Группа авторов

Functional Foods


Скачать книгу

Oeltgen, P. R., Postprandial serum glucose, insulin, and lipoprotein responses to high- and low-fiber diets. Metabolism, 44, 848–854, 1995.

      193. Rodríguez-Morán, M., Guerrero-Romero, F. & Lazcano-Burciaga, G., Lipid-and glucose-lowering efficacy of Plantago psyllium in type II diabetes. J. Diabetes Complications, 12, 273–278, 1998.

      194. Anderson, J. W., Allgood, L. D., Turner, J., Oeltgen, P. R. & Daggy, B. P., Effects of psyllium on glucose and serum lipid responses in men with type 2 diabetes and hypercholesterolemia. Am. J. Clin. Nutr., 70, 466–473, 1999.

      196. Moreyra, A. E., Wilson, A. C. & Koraym, A., Effect of combining psyllium fiber with simvastatin in lowering cholesterol. Arch. Intern. Med., 165, 1161–1166, 2005.

      197. Florholmen, J., Arvidsson-Lenner, R., Jorde, R. & Burhol, P. G., The Effect of metamucil on postprandial blood glucose and plasma gastric inhibitory peptide in insulin-dependent diabetics. Acta Med. Scand., 212, 237–240, 1982.

      198. Fukagawa, N. K., Anderson, J. W., Hageman, G., Young, V. R. & Minaker, K. L., High-carbohydrate, high-fiber diets increase peripheral insulin sensitivity in healthy young and old adults. Am. J. Clin. Nutr., 52, 524–528, 1990.

      199. Pastors, J. G., Blaisdell, P. W., Balm, T. K., Asplin, C. M. & Pohl, S. L., Psyllium fiber reduces rise in postprandial glucose and insulin concentrations in patients with non-insulin-dependent diabetes. Am. J. Clin. Nutr., 53, 1431–1435, 1991.

      200. Gupta, R. R., Agrawal, C. G., Singh, G. P. & Ghatak, A., Lipid-lowering efficacy of psyllium hydrophilic mucilloid in non insulin dependent diabetes mellitus with hyperlipidaemia. Indian J. Med. Res., 100, 237–241, 1994.

      201. Chen, H., Siebenmorgen, T. J. & Griffin, K., Quality characteristics of long-grain rice milled in two commercial systems. Cereal Chem., 75, 560–565, 1998.

      202. Chen, H. H., Chen, Y. K. & Chang, H. C., Evaluation of physicochemical properties of plasma treated brown rice. Food Chem., 135, 74–79, 2012.

      203. Fresco, L., Rice is life. J. Food Compos. Anal., 18, 249–253, 2005.

      204. Wu, F., Yang, N., Touré, A., Jin, Z. & Xu, X., Germinated brown rice and its role in human health. Crit. Rev. Food Sci. Nutr., 53, 451–463, 2013.

      205. Ohtsubo, K., Suzuki, K., Yasui, Y. & Kasumi, T., Bio-functional components in the processed pre-germinated brown rice by a twin-screw extruder. J. Food Compos. Anal., 18, 303–316, 2005.

      206. Cho, D. H. & Lim, S. T., Germinated brown rice and its bio-functional compounds. Food Chem., 196, 259–271, 2016.

      207. Mew, T. W., Brar, D. S., Peng, S., Dawe, D. & Hardy, B., Rice science: Innovations and impact for livelihood, p. 1022, Manila Intl. Press, Metro Manila, Philippines, 2003.

      208. Müller-Fischer, N., Nutrient-focused processing of rice, in: Agricultural Sustainability, G. S. Bhullar & N. K. Bhullar (Eds.), pp. 197–220, Academic Press, London, UK, 2013.

      209. Liu, K., Cao, X., Bai, Q., Wen, H. & Gu, Z., Relationships between physical properties of brown rice and degree of milling and loss of selenium. J. Food Eng., 94, 69–74, 2009.

      210. Zhou, H. M. & Zhang, M. P., Study the functional component of brown rice. J. Chinese Inst. Food Sci. Technol., 5, 17–19, 2002.

