Gassy Ozone Effect on Quality Parameters of Flaxes Made from Biologically Activated Whole Wheat Grains
The aim of the current research was to investigate the
gassy ozone effect on quality parameters of flaxes made form whole
biologically activated wheat grains. The research was accomplished
on wheat grains variety
[1] A. Fardet, E. Rock, C. Rémésy (2008) "Is the in vitro antioxidant
potential of whole-grain cereals and cereal products well reflected in
vivo?” Cereal Science, Vol. 48, Iss. 2, pp. 258–276.
[2] L. Mancino, F. Kuchler, E. Leibtag (2008) "Getting consumers to eat
more whole-grains: the role of policy, information and food
manufacturers,” Food Policy, Vol. 33, Iss. 6, pp. 489–496.
[3] A. K. Sahrawat, D. Becker, S. Lütticke, H. Lörz (2003) "Genetic
improvement of wheat via alien gene transfer, an assessment,” Plant
Science, Vol. 165, Iss. 5, pp. 1147–1168.
[4] A. A. M. Andersson, R. Andersson, V. Piironen, A.-M. Lampi, L.
Nyström, D. Boros, A. FraĞ, K. Gebruers, C. M. Courtin, J. A. Delcour,
M. Rakszegi, Z. Bedo, J. L. Ward, P. R. Shewry, P. Åman (2013)
“Contents of dietary fibre components and their relation to associated
bioactive components in whole grain wheat samples from the
HEALTHGRAIN diversity screen,” Food Chemistry, Vol. 136, Iss. 3–4,
pp. 1243–1248.
[5] T. Rakcejeva, L. Skudra, U. Iljins, (2007) “Biological value changes in
wheat, rye and hull-less barley grain during biological activation time,”
Proc. of the Latvia University of Agriculture, No. 18, 313, pp. 25–33.
[6] L. K. Berghofer, A. D. Hocking, D. Miskellyb, E. Jansson (2003)
“Microbiology of wheat and flour milling in Australia,” Food
Microbiology, Vol. 85, Iss. 1–2, pp. 137–149.
[7] F. Mendez, D.E. Maier, L.J. Mason, C.P. Woloshuk (2003) “Penetration
of ozone into columns of stored grains and effects on chemical
composition and processing performance,” Stored Products Research,
Vol. 39, pp. 33-34.
[8] C. Desvignes, M. Chaurand, M. Dubois, A. Sadoudi, J. Abecassis,
V. Lullien-Pellerin (2008) “Changes in common wheat grain milling
behavior and tissue mechanical properties following ozone treatment,”
Cereal Science, Vol. 47, Iss. 2, pp. 245–251.
[9] A.A. Gonçalves (2009) “Ozone – an Emerging Technology for the
Seafood Industry,” Brazilian Archives of biology and technology an
international journal, Vol. 52, No. 6, pp. 1527-1539.
[10] B.K. Tiwari, C.S. Brennan, T. Curran, E. Gallagher, P.J. Cullen,
C. P. O. Donnell (2010) “Application of ozone in grain processing,”
Cereal Science, Vol. 51, Iss. 3, pp. 248–255.
[11] T. Rakcejeva, J. Melnikova, D. Klava (2013) “Gassy ozone application
for hull-less barley and triticale grain treatment,” Proceedings of
FaBE2013 International Conference, Greece, Vol. 1, pp. 342–352.
[12] S. Atanassova, N. Naydenova, T. Kolev, T. Iliev, G. Mihaylova (2011)
“Near Infrared Spectroscopy for monitoring changes during yellow
cheese ripening,” Agricultural science and technology, Vol. 3, No. 4, pp.
390-394.
[13] M. Bleidere (2011) “Amino acid composition of spring parley genotypes
with different protein content,” Acta Biol. Univ. Daugavp., Vol. 11, No.
1, pp. 35-42.
[14] M. Akea, H. Fabre, A. K. Malan, B. Mandrou (1998) “Column liquid
chromatography determination of vitamins A and E in powdered milk
and local flour: a validation procedure,” Journal of Chromatography A,
Vol. 826, Iss. 2, pp. 183–189.
