Читать книгу Whole Grains and Health - Группа авторов - Страница 58

1 Adom, K.K., Sorrells, M.E., and Liu, R.H. (2003). Phytochemical profiles and antioxidant activity of wheat varieties. Journal of Agricultural and Food Chemistry, 51, 7825–7834.

2 Al‐Obaidi, L., Dunford, N.T., and Goad, C. (2013). Mechanical extraction of wheat germ oil Transactions of the Asabe, 56, 1871–1876.

3 Alexander, R.J. (1987). Corn dry milling : processes, products, and applications. In Corn: Chemistry and Technology (eds. S.A. Watson and P.E. Ramstad), pp. 351–375. AACC.

4 Amrein, T.M., Gränicher, P., Arrigon, E., and Amadò, R. (2003). In vitro digestibility and colonic fermentability of aleurone isolated from wheat bran. Lebensmittel‐Wissenschaft un‐d Technology, 36, 451–460.

5 Anson, N.M., Hemery, Y.M., Bast, A., and Haenen, G.R.M.M. (2012). Optimizing the bioactive potential of wheat bran by processing. Food & Function, 3, 362–375.

6 Anson, N.M., Selinheimo, E., Havenaar, R., Aura, A.M., Mattila, I., Lehtinen, P., Bast, A., Poutanen, K., and Haenen, G. (2009). Bioprocessing of wheat bran improves in vitro bioaccessibility and colonic metabolism of phenolic compounds. Journal of Agricultural and Food Chemistry, 57, 6148–6155.

7 Anson, N.M., van den Berg, R., Havenaar, R., Bast, A., and Haenen, G. (2008). Ferulic acid from aleurone determines the antioxidant potency of wheat grain (Triticum aestivum L.). Journal of Agricultural and Food Chemistry, 56, 5589–5594.

8 Antoine, C., Castellon, J., Toureille, A., Rouau, X., and Dissado, L. (2004a). Comparison of constitutive wheat bran tissues by dielectric spectroscopy and effect of their moisture content. Polymer International, 53, 2169–2177.

9 Antoine, C., Peyron, S., Lullien‐Pellerin, V., Abecassis, J., and Rouau, X. (2004b). Wheat bran tissue fractionation using biochemical markers. Journal of Cereal Science, 39, 387–393.

10 Apprich, S., Tirpanalan, Ö., Hell, J., Reisinger, M., Böhmdorfer, S., Siebenhandl‐Ehn, S., Novalin, S., and Kneifel, W. (2014). Wheat bran‐based biorefinery 2: Valorization of products. LWT – Food Science and Technology, 56, 222–231.

11 Bacic, A., and Stone, B.A. (1981). Chemistry and organisation of aleurone cell wall components from wheat and barley. Australian Journal of Plant Physiology, 8, 475–495.

12 Bagdi, A., Szabo, F., Gere, A., Kokai, Z., Sipos, L., and Tomoskozi, S. (2014). Effect of aleurone‐rich flour on composition, cooking, textural, and sensory properties of pasta. Lwt‐Food Science and Technology, 59, 996–1002.

13 Balinova, A., Mladenova, R., and Obretenchev, D. (2006). Effect of grain storage and processing on chlorpyrifos‐methyl and pirimiphos‐methyl residues in post‐harvest‐treated wheat with regard to baby food safety requirements. Food Additives and Contaminants, 23, 391–397.

14 Barnes, P.J., and Jorgensen, K.G. (1987). Fluorimetric measurement of wheat‐germ in milling products. 2. Sodium tetraborate reagent. Journal of Cereal Science, 5, 149–154.

15 Barnes, P.J., and Tester, R.F. (1987). Fluorimetric measurement of wheat‐germ in milling products. 1. Boron‐trifluoride methanol reagent. Journal of Cereal Science, 5, 139–148.

16 Barron, C., Samson, M.F., Lullien‐Pellerin, V., and Rouau, X. (2011). Wheat grain tissue proportions in milling fractions using biochemical marker measurements: Application to different wheat cultivars. Journal of Cereal Science, 53, 306–311.

17 Barron, C., Surget, A., and Rouau, X. (2007). Relative amounts of tissues in mature wheat (Triticum aestivum L.) grain and their carbohydrate and phenolic acid composition. Journal of Cereal Science, 45, 88–96.

18 Barthole, G., Lepiniec, L., Rogowsky, P.M., and Baud, S. (2012). Controlling lipid accumulation in cereal grains. Plant Science, 185–186, 33–39.

19 Blandino, M., Sovrani, V., Marinaccio, F., Reyneri, A., Rolle, L., Giacosa, S., Locatelli, M., Bordiga, M., Travaglia, F., Coisson, J.D., and Arlorio, M. (2013). Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction. Food Chemistry, 141, 2549–2557.

20 Bohm, A., Bogoni, C., Behrens, R., and Otto, T. (2003). Method for the extraction of aleurone from bran. A.G., B. US Patent application publication US 2003/0175384.

21 Bohm, A., and Kratzer, A. (2008). Method forisolating aleurone particles. A.G., B. US Patent application publication US 2008/02577787 A1.

