More articles from Volume 3, Issue 1, 2014
Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour
Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes
Determination of the antioxidant capacity, total phenolic and flavonoid contents of seeds from three commercial varieties of culinary dates
Popping characteristics of paddy using microwave energy and optimization of process parameters
Effect of protease inhibitors on thermal gelation of squid (Illex argentinus). mantle paste
Vegetable milks and their fermented derivative products
,
Neus Bernat
Contact Neus Bernat
Instituto de Ingenier´ıa de Alimentos para el Desarrollo, Universitat Politècnica de València, Valencia, Spain
,
Maite Cháfer
Instituto de Ingenier´ıa de Alimentos para el Desarrollo, Universitat Politècnica de València, Valencia, Spain
,
Amparo Chiralt
Instituto de Ingenier´ıa de Alimentos para el Desarrollo, Universitat Politècnica de València, Valencia, Spain
Chelo González-Martínez
Instituto de Ingenier´ıa de Alimentos para el Desarrollo, Universitat Politècnica de València, Valencia, Spain
Abstract
The so-called vegetable milks are in the spotlight thanks to their lactose-free, animal protein-free and cholesterol-free features which fit well with the current demand for healthy food products. Nevertheless, and with the exception of soya, little information is available about these types of milks and their derivatives. The aims of this review, therefore, are to: highlight the main nutritional benefits of the nut and cereal vegetable milks available on the market, fermented or not; describe the basic processing steps involved in their manufacturing process; and analyze the major problems affecting their overall quality, together with the current feasible solutions. On the basis of the information gathered, vegetable milks and their derivatives have excellent nutritional properties which provide them a high potential and positive market expectation. Nevertheless, optimal processing conditions for each raw material or the application of new technologies have to be researched in order to improve the quality of the products. Hence, further studies need to be developed to ensure the physical stability of the products throughout their whole shelf-life. These studies would also allow for a reduction in the amount of additives (hydrocolloids and/or emulsifiers) and thus reduce the cost of the products. In the particular case of fermented products, the use of starters which are able to both improve the quality (by synthesizing enhanced flavors and providing optimal textures) and exert health benefits for consumers (i.e. probiotics) is the main challenge to be faced in future studies.
Keywords
References
1.
James A, L. Advances in Food and Nutrition Research. 2009. p. 58001–58001.
2.
Abumweis S, Jew S, Ames N. Beta-glucan from barley and its lipidlowering capacity: a meta-analysis of randomized, controlled trials. European Journal of Clinical Nutrition. 2010. p. 1472–80.
3.
Adejuyitan J. Tigernut processing: its food uses and health benefits. American Journal of Food Technology. 2011. p. 197–201.
4.
Agostoni C, Bresson J, Tait S, Flynn A, Golly I, Korhonen H, et al. Scientific opinion on the substantiation of health claims related to nuts and essential fatty acids (omega-3/omega-6) in nut oil. EFSA journal. 2011. p. 2032–3.
5.
Akalin A, Tokusoglu O, Gonc S, Aycan S. Occurrence of conjugated linoleic acid in probiotic yoghurts supplemented with fructooligosaccharide. International Dairy Journal. 2007. p. 1089–95.
6.
Alasalvar C, Shahidi F, Liyanapathirana C, Ohshima T. Turkish tombul hazelnut (corylus avellana l.). 1. compositional characteristics. Journal of Agricultural and Food Chemistry. 2003. p. 3790–6.
7.
Almario R, Vonghavaravat V, Wong R, Kasim-Karakas S. Effects of walnut consumption on plasma fatty acids and lipoproteins in combined hyperlipidemia. The American Journal of Clinical Nutrition. 2001. p. 72–9.
8.
Alvarez-Jubete L, Arendt E, Gallagher E. Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trends in Food Sci-ence & Technology. 2010. p. 106–13.
9.
Ames N, Rhymer C. Issues surrounding health claims for barley. The Journal of Nutrition. 2008.
10.
Angelov A, Gotcheva V, Kuncheva R, Hristozova T. Development of a new oat-based probiotic drink. International Journal of Food Microbiology. 2006. p. 75–80.
