Lehrbuch der Lebensmittelchemie

Belitz, Hans‐Dieter; Grosch, Werner

doi:10.1007/978-3-662-08302-4

Cited by 301 publications

(330 citation statements)

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“…The cleavage occurs from inside of the molecules. Amylose is split into oligosaccharides of 6-7 glucose units, whereas amylopectin is cleaved nonspecifically, leaving out the 1,6-α-branching points 6 . Ungermi- 51 , an increase in α-amylase activity has been reported during germination.…”

Section: Resultsmentioning

confidence: 99%

Optimisation of the Mashing Procedure for 100% Malted Proso Millet (Panicum miliaceum L.) as a Raw Material for Gluten-free Beverages and Beers

Zarnkow

Kessler

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et al. 2010

Journal of the Institute of Brewing

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J. Inst. Brew. 116(2), 141-150, 2010Proso millet is a gluten-free cereal and is therefore considered a suitable raw material for the manufacturing of foods and beverages for people suffering from celiac disease. The objective of this study was to develop an optimal mashing procedure for 100% proso millet malt with a specific emphasis on high amylolytic activity. Therefore, the influence of temperature and pH on the amylolytic enzyme activity during mashing was investigated. Size exclusion chromatography was used to extract different amylolytic enzyme fractions from proso millet malt. These enzymes were added into a pH-adjusted, cold water extract of proso millet malt and an isothermal mashing procedure was applied. The temperatures and pH optima for amylolytic enzyme activities were determined. The α-amylase enzyme showed highest activity at a temperature of 60°C and at pH 5.0, whereas the β-amylase activity was optimum at 40°C and pH 5.3. The limit dextrinase enzyme reached maximum activity at 50°C and pH 5.3. In the subsequent mashing regimen, the mash was separated and 40% was held for 10 min at 68°C to achieve gelatinisation. The next step in the mashing procedure was the mixture of the part mashes. The combined mash was then subjected to an infusion mashing regimen, taking the temperature optima of the various amylolytic enzymes into account. It was possible to obtain full saccharification of the wort with this mashing regimen. The analytical data obtained with the optimised proso millet mash were comparable to barley wort, which served as a control.

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Section: Resultsmentioning

confidence: 99%

Optimisation of the Mashing Procedure for 100% Malted Proso Millet (Panicum miliaceum L.) as a Raw Material for Gluten-free Beverages and Beers

Zarnkow

Kessler

Back

et al. 2010

Journal of the Institute of Brewing

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“…Green tea is known to have a high content of polyphenolic substances up to about 25-30% of its dry weight ( Fig. 3; Belitz and Grosch 1992;Koolman et al 2003). We also had some evidence from former experiments with fruit peel extracts which showed that these substances should have a positive effect on O. oeni.…”

Section: Resultsmentioning

confidence: 99%

Influence of epigallocatechin gallate and phenolic compounds from green tea on the growth of Oenococcus oeni

Theobald

Pfeiffer

Zuber³

et al. 2007

Journal of Applied Microbiology

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Aims: To investigate the effect of phenolic compounds on the growth of Oenococcus oeni. Methods and Results: Oenococci are usually grown in media often supplemented with complex additives such as tomato juice. In order to improve our knowledge about the growth requirements of oenococci, we added several juices and leaf extracts such as green tea to the culture media and screened them for growth‐stimulating substances to substitute complex supplements such as juices by more defined components. We found that also green tea could cause a growth stimulation of Oenococcus oeni strain B2. Conclusions: Further experiments showed that the stimulating effect was as a result of the phenolic compounds of green tea, especially epigallocatechin gallate (EGCG). On the other hand, EGCG could also inhibit the growth of O. oeni strain B2 just depending on its concentration. Significance and Impact of the Study: Individual catechins should have a minor influence on the growth of oenococci during wine making as their concentration in grapes is <30 mg kg−1 grape. Whether there is a synergistic effect of the different catechins in wine has to be investigated.

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“…4.40-6.50 mg · 100 g -1 (Fineli, 2011), 7.00 mg · 100 g -1 (Frede, 2006) and 8.00 mg · 100 g -1 (Belitz, et al, 2008).…”

Section: Discussionmentioning

confidence: 99%

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

Gibson¹

2013

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences

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INTRODUCTIONThis review will briefly consider the impact on cognitive development and function, of variation in intake (insufficient or excessive) of the macronutrients, protein, carbohydrate and fat, and, where its effects can be separated, energy, over the human lifespan. For each macronutrient, attention will be paid to what is known about the role of specific forms for cognition and brain function. This review is mainly concerned with evidence in human beings, and emphasis is placed on highlighting current understanding of the evidence, rather than an extensive review of the literature.All the macronutrients can provide energy, albeit with differing priorities and target organs, as well as carbon for structural functions, and many forms are fundamental to cellular processes governing growth, signalling and survival (Mann and Truswell, 2012). For the brain specifically, carbohydrates provide glucose as the primary energy source, amino acids in proteins provide the precursors for synthesis of neurotransmitters and create their receptors, while fatty acids provide the structural basis of neuronal cell membranes. These properties point to ways in which macronutrient intake may be crucial for optimal brain function.Firstly, the importance of adequate intake of energy and protein, both for the pregnant mother and thus the intrauterine nutritional environment for the foetus, and for the neonate and infant child, will be considered. Breastfeeding will briefly be compared to formula feeding, as the quantity and quality of fats and protein may have implications for cognitive development.Next, the review will discuss evidence for the benefits of breakfast, and other meal types, for cognitive function in school children, adolescents and adults, comparing effects of different forms of breakfast, including the nature of the carbohydrates and the glycaemic index of the meal. For adolescents and adults, there is extensive literature on the effects of glucose loads on cognition, particularly memory and attention: this literature will be summarised, and the strengths and weaknesses of the evidence, and its implications, discussed.PROCEEDINGS OF THE LATVIAN ACADEMY OF SCIENCES. Section B, Vol. 67 (2013), No. 4/5 (685/686), pp. 303-314. DOI: 10.2478/prolas-2013 EFFECTS OF ENERGY AND MACRONUTRIENT INTAKE ON COGNITIVE FUNCTION THROUGH THE LIFESPAN Edward Leigh GibsonDepartment of Psychology, University of Roehampton, London, UK l.gibson@roehampton.ac.uk Communicated by Valdis PîrâgsThis paper reviews effects of both insufficient and excessive energy and macronutrient intake on cognition over the lifespan, including the prenatal period, infancy, childhood, and adulthood. In the brain, the hippocampus is particularly vulnerable to both protein malnutrition and energy undernutrition in utero or infancy, resulting in impaired neurogenesis and deficits in memory and spatial learning, reduced anxiety and increased impulsivity, reflected in impairments of neurotransmitter systems. Conversely, higher protein intake is associated with i...

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Lehrbuch der Lebensmittelchemie

Cited by 301 publications

References 0 publications

Optimisation of the Mashing Procedure for 100% Malted Proso Millet (Panicum miliaceum L.) as a Raw Material for Gluten-free Beverages and Beers

Optimisation of the Mashing Procedure for 100% Malted Proso Millet (Panicum miliaceum L.) as a Raw Material for Gluten-free Beverages and Beers

Influence of epigallocatechin gallate and phenolic compounds from green tea on the growth of Oenococcus oeni

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

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