22 Bottega, G., Caramanico, R., Lucisano, M., Mariotti, M., Franzetti, L., and Pagani, M.A. (2009). The debranning of common wheat (Triticum aestivum L.) with innovative abrasive rolls. Journal of Food Engineering, 94, 75–82.

23 Brandolini, A., and Hidalgo, A. (2012). Wheat germ: Not only a by‐product. International Journal of Food Sciences and Nutrition, 63, 71–74.

24 Brites, C.M., dos Santos, C.A.L., Bagulho, A.S., and Beirao‐Da‐Costa, M.L. (2008). Effect of wheat puroindoline alleles on functional properties of starch. European Food Research and Technology, 226, 1205–1212.

25 Brouns, F., Hemery, Y., Price, R., and Mateo Anson, N. (2012). Wheat aleurone: Separation, composition, health aspects, and potential food use. Critical Reviews in Food Science and Nutrition, 52, 553–568.

26 Bruce, S.J., Guy, P.A., Rezzi, S., and Ross, A.B. (2010). Quantitative measurement of betaine and free choline in plasma, cereals and cereal products by isotope dilution LC‐MS/MS. Journal of Agricultural and Food Chemistry, 58, 2055–2061.

27 Buri, R.C., von Reding, W., and Gavin, M.H. (2004). Description and characterization of wheat aleurone. Cereal Foods World, 49, 274+.

28 Chandra Lohani, U., Prakash Pandey, J., and Chandra Shahi, N. (2012). Effect of degree of polishing on milling characteristics and proximate compositions of barnyard millet (Echinochloa frumentacea). Food and Bioprocess Technology, 5, 1113–1119.

29 Cheli, F., Campagnoli, A., Ventura, V., Brera, C., Berdini, C., Palmaccio, E., and Dell’Orto, V. (2010). Effects of industrial processing on the distributions of deoxynivalenol, cadmium and lead in durum wheat milling fractions. LWT – Food Science and Technology, 43, 1050–1057.

30 Chen, Y.F., Dunford, N.T., and Goad, C. (2013a). Phytochemical composition of extracts from wheat grain fractions obtained by tangential abrasive dehulling. Lwt‐Food Science and Technology, 54, 353–359.

31 Chen, Z.W., Liu, F.R., Wang, L., Li, Y.F., Wang, R., and Chen, Z.X. (2014a). Tribocharging properties of wheat bran fragments in air‐solid pipe flow. Food Research International, 62, 262–271.

32 Chen, Z.W., Wang, L., Wang, R., Li, Y.F., and Chen, Z.X. (2014b). Triboelectric separation of aleurone cell‐cluster from wheat bran fragments in nonuniform electric field. Food Research International, 62, 111–120.

33 Chen, Z.W., Zha, B.P., Wang, L., Wang, R., Chen, Z.X., and Tian, Y.N. (2013b). Dissociation of aleurone cell cluster from wheat bran by centrifugal impact milling. Food Research International, 54, 63–71.

34 Delcour, J.A., Van Win, H., and Grobet, P.J. (1998). Distribution and structural variation of arabinoxylans in common wheat mill streams. Journal of Agricultural and Food Chemistry, 47, 271–275.

35 Dexter, J.E., and Wood, P.J. (1996). Recent applications of debranning of wheat before milling. Trends in Food Science & Technology, 7, 35–41.

36 Dick, J.W., Shuey, W.C., and Banasik, O.J. (1977). Adjustment of rheological properties of flour by fine grinding and air classification Cereal Chemistry, 54, 246–255.

37 Doehlert, D.C., and Moore, W.R. (1997). Composition of oat bran and flour prepared by three different mechanisms of dry milling. Cereal Chemistry, 74, 403–406.

38 Edelmann, M., Kariluoto, S., Nyström, L., and Piironen, V. (2012). Folate in oats and its milling fractions. Food Chemistry, 135, 1938–1947.

39 Escobar, J., Loran, S., Gimenez, I., Ferruz, E., Herrera, M., Herrera, A., and Arino, A. (2013). Occurrence and exposure assessment of Fusarium mycotoxins in maize germ, refined corn oil and margarine. Food and Chemical Toxicology, 62, 514–520.

40 Eugster, W. (2005). Avantages commerciaux réalisés grâce au process de décorticage “Peeling.” Industrie des Céréales, 143, 31–32.

41 Evers, A.D., and Bechtel, D.B. (1988). Microscopic structure of the wheat grain. In Wheat : Chemistry and Technoloy (ed. Y. Pomeranz), pp. 47–95 AACC.

42 Evers, A.D., Blakeney, A.B., and O’Brien, L. (1999). Cereal structure and composition. Australian Journal of Agricultural Research, 50, 629–650.

43 Evers, A.D., and Millar, S. (2002). Cereal grain structure and development: Some implications for quality. Journal of Cereal Science, 36, 261–284.

44 Fang, X.Z., and Moreau, R.A. (2014). Extraction and demulsification of oil from wheat germ, barley germ, and rice bran using an aqueous enzymatic method. Journal of the American Oil Chemists Society, 91, 1261–1268.

45 Fellers, D.A., Mossman, A.P., Johnston, P.H., and Wheeler, E.L. (1976). Mechanical debranning of whole‐kernel wheat. III. Composition, cooking characteristics, and storage stability. Cereal Chemistry, 53, 308–317.

