Whole Grains and Health. Группа авторов
Чтение книги онлайн.
Читать онлайн книгу Whole Grains and Health - Группа авторов страница 36
107 Peterson, D.M., Emmons, C.L., and Hibbs, A.H. (2001). Phenolic antioxidants and antioxidant activity in pearling fractions of oat groats. Journal of Cereal Science, 33, 97–103.
108 Peyron, S., Surget, A., Mabille, F., Autran, J.C., Rouau, X., and Abecassis, J. (2002). Evaluation of tissue dissociation of durum wheat grain (Triticum durum desf.) generated by the milling process. Journal of Cereal Science, 36, 199–208.
109 Piras, A., Rosa, A., Falconieri, D., Porcedda, S., Dessi, M.A., and Marongiu, B. (2009). Extraction of oil from wheat germ by supercritical CO2. Molecules, 14, 2573–2581.
110 Pomeranz, Y. (1988). Chemical composition of kernel structures. In Wheat: Chemistry and Technoloy (ed. Y. Pomeranz), pp. 97–158. AACC.
111 Pomeranz, Y., and Shellenberger, J.A. (1961). Histochemical characterization of wheat and wheat products. II. Mapping of protein distribution in the wheat kernel. Cereal Chemistry, 38, 109–113.
112 Posner, E.S. (2000). Wheat. In Handbook of Cereal Science and Technology, Second Edition, Revised and Expanded (eds. K. Kulp and J.G. Ponte), pp. 1–30. Dekker.
113 Posner, E.S., and Li, Y.Z. (1991). A technique for separation of wheat germ by impacting and subsequent grinding. Journal of Cereal Science, 13, 49–70.
114 Poutanen, K. (2012). Past and future of cereal grains as food for health. Trends in Food Science & Technology, 25, 58–62.
115 Price, R.K., Wallace, J.M.W., Hamill, L.L., Keaveney, E.M., Strain, J.J., Parker, M.J., and Welch, R.W. (2012). Evaluation of the effect of wheat aleurone‐rich foods on markers of antioxidant status, inflammation and endothelial function in apparently healthy men and women. British Journal of Nutrition, 108, 1644–1651.
116 Protonotariou, S., Drakos, A., Evageliou, V., Ritzoulis, C., and Mandala, I. (2014). Sieving fractionation and jet mill micronization affect the functional properties of wheat flour. Journal of Food Engineering, 134, 24–29.
117 Pruckler, M., Siebenhandl‐Ehn, S., Apprich, S., Holtinger, S., Haas, C., Schmid, E., and Kneifel, W. (2014). Wheat bran‐based biorefinery 1: Composition of wheat bran and strategies of functionalization. LWT – Food Science and Technology, 56, 211–221.
118 Pussayanawin, V., Wetzel, D.L., and Fulcher, R.G. (1988). Fluorescence detection and measurement of ferulic acid in wheat milling fractions by microscopy and HPLC. Journal of Agricultural and Food Chemistry, 36, 515–520.
119 Rhodes, D.I., Sadek, M., and Stone, B.A. (2002). Hydroxycinnamic acids in walls of wheat aleurone cells. Journal of Cereal Science, 36, 67–81.
120 Rhodes, D.I., and Stone, B.A. (2002). Proteins in walls of wheat aleurone cells. Journal of Cereal Science, 36, 83–101.
121 Rios, G., Pinson‐Gadais, L., Abecassis, J., Zakhia‐Rozis, N., and Lullien‐Pellerin, V. (2009). Assessment of dehulling efficiency to reduce deoxynivalenol and Fusarium level in durum wheat grains. Journal of Cereal Science, 49, 387–392.
122 Rosa‐Sibakov, N., Poutanen, K., and Micard, V. (2015). How does wheat grain, bran and aleurone structure impact their nutritional and technological properties? Trends in Food Science & Technology, 41, 118–134.
123 Rosa, N.N., Barron, C., Gaiani, C., Dufour, C., and Micard, V. (2013a). Ultra‐fine grinding increases the antioxidant capacity of wheat bran. Journal of Cereal Science, 57.
124 Rosa, N.N., Dufour, C., Lullien‐Pellerin, V., and Micard, V. (2013b). Exposure or release of ferulic acid from wheat aleurone: Impact on its antioxidant capacity. Food Chemistry, 141, 2355–2362.
