Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Mateo Anson, A."'
Autor:
Björck, Inger, Östman, Elin, Kristensen, Mette, Mateo Anson, Nuria, Price, Ruth K., Haenen, Guido R.M.M., Havenaar, Rob, Bach Knudsen, Knud Erik, Frid, Anders, Mykkänen, Hannu, Welch, Rob W., Riccardi, Gabriele
Publikováno v:
In Trends in Food Science & Technology June 2012 25(2):87-100
Autor:
Mateo Anson, Nuria *, Aura, Anna-Marja, Selinheimo, Emilia, Mattila, Ismo, Poutanen, Kaisa, van den Berg, Robin, Havenaar, Robert, Bast, Aalt, Haenen, Guido R.M.M.
Publikováno v:
In The Journal of Nutrition January 2011 141(1):137-143
Autor:
Rouau, Xavier, Mateo-Anson, Nuria, Barron, Cécile, Chaurand, Marc, Lullien-Pellerin, Valérie, Mabille, Frédéric, Samson, Marie-Françoise, Abecassis, Joel, Hemery, Youna
Publikováno v:
In Cahiers de Nutrition et de Dietetique 2010 45(5):230-236
Autor:
Wouter H. J. Vaes, Koen Venema, Emilia Selinheimo, Robert Havenaar, Nuria Mateo Anson, Guido R.M.M. Haenen, Leon Coulier, Aalt Bast
Publikováno v:
Food Chemistry, 128(2), 404-409. Elsevier Limited
Mateo Anson, N, Havenaar, R, Vaes, W, Coulier, L, Venema, K, Selinheimo, E, Bast, A & Haenen, G R M M 2011, ' Effect of bioprocessing of wheat bran in wholemeal wheat breads on the colonic SCFA production in vitro and postprandial plasma concentrations in men ', Food Chemistry, vol. 128, no. 2, pp. 404-409 . https://doi.org/10.1016/j.foodchem.2011.03.043
Food Chemistry, 2, 128, 404-409
Mateo Anson, N, Havenaar, R, Vaes, W, Coulier, L, Venema, K, Selinheimo, E, Bast, A & Haenen, G R M M 2011, ' Effect of bioprocessing of wheat bran in wholemeal wheat breads on the colonic SCFA production in vitro and postprandial plasma concentrations in men ', Food Chemistry, vol. 128, no. 2, pp. 404-409 . https://doi.org/10.1016/j.foodchem.2011.03.043
Food Chemistry, 2, 128, 404-409
The health benefits of whole grain consumption can be partly attributed to the inclusion of the bran or outer-layers of the grain rich in dietary fibre. Fibre is fermented in the colon, leading to the production of beneficial metabolites, such as sho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a0e62504a809556848906d5902f3584
https://cris.maastrichtuniversity.nl/en/publications/0bab474e-f651-4b1c-8bfb-4e571bb32e92
https://cris.maastrichtuniversity.nl/en/publications/0bab474e-f651-4b1c-8bfb-4e571bb32e92
Autor:
Aalt Bast, Kaisa Poutanen, Ismo Mattila, N. Mateo Anson, Emilia Selinheimo, Guido R.M.M. Haenen, Rob Havenaar, R. van den Berg, Anna-Marja Aura
Publikováno v:
Mateo Anson, N, Aura, A-M, Selinheimo, E, Mattila, I, Poutanen, K, van den Bergh, R, Havenaar, R, Bast, A & Haenen, G R M M 2011, ' Bioprocessing of wheat bran in whole wheat bread increases the bioavailability of phenolic acids in men and exerts anti-inflammatory effects ex vivo ', Journal of Nutrition, vol. 141, no. 1, pp. 137-143 . https://doi.org/10.3945/jn.110.127720
Journal of Nutrition, 141(1), 137-143. Oxford University Press
Journal of Nutrition, 141(1), 137-143. Oxford University Press
Whole grain consumption has been linked to a lower risk of metabolic syndrome, which is normally associated with a lowgrade chronic inflammation. The benefits of whole grain are in part related to the inclusion of the bran, rich in phenolic acids and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d163efd460966cbf46978279e49c0fd
https://doi.org/10.3945/jn.110.127720
https://doi.org/10.3945/jn.110.127720
Autor:
Frédéric Mabille, Xavier Rouau, Nuria Mateo-Anson, Valerie Lullien-Pellerin, Marie-Francoise Samson, Joel Abecassis, Marc Chaurand, Cecile Barron, Youna Hemery
Publikováno v:
Cahiers de Nutrition et de Diététique. 45:230-236
Wheat bioactive compounds (fibres, minerals, vitamins, antioxidants) are concentrated in grain outer layers, which constitute the bran fraction obtained after the milling process leading to the white flour. In order to improve the health value of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ebb69ebce59465f3dcc54d4da291638e
https://doi.org/10.1016/j.cnd.2010.04.005
https://doi.org/10.1016/j.cnd.2010.04.005
Autor:
Nuria Mateo Anson, Martijn W.J. Noort, Youna Hemery, Xavier Rouau, Rob Havenaar, Guido R.M.M. Haenen
Publikováno v:
Food Research International
Food Research International, Elsevier, 2010, 43 (5), pp.1429-1438. ⟨10.1016/j.foodres.2010.04.013⟩
Food Research International, 43(5), 1429-1438. Elsevier
Food Research International, Elsevier, 2010, 43 (5), pp.1429-1438. ⟨10.1016/j.foodres.2010.04.013⟩
Food Research International, 43(5), 1429-1438. Elsevier
Correspondance: rouau@supagro.inra.fr; International audience; This study evaluated the potential of using ultra-fine grinding and electrostatic separation of wheat bran as methods to improve the bioaccessibility of para-coumaric acid (pCA), sinapic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::63eb8bc853b42ee3b1e0266e6b01710d
https://doi.org/10.1016/j.foodres.2010.04.013
https://doi.org/10.1016/j.foodres.2010.04.013
Publikováno v:
Journal of Cereal Science, 49(2), 296-300. Academic Press Inc.