11.
Arafat S, Gaafar A, Basuny A, Nassef S. Chufa tubers (cyperus esculentus l.). as a new source of food. World Applied Sciences Journal. 2009. p. 151–6.
12.
Baik BK, Ullrich S. Barley for food: characteristics, improvement, and renewed interest. Journal of Cereal Science. 2008. p. 233–42.
13.
Banel D, Hu F. Effects of walnut consumption on blood lipids and other cardiovascular risk factors: a meta-analysis and systematic review. American Journal of Clinical Nutrition. 2009. p. 56–63.
14.
Bernat N, Chafer M, A, González-Martínez C, C. Proceedings of the 11 th International Congress on Engineering & Food (ICEF11). 2011. p. 6.
15.
Biel W, Bobko K, Maciorowski R. Chemical composition and nutritive value of husked and naked oats grain. Journal of Cereal Science. 2009. p. 413–8.
16.
Biswas S, Sircar D, Mitra A, De B. Phenolic constituents and antioxidant properties of some varieties of indian rice. Nutrition & Food Science. 2011. p. 123–35.
17.
Blaiotta G, Di Capua M, Coppola R, Aponte M. Production of fermented chestnut purees by lactic acid bacteria. International Journal of Food Microbiology. 2012. p. 195–202.
18.
Boonyaratanakornkit M, Wongkhalaung C. Development of a yoghurt-type product from saccharified rice. Kasetsart Journal, Natural Sciences. 2000. p. 107–16.
19.
Borges O, Carvalho J, Correia P, Silva A. Lipid and fatty acid profiles of castanea sativa mill. chestnuts of 17 native portuguese cultivars. Journal of Food Composition and Analysis. 2007. p. 80–9.
20.
Borges O, Goncalves B, De Carvalho J, Correia P, Silva A. Nutritional quality of chestnut (castanea sativa mill.) cultivars from portugal. Food Chemistry. 2008. p. 976–84.
21.
Bosnea L, Kourkoutas Y, Albantaki N, Tzia C, Koutinas A, Kanellaki M. Functionality of freeze-dried l. casei cells immobilized on wheat grains. LWT-food. Science And Technology. 2009. p. 1696–702.
22.
Brady K, Ho CT, Rosen R, Sang S, Karwe M. Effects of processing on the nutraceutical profile of quinoa. Food Chemistry. 2007. p. 1209–16.
23.
Burdock G, Carabin I. Breaking down the barriers to functional foods, nutraceuticals and claims. Elsevier; 2008.
24.
Butt M, Tahir-Nadeem M, Khan M, Shabir R, Butt M. Oat: unique among the cereals. European Journal of Clinical Nutrition. 2008. p. 68–79.
25.
Canavari M, Lombardi P, Spadoni R. Evaluation of the potential interest of italian retail distribution chains for kamut-based products. Journal of Food Products Marketing. 2009. p. 39–59.
26.
Carlson J, Eisenmann J, Norman G, Ortiz K, Young P. Dietary fiber and nutrient density are inversely associated with the metabolic syndrome in us adolescents. Journal of the American Dietetic Association. 2011. p. 1688–95.
27.
Caselato-Sousa V, Amaya-Farfan J. State of knowledge on amaranth grain: a comprehensive review. Journal of Food Science. 2012. p. 93-R104.
28.
Chan J, Wang F, Holly E. Whole grains and risk of pancreatic cancer in a large population-based case-control study in the san francisco bay area, california. American Journal of Epidemiology. 2007. p. 1174–85.
29.
Chandrasekara A, Shahidi F. Bioactivities and antiradical properties of millet grains and hulls. Journal of Agricultural and Food Chemistry. 2011. p. 9563–71.
30.
Charalampopoulos D, Pandiella S, Webb C. Growth studies of potentially probiotic lactic acid bacteria in cereal-based substrates. Journal of Applied Microbiology. 2002. p. 851–9.
31.
Charalampopoulos D, Dimitris ], Pandiella S. Survival of human derived lactobacillus plantarum in fermented cereal extracts during refrigerated storage. LWTfood. Science And Technology. 2010. p. 431–5.