46 Friedman, M. (2013). Rice brans, rice bran oils, and rice hulls: Composition, food and industrial uses, and bioactivities in humans, animals, and cells. Journal of Agricultural and Food Chemistry 61, 10626–10641.,

47 Gelmez, N., Kincal, N.S., and Yener, M.E. (2009). Optimization of supercritical carbon dioxide extraction of antioxidants from roasted wheat germ based on yield, total phenolic and tocopherol contents, and antioxidant activities of the extracts. Journal of Supercritical Fluids, 48, 217–224.

48 Gerschwiler, O., Eugster, W., and Zwahlen, U. (2006). Method and device for husking and degerminating cereals. A.G., B. US Patent application publication US 2006/0053764 A.

49 Gimenez, I., Herrera, M., Escobar, J., Ferruz, E., Loran, S., Herrera, A., and Arino, A. (2013). Distribution of deoxynivalenol and zearalenone in milled germ during wheat milling and analysis of toxin levels in wheat germ and wheat germ oil. Food Control, 34, 268–273.

50 Girardet, N., and Webster, F.H. (2011). Oat milling : specification, storage, and processing. In Oats: Chemistry and technology (ed. F.H. Webster), pp. 301–319. AACC.

51 Gomez, M., Pardo, J., Oliete, B., and Caballero, P. (2009). Effect of the milling process on quality characteristics of rye flour. Journal of the Science of Food and Agriculture, 89, 470–476.

52 Gomez, M., Ruiz‐Paris, E., and Oliete, B. (2011). Influence of wheat milling on low‐hydration bread quality developed by sheeting rolls. Food Science and Technology International, 17, 256–265.

53 Greffeuille, V., Abecassis, J., Bar L’Helgouach, C., and Lullien‐Pellerin, V. (2005). Differences in the aleurone layer fate between hard and soft common wheats at grain milling. Cereal Chemistry, 82, 138–143.

54 Greffeuille, V., Abecassis, J., Barouh, N., Villeneuve, P., Mabille, F., Bar L’Helgouac’h, C., and Lullien‐Pellerin, V. (2007). Analysis of the milling reduction of bread wheat farina: physical and biochemical characterisation. Journal of Cereal Science, 45, 97–105.

55 Greffeuille, V., Abecassis, J., Rousset, M., Oury, F.X., Faye, A., Bar L'Helgouac’h, C., and Lullien‐Pellerin, V. (2006). Grain characterization and milling behaviour of near‐isogenic lines differing by hardness. Theoretical and Applied Genetics, 114, 1–12.

56 Harris, P.J., Chavan, R.R., and Ferguson, L.R. (2005). Production and characterisation of two wheat‐bran fractions: an aleurone‐rich and a pericarp‐rich fraction. Molecular Nutrition & Food Research, 49, 536–545.

57 He, J.B., Penson, S., Powers, S.J., Hawes, C., Shewry, P.R., and Tosi, P. (2013). Spatial patterns of gluten protein and polymer distribution in wheat grain. Journal of Agricultural and Food Chemistry, 61, 6207–6215.

58 Hell, J., Kneifel, W., Rosenau, T., and Böhmdorfer, S. (2014). Analytical techniques for the elucidation of wheat bran constituents and their structural features with emphasis on dietary fiber – A review. Trends in Food Science & Technology, 35, 102–113.

59 Hemery, Y., Chaurand, M., Holopainen, U., Lampi, A.M., Lehtinen, P., Piironen, V., Sadoudi, A., and Rouau, X. (2011a). Potential of dry fractionation of wheat bran for the development of food ingredients, part I: Influence of ultra‐fine grinding. Journal of Cereal Science, 53, 1–8.

60 Hemery, Y., Holopainen, U., Lampi, A.M., Lehtinen, P., Nurmi, T., Piironen, V., Edelmann, M., and Rouau, X. (2011b). Potential of dry fractionation of wheat bran for the development of food ingredients, part II: Electrostatic separation of particles. Journal of Cereal Science, 53, 9–18.

61 Hemery, Y., Lullien‐Pellerin, V., Rouau, X., Abecassis, J., Samson, M.F., Aman, P., von Reding, W., Spoerndli, C., and Barron, C. (2009). Biochemical markers: Efficient tools for the assessment of wheat grain tissue proportions in milling fractions. Journal of Cereal Science, 49, 55–64.

62 Hemery, Y., Rouau, X., Lullien‐Pellerin, V., Barron, C., and Abecassis, J. (2007). Dry processes to develop wheat fractions and products with enhanced nutritional quality. Journal of Cereal Science, 46, 327–347.

63 Hemery, Y.M., Anson, N.M., Havenaar, R., Haenen, G., Noort, M.W.J., and Rouau, X. (2010). Dry‐fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions. Food Research International, 43, 1429–1438.

64 Heneen, W.K., Karlsson, G., Brismar, K., Gummeson, P.O., Marttila, S., Leonova, S., Carlsson, A.S., Bafor, M., Banas, A., Mattsson, B., Debski, H., and Stymne, S. (2008). Fusion of oil bodies in endosperm of oat grains. Planta, 228, 589–599.