[15] G.C. Mead (2000) “Poultry meat processing and quality,”Woodhead
publishing limited, pp. 320-321.
[16] K. Dorofejeva, T. Rakcejeva, J. Kviesis, L. Skudra (2011) “Composition
of vitamins and amino acids in Latvian cranberries,” Proceedings of
international conference FOODBALT 2011, pp. 153–158.
[17] G.F.M. Ball (1994) “Microbiological methods for the determination of
the B-group vitamins,” in Water-soluble Vitamin Assays in Human
Nutrition, pp. 317-364.
[18] O. Karmi, A. Zayed, S. Baraghethi, M. Qadi, R. Ghanem (2011)
“Measurement of Vitamin B12 concentration: a review on available
methods,” IIOAB-India, Vol. 2, Iss. 2, pp. 23-32.
[19] L. Prosky (1990) “Collaborative study of a method for soluble and
insoluble dietary fiber,” Advances in experimental medicine and biology,
No. 270, pp. 193-203.
[20] J. B. Fuhrer, P.B. Lehnherr, W. Moeri, H. T. Shariat-Madari, (1990)
“Effects of ozone on the grain composition of spring wheat grown in
open-top field chambers,” Environmental Pollution, Vol. 65, Iss. 2,
pp. 181–192.
[21] Y.-H. Kim, H.-J. Park, Y.-S. Lee (2004) “Stability of tocopherols and
tocotrienols extracted from unsaponifiable fraction of rice bran under
various temperature and oxygen condition,” New directions for a diverse
planet: Proceedings of the 4th International Crop Science Congress
Brisbane, Australia, available on:
http://www.cropscience.org.au/icsc2004/poster/5/1/1/654_park.htm.
[1] A. Fardet, E. Rock, C. Rémésy (2008) "Is the in vitro antioxidant
potential of whole-grain cereals and cereal products well reflected in
vivo?” Cereal Science, Vol. 48, Iss. 2, pp. 258–276.
[2] L. Mancino, F. Kuchler, E. Leibtag (2008) "Getting consumers to eat
more whole-grains: the role of policy, information and food
manufacturers,” Food Policy, Vol. 33, Iss. 6, pp. 489–496.
[3] A. K. Sahrawat, D. Becker, S. Lütticke, H. Lörz (2003) "Genetic
improvement of wheat via alien gene transfer, an assessment,” Plant
Science, Vol. 165, Iss. 5, pp. 1147–1168.
[4] A. A. M. Andersson, R. Andersson, V. Piironen, A.-M. Lampi, L.
Nyström, D. Boros, A. FraĞ, K. Gebruers, C. M. Courtin, J. A. Delcour,
M. Rakszegi, Z. Bedo, J. L. Ward, P. R. Shewry, P. Åman (2013)
“Contents of dietary fibre components and their relation to associated
bioactive components in whole grain wheat samples from the
HEALTHGRAIN diversity screen,” Food Chemistry, Vol. 136, Iss. 3–4,
pp. 1243–1248.
[5] T. Rakcejeva, L. Skudra, U. Iljins, (2007) “Biological value changes in
wheat, rye and hull-less barley grain during biological activation time,”
Proc. of the Latvia University of Agriculture, No. 18, 313, pp. 25–33.
[6] L. K. Berghofer, A. D. Hocking, D. Miskellyb, E. Jansson (2003)
“Microbiology of wheat and flour milling in Australia,” Food
Microbiology, Vol. 85, Iss. 1–2, pp. 137–149.
[7] F. Mendez, D.E. Maier, L.J. Mason, C.P. Woloshuk (2003) “Penetration
of ozone into columns of stored grains and effects on chemical
composition and processing performance,” Stored Products Research,
Vol. 39, pp. 33-34.