32.
Chauhan G, Eskin N, Mills P. Effect of saponin extraction on the nutritional quality of quinoa (chenopodium quinoa willd.) proteins. Journal of Food Science and Technology. 1999. p. 123–6.
33.
Chen CY, Lapsley K, Blumberg J. A nutrition and health perspective on almonds. Journal of the Science of Food and Agriculture. 2006. p. 2245–50.
34.
Chen C, Milbury P, Kwak H, Collins F, Samuel P, Blumberg J. Avenenthramines and phenolic acids from oats are bioavailable and act synergistically with vit c to enhance hamster and human ldl resistance to oxidation. Journal of Nutrition. 2004. p. 1459–66.
35.
Chiewchan N, Phungamngoen C, Siriwattanayothin S. Effect of homogenizing pressure and sterilizing condition on quality of canned high fat coconut milk. Journal of Food Engineering. 2006. p. 38–44.
36.
Chisholm A, Mann J, Skeaff M, Frampton C, Sutherland W, Duncan A, et al. A diet rich in walnuts favourably influences plasma fatty acid profile in moderately hyperlipidaemic subjects. European Journal of Clinical Nutrition. 1998. p. 12–6.
37.
Cicero A, Gaddi A. Rice bran oil and gamma-oryzanol in the treatment of hyperlipoproteinaemias and other conditions. Phytotherapy Research. 2001. p. 277–89.
38.
Coda R, Rizzello C, Gobbetti M. Use of sourdough fermentation and pseudocereals and leguminous flours for the making of a functional bread enriched of gamma-aminobutyric acid (gaba). International Journal of Food Microbiology. 2010. p. 236–45.
39.
Coniglio R. Frutos secos: el cultivo del almendro. "una actividad alternativa. Revista Agromensajes. 2008.
40.
Cooney R, Custer L, Okinaka L, Franke A. Effects of dietary sesame seeds on plasma tocopherol levels. Nutrition and Cancer-an International Journal. 2001. p. 66–71.
41.
Correa S, Castro I, Saad S. Effects of ultra-high pressure homogenization on microbial and physicochemical shelf life of milk. Horchata de Chufa, Elaboración. International Journal of Food Science and Technology. 2008. p. 1560–8.
42.
Cruz N, Capellas M, Jaramillo D, Trujillo A, Guamis B, Ferragut V. Soymilk treated by ultra highpressure homogenization: acid coagulation properties and characteristics of a soyyogurt product. Food Chemistry. 2009. p. 490–6.
43.
Cruz N, Capellas M, Hernandez M, Trujillo A, Guamis B, Ferragut V. Ultra high pressure homogenization of soymilk: microbiological, physicochemical and microstructural characteristics. Food Research International. 2007. p. 725–32.
44.
Cui XH, Chen SJ, Wang Y, Han JR. Fermentation conditions of walnut milk beverage inoculated with kefir grains. LWT-Food Science and Technology. 2013. p. 349–52.
45.
Daou C, Zhang H. Oat beta-glucan: its role in health promotion and prevention of diseases. Comprehensive Reviews in Food Science and Food Safety. 2012. p. 355–65.
46.
De Vasconcelos M, Bennett R, Rosa E, Ferreira-Cardoso J. Composition of european chestnut (castanea sativa mill.) and association with health effects: fresh and processed products. Journal of the Science of Food and Agriculture. 2010. p. 1578–89.
47.
De Munter J, Hu F, Spiegelman D, Franz M, Van Dam R. Whole grain, bran, and germ intake and risk of type 2 diabetes: a prospective cohort study and systematic review. Plos medicine. 2007. p. 1385–95.
48.
Debmandal M, Mandal S. Coconut (Cocos nucifera L.: Arecaceae): in health promotion and disease prevention. Asian Pacific Journal of Tropical Medicine. 2011. p. 241–7.
49.
Pozo-Insfran D, Brenes D, Saldivar C, Talcott S, S. Polyphenolic and antioxidant content of white and blue corn (zea mays l.) products. Food Research International. 2006. p. 696–703.