65 Hentschel, V., Kranl, K., Hollmann, J., Lindhauer, M.G., Boehm, V., and Bitsch, R. (2002). Spectrophotometric determination of yellow pigment content and evaluation of carotenoids by high‐performance liquid chromatography in durum wheat grain. Journal of Agricultural and Food Chemistry, 50, 6663–6668.

66 Hettiarachchy, N.S., Ju, Z.Y., Siebenmorgen, T., and Sharp, R.N. (2000). Rice : production, processing and utilization. In Handbook of Cereal Science and Technology, Second Edition, Revised and Expanded (eds. K. Kulp and J.G. Ponte), pp. 203–221. Dekker.

67 Hoije, A., Grondahl, M., Tommeraas, K., and Gatenholm, P. (2005). Isolation and characterization of physicochemical and material properties of arabinoxylans from barley husks. Carbohydrate Polymers, 61, 266–275.

68 Hsi‐Mei, L. (1999). A simple procedure for the measurement of wheat germ in the milling products by fluorescence spectroscopy. Food Science and Agricultural Chemistry, 1, 47–54.

69 Izydorczyk, M.S., Jacobs, M.S., and Dexter, J.E. (2003). Distribution and structural variation of nonstarch polysaccharides in milling fractions of hull‐less barley with variable amylose content. Cereal Chemistry, 80, 645–‐653.

70 Jha, P.K., Kudachikar, V.B., and Kumar, S. (2013). Lipase inactivation in wheat germ by gamma irradiation. Radiation Physics and Chemistry, 86, 136–139.

71 Katina K., Laitila A., Juvonen R., Liukkonen K.H., Kariluoto S., Piironen V., Landberg R., Åman P., and Poutanen K. (2007). Bran fermentation as a means to enhance technological properties and bioactivity of rye. Food Microbiology, 24(2), 175–186.

72 Kim, B.K., Cho, A.R., Chun, Y.G., and Park, D.J. (2013). Effect of microparticulated wheat bran on the physical properties of bread. International Journal of Food Sciences and Nutrition, 64, 122–129.

73 Knuckles, B.E., Chiu, M.M., and Betschart, A.A. (1992). Beta‐glucan‐enriched fractions from laboratory‐scale dry milling and sieving of barley and oats. Cereal Chemistry, 69, 198–202.

74 Ko, S.N., Ha, T.Y., Hong, S.I., Yoon, S.W., Lee, J., Kim, Y., and Kim, I.H. (2012). Enrichment of tocols from rice germ oil using supercritical carbon dioxide. International Journal of Food Science and Technology, 47, 761–767.

75 Konopka, I., Czaplicki, S., and Rotkiewicz, D. (2006). Differences in content and composition of free lipids and carotenoids in flour of spring and winter wheat cultivated in Poland. Food Chemistry, 95, 290‐300.

76 Krings, U., El‐Saharty, Y.S., El‐Zeany, B.A., Pabel, B., and Berger, R.G. (2000). Antioxidant activity of extracts from roasted wheat germ. Food Chemistry, 71, 91–95.

77 Kumar, V., Sinha, A.K., Makkar, H.P.S., and Becker, K. (2010). Dietary roles of phytate and phytase in human nutrition: A review. Food Chemistry, 120, 945–959.

78 Laca, A., Mousia, Z., Diaz, M., Webb, C., and Pandiella, S.S. (2006). Distribution of microbial contamination within cereal grains. Journal of Food Engineering, 72, 332–338.

79 Lampi, A.M., Moreau, R.A., Piironen, V., and Hicks, K.B. (2004). Pearling barley and rye to produce phytosterol‐rich fractions. Lipids, 39, 783–787.

80 Landberg, R., Marklund, M., Kamal‐Eldin, A., and Aman, P. (2014). An update on alkylresorcinols – Occurrence, bioavailability, bioactivity and utility as biomarkers. Journal of Functional Foods, 7, 77–89.

81 Latunde‐Dada, G.O., Li, X., Parodi, A., Edwards, C.H., Ellis, P.R., and Sharp, P.A. (2014). Micromilling enhances iron bioaccessibility from wholegrain wheat. Journal of Agricultural and Food Chemistry, 62, 11222–11227.

82 Lempereur, I., Rouau, X., and Abecassis, J. (1997). Genetic and agronomic variation in arabinoxylan and ferulic acid content of durum wheat (Triticum durum L.) grains and its milling fractions. Journal of Cereal Science, 25, 103–110.

83 Letang, C., Samson, M.F., Lasserre, T.M., Chaurand, M., and Abecassis, J. (2002). Production of starch with very low protein content from soft and hard wheat flours by jet milling and air classification. Cereal Chemistry, 79, 535–543.

84 Li, L., Shewry, P.R., and Ward, J.L. (2008). Phenolic acids in wheat varieties in the HEALTHGRAIN diversity screen. Journal of Agricultural and Food Chemistry, 56, 9732–9739.

85 Liyana‐Pathirana, C.M., and Shahidi, F. (2006). Importance of insoluble‐bound phenolics to antioxidant properties of wheat. Journal of Agricultural and Food Chemistry, 54, 1256–1264.

