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2009 | 53 | 04 |

Tytuł artykułu

Produkty pelnoziarniste. Czesc II. Witaminy i mikroelementy obecne w produktach zbozowych

Warianty tytułu

EN
Whole grains products. Part 2. Vitamins and microelements in cereals products

Języki publikacji

PL

Abstrakty

Słowa kluczowe

Wydawca

-

Rocznik

Tom

53

Numer

04

Opis fizyczny

s.4-7,tab.

Twórcy

autor
  • Uniwersytet Przyrodniczy w Lublinie, Lublin
autor

Bibliografia

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  • 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.
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  • 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.
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  • 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.
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  • 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.
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  • 37. Kunachowicz H., Czarnowska-Misztal E., Szczepańska A., Ners A.: Podstawy żywienia człowieka, WSiP, Warszawa, 1998.
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Bibliografia

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