Journal of Cereal Science, 2, 49, 296-300
Journal of Cereal Science, 2, 49, 296-300
Epidemiological studies have linked whole grain consumption to prevention of several chronic diseases. Whole grain is a source of important phytochemicals, such as ferulic acid (FA). FA is the most abundant phenolic and major contributor to the in vi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d458483633da7705f8158ea2a3f9f2b
https://doi.org/10.1016/j.jcs.2008.12.001
https://doi.org/10.1016/j.jcs.2008.12.001
Autor:
Kaisa Poutanen, Emilia Selinheimo, Pekka Lehtinen, Anna-Marja Aura, Rob Havenaar, Aalt Bast, Nuria Mateo Anson, Ismo Mattila, Guido R.M.M. Haenen
Publikováno v:
Journal of Agricultural and Food Chemistry, 14, 57, 6148-6155
Journal of Agricultural and Food Chemistry, 57(14), 6148-6155. American Chemical Society
Mateo Anson, N, Selinheimo, E, Havenaar, R, Aura, A-M, Mattila, I, Lehtinen, P, Bast, A, Poutanen, K & Haenen, G R M M 2009, ' Bioprocessing of wheat bran improves in vitro bioaccessibility and colonic metabolism of phenolic compounds ', Journal of Agricultural and Food Chemistry, vol. 57, no. 14, pp. 6148-6155 . https://doi.org/10.1021/jf900492h
Journal of Agricultural and Food Chemistry, 57(14), 6148-6155. American Chemical Society
Mateo Anson, N, Selinheimo, E, Havenaar, R, Aura, A-M, Mattila, I, Lehtinen, P, Bast, A, Poutanen, K & Haenen, G R M M 2009, ' Bioprocessing of wheat bran improves in vitro bioaccessibility and colonic metabolism of phenolic compounds ', Journal of Agricultural and Food Chemistry, vol. 57, no. 14, pp. 6148-6155 . https://doi.org/10.1021/jf900492h
Ferulic acid (FA) is the most abundant phenolic compound in wheat grain, mainly located in the bran. However, its bioaccessibility from the bran matrix is extremely low. Different bioprocessing techniques involving fermentation or enzymatic and ferme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b37dc9b2e326e9d468e8a55d788c3916
https://doi.org/10.1021/jf900492h
https://doi.org/10.1021/jf900492h
Autor:
Rob Havenaar, Inger Björck, Anders Frid, Nuria Mateo Anson, Elin Östman, Guido R.M.M. Haenen, Mette Kristensen, Hannu Mykkänen, Knud Erik Bach Knudsen, Rob W. Welch, R. K. Price, Gabriele Riccardi
Publikováno v:
Björck, I, Östman, E, Kristensen, M, Anson, N M, Price, R K, Haenen, G R M M, Havenaar, R, Knudsen, K E B, Frid, A, Mykkänen, H, Welch, R W & Riccardi, G 2012, ' Cereal grains for nutrition and health benefits: Overview of results from in vitro, animal and human studies in the HEALTHGRAIN project ', Trends in Food Science & Technology, vol. 25, no. 2, pp. 87-100 . https://doi.org/10.1016/j.tifs.2011.11.005
Trends in Food Science and Technology, 2, 25, 87-100
Trends in Food Science and Technology, 2, 25, 87-100
Epidemiological studies have linked whole grain intake to the prevention of the metabolic syndrome, obesity and associated chronic diseases such as CVD and T2D. The Nutrition module within the HEALTHGRAIN project, included 10 partners and undertook i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e26c37715e782d80fa1964f00f794a82
http://resolver.tudelft.nl/uuid:39a54dff-96d3-4d82-b9cf-6be5b90e7907
http://resolver.tudelft.nl/uuid:39a54dff-96d3-4d82-b9cf-6be5b90e7907