[8] C. Desvignes, M. Chaurand, M. Dubois, A. Sadoudi, J. Abecassis,
V. Lullien-Pellerin (2008) “Changes in common wheat grain milling
behavior and tissue mechanical properties following ozone treatment,”
Cereal Science, Vol. 47, Iss. 2, pp. 245–251.
[9] A.A. Gonçalves (2009) “Ozone – an Emerging Technology for the
Seafood Industry,” Brazilian Archives of biology and technology an
international journal, Vol. 52, No. 6, pp. 1527-1539.
[10] B.K. Tiwari, C.S. Brennan, T. Curran, E. Gallagher, P.J. Cullen,
C. P. O. Donnell (2010) “Application of ozone in grain processing,”
Cereal Science, Vol. 51, Iss. 3, pp. 248–255.
[11] T. Rakcejeva, J. Melnikova, D. Klava (2013) “Gassy ozone application
for hull-less barley and triticale grain treatment,” Proceedings of
FaBE2013 International Conference, Greece, Vol. 1, pp. 342–352.
[12] S. Atanassova, N. Naydenova, T. Kolev, T. Iliev, G. Mihaylova (2011)
“Near Infrared Spectroscopy for monitoring changes during yellow
cheese ripening,” Agricultural science and technology, Vol. 3, No. 4, pp.
390-394.
[13] M. Bleidere (2011) “Amino acid composition of spring parley genotypes
with different protein content,” Acta Biol. Univ. Daugavp., Vol. 11, No.
1, pp. 35-42.
[14] M. Akea, H. Fabre, A. K. Malan, B. Mandrou (1998) “Column liquid
chromatography determination of vitamins A and E in powdered milk
and local flour: a validation procedure,” Journal of Chromatography A,
Vol. 826, Iss. 2, pp. 183–189.
[15] G.C. Mead (2000) “Poultry meat processing and quality,”Woodhead
publishing limited, pp. 320-321.
[16] K. Dorofejeva, T. Rakcejeva, J. Kviesis, L. Skudra (2011) “Composition
of vitamins and amino acids in Latvian cranberries,” Proceedings of
international conference FOODBALT 2011, pp. 153–158.
[17] G.F.M. Ball (1994) “Microbiological methods for the determination of
the B-group vitamins,” in Water-soluble Vitamin Assays in Human
Nutrition, pp. 317-364.
[18] O. Karmi, A. Zayed, S. Baraghethi, M. Qadi, R. Ghanem (2011)
“Measurement of Vitamin B12 concentration: a review on available
methods,” IIOAB-India, Vol. 2, Iss. 2, pp. 23-32.
[19] L. Prosky (1990) “Collaborative study of a method for soluble and
insoluble dietary fiber,” Advances in experimental medicine and biology,
No. 270, pp. 193-203.
[20] J. B. Fuhrer, P.B. Lehnherr, W. Moeri, H. T. Shariat-Madari, (1990)
“Effects of ozone on the grain composition of spring wheat grown in
open-top field chambers,” Environmental Pollution, Vol. 65, Iss. 2,
pp. 181–192.
[21] Y.-H. Kim, H.-J. Park, Y.-S. Lee (2004) “Stability of tocopherols and
tocotrienols extracted from unsaponifiable fraction of rice bran under
various temperature and oxygen condition,” New directions for a diverse
planet: Proceedings of the 4th International Crop Science Congress
Brisbane, Australia, available on:
http://www.cropscience.org.au/icsc2004/poster/5/1/1/654_park.htm.
@article{"International Journal of Biological, Life and Agricultural Sciences:67046", author = "Tatjana Rakcejeva and Jelena Zagorska and Elina Zvezdina", title = "Gassy Ozone Effect on Quality Parameters of Flaxes Made from Biologically Activated Whole Wheat Grains", abstract = "The aim of the current research was to investigate the
gassy ozone effect on quality parameters of flaxes made form whole
biologically activated wheat grains. The research was accomplished
on wheat grains variety
", keywords = "Gassy ozone, flaxes, biologically activated grains,
quality parameters, treatment.", volume = "8", number = "4", pages = "396-4", }
