Health-promoting Potential of Cereals, Grain Fractions, and Beans as Determined by Their in Vitro Bile Acid Binding

Kahlon,

doi:10.1094/cfw-56-4-0151

Cited by 3 publications

(3 citation statements)

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“…A case study approach was used to ascertain the consequences of this uniqueness. Searches in individual and combinations of databases were used to determine the number of peer‐reviewed articles published on the “in vitro bile acid binding properties of dietary fibers.” This topic is of general interest with regard to the use of dietary fibers as functional food components; bile acid binding is a putative mechanism by which dietary fiber consumption effects cholesterol metabolism (Gunness & Gidley, ; Kahlon, ; Li, Mense, Brewer, Lau, & Shi, ; Liu et al., ). The topic is also appropriate for this study because it is sufficiently refined so as to yield manageable numbers of publications in database searches.…”

Section: Resultsmentioning

confidence: 99%

Information Retrieval in Food Science Research: A Bibliographic Database Analysis

Urhan

Rempel

Meunier-Goddik

et al. 2018

Journal of Food Science

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The aim of the present research was to ascertain the importance of electronic bibliographic database selection and multiple database usage during the information retrieval phase of research in the food sciences. Six commonly recommended databases were compared with respect to overall journal coverage and journal overlap. Databases were also evaluated with respect to coverage of food science-based journals and the extent of article coverage therein. A case study approach, focused on bile acid/dietary fiber interactions, was used to illustrate the ramifications of database selection/usage when dealing with specific research topics. Databases differed with respect to the breadth of disciplines covered, the total number of journals indexed, the number of food science discipline-specific journals indexed, and the number of articles included per indexed journal. All of the databases contained citations that were unique to the given database. The data resulting from the case study provide an example of the extent to which relevant information may be missed if pertinent databases are not mined. In the present case, over half of the articles retrieved on the focus research topic were unique to a single database. The combined data from this study point to the importance of thoughtful database selection and multiple database usage when comprehensively assessing knowledge in the food sciences.Practical Application: This paper provides insights into article database usage for food science-relevant information retrieval. Online information retrieval is an efficient way to assess current knowledge in any of the food science disciplines. Acquired knowledge in turn is the underpinning of effective problem solving; whether it be private sectoror academic/government-based research.

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Section: Resultsmentioning

confidence: 99%

Information Retrieval in Food Science Research: A Bibliographic Database Analysis

Urhan

Rempel

Meunier-Goddik

et al. 2018

Journal of Food Science

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“…The total dietary fibre content of rice bran ranges from 20 to 27%, with less than 2% as soluble dietary fiber 9 . Consumption of these rice bran-containing foods could slow down glucose uptake and display significant health benefits 10 .…”

Section: Introductionmentioning

confidence: 99%

Formulation, Standardization and Quality - An Analysis of Fibre Bites

Indumathy¹,

Sri²

2023

FoodSci: Indian Journal of Research in Food Science and Nutrition

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Rice bran is one of the important by-products of the rice milling process that contains various bioactive compounds 1 . Rice bran ingredients have been widely used to increase the functionality of some foods and as a functional component to enhance the properties of foods against chronic disease 2 . Rice bran has the highest amount of γ-oryzanol than other parts of the rice kernel and is mostly used for oil extraction or animal feed. So, these compounds can be extracted and utilized in many products with value addition 3 . Cereal bars have gained acceptance among consumers as they are good in terms of nutritional composition, and contribute an appreciable amount of dietary fiber 4 . Hence in the present study, fibre bites were formulated with rice bran in different proportions and the physic-chemical properties, nutrients, antioxidant activity and shelf life were determined. Results showed that fibre bites with 10% rice bran were highly acceptable. The dietary fibre content of fibre bites was higher. The fibre bites could be stored for a period of seven days.

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“…Esta similaridade pode ser responsável pelo efeito na absorção e síntese do colesterol. A síntese de matéria insaponificável, como o γorizanol, nas plantas, apresenta etapas iniciais similares às da síntese de colesterol no corpo humano, o que sugere que estes compostos podem alterar a síntese do colesterol e competirem na absorção, afirmam Rogers et al (1993) e Kahlon et al (2004). Rodrigues (2004), cita Hegsted e Kousik (1994), eles afirmam que a síntese do colesterol no corpo humano é regulada pelo nível de colesterol no sangue, que por sua vez depende do colesterol exógeno proveniente da dieta.…”

Section: -Aspectos Nutricionais Do óLeo De Farelo De Arroz (Ofa)unclassified

Desacidificação do OFA atraves do processo de extração liquido-liquido descontinuo utilizando alcoois

Orlandelli¹,

Tambourgi²

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A todas as pessoas que direta ou indiretamente contribuíram, apoiaram e acreditaram para que este se realize. Aos meus pais, a minha tia Maria Carolina e ao Sandro meu marido, que com amor, paciência e incentivo permaneceram ao meu lado nos momentos mais difíceis no decorrer desta jornada. Dedico V Agradecimentos À Deus, por ter me agraciado com a oportunidade de traçar este caminho. Ao professor Dr. Elias Basile Tambourgi, pela orientação e compreensão para desenvolvimento deste trabalho.

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Health-promoting Potential of Cereals, Grain Fractions, and Beans as Determined by Their in Vitro Bile Acid Binding

Cited by 3 publications

References 0 publications

Information Retrieval in Food Science Research: A Bibliographic Database Analysis

Information Retrieval in Food Science Research: A Bibliographic Database Analysis

Formulation, Standardization and Quality - An Analysis of Fibre Bites

Desacidificação do OFA atraves do processo de extração liquido-liquido descontinuo utilizando alcoois

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