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2009 | 53 | 04 |
Tytuł artykułu

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

Treść / Zawartość
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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  • 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
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Identyfikator YADDA
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