50.
Devi P, Vijayabharathi R, Sathyabama S, Malleshi N, Priyadarisini V. Health benefits of finger millet (eleusine coracana l.) polyphenols and dietary fiber: a review. Journal of Food Science and Technology. 2011.
51.
Dewanto V, Wu X, Liu R. Processed sweet corn has higher antioxidant activity. Journal of Agricultural and Food Chemistry. 2002. p. 4959–64.
52.
Dinelli G, Segura Carretero A, Di Silvestro R, Marotti I, Fu S, Benedettelli S, et al. Determination of phenolic compounds in modern and old varieties of durum wheat using liquid chromatography coupled with time-of-flight mass spectrometry. Journal of Chromatography A. 2009. p. 7229–40.
53.
Durak I, Koksal I, Kacmaz M, Buyukkocak S, Cimen B, Ozturk H. Hazelnut supplementation enhances plasma antioxidant potential and lowers plasma cholesterol levels. Clinica Chimica Acta. 1999. p. 113–5.
54.
Dykes L, Rooney L. Sorghum and millet phenols and antioxidants. Journal of Cereal Science. 2006. p. 236–51.
55.
Egert S, Kratz M, Kannenberg F, Fobker M, Wahrburg U. Effects of high-fat and low-fat diets rich in monounsaturated fatty acids on serum lipids, ldl size and indices of lipid peroxidation in healthy non-obese men and women when consumed under controlled conditions. European Journal of Clinical Nutrition. 2011. p. 71–9.
56.
Elaine B, Feldman M. The scientific evidence for a beneficial health relationship between walnuts and coronary heart disease. Journal of Nutrition. 2002. p. 1062S – 1101.
57.
Erra S. 2342980A1. Google Patents. EP Patent. 2012. p. 980.
58.
Esmaillzadeh A, Mirmiran P, Azizi F. Whole-grain consumption and the metabolic syndrome: a favorable association in tehranian adults. European Journal of Clinical Nutrition. 2005. p. 353–62.
59.
Faccin G, Miotto L, Do Nascimento, Vieira L, Barreto P, Amante E. Chemical, sensorial and rheological properties of a new organic rice bran beverage. Rice Science. 2009. p. 226–34.
60.
Fardet A. New hypotheses for the healthprotective mechanisms of whole-grain cereals: what is beyond fibre? Nutrition Research Reviews. 2010. p. 65–134.
61.
Summary of qualified health claims subject to enforcement discretion: nuts and heart disease. FDA. U.S. Food and Drug Administration; 2003.
62.
Gillingham L, Harris-Janz S, Jones P. Dietary monounsaturated fatty acids are protective against metabolic syndrome and cardiovascular disease risk factors. Lipids. 2011. p. 209–28.
63.
Gokavi S, Zhang L, Huang MK, Zhao X, Guo M. Oat-based symbiotic beverage fermented by lactobacillus plantarum, lactobacillus paracasei ssp. casei, and lactobacillus acidophilus. Journal of Food Science. 2005. p. 216-M223.
64.
Granato D, Branco G, Nazzaro F, Cruz A, Faria J. Comprehensive Reviews in Food Science and Food Safety. 2010. p. 292–302.
65.
Gupta S, Cox S, Abu-Ghannam N. Process optimization for the development of a functional beverage based on lactic acid fermentation of oats. Biochemical Engineering Journal. 2010. p. 199–204.
66.
Hegde P, Rajasekaran N, Chandra T. Effects of the antioxidant properties of millet species on oxidative stress and glycemic status in alloxan-induced rats. Nutrition Research. 2005. p. 1109–20.
67.
Helland M, Wicklund T, Narvhus J. Growth and metabolism of selected strains of probiotic bacteria, in maize porridge with added malted barley. International Journal of Food Microbiology. 2004. p. 305–13.
68.
Hollis J, Mattes R. Effect of chronic consumption of almonds on body weight in healthy humans. British Journal of Nutrition. 2007. p. 651–6.
69.