86 Lorenz, K. (2000). Rye. In Handbook of Cereal Science and Technology, Second Edition, Revised and Expanded. (eds. K. Kulp and J.G. Ponte), pp. 223–256. Dekker.

87 Lorenz, K., and Al‐Husaini, S.S. (1980). Mechanical debranning of whole kernel triticale. I. Proximate compositions and properties of fractions. Lebensmittel‐Wissenschaft und ‐Technologie 13, 25–29.

88 Lu, R., and Siebenmorgen, T. (1995). Correlation of head rice yield to selected physical and mechanical properties of rice kernels. Transactions of the ASAE, 38, 889–894.

89 Mattern, P.J., Johnson, V.A., and Schmidt, J.W. (1970). Air‐classification and baking characteristics of high‐protein Atlas 66 * Comanche lines of hard red winter wheat. Cereal Chemistry, 47, 309–316.

90 Mehra, S.K., and Eckhoff, S.R. (1997). Single‐stage short‐duration tempering of corn for dry‐milling. Cereal Chemistry, 74, 484–488.

91 Miller, S.S., and Fulcher, R.G. (2011). Microstructure and chemistry of the oat kernel. In Oats. Chemistry and echnology. Second edition (eds. F.H. Webster and P.J. Wood), pp. 77–94. AACC.

92 Min, B., Gu, L.W., McClung, A.M., Bergman, C.J., and Chen, M.H. (2012). Free and bound total phenolic concentrations, antioxidant capacities, and profiles of proanthocyanidins and anthocyanins in whole grain rice (Oryza sativa L.) of different bran colours. Food Chemistry, 133, 715–722.

93 Moreau, R.A., and Hicks, K.B. (2013). Removal and isolation of germ‐rich fractions from hull‐less barley using a Fitzpatrick comminuting mill and sieves. Cereal Chemistry, 90, 546–551.

94 Morrison, W.R., Coventry, A.M., and Barnes, P.J. (1982). The distribution of acyl lipids and tocopherols in flour millstreams. Journal of the Science of Food and Agriculture, 33, 925–933.

95 Naz, S., Siddiqi, R., Sheikh, H., and Sayeed, S.A. (2005). Deterioration of olive, corn and soybean oils due to air, light, heat and deep‐frying. Food Research International, 38, 127–134.

96 Ndolo, V.U., and Beta, T. (2013). Distribution of carotenoids in endosperm, germ, and aleurone fractions of cereal grain kernels. Food Chemistry, 139, 663–671.

97 Noort, M.W.J., Haaster, D.V., Hemery, Y., Schols, H.A., and Hamer, R.J. (2010). The effect of particle size of wheat bran fractions on bread quality – evidence for fibre‐protein interactions. Journal of Cereal Science, 52, 59–64.

98 Nurmi, T., Lampi, A.M., Nystrom, L., Hemery, Y., Rouau, X., and Piironen, V. (2012). Distribution and composition of phytosterols and steryl ferulates in wheat grain and bran fractions. Journal of Cereal Science, 56, 379–388.

99 Nystrom, L., Lampi, A.M., Rita, H., Aura, A.M., Oksman‐Caldentey, K.M., and Piironen, V. (2007a). Effects of processing on availability of total plant sterols, steryl ferulates and steryl glycosides from wheat and rye bran. Journal of Agricultural and Food Chemistry, 55, 9059–9065.

100 Nystrom, L., Paasonen, A., Lampi, A.M., and Piironen, V. (2007b). Total plant sterols, steryl ferulates and steryl glycosides in milling fractions of wheat and rye. Journal of Cereal Science, 45, 106‐115.

101 Ozcan, M.M., Rosa, A., Dessi, M.A., Marongiu, B., Piras, A., and Al‐Juhaimi, F.Y.I. (2013). Quality of wheat germ oil obtained by cold pressing and supercritical carbon dioxide extraction. Czech Journal of Food Sciences, 31, 236–240.

102 Paiva, F.F., Vanier, N.L., Berrios, J.D.J., Pan, J., Villanova, F.D.A., Takeoka, G., and Elias, M.C. (2014). Physicochemical and nutritional properties of pigmented rice subjected to different degrees of milling. Journal of Food Composition and Analysis, 35, 10–17.

103 Panfili, G., Fratianni, A., and Irano, M. (2004). Improved normal‐phase high‐performance liquid chromatography procedure for the determination of carotenoids in cereals. Journal of Agricultural and Food Chemistry, 52, 6373–6377.

104 Paraman, I., Fox, S.R., Aspelund, M.T., Glatz, C.E., and Johnson, L.A. (2010). Recovering corn germ enriched in recombinant protein by wet‐fractionation. Bioresource Technology, 101, 239–244.

105 Parker, M.L., Ng, A., and Waldron, K.W. (2005). The phenolic acid and polysaccharide composition of cell walls of bran layers of mature wheat (Triticum aestivum L. cv. Avalon) grains. Journal of the Science of Food and Agriculture, 85, 2539–2547.

