60
Views
9
CrossRef citations to date
0
Altmetric
Original Articles

Dietary Fiber Complex in Beer

&
Pages 38-43 | Published online: 01 Feb 2018

Literature Cited

  • Bamforth, C. W., and Gambill, S. C. Fiber and putative prebiotics in beer. J. Am. Soc. Brew. Chem. 65:67–69, 2007.
  • Bradford, M. M. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein dye binding. Anal. Biochem. 72:248–254, 1976.
  • Bravo, L., Abia, R., Goñi, I., and Saura-Calixto, F. Possible common properties of dietary fibre constituents and polyphenols. Eur. J. Clin. Nutr. 49(Suppl. 3):S211–S214, 1995.
  • Buliga, G. S., Brant, D. A., and Fincher, G. B. The sequence statistics and solution conformation of a barley (1→3, 1→4)-β-glucan. Carbohydr. Res. 157:139–156, 1986.
  • Cummings, J. H., and Macfarlane, G. T. The control and consequences of bacterial fermentation in the human colon. J. Appl. Bacteriol. 70:443–459, 1991.
  • De Beer, D., Harbertson, J. F., Kilmartin, P. A., Roginsky, V., Barsukova, T., Adams, D. O., and Waterhouse, A. L. Phenolics: A comparison of diverse analytical methods. Am. J. Enol. Vitic. 55:389–400, 2004.
  • Diaz-Rubio, M. E., and Saura-Calixto, F. Dietary fiber in wine. Am. J. Enol. Vitic. 57:69–72, 2006.
  • Diaz-Rubio, M. E., and Saura-Calixto, F. Dietary fiber in brewed coffee. J. Agric. Food Chem. 55:1999–2003, 2007.
  • Englyst, H. N., and Cummings, J. H. Improved method for measurement of dietary fiber as non-starch polysaccharides in plant foods. J. Assoc. Off. Anal. Chem. 71:808–814, 1988.
  • Floridi, S., Montanari, L., Marconi, O., and Fantozzi, P. Determination of free phenolic acids in wort and beer by coulometric array detection. J. Agric. Food Chem. 51:1548–1554, 2003.
  • Gerhäuser, C. Beer constituents as potential cancer chemopreventive agents. Eur. J. Cancer 41:1941–1954, 2005.
  • Ghiselli, A., Natella, F., Guidi, A., Montanari, L., Fantozzi, P., and Scaccini, C. Beer increases plasma antioxidant capacity in humans. J. Nutr. Biochem. 11:76–80, 2000.
  • Goñi, I., Gudiel-Urbano, M., and Saura-Calixto, F. In vitro determination of digestible and unavailable protein in edible seaweed. J. Sci. Food Agric. 82:1850–1854, 2002.
  • Holtekjølen, A. K., Uhlen, A. K., Bråthen, E., Sahlstrøm, S., and Knutsen, S. H. Contents of starch and non-starch polysaccharides in barley varieties of different origin. Food Chem. 94:348–358, 2006.
  • Kammerer, D., Claus, A., Schieber, A., and Carle, R. A novel process for the recovery of polyphenols from grape (Vitis vinifera L.) pomace. J. Food Sci. 70:157–163, 2005.
  • Lamuela-Raventós, R. M., and Waterhouse, A. L. A direct HPLC separation of wine phenolics. Am. J. Enol. Vitic. 45:1–5, 1994.
  • Lu, J., and Li, Y. Effects of arabinoxylan solubilization on wort viscosity and filtration when mashing with grist containing wheat and wheat malt. Food Chem. 98:164–170, 2006.
  • Lugasi, A. Polyphenol content and antioxidant properties of beer. Acta Aliment. 32:181–192, 2003.
  • Mañas, E., Bravo, L., and Saura-Calixto, F. Sources of error in dietary fibre analysis. Food Chem. 50:331–342, 1994.
  • Montavon, P., Mauron, A., and Duruz, E. Changes in green coffee protein profiles during roasting. J. Agric. Food Chem. 51:2335–2343, 2003.
  • Montreau, F. R. Sur le dosage des composés phénoliques totaux dans les vins par la méthode Folin-Ciocalteau. Connaissance Vigne Vin 24:397–404, 1972.
  • Naczk, M., and Shahidi, F. Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis. J. Pharm. Biomed. Anal. 41:1523–1542, 2006.