Iacono G, Lospalluti M, Licastro G, Scalici C. A new formula based on almond milk for management of cow milk intolerance and food allergies. Digestive and Liver Disease. 2008.
70.
Jing P, Hu X. Cereals and pulses. Wiley-Blackwell; 2012. p. 21–36.
71.
Jones J, Fernandez M, Mcintosh M, Najm W, Calle M, Kalynych C.
72.
Lerman R. A mediterraneanstyle low-glycemic-load diet improves variables of metabolic syndrome in women, and addition of a phytochemical-rich medical food enhances benefits on lipoprotein metabolism. Journal of Clinical Lipidology. 2011. p. 188–96.
73.
Kaur K, Jha A, Sabikhi L, Singh A. Significance of coarse cereals in health and nutrition: a review. Journal of Food Science and Technology. 2011. p. 1–13.
74.
Kaur S, Das M. Functional foods: an overview. Food Science and Biotechnology. 2011. p. 861–75.
75.
Kelly J, Jr, Sabate J. Nuts and coronary heart disease: an epidemiological perspective. British Journal of Nutrition. 2006. p. 61-S67.
76.
Kemppainen T, Heikkinen M, Ristikankare M, Kosma VM, Julkunen R. Effect of unkilned and large amounts of oats on nutritional state of celiac patients in remission. e-SPEN, the European e. Journal of Clinical Nutrition and Metabolism. 2009. p. 30-e34.
77.
Koksal A, Artik N, Simsek A, Gunes N. Nutrient composition of hazelnut (corylus avellana l.) varieties cultivated in turkey. Food Chemistry. 2006. p. 509–15.
78.
Larsson S, Giovannucci E, Bergkvist L, Wolk A. Whole grain consumption and risk of colorectal cancer: a population-based cohort of 60 000 women. British Journal of Cancer. 2005. p. 1803–7.
79.
Léder I. Sorghum and millets. Cultivated Plants, Primarily as Food Sources. 2004.
80.
Li T, Brennan A, Wedick N, Mantzoros C, Rifai N, Hu F. Regular consumption of nuts is associated with a lower risk of cardiovascular disease in women with type 2 diabetes. The Journal of nutrition. 2009. p. 1333–8.
81.
Liu R. Health benefits of phytochemicals in whole foods. Nutritional Health: Strategies for Disease Prevention. 2012. p. 293–310.
82.
Luengo M. La almendra y otros frutos secos: castaña, pistacho, piñon, nuez. Oceano-Ambar; 2009.
83.
Mandalari G, Nueno-Palop C, Bisignano G, Wickham M, Narbad A. Potential prebiotic properties of almond (amygdalus communis l.) seeds. Applied and Environmental Microbiology. 2008. p. 4264–70.
84.
Marcone M, Kakuda Y, Yada R. Amaranth as a rich dietary source of β-sitosterol and other phytosterols. Plant Foods for Human Nutrition. 2003. p. 207–11.
85.
Marotti I, Bregola V, Aloisio I, Di Gioia D, Bosi S, Di Silvestro R, et al. Prebiotic effect of soluble fibres from modern and old durum-type wheat varieties on lactobacillus and bifidobacterium strains. Journal of the Science of Food and Agriculture. 2012. p. 2133–40.
86.
Marques C, Cani L, Baccelli P, Rozenberg C, Ruibal-Mendieta R, N, et al. Comparison of glycemic index of spelt and wheat bread in human volunteers. Food Chemistry. 2007. p. 1265–71.
87.
Martensson O, Oste B, Holst O. The effect of yoghurt culture on the survival of probiotic bacteria in oat-based, non-dairy products. Food Research International. 2002. p. 775–84.
88.
Martensson O, Oste R, Holst O. Lactic acid bacteria in an oat-based non-dairy milk substitute: fermentation characteristics and exopolysaccharide formation. 2000. p. 525–30.
89.
Marti V, Martinez O, Miralles A, Perez M. Google Patents. 2005. p. 53.
90.
Marti V, Martinez O, Miralles A, Perez M. Producto fermentado sin lactosa a partir de batido de frutos secos sin legumbres y/o horchata. 2010.
