Full-text resources of PSJD and other databases are now available in the new Library of Science.
Visit https://bibliotekanauki.pl

PL EN


Preferences help
enabled [disable] Abstract
Number of results

Journal

2015 | 13 | 1 |

Article title

Extruded corn gruels containing linden flowers: quantitation of phenolic compounds
and selected quality characteristics

Content

Title variants

Languages of publication

EN

Abstracts

EN

Publisher

Journal

Year

Volume

13

Issue

1

Physical description

Dates

accepted
30 - 8 - 2015
received
31 - 12 - 2014
online
7 - 10 - 2015

Contributors

  • Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
  • Department of Food Process Engineering, University of Life Sciences of Lublin, Doświadczalna 44, 20-280 Lublin, Poland
  • Department of Food Process Engineering, University of Life Sciences of Lublin, Doświadczalna 44, 20-280 Lublin, Poland
author
  • Department of Pharmaceutical Botany, Medical University of Lublin, Chodzki 1, 20-093 Lublin, Poland
author
  • Department of Pharmaceutical Botany, Medical University of Lublin, Chodzki 1, 20-093 Lublin, Poland
  • Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
  • Department of Food Process Engineering, University of Life Sciences of Lublin, Doświadczalna 44, 20-280 Lublin, Poland
  • Department of Expert Medical Assistance with Emergency Medicine Unit, Medical University of Lublin, Staszica 6, 20-081 Lublin, Poland
  • Institute of Agrophysics, Polish Academy of Science, Doświadczalna 4, 20-290 Lublin, Poland

