Biomedical Engineering Reference
In-Depth Information
21. Gallant DJ, Bouchet B, Baldwin PM (1997) Microscopy of starch: evidence of a new level of
granule organization. Carbohyd Polym 32:177-191
22. Atwell WA, Hood LF, Lineback DR, Varriano-Marston E, Zobel HF (1988) The terminology
and methodology associated with basic starch phenomena. Cereal Foods World 33:306-311
23. Tester RF, Debon SJJ (2000) Annealing of starch—a review. Int J Biol Macromol 27:1-12
24. Waigh TA, Gidley MJ, Komanshek BU, Donald AM (2000) The phase transformations in
starch during gelatinisation: a liquid crystalline approach. Carbohyd Res 328:165-176
25. Kalichevsky MT, Ring SG (1987) Incompatibility of amylase and amylopectin in aqueous
solution. Carbohyd Res 162:323-328
26. Eliasson A-C, Gudmundsson M (1996) Starch: physicochemical and functional aspects. In:
Eliasson A-C (ed) Carbohydrates in food. Marcel Dekker, Inc, New York, pp 431-503
27. Miles MJ, Morris VJ, Orford PD, Ring SG (1985) The roles of amylose and amylopectin in
the gelation and retrogradation of starch. Carbohyd Res 135:271-281
28. Morrison WR, Law RV, Snape CE (1993) Evidence for inclusion complexes of lipids with
V-amylose in maize, rice and oat starches. J Cereal Sci 18:107-109
29. Selmair PL, Koehler P (2008) Baking performance of synthetic glycolipids in comparison to
commercial surfactants. J Agric Food Chem 56:6691-6700
30. Morrison WR, Gadan H (1987) The amylose and lipid contents of starch granules in develop-
ing wheat endosperm. J Cereal Sci 5:263-275
31. Blackwood AD, Salter J, Dettmar PW, Chaplin MF (2000) Dietary fibre, physicochemical
properties and their relationship to health. J Roy Soc Promot Health 120:242-247
32. Lu ZX, Walker KZ, Muir JG, Mascara T, O'Dea K (2000) Arabinoxylan fiber, a byproduct of
wheat flour processing, reduces the postprandial glucose response in normoglycemic sub-
jects. Am J Clin Nutr 71:1123-1128
33. Lu ZX, Walker KZ, Muir JG, O'Dea K (2004) Arabinoxylan fibre improves metabolic con-
trol in people with type II diabetes. Eur J Clin Nutr 58:621-628
34. Garcia AL, Steiniger J, Reich SC, Weickert MO, Harsch I, Machowetz A, Mohlig M, Spranger
J, Rudovich NN, Meuser F, Doerfer J, Katz N, Speth M, Zunft HJF, Pfeiffer AHF, Koebnick
C (2006) Arabinoxylan fibre consumption improved glucose metabolism, but did not affect
serum adipokines in subjects with impaired glucose tolerance. Hormone Meta Res
38:761-766
35. Garcia AL, Otto B, Reich SC, Weickert MO, Steiniger J, Machowetz A, Rudovich NN,
Mohlig M, Katz N, Speth M, Meuser F, Doerfer J, Zunft HJ, Pfeiffer AH, Koebnick C (2007)
Arabinoxylan consumption decreases postprandial serum glucose, serum insulin and plasma
total ghrelin response in subjects with impaired glucose tolerance. Eur J Clin Nutr
61:334-341
36. Babio N, Balanza R, Basulto J, Bullo M, Salas-Salvado J (2010) Dietary fibre: influence on
body weight, glycemic control and plasma cholesterol profile. Nutr Hospital 25:327-340
37. Izydorczyk MS, Biliaderis CG (1995) Cereal arabinoxylans: advances in structure and physi-
cochemical properties. Carbohyd Polym 28:33-48
38. Meuser F, Suckow P (1986) Non-starch polysaccharides. In: Blanshard JMV, Frazier PJ,
Galliard T (eds) Chemistry and physics of baking. The Royal Society of Chemistry, London,
pp 42-61
39. Perlin AS (1951) Isolation and composition of the soluble pentosans of wheat flour. Cereal
Chem 28:370-381
40. Perlin AS (1951) Structure of the soluble pentosans of wheat flours. Cereal Chem
28:282-393
41. Fausch H, Kündig W, Neukom H (1963) Ferulic acid as a component of a glycoprotein from
wheat flour. Nature 199:287
42. Delcour JA, Van Win H, Grobet PJ (1999) Distribution and structural variation of arabinoxy-
lans in common wheat mill streams. J Agric Food Chem 47:271-275
43. Maes C, Delcour JA (2002) Structural characterisation of water-extractable and water-
unextractable arabinoxylans in wheat bran. J Cereal Sci 35:315-326
