Bran, cereal

Cereal brans Cereal consumption Cereal grain Cereal grains... 

Kern, S.M., Bennett, R.N., Mellon, F.A., Kroon, P.A., and Garcia-Conesa, M.T., Absorption of hydroxycinnamates in humans after high-bran cereal consumption, J. Agric. Food Chem., 51,6050, 2003. 

Oat cereal has more fiber than corn cereal but less fiber than bran cereal. 

Alabaster, O. Tang, Z Shivapurkar, N. 1997. Inhibition by wheat bran cereals of the development of aberrant crypt foci and colon tumours. Food Chem. Toxic. 35 517-522. 

Bran is the residue left when flour is made from cereals it contains between 25% and 50% of fibre. The fibre content of a normal diet can be increased by eating wholemeal bread and bran cereals but over-zealous supplementation may cause troublesome wind (from bacterial fermentation in the colon). 

Experiments on pigs are now being performed where iron from cereals is the only source of iron. So far it seems that the iron absorption is as good for the bran-cereal pigs as for the pigs in the reference group which get all their iron from ferrous sulphate. 

Bran Cereal Dyestuff wastewater Metal Cutting Fluids Rocket Propellants... 

Moreau, R.A., Singh, V., Eckhoff, S.R., Powell, M.J., Hicks, K.B. and Norton, R.A. (1999a) A comparison of the yield and composition of oil extracted from corn fiber and corn bran. Cereal... 

Hemicelluloses Polymers of arablnoxylans or galactomannans Bran cereals, whole grains, brussel sprouts, mustard beans, beet root... 

Lignin Noncarbohydrate, polymeric derivatives of phenylpropane Bran cereals, unprocessed bran, strawberries, eggplant, peas, green beans, radishes... 

Analyze if a recipe calls for flour, salt, sugar, bran cereal, milk, an egg, and shortening or vegetable oil, would you use baking soda or baking powder Explain. For more information about acids and bases in cooking, visit glencoe.com. 

Diet rich in bran cereals, prunes, fruit, and vegetables... 

Cereals are good, especially bran cereals, as well as canned tomatoes and canned pineapple, broccoli, black pepper, tea, cocoa, corn chips, and white potatoes. 

Sources. The amount of chromium in foods is variable, and it has been measured accurately in relatively few foods. Presently, there is no large database for the chromium content of foods. Processed meats, whole grain products, ready-to-eat bran cereals, green beans, broccoli, and spices are relatively rich in chromium. 

Sources. Copper is found in a wide variety of foods and is most plentiful in organ meats, sheUfish, nuts, and seeds. Wheat bran cereals and whole grain products are also good sources of copper. " ... 

Feng, Y., McDonald, C.E., and Vick, B.A., C-glycosyMavones from hard red spring wheat bran. Cereal Chem., 65, 452, 1988. 

Al-Ruqaie, I. Lorenz, K. Alkylresorcinols in extruded cereal brans. Cereal Chem. 1992, 69, 472—475. 

Wang, W.-M. Klopfenstein, C.F. Ponte, J.G. Effects of twin-screw extrusion on the physical properties of dietary fiber and other components of whole wheat and wheat bran and on the baking quality of the wheat bran. Cereal Chem. 1993,70, 707-711. 

SIA (4-Hydroxy-3,5-Dimethoxy-Cinnamic Acid) (Fig. 63.2) is a phenylpropanoid compound found in various herbal materials and high-bran cereals. It has been reported that sinapic acid has antioxidant efficacy as a metal chelator due to the orientation of functional groups. Administration of sinapic acid exhibited significant reversal of arsenic-induced toxicity in hepatic tissue [68]. 

Norton RA. Isolation and identification of steryl cinnamic acid derivatives from com bran. Cereal Chem 1994 71 111-117. 

D. Wetzel, H. Mark. Spectroscopic cellulose determination as a criterion of flour purity with respect to bran. Cereal Foods World 22 481, 1977. 

The recommended dietary intake of magnesium is 400 mg per day for men and 315 mg per day for women. This is equivalent to just 4 oz of bran cereal. Because magnesium levels are easily maintained by a normal diet, it is unusual for anyone to have a magnesium deficiency. Most magnesium deficiencies are the result of factors that decrease magnesium absorption. People with gastrointestinal disorders, alcohol abusers, and the critically ill are most likely to have these types of absorption problems. 

T akano, K, (1993) Advances in cereal chemistry and technology in Japan, Mechanism of lipid hydrolysis in rice bran. Cereal Foods World, 38, 695-698. 

Hoffpauer, D.W. 2005. New applications for whole rice bran. Cereal Foods World. 50(4) 173-174. 

Kuroda, N., Ohnishi, M., and Fujino, Y. 1977. Sterol hpids in rice bran. Cereal Chem. 54 997-1006. 

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