References

  • [1] Mościcki L., Wójtowicz A., Raw materials in production of extrudates, In: Mościcki, L. (Ed.), Extrusion-cooking techniques. Applications, theory and sustainability, WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany, 2011.
  • [2] Fernandez-Artigas P., Garcia-Villanova B., Guerra-Hernandez E., Blockage of available lysine at different stages of infant cereal production, J. Sci. Food Agric., 1999, 79, 851-854.[Crossref]
  • [3] Wójtowicz A,: Ocena wybranych cech jakościowych ekstrudowanych zbożowych kaszek błyskawicznych, Żywność. Nauka. Technologia. Jakość, 2007, 4(53), 46-54, (in Polish).
  • [4] Faraj A., Vasanthan T., Hoover R., The effect of extrusion cooking on resistant starch formation in waxy and regular barley flours, Food Res. Int., 2004, 37, 517-525.[Crossref]
  • [5] Singh S., Gamlath S., Wakeling L., Nutritional aspects of food extrusion: a review, Int. J. Food Sci. Technol., 2007, 42, 916–929.[Crossref]
  • [6] Larrea M.A., Chang Y.K., Bustos F.M., Effect of some operational extrusion parameters on the constituents of orange pulp, Food Chem., 2005, 89, 301-308.[Crossref]
  • [7] Zhang M., Bai X., Zhang Z., Extrusion process improves the functionality of soluble dietary fiber in oat bran, J. Cereal Sci., 2011, 54, 98-103.[Crossref][WoS]
  • [8] Stojceska V., Ainsworth P., Plunkett A., Ibanoğlu S., The advantage of using extrusion processing for increasing dietary fibre level in gluten-free products, Food Chem., 2010, 121, 156–164.[Crossref][WoS]
  • [9] Nicoli M.C., Anese M., Parpinel M., Influence of processing on the antioxidant properties of fruit and vegetables, Trends Food Sci. Technol., 1999, 10, 94-100.[Crossref]
  • [10] Zieńliski H., Kozłowska H., Lewczuk B., Bioactive compounds in the cereal grains before and after hydrothermal processing, Innovative Food Sci. Emerg. Technol., 2001, 2, 159-169.[Crossref]
  • [11] Mora-Rochin S., Gutiérrez-Uribe J.A., Serna-Saldivar S.O., Sánchez-Peña P., Reyes-Moreno C., Milán-Carrillo J., Phenolic content and antioxidant activity of tortillas produced from pigmented maize processed by conventional nixtamalization or extrusion cooking, J. Cereal Sci., 2010, 52, 502-508.[Crossref][WoS]
  • [12] Zieliński H., Kozłowska H., Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions, J. Agric. Food Chem., 2000, 48, 2008-2016.[Crossref]
  • [13] Choi S.W., Lee S.K., Kim E.O., Oh J.H., Yoon K.S., Parris N., et al., Antioxidant and antimelanogenic activities of polyamine conjugates from corn bran and related hydroxycinnamic acids, J. Agric. Food Chem., 2007, 55, 3920-3925.[Crossref][WoS]
  • [14] Wang Y.-Y., Ryu G.-H., Physicochemical and antioxidant properties of extruded corn grits with corn fiber by CO2 injection extrusion process, J. Cereal Sci., 2013, 58, 110-116.[Crossref][WoS]
  • [15] Khanal R.C., Howard L.R., Prior R.L., Procyanidin content of grape seed and pomace, and total anthocyanin content of grape pomace as affected by extrusion processing, J. Food Sci., 2009, 74(6), H174-182.[WoS][Crossref]
  • [16] Khanal R.C., Howard L.R., Brownmiller C.R., Prior R.L., Influence of extrusion processing on procyanidin composition and total anthocyanin contents of blueberry pomace, J. Food Sci., 2009, 74, H52–58.[Crossref][WoS]
  • [17] Camire M.E., Camire A.L., Krumhar K., Chemical and nutritional changes in foods during extrusion, Critical Rev. Food Sci. Nutr., 1990, 29, 35–57.[Crossref]
  • [18] Brennan C., Cleary L., The potential use of cereal (1-3,1-4)-β-D-glucans as functional food ingredients, J. Cereal Sci., 2005, 42, 1–13.[Crossref]
  • [19] Charalampopoulos D., Wang R., Pandiella S.S., Webb C., Application of cereals and cereal components in functional foods: a review, Int. J. Food Microbiol., 2002, 79, 131– 141.[Crossref]
  • [20] Sangwan V, Tomar S.K., Singh R.R.B., Singh A.K., Ali B., Galactooligosaccharides: novel components of designer foods, J. Food Sci., 2011, 76(4), R103-111.[Crossref][WoS]
  • [21] Sroka Z., Bełz J., Antioxidant activity of hydrolyzed and non−hydrolyzed extracts of the inflorescence of linden (Tiliae inflorescentia), Adv. Clin. Exp. Med., 2009, 18, 329-335.
  • [22] Toker G., Aslam M., Zesilada E., Memisolu M., Ito S., Comparative evaluation of the flavonoid content in officinal Tiliae flos and Turkish lime species for quality assessment, J. Pharm. Biomed. Anal., 2001, 26, 111-121.[Crossref]
  • [23] Wawrzyniak E., Leczenie ziołami. Kompendium fitoterapii, Instytut Wydawniczy Związków Zawodowych, Warszawa, 1992, (in Polish).
  • [24] Rumińska A., Ożarowski A., Leksykon roślin leczniczych. PWRiL, Warszawa, 1990, (in Polish).
  • [25] Toker, G., Küpeli, E., Memisŏglu, M., Yesilada, E., Flavonoids with antinociceptive and anti-inflammatory activities from the leaves of Tilia argentea (Silver linden), J. Ethnopharmacol. 2005, 95, 393-397.[Crossref]
  • [26] Oniszczuk A., Podgórski R., Oniszczuk T., Żukiewicz-Sobczak W., Nowak R., Waksmundzka-Hajnos M., Extraction methods for determination of phenolic compounds from Equisetum arvense L. herb, Ind. Crops Prod., 2014, 25, 1166-1171.[WoS]
  • [27] Nowacka N., Nowak R., Drozd M., Olech M., Los R, Malm A., Analysis of phenolic constituents, antiradical and antimicrobial activity of edible mushrooms growing wild in Poland, LWT - Food Sci. Technol., 2014, 59, 689-694.[WoS]
  • [28] Bittová M., Krejzová E., Roblová V, Kubáň P, Kubáň V., Monitoring of HPLC profiles of selected polyphenolic compounds in sea buckthorn (Hippophaë rhamnoides L.) plant parts during annual growth cycle and estimation of their antioxidant potential, Cent. Eur. J. Chem., 2014, 12(11), 1152-1161.[Crossref]
  • [29] Wójtowicz A., Influence of raw materials wetting and extrusion-cooking process conditions on selected properties of instant cereal grits, Acta Agrophysica, 2008, 11, 2, 545-556 (in Polish, abstract in English).
  • [30] Wójtowicz A., Kolasa A., Mościcki L., The influence of buckwheat addition on physical properties, texture and sensory characteristic of extruded corn snacks, Polish J. Food Nutr. Sci., 2013, 63, 239–244.
  • [31] Wójtowicz A., Mościcki L., Influence of legume type and addition level on quality characteristics, texture and microstructure of enriched precooked pasta, LWT – Food Sci. Technol., 2014, 59, 1175–1185.[WoS][Crossref]
  • [32] Farris S., Piergiovanni L., Optimization of manufacture of almond paste cookies using response surface methodology, J. Food Eng., 2009, 32, 64- 87.[WoS]
  • [33] Carini E., Vittadini E., Curti E., Antoniazzi F., Viazzani P., Effect of different mixers on physicochemical properties and water status of extruded and laminated fresh pasta, Food Chem., 2010, 122, 462–469.[Crossref][WoS]
  • [34] Bustos M.C., Perez G.T., León A.E., Sensory and nutritional attributes of fibre-enriched pasta, LWT - Food Sci. Technol., 2011, 44, 1429-1434.[WoS]
  • [35] Özer E.A., Herken E.N., Güzel S., Ainsworth P., Ibanoglu S., Effect of extrusion process on the antioxidant activity and total phenolics in a nutritious snack food, Int. J. Food Sci. Technol., 2006, 41, 289-293.[Crossref]
  • [36] Nyombaire G., Siddiq M., Dolan K.D., Physico-chemical and sensory quality of extruded light red kidney bean (Phaseolus vulgaris L.) porridge, LWT - Food Sci. Technol., 2011, 44, 1597–1602.[WoS]
  • [37] Altan A., Mc Carthy K., Maskan M., Evaluation of snack foods from barley–tomato pomace blends by extrusion processing, J. Food Eng., 2008, 84, 231–242.[Crossref][WoS]
  • [38] Ondo S.E., Singkhornart S., Ryu, G.H., Effects of die temperature, alkalized cocoa powder content and CO2 gas injection on physical properties of extruded cornmeal, J. Food Eng., 2013, 117, 173–182.

Document Type

Publication order reference

Identifiers

YADDA identifier

bwmeta1.element.-psjd-doi-10_1515_chem-2015-0138
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.