Functional Foods Online

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Antioxidants

Effects of Commercial Processing on Antioxidants in Rice Bran

Antioxidant Activity and Phenolic Contents of Oat Groats and Hulls

Antioxidative Power of Phytochemicals with Special Reference to Cereals

Fortifying Bread with a Mixture of Wheat Fiber and Psyllium Husk Fiber Plus Three Antioxidants

Fortifying Bread with Each of Three Antioxidants

Botanicals and Herbs

Standardized Testing Methods for Botanicals

Fiber

Serum Lipids in Hypercholesterolemic Men and Women Consuming Oat Bran and Amaranth Products

Composition and Utilization of Barley Pearling By-Products for Making Functional Pastas Rich in Dietary Fiber and beta-Glucans

Effects of Commercial Processing on Antioxidants in Rice Bran

In Vitro Binding of Bile Acids by Rice Bran, Oat Bran, Wheat Bran, and Corn Bran.

Composition and Utilization of Barley Pearling By-Products for Making Functional Pastas Rich in Dietary Fiber and beta-Glucans

Intestinal Contents Supernatant Viscosity of Rats Fed Oat-Based Muffins and Cereal Products

Effects of Different Cereal Fibers on Cholesterol and Bile Acid Metabolism in the Syrian Golden Hamster

Antioxidant Activity and Phenolic Contents of Oat Groats and Hulls

Soluble and Insoluble Dietary Fiber Content and Composition in Oat

Cholesterol Response and Foam Cell Formation in Hamsters Fed Rice Bran, Oat Bran, and Cellulose + Soy Protein Diets With or Without Added Vitamin E

Analytical Implications of the Classification of Resistant Starch as Dietary Fiber

Breakfast Foods and the Health Benefits of Inulin and Oligofructose

Cereal Fiber and Lipidemia (1)

Changing Grain and Fiber Consumption in the United States

Cholesterol-Lowering by Rice Bran and Rice Bran Oil Unsaponifiable Matter in Hamsters

Comparison of Large Bowel Function and Calcium Balance During Soft Wheat Bran and Oat Bran Consumption

Curdlan: A New Functional Beta-Glucan.

Development of a New Dietary Fiber Gel for Reduced-Calorie Foods

Editorial: Defining Dietary Fiber

Effect of Barley beta-Glucan in Durum Wheat Pasta on Human Glycemic Response

Effect of Beta-Glucan Barley Fractions in High-Fiber Bread and Pasta

Effect of Oat Hull Fiber on Human Colonic Function and Serum Lipids

Effect of Resistant Starch on Blood and Liver Lipids in Hamsters

Estimation of Psyllium Fiber of Ready-to-Eat Cereals

Flavor and Texture Characteristics of Foods Containing Z-Trim Corn and Oat Fibers as Fat and Flour Replacers

Fortifying Bread with a Mixture of Wheat Fiber and Psyllium Husk Fiber Plus Three Antioxidants

Influence of Rye Bran on the Formation of Bile Acids and Bioavailability of Lignans

Polydextrose as Soluble Fiber: Physiological and Analytical Aspects

Resistant Starch in Food Applications

Rye Dietary Fiber and Fermentation in the Colon

Fruits and Nuts

The Functional Food Properties of Figs

Quality Characteristics of Raspberries and Blackberries

General

Lipidemic Response of Hamsters to Rice Bran, Uncooked or Processed White and Brown Rice, and Processed Corn Starch

Column: Nutrition

Excerpts from columns by J. M. Jones

Foods of the Future: The Impact of Functional Foods in the Cereal Industry

Nutraceuticals

Nutraceuticals: A Natural Choice for Grain-Based Products

Nutraceutical Novelties: Trends in Proprietary Technology

Positive Health Effects of Rye

Soybeans as Functional Foods

The Time Has Come for Nutraceutical Cereals

Where Is the First Nutraceutical Cereal Company?

Lipids/Fatty Acids

Cholesterol-Lowering by Rice Bran and Rice Bran Oil Unsaponifiable Matter in Hamsters

Effect of Shortenings Containing Stearic Acid on Blood Lipids and Fat Digestibilities in Hamsters

Nutritional Aspects of Long-Chain Omega-3 Fatty Acids and Their Use in Bread Enrichment

Probiotics

Excerpt from Chandan, R. 1997. Pages 96-99 in: Dairy-Based Ingredients

Proteins/Amino Acids/Enzymes

Vitamins and Minerals

Stability and Dietary Contribution of Vitamin E Added to Bread

Utilization of Calcium in Breads Highly Fortified with Calcium as Calcium Carbonate or as Dairy Calcium

Stability and Dietary Contribution of Vitamin E Added to Bread

Cholesterol Response and Foam Cell Formation in Hamsters Fed Rice Bran, Oat Bran, and Cellulose + Soy Protein Diets With or Without Added Vitamin E

Increase in Bone Calcification in Young Rats Fed Breads Highly Fortified with Calcium

A Dialog on Enriched White Flour and Bread

Bioavailability of Calcium in Breads Fortified with Different Calcium Sources

Enrichment Update on Folic Acid

Whole Grains