1. bookVolumen 29 (2013): Heft 1 (January 2013)
Zeitschriftendaten
License
Format
Zeitschrift
eISSN
2256-0939
ISSN
1407-4427
Erstveröffentlichung
30 Aug 2012
Erscheinungsweise
2 Hefte pro Jahr
Sprachen
Englisch
Uneingeschränkter Zugang

Vitamīnu satura izmaiņas pilngraudu rudzu maizes ražošanā / Changes in Vitamin Content during the Whole Grain Rye Bread Processing

Online veröffentlicht: 03 Jul 2013
Volumen & Heft: Volumen 29 (2013) - Heft 1 (January 2013)
Seitenbereich: 11 - 20
Zeitschriftendaten
License
Format
Zeitschrift
eISSN
2256-0939
ISSN
1407-4427
Erstveröffentlichung
30 Aug 2012
Erscheinungsweise
2 Hefte pro Jahr
Sprachen
Englisch

1. Arhipova, I., & Bāliņa, S. (2003). Statistikaekonomikā. Risinājumi ar SSPS un MicrosoftExcel. Mācību līdzeklis. Rīga: Datorzinību centrs.Search in Google Scholar

2. Ball, G. (2006). Vitamins in foods. Analysis,bioavailability, and stability. London, New York: CRC Press, Taylor & Francis group.Search in Google Scholar

3. Batifoulier, F., Verny, M.A., Chanliaud, E., Remesy, C., & Demigne, C. (2005). Effect of different breadmaking methods on thiamine, riboflavin and pyridoxine contents of wheat bread. Journal of Cereal Science, 42, 101-108.10.1016/j.jcs.2005.03.003Search in Google Scholar

4. Council Directive of 24 September 1990 on nutrition labelling for foodstuffs (90/496/ EEC). (1990). Official Journal of the EuropeanCommunities, L. 276, 40-44.Search in Google Scholar

5. EuroFir. (2011). Whole grain rye bread. Retrieved from European Food Information web site: http://ebasis.eurofir.orgSearch in Google Scholar

6. Fineli. (2010). Foods. Retrieved from Finnish Food Composition database: http://www.fineli.fi/index.php?lang=enSearch in Google Scholar

7. Hagg, M., & Kumpulainen, J. (2002). Thiamine and riboflavin contents of Finnish breads and their corresponding flours. Journal of FoodComposition and Analysis, 7, 94-101.Search in Google Scholar

8. Hakansson, B., & Jagerstad, M. (1990). The effect of thermal inactivation of lipoxygenase on the stability of vitamin E in wheat. Journal ofCereal Science, 12, 177-185.10.1016/S0733-5210(09)80099-4Search in Google Scholar

9. Hiller, B., Schlormann, W., Glei, M., & Lindhauer, M.G. (2011). Comparative study of colorectal health related compounds in different types of bread: Analysis of bread samples pre and post digestion in batch fermentation model of the human intestine. Food Chemistry, 125, 1202-1212.10.1016/j.foodchem.2010.10.033Search in Google Scholar

10. Khetarpaul, N., & Chauhan, B.M. (1989). Effect of fermentation on protein, fat, minerals and thiamine content of pearl-millet. Plant Foods forHuman Nutrition, 39, 169-177.10.1007/BF010918972762245Search in Google Scholar

11. Kunkulberga, D., & Segliņš, V. (2010). Maizesražošanas tehnoloģija. Rīga: RTU izdevniecība.Search in Google Scholar

12. Lextinen, P., Kaukovirta-Norja, A., & Poutanen, K. (2009). Rye and oats - innovativeprocessing and ingredients. Retrieved from http://www.aaccnet.org/cerealfoodsworld/pdfs/CFW-54-2-suppl.pdf.Search in Google Scholar

13. Lindhauer, M.G. (2008). Anti-oxidative potential of breads in dependence on recipees and baking procedure. In Proceedings of 4th International Congress “Flour - Bread ‘07” (pp. 50-57). Osijek, Croatia.Search in Google Scholar

14. Liu, S., Manson, J.A., Stampfer, M., Hu, F., Giovannucci, E., Colditz, G., ... Willett, W. (2000). A prospective study of whole-grain intake and risk of type-2 diabetes mellitus in women. American Journal of Public Health, 90, 1409-1415.10.2105/AJPH.90.9.1409144762010983198Search in Google Scholar