      212. Komatsuzaki, N., Tsukahara, K., Toyoshima, H., Suzuki, T., Shimizu, N. & Kimura, T., Effect of soaking and gaseous treatment on GABA content in germinated brown rice. J. Food Eng., 78, 556–560, 2007.

      213. Cornejo, F., Caceres, P. J., Martínez-Villaluenga, C., Rosell, C. M. & Frias, J., Effects of germination on the nutritive value and bioactive compounds of brown rice breads. Food Chem., 173, 298–304, 2015.

      214. Oh, C. H. & Oh, S. H., Effects of germinated brown rice extracts with enhanced levels of GABA on cancer cell proliferation and apoptosis. J. Med. Food, 7, 19–23, 2004.

      215. Sun, Q., Spiegelman, D., Van Dam, R. M., Holmes, M. D., Malik, V. S., Willett, W. C. & Hu, F. B., White rice, brown rice, and risk of type 2 diabetes in US men and women. Arch. Intern. Med., 170, 961–969, 2010.

      216. Kong, F., Oztop, M. H., Singh, R. P. & McCarthy, M. J., Physical changes in white and brown rice during simulated gastric digestion. J. Food Sci., 76, E450–E457, 2011.

      217. Seetharam, G., Small millet research. Indian J. Agric. Sci., 68, 431–438, 1999.

      218. Kalinova, J. & Moudry, J., Content and quality of protein in proso millet (Panicum miliaceum L.) varieties. Plant Foods Hum. Nutr., 61, 45–49, 2006.

      219. Bagdi, A., Balázs, G., Schmidt, J., Szatmári, M., Schoenlechner, R., Berghofer, E. & Tömösközia, S., Protein characterization and nutrient composition of Hungarian proso millet varieties and the effect of decortication. Acta Aliment., 40, 128–141, 2011.

      220. Schoenlechner, R., Szatmari, M., Bagdi, A. & Tömösközi, S., Optimisation of bread quality produced from wheat and proso millet (Panicum miliaceum L.) by adding emulsifiers, transglutaminase and xylanase. LWT - Food Sci. Technol., 51, 361–366, 2013.

      221. Chethan, S. & Malleshi, N. G., Finger millet polyphenols: Optimization of extraction and the effect of pH on their stability. Food Chem., 105, 862–870, 2007.

      222. McSweeney, M. B., Seetharaman, K., Ramdath, D. D. & Duizer, L. M., Chemical and physical characteristics of proso millet (Panicum miliaceum)-based products. Cereal Chem. J., 94, 357–362, 2017.

      223. Shobana, S. & Malleshi, N. G., Preparation and functional properties of decorticated finger millet (Eleusine coracana). J. Food Eng., 79, 529–538, 2007.

      224. Subba Rao, M. V. S. S. T. & Muralikrishna, G., Non-starch polysaccharides and bound phenolic acids from native and malted finger millet (Ragi, Eleusine coracana, Indaf - 15). Food Chem., 72, 187–192, 2001.

      225. Gupta, N., Srivastava, A. K. & Pandey, V. N., Biodiversity and nutraceutical quality of some Indian millets. Proc. Natl. Acad. Sci. India Sect. B - Biol. Sci., 82, 265–273, 2012.

      227. Devi, P. B., Vijayabharathi, R., Sathyabama, S., Malleshi, N. G. & Priyadarisini, V. B., Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: A review. J. Food Sci. Tech. Mys., 51, 1021–1040, 2014.

      228. Awika, J. M. & Rooney, L. W., Sorghum phytochemicals and their potential impact on human health. Phytochemistry, 65, 1199–1221, 2004.

      229. Neucere, N. J. & Sumrell, G., Chemical composition of different varieties of grain sorghum. J. Agric. Food Chem., 28, 19–21, 1980.

      230. Hulse, J. H., Laing, E. M. & Pearson, O. E., Sorghum and the millets: Their composition and nutritive value, p. 997, Academic Press, London, 1980.

      231. Khalil, J. K., Sawaya, W. N., Safi, W. J. & Al-Mohammad, H. M., Chemical composition and nutritional quality of sorghum flour and bread. Qual. Plantarum, Plant Foods Hum. Nutr., 34, 141–150, 1984.

      232.