Cargando…

Soluble and cell wall-bound phenolic acids and ferulic acid dehydrodimers in rye flour and five bread model systems: insight into mechanisms of improved availability

BACKGROUND: The bread-making process influences bread components, including phenolics that significantly contribute to its antioxidant properties. Five bread model systems made from different rye cultivars were investigated to compare their impact on concentration of ethanol-soluble (free and ester-...

Descripción completa

Detalles Bibliográficos
Autores principales:	Dynkowska, Wioletta M, Cyran, Malgorzata R, Ceglińska, Alicja
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley & Sons, Ltd 2015
Materias:	Research Articles
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4368412/ https://www.ncbi.nlm.nih.gov/pubmed/25410263 http://dx.doi.org/10.1002/jsfa.7007

Ejemplares similares

Characterization of brewer's spent grain extracts by tandem mass spectrometry and HPLC‐DAD: Ferulic acid dehydrodimers, phenolamides, and oxylipins
por: Becker, Daniela, et al.
Publicado: (2022)

The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread
por: Klupsaite, Dovile, et al.
Publicado: (2023)

Ferulic acid content variation from wheat to bread
por: Boudaoud, Sonia, et al.
Publicado: (2021)

Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety
por: Litwinek, Dorota, et al.
Publicado: (2022)

Phenolic Biotransformations during Conversion of Ferulic Acid to Vanillin by Lactic Acid Bacteria
por: Kaur, Baljinder, et al.
Publicado: (2013)

Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications
por: Pontonio, Erica, et al.
Publicado: (2021)

The Application of FT-IR Spectroscopy for Quality Control of Flours Obtained from Polish Producers
por: Sujka, Katarzyna, et al.
Publicado: (2017)

Rye Bread with an Admixture of Malt as Food for Horses
Publicado: (1896)

Fine Flour Bread
Publicado: (1875)

Randomised clinical trial: low‐FODMAP rye bread vs. regular rye bread to relieve the symptoms of irritable bowel syndrome
por: Laatikainen, R., et al.
Publicado: (2016)

Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour
por: Stępniewska, Sylwia, et al.
Publicado: (2019)

Metabolic profiling of sourdough fermented wheat and rye bread
por: Koistinen, Ville M., et al.
Publicado: (2018)

Effects of Stone-Made Flour Bread and Roller Flour Bread on the Soundness of the Teeth and Nutrition Generally
por: Read, Thomas G.
Publicado: (1913)

Effects of fibre-rich rye milling fraction on the functional properties and nutritional quality of wholemeal rye bread
por: Kołodziejczyk, Piotr, et al.
Publicado: (2019)

Postprandial glucose metabolism and SCFA after consuming wholegrain rye bread and wheat bread enriched with bioprocessed rye bran in individuals with mild gastrointestinal symptoms
por: Lappi, Jenni, et al.
Publicado: (2014)

An endogenous factor enhances ferulic acid decarboxylation catalyzed by phenolic acid decarboxylase from Candida guilliermondii
por: Huang, Hui-Kai, et al.
Publicado: (2012)

Characterization of rye flours and their potential as reference material for gluten analysis
por: Xhaferaj, Majlinda, et al.
Publicado: (2023)

Ionic liquids as effective additives to enhance the solubility and permeation for puerarin and ferulic acid
por: Yuan, Jing, et al.
Publicado: (2022)

Cold water fish gelatin modification by a natural phenolic cross-linker (ferulic acid and caffeic acid)
por: Araghi, Maryam, et al.
Publicado: (2015)

Improving the solubility and in vitro cytotoxicity (anticancer activity) of ferulic acid by loading it into cyclodextrin nanosponges
por: Rezaei, Atefe, et al.
Publicado: (2019)

Occupational asthma from exposure to rye flour in a Japanese baker
por: Oshikata, Chiyako, et al.
Publicado: (2014)

Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread †
por: Galoburda, Ruta, et al.
Publicado: (2020)

An Electrochemical Determination of the Total Reducing Capacity of Wheat, Spelt, and Rye Breads
por: Zielińska, Danuta, et al.
Publicado: (2022)

Effect of Ferulic Acid, a Phenolic Inducer of Fungal Laccase, on 26S Proteasome Activities In Vitro
por: Swatek, Anita, et al.
Publicado: (2020)

Ferulic Acid: A Natural Phenol That Inhibits Neoplastic Events through Modulation of Oncogenic Signaling
por: Singh Tuli, Hardeep, et al.
Publicado: (2022)

Randomised clinical trial: effect of low-FODMAP rye bread versus regular rye bread on the intestinal microbiota of irritable bowel syndrome patients: association with individual symptom variation
por: Laatikainen, Reijo, et al.
Publicado: (2019)

Bioaccessibility and Gut Metabolism of Free and Melanoidin-Bound Phenolic Compounds From Coffee and Bread
por: Alves, Genilton, et al.
Publicado: (2021)

Bread consumption patterns in a Swedish national dietary survey focusing particularly on whole-grain and rye bread
por: Sandvik, Pernilla, et al.
Publicado: (2014)

Effect of potato flour on quality and staling properties of wheat–potato flour bread
por: Ju, Qian, et al.
Publicado: (2020)

Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making
por: Moreno-Araiza, Oscar, et al.
Publicado: (2023)

Use of fungal alpha amylase and ascorbic acid in the optimisation of grain amaranth–wheat flour blended bread
por: Kamoto, Ruth J., et al.
Publicado: (2018)

Assessment of the Starch-Amylolytic Complex of Rye Flours by Traditional Methods and Modern One
por: Stępniewska, Sylwia, et al.
Publicado: (2021)

Genetic Stability, Phenolic, Flavonoid, Ferulic Acid Contents, and Antioxidant Activity of Micropropagated Lycium schweinfurthii Plants
por: Mamdouh, Diaa, et al.
Publicado: (2021)

Fecal microbiota composition affects in vitro fermentation of rye, oat, and wheat bread
por: Pirkola, Laura, et al.
Publicado: (2023)

Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties
por: Schefer, Simone, et al.
Publicado: (2021)

Modification of Collagen Properties with Ferulic Acid
por: Kaczmarek, Beata, et al.
Publicado: (2020)

In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread
por: Dall’Asta, Margherita, et al.
Publicado: (2016)

Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality
por: Pang, Jinyue, et al.
Publicado: (2021)

Wheat Flour, Enriched with γ-Oryzanol, Phytosterol, and Ferulic Acid, Alleviates Lipid and Glucose Metabolism in High-Fat-Fructose-Fed Rats
por: Guo, Xiao-Xuan, et al.
Publicado: (2019)

A Novel Strategy to Produce a Soluble and Bioactive Wheat Bran Ingredient Rich in Ferulic Acid
por: Martín-Diana, Ana Belén, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_13niar0ni6chei4so6u954hff8