91.
Mattes R, Kris-Etherton P, Foster G. Impact of peanuts and tree nuts on body weight and healthy weight loss in adults. The Journal of nutrition. 2008. p. 1741S – 1745.
92.
Mckevith B. Nutritional aspects of cereals. Nutrition Bulletin. 2004. p. 111–42.
93.
Mcmaster L, Kokott S, Reid S, Abratt V. Use of traditional african fermented beverages as delivery vehicles for bifidobacterium lactis dsm 10140. International Journal of Food Microbiology. 2005. p. 231–7.
94.
Mellen P, Walsh T, Herrington D. Whole grain intake and cardiovascular disease: a meta-analysis. Nutrition Metabolism and Cardiovascular Diseases. 2008. p. 283–90.
95.
Mepba H, Achinewhul S, Pillay M. Stabilised cocosoy beverage: physicochemical and sensory properties. Journal of the Science of Food and Agriculture. 2009. p. 1839–46.
96.
Mercanligil S, Arslan P, Alasalvar C, Okut E, Akgul E, Pinar A, et al. Effects of hazelnut-enriched diet on plasma cholesterol and lipoprotein profiles in hypercholesterolemic adult men. European Journal of Clinical Nutrition. 2007. p. 212–20.
97.
Murtaugh M, Jacobs D, Jacob B, Steffen L, Marquart L. Epidemiological support for the protection of whole grains against diabetes. Nutrition Society. 2003. p. 143–9.
98.
Myers J, Allen J. Nutrition and inflammation insights on dietary pattern, obesity, and asthma. American Journal of Lifestyle Medicine. 2012. p. 14–7.
99.
Navarro-Muñoz. El almendro: variedades y técnicas de cultivo. Consejeria de Agricultura y Pesca; 1996.
100.
Nyanzi R, Jooste P, Abu J, Beukes E. Consumer acceptability of a synbiotic version of the maize beverage mageu. Development Southern Africa. 2010. p. 447–63.
101.
Okarter N, Liu R. Health benefits of whole grain phytochemicals. Critical Reviews in Food. Science and Nutrition. 2010. p. 193–208.
102.
Monitor O. The european market for soya milk & non-dairy drinks. Research & Markets; 2006.
103.
Osca J. Cultivos herbáceos extensivos: cereales. Valencia: Editorial UPV. 2007.
104.
Ozdemir M, Ackurt F, Kaplan M, Yildiz M, Loker M, Gurcan T, et al. Evaluation of new turkish hybrid hazelnut (corylus avellana l.) varieties: fatty acid composition, alpha-tocopherol content, mineral composition and stability. Food Chemistry. 2001. p. 411–5.
105.
Ozen A, Pons A, Tur J. Worldwide consumption of functional foods: a systematic review. Nutrition Reviews. 2012. p. 472–81.
106.
Ozer D, Akin S, Ozer B. Effect of inulin and lactulose on survival of lactobacillus acidophilus la-5 and bifidobacterium bifidum bb-02 in acidophilus-bifidus yoghurt. Food Science and Technology International. 2005. p. 19–24.
107.
Facts P. Dairy alternative beverages in the u.s.: soy milk, almond milk, rice milks and other dairy milk alternatives. 2012.
108.
Patel H, Pandiella S, Wang R, Webb C. Influence of malt, wheat, and barley extracts on the bile tolerance of selected strains of lactobacilli. Food microbiology. 2004. p. 83–9.
109.
Pereda J, Ferragut V, Quevedo J, Guamis B, Trujillo A. Effects of ultrahigh pressure homogenization on microbial and physicochemical shelf life of milk. Journal of Dairy Science. 2007. p. 71595–8.
110.
Pereyra R, Mutilangi W. Method for preparing high acid rtd whole grain beverages. 2012. p. 184.
111.
Perrin S, Grill J, Schneider F. Effects of fructooligosaccharides and their monomeric components on bile salt resistance in three species of bifidobacteria. Journal of Applied Microbiology. 2000. p. 968–74.
112.