106 Pekkinen, J., Rosa, N.N., Savolainen, O.I., Keski‐Rahkonen, P., Mykkanen, H., Poutanen, K., Micard, V., and Hanhineva, K. (2014). Disintegration of wheat aleurone structure has an impact on the bioavailability of phenolic compounds and other phytochemicals as evidenced by altered urinary metabolite profile of diet‐induced obese mice. Nutrition & Metabolism, 11.

107 Peterson, D.M., Emmons, C.L., and Hibbs, A.H. (2001). Phenolic antioxidants and antioxidant activity in pearling fractions of oat groats. Journal of Cereal Science, 33, 97–103.

108 Peyron, S., Surget, A., Mabille, F., Autran, J.C., Rouau, X., and Abecassis, J. (2002). Evaluation of tissue dissociation of durum wheat grain (Triticum durum desf.) generated by the milling process. Journal of Cereal Science, 36, 199–208.

109 Piras, A., Rosa, A., Falconieri, D., Porcedda, S., Dessi, M.A., and Marongiu, B. (2009). Extraction of oil from wheat germ by supercritical CO2. Molecules, 14, 2573–2581.

110 Pomeranz, Y. (1988). Chemical composition of kernel structures. In Wheat: Chemistry and Technoloy (ed. Y. Pomeranz), pp. 97–158. AACC.

111 Pomeranz, Y., and Shellenberger, J.A. (1961). Histochemical characterization of wheat and wheat products. II. Mapping of protein distribution in the wheat kernel. Cereal Chemistry, 38, 109–113.

112 Posner, E.S. (2000). Wheat. In Handbook of Cereal Science and Technology, Second Edition, Revised and Expanded (eds. K. Kulp and J.G. Ponte), pp. 1–30. Dekker.

113 Posner, E.S., and Li, Y.Z. (1991). A technique for separation of wheat germ by impacting and subsequent grinding. Journal of Cereal Science, 13, 49–70.

114 Poutanen, K. (2012). Past and future of cereal grains as food for health. Trends in Food Science & Technology, 25, 58–62.

115 Price, R.K., Wallace, J.M.W., Hamill, L.L., Keaveney, E.M., Strain, J.J., Parker, M.J., and Welch, R.W. (2012). Evaluation of the effect of wheat aleurone‐rich foods on markers of antioxidant status, inflammation and endothelial function in apparently healthy men and women. British Journal of Nutrition, 108, 1644–1651.

116 Protonotariou, S., Drakos, A., Evageliou, V., Ritzoulis, C., and Mandala, I. (2014). Sieving fractionation and jet mill micronization affect the functional properties of wheat flour. Journal of Food Engineering, 134, 24–29.

117 Pruckler, M., Siebenhandl‐Ehn, S., Apprich, S., Holtinger, S., Haas, C., Schmid, E., and Kneifel, W. (2014). Wheat bran‐based biorefinery 1: Composition of wheat bran and strategies of functionalization. LWT – Food Science and Technology, 56, 211–221.

118 Pussayanawin, V., Wetzel, D.L., and Fulcher, R.G. (1988). Fluorescence detection and measurement of ferulic acid in wheat milling fractions by microscopy and HPLC. Journal of Agricultural and Food Chemistry, 36, 515–520.

119 Rhodes, D.I., Sadek, M., and Stone, B.A. (2002). Hydroxycinnamic acids in walls of wheat aleurone cells. Journal of Cereal Science, 36, 67–81.

120 Rhodes, D.I., and Stone, B.A. (2002). Proteins in walls of wheat aleurone cells. Journal of Cereal Science, 36, 83–101.

121 Rios, G., Pinson‐Gadais, L., Abecassis, J., Zakhia‐Rozis, N., and Lullien‐Pellerin, V. (2009). Assessment of dehulling efficiency to reduce deoxynivalenol and Fusarium level in durum wheat grains. Journal of Cereal Science, 49, 387–392.

122 Rosa‐Sibakov, N., Poutanen, K., and Micard, V. (2015). How does wheat grain, bran and aleurone structure impact their nutritional and technological properties? Trends in Food Science & Technology, 41, 118–134.

123 Rosa, N.N., Barron, C., Gaiani, C., Dufour, C., and Micard, V. (2013a). Ultra‐fine grinding increases the antioxidant capacity of wheat bran. Journal of Cereal Science, 57.

124 Rosa, N.N., Dufour, C., Lullien‐Pellerin, V., and Micard, V. (2013b). Exposure or release of ferulic acid from wheat aleurone: Impact on its antioxidant capacity. Food Chemistry, 141, 2355–2362.

125 Rosa, N.N., Pekkinen, J., Zavala, K., Fouret, G., Korkmaz, A., Feillet‐Coudray, C., Atalay, M., Hanhineva, K., Mykkanen, H., Poutanen, K., and Micard, V. (2014). Impact of wheat aleurone structure on metabolic disorders caused by a high‐fat diet in mice. Journal of Agricultural and Food Chemistry, 62, 10101–10109.

126 Samson, M.F., Mabille, F., Cheret, R., Abecassis, J., and Morel, M.H. (2005). Mechanical and physicochemical characterization of vitreous and mealy durum wheat endosperm. Cereal Chemistry, 82, 81–87.

127 Saulnier, L., Sado, P.‐E., Branlard, G., Charmet, G., and Guillon, F. (2007). Wheat arabinoxylans: Exploiting variation in amount and composition to develop enhanced varieties. Journal of Cereal Science, 46, 261–281.