125 Rosa, N.N., Pekkinen, J., Zavala, K., Fouret, G., Korkmaz, A., Feillet‐Coudray, C., Atalay, M., Hanhineva, K., Mykkanen, H., Poutanen, K., and Micard, V. (2014). Impact of wheat aleurone structure on metabolic disorders caused by a high‐fat diet in mice. Journal of Agricultural and Food Chemistry, 62, 10101–10109.
126 Samson, M.F., Mabille, F., Cheret, R., Abecassis, J., and Morel, M.H. (2005). Mechanical and physicochemical characterization of vitreous and mealy durum wheat endosperm. Cereal Chemistry, 82, 81–87.
127 Saulnier, L., Sado, P.‐E., Branlard, G., Charmet, G., and Guillon, F. (2007). Wheat arabinoxylans: Exploiting variation in amount and composition to develop enhanced varieties. Journal of Cereal Science, 46, 261–281.
128 Shao, Y., Xu, F., Sun, X., Bao, J., and Beta, T. (2014). Identification and quantification of phenolic acids and anthocyanins as antioxidants in bran, embryo and endosperm of white, red and black rice kernels (Oryza sativa L.). Journal of Cereal Science, 59, 211–218.
129 Shepherd, C.T., Vignaux, N., Peterson, J.M., Scott, M.P., and Johnson, L.A. (2008). Dry‐milling and fractionation of transgenic maize seed tissues with green fluorescent protein as a tissue marker. Cereal Chemistry, 85, 196–201.
130 Shewry, P.R. (2009). Wheat. Journal of Experimental Botany, 60, 1537–1553.
131 Shewry, P.R., and Halford, N.G. (2002). Cereal seed storage proteins: Structures, properties and role in grain utilization. Journal of Experimental Botany, 53, 947–958.
132 Shewry, P.R., Piironen, V., Lampi, A.M., Edelmann, M., Kariluoto, S., Nurmi, T., Fernandez‐Orozco, R., Ravel, C., Charmet, G., Andersson, A.A.M., Aman, P., Boros, D., Gebruers, K., Dornez, E., Courtin, C.M., Delcour, J.A., Rakszegi, M., Bedo, Z., and Ward, J.L. (2010). The HEALTHGRAIN wheat diversity screen: effects of genotype and environment on phytochemicals and dietary fiber components. Journal of Agricultural and Food Chemistry, 58, 9291–9298.
133 Sibakov, J., Abecassis, J., Barron, C., and Poutanen, K. (2014). Electrostatic separation combined with ultra‐fine grinding to produce β‐glucan enriched ingredients from oat bran. Innovative Food Science and Emerging Technologies.
134 Sibakov, J., Myllymäki, O., Holopainen, U., Kaukovirta‐Norja, A., Hietaniemi, V., Pihlava, J.M., Poutanen, K., and Lehtinen, P. (2011). Lipid removal enhances separation of oat grain cell wall material from starch and protein. Journal of Cereal Science, 54, 104–109.
135 Singh, V., and Eckhoff, S.R. (1996). Effect of soak time, soak temperature, and lactic acid ore germ recovery parameters. Cereal Chemistry, 73, 716–720.
136 Singh, V., Moreau, R.A., Hicks, K.B., and Eckhoff, S.R. (2001). Effect of alternative milling techniques on the yield and composition of corn germ oil and corn fiber oil. Cereal Chemistry, 78, 46–49.
137 Sjovall, O., Virtalaine, T., Lapvetelainen, A., and Kallio, H. (2000). Development of rancidity in wheat germ analyzed by headspace gas chromatography and sensory analysis. Journal of Agricultural and Food Chemistry, 48, 3522–3527.
138 Srivastava, A.K., Sudha, M.L., Baskaran, V., and Leelavathi, K. (2007). Studies on heat stabilized wheat germ and its influence on rheological characteristics of dough. European Food Research and Technology, 224, 365–372.
139 Stevenson, D.G., Eller, F.J., Jane, J.L., and Inglett, G.E. (2008). Structure and physicochemical properties of defatted and pin‐milled oat bran concentrate fractions separated by air‐classification. International Journal of Food Science and Technology, 43, 995–1003.
140 Stone, B.A. (1985). Aleurone cell walls