15. Liukkonen, K.H., Katina, K., Wilhelmsson, A., Myllymaki, O., Lampi, A.M., Kariluoto, S., ... Poutanen, K. (2003). Process-induced changes on bioactive compounds in whole grain rye. Proceedings of the Nutrition Society, 62, 609-619.10.1079/PNS200221812740066Search in Google Scholar

16. LR CSP (2010). Latvijas statistikasgadagrāmata 2009. Rīga: LSP.Search in Google Scholar

17. LR Veselības Ministrija. (2008). Ieteicamāsenerģijas un uzturvielu devas Latvijasiedzīvotājiem. Retrieved from http://phoebe.vm.gov.lv/misc_db/web.nsf/626e6035eadbb4cd 85256499006b15a6/195448bbbf7b0975c22573 13001f19e0/$FILE/IEUD_300908.pdfSearch in Google Scholar

18. Martinez-Villaluenga, C., Horszwald, A., Frias, J., Piskula, M., Vidal-Valverde, C., & Zielinski, H. (2009). Effect of flour extraction rate and baking process on vitamin B1 and B2 contents and antioxidant activity of gingerbased products. European Food Research &Technology, 230, 119-124.10.1007/s00217-009-1146-5Search in Google Scholar

19. Mihhalevski, A., Nisamedtinov, I., Halvin, K., Ošeka, A., & Paalme, T. (2013). Stability of B-complex vitamins and dietary fiber during rye sourdough bread production. Journal of CerealScience, 57, 30-38.10.1016/j.jcs.2012.09.007Search in Google Scholar

20. Montonen, J., Jarvinen, R., Heliovaara, M., Reunanen, A., Aromaa, A., & Knekt, P. (2005). Food consumption and the incidence of type II diabetes mellitus. European Journal of Clinical Nutrition, 59, 441-448.10.1038/sj.ejcn.160209415674312Search in Google Scholar

21. Montonen, J., Knekt, P., Jarvinen, R., Aromaa, A., & Reunanen, A. (2003). Whole-grain and fiber intake and the incidence of type 2 diabetes. American Journal of Clinical Nutrition, 77, 622-629.10.1093/ajcn/77.3.62212600852Search in Google Scholar

22. Nystrom, L., Lampi, A., Andersson, A., Kamal-Eldin, A., Gebruers, K., Courtin, C., ... Piironen, V. (2008). Phytochemicals and dietary fiber components in rye varieties in the HEALTHGRAIN diversity screen. Journalof Agricultural and Food Chemistry, 56, 9758-9766.10.1021/jf801065r18921976Search in Google Scholar

23. Parikka, K., Rowland, I.R., Welch, R.W., & Wahala, K. (2006). In vitro antioxidant activity and antigenotoxicity of 5-n-alkylresorcinols. Journal of Agricultural and FoodChemistry, 54, 1646-1650.10.1021/jf052486e16506814Search in Google Scholar

24. Poutanen, K. (1997). Rye bread: Added value in the world’s bread basket. Cereal Foods World, 42, 682-683.Search in Google Scholar

25. Rakčejeva, T. (2006). Bioloģiski aktivētigraudi kviešu maizes ražošanā. Promocijas darbs inženierzinātņu doktora zinātniskā grāda iegūšanai pārtikas zinātnē, LLU, Jelgava.Search in Google Scholar

26. Schatzkin, A., Lanza, E., Corle, D., Lance, P., Iber, F., Caan, B., ... Slattery, M. (2000). Lack of effect of a low-fat, high-fiber diet on the recurrence of colorectal adenomas. New EnglandJournal of Medicine, 342, 1149-1155.10.1056/NEJM20000420342160110770979Search in Google Scholar

27. Seal, C.J. (2006). Whole grains and CVD risk. Proceedings of the Nutrition Society, 65, 24-34.10.1079/PNS200548216441941Search in Google Scholar

28. Ward, J., Poutanen, K., Gebruers, K., Piironen, V., Lampi, A.-M., Nystrom, L., ... Shewry, P. R. (2008). The HEALTHGRAIN cereal diversity screen: Concept, results and prospects. Journalof Agricultural and Food Chemistry, 56, 9699-9709.10.1021/jf800957418921969Search in Google Scholar

29. Wennermark, B., & Jagerstad, M. (1992). Bread making and storage of various wheat fractions affect vitamin E. Journal of Food Science, 57(5), 1205-1209.10.1111/j.1365-2621.1992.tb11300.xSearch in Google Scholar

Empfohlene Artikel von Trend MD

Planen Sie Ihre Fernkonferenz mit Scienceendo