128 Shao, Y., Xu, F., Sun, X., Bao, J., and Beta, T. (2014). Identification and quantification of phenolic acids and anthocyanins as antioxidants in bran, embryo and endosperm of white, red and black rice kernels (Oryza sativa L.). Journal of Cereal Science, 59, 211–218.

129 Shepherd, C.T., Vignaux, N., Peterson, J.M., Scott, M.P., and Johnson, L.A. (2008). Dry‐milling and fractionation of transgenic maize seed tissues with green fluorescent protein as a tissue marker. Cereal Chemistry, 85, 196–201.

130 Shewry, P.R. (2009). Wheat. Journal of Experimental Botany, 60, 1537–1553.

131 Shewry, P.R., and Halford, N.G. (2002). Cereal seed storage proteins: Structures, properties and role in grain utilization. Journal of Experimental Botany, 53, 947–958.

132 Shewry, P.R., Piironen, V., Lampi, A.M., Edelmann, M., Kariluoto, S., Nurmi, T., Fernandez‐Orozco, R., Ravel, C., Charmet, G., Andersson, A.A.M., Aman, P., Boros, D., Gebruers, K., Dornez, E., Courtin, C.M., Delcour, J.A., Rakszegi, M., Bedo, Z., and Ward, J.L. (2010). The HEALTHGRAIN wheat diversity screen: effects of genotype and environment on phytochemicals and dietary fiber components. Journal of Agricultural and Food Chemistry, 58, 9291–9298.

133 Sibakov, J., Abecassis, J., Barron, C., and Poutanen, K. (2014). Electrostatic separation combined with ultra‐fine grinding to produce β‐glucan enriched ingredients from oat bran. Innovative Food Science and Emerging Technologies.

134 Sibakov, J., Myllymäki, O., Holopainen, U., Kaukovirta‐Norja, A., Hietaniemi, V., Pihlava, J.M., Poutanen, K., and Lehtinen, P. (2011). Lipid removal enhances separation of oat grain cell wall material from starch and protein. Journal of Cereal Science, 54, 104–109.

135 Singh, V., and Eckhoff, S.R. (1996). Effect of soak time, soak temperature, and lactic acid ore germ recovery parameters. Cereal Chemistry, 73, 716–720.

136 Singh, V., Moreau, R.A., Hicks, K.B., and Eckhoff, S.R. (2001). Effect of alternative milling techniques on the yield and composition of corn germ oil and corn fiber oil. Cereal Chemistry, 78, 46–49.

137 Sjovall, O., Virtalaine, T., Lapvetelainen, A., and Kallio, H. (2000). Development of rancidity in wheat germ analyzed by headspace gas chromatography and sensory analysis. Journal of Agricultural and Food Chemistry, 48, 3522–3527.

138 Srivastava, A.K., Sudha, M.L., Baskaran, V., and Leelavathi, K. (2007). Studies on heat stabilized wheat germ and its influence on rheological characteristics of dough. European Food Research and Technology, 224, 365–372.

139 Stevenson, D.G., Eller, F.J., Jane, J.L., and Inglett, G.E. (2008). Structure and physicochemical properties of defatted and pin‐milled oat bran concentrate fractions separated by air‐classification. International Journal of Food Science and Technology, 43, 995–1003.

140 Stone, B.A. (1985). Aleurone cell walls – Structure and nutritional significances. In New approaches to research on cereal carbohydrates (eds. R.D. Hill and L. Munck), pp. 349–354. Elsevier Science Publishers.

141 Stone, B.A., and Minifie, J. (1988). Recovery of aleurone cells from wheat bran. University, L. T. US patent 4,746,073 US patent 4,746,073.

142 Stringfellow, A.C., Wall, J.S., Donaldson, G.L., and Anderson, R.A. (1976). Protein and amino‐acid compositions of dry‐milled and air‐classified fractions of triticale grain. Cereal Chemistry, 53, 51–60.

143 Sullivan, P., O’Flaherty, J., Brunton, N., Gee, V.L., Arendt, E., and Gallagher, E. (2010). Chemical composition and microstructure of milled barley fractions. European Food Research and Technology, 230, 579–595.

144 Tabekhia, M.M., and Luh, B.S. (1979). Effect of milling on macro and micro minerals and phytate of rice. Deutsche Lebensmittel‐Rundschau, 75, 57–62.

145 Tosi, P., Gritsch, C.S., He, J.B., and Shewry, P.R. (2011). Distribution of gluten proteins in bread wheat (Triticum aestivum) grain. Annals of Botany, 108, 23–35.

146 van Buul, V.J., and Brouns, F. (2014). Health effects of wheat lectins: A review. Journal of Cereal Science, 59, 112–117.

147 van der Kamp, J.W., Poutanen, K., Seal, C.J., and Richardson, D.P. (2014). The HEALTHGRAIN definition of ‘whole grain’.

148 Vignaux, N., Fox, S.R., and Johnson, L.A. (2006). A 10‐g laboratory wet‐milling procedure for maize and comparison with larger scale laboratory procedures. Cereal Chemistry, 83, 482–490.