Phillips K, Ruggio D, Ashraf-Khorassani M. Phytosterol composition of nuts and seeds commonly consumed in the united states. Journal of Agricultural and Food Chemistry. 2005. p. 9436–45.
113.
Piergiovanni A, Simeone R, Pasqualone A. Chemical Engineering Transactions. 9th International Conference on Chemical and Process Engineering. 2009. p. 891–6.
114.
Prior R, Gu L. Fall Meeting of the. Cellulose & Renewable Mat Div. American-Chemical-Society; 2005. p. 2264–80.
115.
Raghavendra S, Raghavarao K. Effect of different treatments for the destabilization of coconut milk emulsion. Journal of Food Engineering. 2010. p. 341–7.
116.
Rajaram S, Connell K, Sabate J. Effect of almond-enriched highmonounsaturated fat diet on selected markers of inflammation: a randomised, controlled, crossover study. British Journal of Nutrition. 2010. p. 907–12.
117.
Ranhotra G, Gelroth J, Glaser B, Lorenz K. Nutrient composition of spelt wheat. Journal of Food Composition and Analysis. 1996. p. 81–4.
118.
Rosburg V, Boylston T, White P. Viability of bifidobacteria strains in yogurt with added oat beta-glucan and corn starch during cold storage. Journal of Food Science. 2010. p. 439-C444.
119.
Ruibal-Mendieta N, Delacroix D, Mignolet E, Pycke J, Marques C, Rozenberg R, et al. Spelt (triticum aestivum ssp spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid. Journal of Agricultural and Food Chemistry. 2005. p. 2751–9.
120.
Salas-Salvado J, Casas-Agustench P, Murphy M, Lopez-Uriarte P, Bullo M, Fucinos I, et al. Volatile compounds produced by the probiotic strain lactobacillus plantarum ncimb 8826 in cereal-based substrates. Asia Pacific Journal of Clinical Nutrition. 2008. p. 265–71.
121.
Sanchez-Zapata E, Fernandez-Lopez J, Perez-Alvarez A, J. Tiger nut (cyperus esculentus) commercializa-tion: health aspects, composition, properties, and food applications. Comprehensive Reviews in Food Science and Food Safety. 2012. p. 366–77.
122.
Sanful R. Production and sensory evaluation of tigernut beverages. Pakistan Journal of Nutrition. 2009. p. 688–90.
123.
Sanz-Penella J, Wronkowska M, Soral-Smietana M, Haros M. Effect of whole amaranth flour on bread properties and nutritive value. LWT-food. Science And Technology. 2013. p. 679–85.
124.
Saura F, Cañellas J, Soler L. La almendra: composición, variedades, desarrollo y maduración. Instituto Nacional de Investigaciones Agrarias; 1988.
125.
Scalbert A, Williamson G, Park A, Leitzmann Y, Hollenbeck M, Cross A, et al. Prospective study of dietary fiber, whole grain foods, and small intestinal cancer. Gastroenterology. 2000. p. 1163–7.
126.
Segura R, Javierre C, Lizarraga M, Ros E. Other relevant components of nuts: phytosterols, folate and minerals. British Journal of Nutrition. 2006. p. 36-S44.
127.
Sendra E, Fayos P, Lario Y, Fernandez-Lopez J, Sayas-Barbera E, Perez-Alvarez J. Incorporation of citrus fibers in fermented milk containing probiotic bacteria. Food Microbiology. 2008. p. 13–21.
128.
Severson D. Nutritional requirements of commercially important microorganisms. 1998.
129.
Sharma A, Kapoor A. Levels of antinutritional factors in pearl millet as affected by processing treatments and various types of fermentation. Plant Food Hum Nutr. 1996. p. 241–52.
130.
Sierra S, Lara-Villoslada F, Olivares M, Jimenez J, Boza J, Xaus J, et al. Effect of sesame seeds rich in sesamin and sesamolin on fatty acid oxidation in rat liver. Journal of Agricultural and Food Chemistry. 2005. p. 2647–51.
131.
