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Contents of vitamins, mineral elements, and some phenolic compounds in cultivated mushrooms.
The aim of the study was to determine the contents of mineral elements (Ca, K, Mg, Na, P, Cu, Fe, Mn, Cd, Pb, and Se), vitamins (B(1), B(2), B(12), C, D, folates, and niacin), and certain phenolicExpand
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Contents of phenolic acids, alkyl- and alkenylresorcinols, and avenanthramides in commercial grain products.
The contents of free and total phenolic acids and alk(en)ylresorcinols were analyzed in commercial products of eight grains: oat (Avena sativa), wheat (Triticum spp.), rye (Secale cerale), barleyExpand
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Flavonoids and other phenolic compounds in Andean indigenous grains: Quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule) and kiwicha (Amaranthus caudatus)
Abstract The amount of phenolic acids, flavonoids and betalains in Andean indigenous grains, quinoa ( Chenopodium quinoa ), kaniwa ( Chenopodium pallidicaule ) and kiwicha ( Amaranthus caudatus ),Expand
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Process-induced changes on bioactive compounds in whole grain rye.
Manufacturing of healthy wholegrain foods demands knowledge of process-induced changes in macro-, micro- and non-nutrients. The high content of dietary fibre is a challenge in relation to goodExpand
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Structural determinants of plant lignans for the formation of enterolactone in vivo.
The quantity of mammalian lignans enterolactone (ENL) and enterodiol (END) and of plant lignans secoisolariciresinol (SECO) and 7-hydroxymatairesinol (HMR) excreted in a 24-h rat urine sample wasExpand
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Plant-derived biomolecules in fermented cabbage.
The formation of plant-derived biomolecules during sauerkraut fermentation was studied. Cabbage was fermented with a starter culture, and the results were compared to the results of spontaneousExpand
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Formation of nisin, plant-derived biomolecules and antimicrobial activity in starter culture fermentations of sauerkraut
Abstract The study investigated the formation of glucosinolate breakdown products and other biomolecules in sauerkraut using different starter cultures of lactic acid bacteria ( LactobacillusExpand
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Nutritional Value of Commercial Protein-Rich Plant Products
The goal of this work was to analyze nutritional value of various minimally processed commercial products of plant protein sources such as faba bean (Vicia faba), lupin (Lupinus angustifolius),Expand
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ß-Glucan contents of groats of different oat cultivars in official variety, in organic cultivation, and in nitrogen fertilization trials in Finland
s-Glucan is a beneficial chemical compound in the diet of humans by decreasing the levels of serum cholesterol and blood glucose. The s-glucan contents of oat groats were studied in official varietyExpand
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Quantities of phenolic compounds and their impacts on the perceived flavour attributes of rye grain
Abstract The use of whole grain rye products, beneficial to one's health, could be substantially extended if the typical intensively bitter flavour of rye could be modified without losing theExpand
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