149 Viraktamath, C.S., Raghavendra, G., and Desikachar, H.S.R. (1971). Use of rice milling machinery for commercial pearling of grain sorghum (jowar) and culinary uses for pearled sorghum products. Journal of Food Science and Technology (Mysore), 8, 11–13.

150 Vose, J.R., and Youngs, C.G. (1978). Fractionation of barley and malted barley flours by air classification. Cereal Chemistry, 55, 280–286.

151 Wang, L., Xue, Q., Newman, R.K., and Newman, C.W. (1993). Enrichment of tocopherols, tocotrienols, and oil in barley fractions by milling and pearling. Cereal Chemistry, 70, 499–501.

152 Wang, M.W., Sapirstein, H.D., Machet, A.S., and Dexter, J.E. (2006). Composition and distribution of pentosans in millstreams of different hard spring wheats. Cereal Chemistry, 83, 161–168.

153 Wang, R., Koutinas, A.A., and Campbell, G.M. (2007). Effect of pearling on dry processing of oats. Journal of Food Engineering, 82, 369–376.

154 Wang, T., He, F.L., and Chen, G.B. (2014). Improving bioaccessibility and bioavailability of phenolic compounds in cereal grains through processing technologies: A concise review. Journal of Functional Foods, 7, 101–111.

155 Watson, S.A. (1987). Structure and composition. In: Corn : Chemistry and Technology (eds. S.A. Watson and P.E. Ramstad), pp. 53–82. AACC.

156 Wolever, T.M., Tosh, S.M., Gibbs, A.L., Brand‐Miller, J., Duncan, A.M., Hart, V., Lamarche, B., Thomson, B.A., Duss, R., and Wood, P.J. (2010). Physicochemical properties of oat β‐glucan influence its ability to reduce serum LDL cholesterol in humans: A randomized clinical trial. The American Journal of Clinical Nutrition, 92, 723–732.

157 Wu, Y.V., and Doehlert, D.C. (2002). Enrichment of β ‐glucan in Oat Bran by Fine Grinding and Air Classification. LWT ‐ Food Science and Technology, 35, 30–33.

158 Wu, Y.V., and Stringfellow, A.C. (1973). Protein concentrates from oat flours by air classification of normal and high‐protein varieties. Cereal Chemistry, 50, 489–496.

159 Wu, Y.V., and Stringfellow, A.C. (1992). Air classification of flours from wheats with varying hardness‐proteins shifts. Cereal Chemistry, 69, 188–191.

160 Wu, Y.V., Stringfellow, A.C., and Inglett, G.E. (1994). Protein‐ and beta‐glucan enriched fractions from high‐protein, high beta‐glucan barleys by sieving and air classification. Cereal Chemistry, 71, 220–223.

161 Xiong, F., Yu, X.R., Zhou, L., Wang, Z., Wang, F., and Xiong, A.S. (2013). Structural development of aleurone and its function in common wheat. Molecular Biology Reports, 40, 6785–6792.

162 Xu, B., Zhou, S.L., Miao, W.J., Gao, C., Cai, M.J. and Dong, Y. (2013). Study on the stabilization effect of continuous microwave on wheat germ. Journal of Food Engineering, 117, 1–7.

163 Yesil‐Celiktas, O., Isleten, M., Karagul‐Yuceer, Y., Bedir, E., and Vardar‐Sukan, F. (2009). Influence of supercritical carbon dioxide and methanolic extracts of rosemary on oxidation and sensory properties of wheat germ oil. Journal of Food Quality, 32, 709–724.

164 Youngs, V.L. (1974). Extraction of a high‐protein layer from oat groat bran and flour. Journal of Food Science, 39, 1045–1046.

165 Zacchi, P., Daghero, J., Jaeger, P., and Eggers, R. (2006). Extraction/fractionation and deacidification of wheat germ oil using supercritical carbon dioxide. Brazilian Journal of Chemical Engineering, 23, 105–110.

166 Zhang, C., Glatz, C.E., Fox, S.R., and Johnson, L.A. (2009). Fractionation of transgenic corn seed by dry and wet milling to recover recombinant collagen‐related proteins. Biotechnology Progress, 25, 1396–1401.

167 Zhang, J.R., Martin, J.M., Beecher, B., Lu, C.F., Hannah, L.C., Wall, M.L., Altosaar, I., and Giroux, M.J. (2010). The ectopic expression of the wheat Puroindoline genes increase germ size and seed oil content in transgenic corn. Plant Molecular Biology, 74, 353–365.

168 Zhao, Z.H., and Moghadasian, M.H. (2008). Chemistry, natural sources, dietary intake and pharmacokinetic properties of ferulic acid: A review. Food Chemistry, 109, 69–702.

169 Zhu, K.X., Lian, C.X., Guo, X.N., Peng, W., and Zhou, H.M. (2011). Antioxidant activities and total phenolic contents of various extracts from defatted wheat germ. Food Chemistry, 126, 1122–1126.

170 Zhu, K.X., Zhou, H.M., and Qian, H.F. (2006). Comparative study of chemical composition and physicochemical properties of defatted wheat germ flour and its protein isolate. Journal of Food Biochemistry, 30, 329–341.