Soccol C, Vandenberghe L, Spier M, Medeiros A, Yamaguishi C, Lindner J, et al. The potential of probiotics: a review. Food Technology and Biotechnology. 2010. p. 413–34.
132.
Coconuts fats. the ceylon medical journal. Sri Lanka Medical Association; 2006.
133.
Stone D. Emerging trend of dairy-free almond milk. 2011.
134.
Stuckler D, Basu S. Sick societies: Responding to the global challenge of chronic disease. Oxford University press; 2011.
135.
Sze-Tao K, Sathe S, Tey S, Brown R, Chisholm A, Delahunty C, et al. Walnuts (juglans regia l): proximate composition, protein solubility, protein amino acid composition and protein in vitro digestibility. Journal of the Science of Food and Agriculture. 2000. p. 117–24.
136.
Thompson T. Oats and the gluten-free diet. Journal of the American Dietetic Association. 2003. p. 376–9.
137.
Thondre P, Ryan L, Henry C. Barley beta-glucan extracts as rich sources of polyphenols and antioxidants. Food Chemistry. 2011. p. 72–7.
138.
Triantafyllou A. Non-dairy containing milk substitute products. 2002. p. 759.
139.
Valencia-Flores D, Hernandez-Herrero M, Guamis B, Ferragut V. Comparing the effects of ultra-high-pressure homogenization and conventional thermal treatments on the microbiological, physical, and chemical quality of almond beverages. Journal of Food Science. 2013. p. 199-E205.
140.
Van De Vijver L, Van Den Bosch L, Van Den Brandt P, Goldbohm R. Whole-grain consumption, dietary fibre intake and body mass index in the netherlands cohort study. European Journal of Clinical Nutrition. 2009. p. 31–8.
141.
Vinson J, Cai Y. Nuts, especially walnuts, have both antioxidant quantity and efficacy and exhibit significant potential health benefits. Food & Function. 2012. p. 134–40.
142.
Wang X, Conway P, Brown I, Evans A. In vitro utilization of amylopectin and high-amylose maize (amylomaize) starch granules by human colonic bacteria. Applied and environmental microbiology. 1999. p. 4848–54.
143.
Ward H, Keogh R, Lentjes M, Luben R, Wareham N, Khaw KT. Fibre intake in relation to serum total cholesterol levels and chd risk: a comparison of dietary assessment methods. European Journal of Clinical Nutrition. 2012. p. 296–304.
144.
Ward J, Poutanen K, Gebruers K, Piironen V, Lampi AM, Nystrom L, et al. The healthgrain cereal diversity screen: concept, results, and prospects. Journal of Agricultural and Food Chemistry. 2008. p. 9699–709.
145.
Welch R, Mcconnell J. Oats. Cereals and Cereal Products -Chemistry and Technology. Aspen Publishers Inc; 2001. p. 367–90.
146.
Whent M, Huang H, Xie Z, Lutterodt H, Yu L, Fuerst E, et al. Phytochemical composition, antiinflammatory, and antiproliferative activity of whole wheat flour. Journal of Agricultural and Food Chemistry. 2012. p. 2129–35.
147.
Wu WH, Kang YP, Wang NH, Jou HJ, Wang TA. Sesame ingestion affects sex hormones, antioxidant status, and blood lipids in postmenopausal women. The Journal of nutrition. 2006. p. 1270–5.
148.
Zambón D, Sabaté J, Muñoz S, Campero B, Casals E, Merlos M, et al. Substituting walnuts for monounsaturated fat improves the serum lipid profile of hypercholesterolemic men and womena randomized crossover trial. Annals of Internal Medicine. 2000. p. 538–46.
149.
Zhu N, Sheng S, Sang S, Jhoo J, Bai N, Karwe M, et al. Triterpene saponins from debittered quinoa (chenopodium quinoa) seeds. Journal of Agricultural and Food Chemistry. 2002. p. 865–7.
150.
Zielinski H, Ceglinska A, Michalska A. Bioactive compounds in spelt bread. European Food Research and Technology. 2008. p. 537–44.
Citation
Copyright
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Article metrics
Google scholar:
See link
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
