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Substitution of whole grains for refined grains: a means to avoid excess B-vitamin intake
refined grains excess B-vitamin hole grains
2018/11/19
We read with interest the article by Karl et al. (1) in a recent issue of the Journal. The authors studied the effects of the substitution of whole grains for refined grains on energy-balance metrics ...
Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps
bioavailability blood lipids calcium dairy nutrients dairy protein dairy structure fermented dairy MFGM phosphorous whole dairy
2018/11/13
Foods consist of a large number of different nutrients that are contained in a complex structure. The nature of the food structure and the nutrients therein (i.e., the food matrix) will determine the ...
Thinking critically about whole-grain definitions: summary report of an interdisciplinary roundtable discussion at the 2015 Whole Grains Summit
definitions interdisciplinary whole grain whole-grain foods standard methods HEALTHGRAIN health benefits
2018/12/19
Definitions for whole grain (WG) have been published by governments, the food industry, and grain organizations and generally fall into 2 categories: WG and WG food. WG definitions focus on the princi...
Postprandial alterations in whole-blood DNA methylation are mediated by changes in white blood cell composition
DNA methylation food intake ghrelin HumanMethylation450k EWAS
2018/12/13
Background: DNA methylation is an essential nuclear process associated with genomic functions such as transcription factor binding and the regulation of gene expression. DNA methylation patterns can a...
Whole-grain wheat consumption reduces inflammation in a randomized controlled trial on overweight and obese subjects with unhealthy dietary and lifestyle behaviors: role of polyphenols bound to cereal dietary fiber
bioavailability ferulic acid inflammation obesity wholegrain wheat
2018/12/20
Background: Epidemiology associates whole-grain (WG) consumption with several health benefits. Mounting evidence suggests that WG wheat polyphenols play a role in mechanisms underlying health benefits...
The USDA food guidelines recommend that at least half of all grains consumed should be whole grains. The U.S. FDA allows health claim labels for foods containing 51% whole grains by weight when the wh...
Improving the quality of whole wheat bread by using various plant origin materials
bread textural properties cephalaria vital gluten malt flour
2014/2/24
The effects of various plant origin materials such as defatted Cephalaria syriaca flour (0.5%), rosehip (2.5%), vital gluten (2.5%), and malt flour (2%), and their combination on the quality of whole ...
Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavas
pseudo-cereals phytic acid mineral sensory
2014/2/25
The whole buckwheat flour (WBF) was used in Turkish flat bread, lavaş, up to 30% level without gluten, and up to 40% level with gluten and sodium stearoyl-2-lactylate (SSL) additions. Some physic...
Shelf life extension of liquid whole eggs by heat and bacteriocin treatment
liquid whole egg bacteriocin pasteurisation extended shelf life lactic acid bacteria
2014/2/27
During a 15-month period, samples of commercially pasteurised liquid whole egg (LWE) were tested for the presence of spoilage microflora. The total bacterial counts were 2.2 ± 0.6 log CFU/g and total ...
Effect of Citrus Fruit（Sudachi）Juice on Absorption of Calcium from Whole Small Fish in Healthy Young Men
fish citrus fruit calcium absorption bone resorption
2009/6/18
Shirasuboshi (boiled and semi-dried whitebait) is a processed seafood that is abundant in calcium. It is eaten whole and commonly consumed in Japan. In this study, we examined the effect of Sudachi (C...
The influence of high pressure and/or antimicrobials on some functional properties of liquid whole egg
liquid whole egg high pressure antimicrobials functional properties
2014/3/7
The influence of the high pressure treatment of 300 MPa/200 s, possibly combined with antimicrobial additives, on the quality of liquid whole egg (LWE) in terms of rheology, foaming and emulsification...
Analysis of Mechanical Properties of Whole Apple Using Finite Element Method Based on Three-Dimensional Real Geometry
apple flesh compression stress relaxation FEM optimization
2010/2/3
This study was intended to build 3D FEM geometry models of actual ‘Fuji’ apples by digitizing their surfaces, and to determine elastic modulus by FEM simulation based on the F-D curves of radial compr...
Tempe Fermentation of Whole Grain Barley Increased Human Iron Absorption and In Vitro Iron Availability
Iron absorption in vitro iron availability whole grain
2009/1/16
In this study, iron absorption from a tempe fermented whole-grain barley meal was measured, and results were compared to in vitro estimation of available iron from an equivalent meal. The tempe meal (...
Formulation and Nutritional Quality of Extruded Weaning Food Supplemented with Whole Egg Powder
Extrusion nutritional quality sensory complementary weaning food
2008/11/10
Sample of extruded high protein weaning foods were formulated at different ratios using blends of rice, soybean, carrot, whole egg and maltodextrin to achieve the desire level of protein. The extruded...
Lactose Hydrolysis in Whole Milk Using Immobilized Kluyveromyces marxianus Cells
Yeast immobilization alginate gel lactose hydrolysis whole milk
2008/11/1
To overcome the problem of enzyme extraction and poor permeability of cell membrane to lactose, permeabilization of Kluyveromyces marxianus cells was carried. Permeabilized whole cells can also be adv...