

      23 Brandolini, A., and Hidalgo, A. (2012). Wheat germ: Not only a by‐product. International Journal of Food Sciences and Nutrition, 63, 71–74.

      24 Brites, C.M., dos Santos, C.A.L., Bagulho, A.S., and Beirao‐Da‐Costa, M.L. (2008). Effect of wheat puroindoline alleles on functional properties of starch. European Food Research and Technology, 226, 1205–1212.

      25 Brouns, F., Hemery, Y., Price, R., and Mateo Anson, N. (2012). Wheat aleurone: Separation, composition, health aspects, and potential food use. Critical Reviews in Food Science and Nutrition, 52, 553–568.

      26 Bruce, S.J., Guy, P.A., Rezzi, S., and Ross, A.B. (2010). Quantitative measurement of betaine and free choline in plasma, cereals and cereal products by isotope dilution LC‐MS/MS. Journal of Agricultural and Food Chemistry, 58, 2055–2061.

      27 Buri, R.C., von Reding, W., and Gavin, M.H. (2004). Description and characterization of wheat aleurone. Cereal Foods World, 49, 274+.

      28 Chandra Lohani, U., Prakash Pandey, J., and Chandra Shahi, N. (2012). Effect of degree of polishing on milling characteristics and proximate compositions of barnyard millet (Echinochloa frumentacea). Food and Bioprocess Technology, 5, 1113–1119.

      29 Cheli, F., Campagnoli, A., Ventura, V., Brera, C., Berdini, C., Palmaccio, E., and Dell’Orto, V. (2010). Effects of industrial processing on the distributions of deoxynivalenol, cadmium and lead in durum wheat milling fractions. LWT – Food Science and Technology, 43, 1050–1057.

      30 Chen, Y.F., Dunford, N.T., and Goad, C. (2013a). Phytochemical composition of extracts from wheat grain fractions obtained by tangential abrasive dehulling. Lwt‐Food Science and Technology, 54, 353–359.

      31 Chen, Z.W., Liu, F.R., Wang, L., Li, Y.F., Wang, R., and Chen, Z.X. (2014a). Tribocharging properties of wheat bran fragments in air‐solid pipe flow. Food Research International, 62, 262–271.

      32 Chen, Z.W., Wang, L., Wang, R., Li, Y.F., and Chen, Z.X. (2014b). Triboelectric separation of aleurone cell‐cluster from wheat bran fragments in nonuniform electric field. Food Research International, 62, 111–120.

      33 Chen, Z.W., Zha, B.P., Wang, L., Wang, R., Chen, Z.X., and Tian, Y.N. (2013b). Dissociation of aleurone cell cluster from wheat bran by centrifugal impact milling. Food Research International, 54, 63–71.

      34 Delcour, J.A., Van Win, H., and Grobet, P.J. (1998). Distribution and structural variation of arabinoxylans in common wheat mill streams. Journal of Agricultural and Food Chemistry, 47, 271–275.

      35 Dexter, J.E., and Wood, P.J. (1996). Recent applications of debranning of wheat before milling. Trends in Food Science & Technology, 7, 35–41.

      36 Dick, J.W., Shuey, W.C., and Banasik, O.J. (1977). Adjustment of rheological properties of flour by fine grinding and air classification Cereal Chemistry, 54, 246–255.

      37 Doehlert, D.C., and Moore, W.R. (1997). Composition of oat bran and flour prepared by three different mechanisms of dry milling. Cereal Chemistry, 74, 403–406.

      38 Edelmann, M., Kariluoto, S., Nyström, L., and Piironen, V. (2012). Folate in oats and its milling fractions. Food Chemistry, 135, 1938–1947.

      39 Escobar, J., Loran, S., Gimenez, I., Ferruz, E., Herrera, M., Herrera, A., and Arino, A. (2013). Occurrence and exposure assessment of Fusarium mycotoxins in maize germ, refined corn oil and margarine. Food and Chemical Toxicology, 62, 514–520.

      40 Eugster, W. (2005). Avantages commerciaux réalisés grâce au process de décorticage “Peeling.” Industrie des Céréales, 143, 31–32.

      41 Evers, A.D., and Bechtel, D.B. (1988). Microscopic structure of the wheat grain. In Wheat : Chemistry and Technoloy (ed. Y. Pomeranz), pp. 47–95 AACC.

      42 Evers, A.D., Blakeney, A.B., and O’Brien, L. (1999). Cereal structure and composition. Australian Journal of Agricultural Research, 50, 629–650.

      43 Evers, A.D., and Millar, S. (2002). Cereal grain structure and development: Some implications for quality. Journal of Cereal Science, 36, 261–284.

      44 Fang, X.Z., and Moreau, R.A. (2014). Extraction and demulsification of oil from wheat germ, barley germ, and rice bran using an aqueous enzymatic method. Journal of the American Oil Chemists Society, 91, 1261–1268.

      45 Fellers, D.A., Mossman, A.P., Johnston, P.H., and Wheeler, E.L. (1976). Mechanical debranning of whole‐kernel wheat. III. Composition, cooking characteristics, and storage stability. Cereal Chemistry, 53, 308–317.

      46 Friedman, M. (2013). Rice brans, rice bran oils, and rice hulls: Composition, food and industrial uses, and bioactivities in humans, animals, and cells. Journal of Agricultural and Food Chemistry 61, 10626–10641.,

      47 Gelmez, N., Kincal, N.S., and Yener, M.E. (2009). Optimization of supercritical carbon dioxide extraction of antioxidants from roasted wheat germ based on yield, total phenolic and tocopherol contents, and antioxidant activities of the extracts. Journal of Supercritical Fluids, 48, 217–224.

      48 Gerschwiler, O., Eugster, W., and Zwahlen, U. (2006). Method and device for husking and degerminating cereals. A.G., B. US Patent application publication US 2006/0053764 A.

      49 Gimenez,


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