  • Oscarsson, M., Andersson, R., Salomonsson, A., and Åman, P. Chemical composition of barley samples focusing on dietary fibre components. J. Cereal Sci. 24:161–170, 1996.
  • Pérez-Jiménez, J., and Saura-Calixto, F. Effect of solvent and certain food constituents on different antioxidant capacity assays. Food Res. Int. 39:791–800, 2006.
  • Pinelo, M., Arnous, A., and Meyer, A. S. Upgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol release. Trends Food Sci. Technol. 17:579–590, 2006.
  • Prosky, L., Asp, N.-G., Schewizer, T. F., Devries, J. W., and Furda, I. Determination of insoluble, soluble and total dietary fiber in foods and food products: Interlaboratory study. J. Assoc. Off. Anal. Chem. 71:1017–1023, 1988.
  • Pulido, R., Bravo, L., and Saura-Calixto, F. Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay. J. Agric. Food Chem. 48:3396–3402, 2000.
  • Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., and Rice-Evans, C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med. 26:1231–1237, 1999.
  • Rivero, D., Pérez-Magariño, S., González-Sanjosé, M. L., Valls-Belles, V., Codoñer, P., and Muñiz, P. Inhibition of induced DNA oxidative damage by beers: Correlation with the content of polyphenols and melanoidins. J. Agric. Food Chem. 53:3637–3642, 2005.
  • Samaras, T. S., Camburn, P. A., Chandra, S. X., Gordon, M. H., and Ames, J. M. Antioxidant properties of kilned and roasted malts. J. Agric. Food Chem. 53:8068–8074, 2005.
  • Sanchéz-Moreno, C., Larrauri, J. A., and Saura-Calixto, F. Free radical scavenging capacity and inhibition of lipid oxidation of wines, grape juices and related polyphenolic constituents. Food Res. Int. 32:407–412, 1999.
  • Saura-Calixto, F., and Bravo, L. Dietary fiber-associated compounds: Chemistry, analysis, and nutritional effects of polyphenols. In: Handbook of Dietary Fiber. S. Sungsoo Cho and M. L. Dreher, eds. Marcel Dekker, Inc., New York. Pp. 415–435, 2001.
  • Saura-Calixto, F., and Díaz-Rubio, M. E. Polyphenols associated with dietary fibre in wine. A wine polyphenols gap? Food Res. Int. 40:613–619, 2007.
  • Saura-Calixto, F., and Goñi, I. The intake of dietary indigestible fraction in the Spanish diet shows the limitations of dietary fiber data for nutritional studies. Eur. J. Clin. Nutr. 58:1078–1087, 2004.
  • Saura-Calixto, F., Goñi, I., Martín Albarrán, C., and Pulido, R. Fibra dietética en la cerveza: Contenido, composición y evaluación nutricional. Published online at www.cervezaysalud.com. Cerveza y Salud, Madrid, 2002.
  • Saura-Calixto, F., Serrano, J., and Goñi, I. Intake and bioaccessibility of total polyphenols in a whole diet. Food Chem. 101:492–501, 2007.
  • Scott, R. W. Colorimetric determination of hexuronic acids in plant materials. Anal. Chem. 51:936–941, 1979.
  • Silva, F., Nogueira, L. C., Gonçalves, C., Ferreira, A. A., Ferreira, I. M. P. L. V. O., and Teixeira, N. Electrophoretic and HPLC methods for comparative study of the protein fractions of malts, worts and beers produced from Scarlett and Prestige barley (Hordeum vulgare L.) varieties. Food Chem. 106:820–829, 2008.
  • Solà, R. Effects of soluble fiber (Plantago ovata husk) on plasma lipids, lipoproteins, and apolipoproteins in men with ischemic heart disease. Am. J. Clin. Nutr. 85:1157–1163, 2007.
  • Vanderhaegen, B., Neven, H., Verachtert, H., and Derdelinckx, G. The chemistry of beer aging—A critical review. Food Chem. 95:357–381, 2006.
  • Viëtor, R. J., Voragen, A. G. J., Schwarz, P. B., and Han, J. Arabinoxylan content of commercial beers. J. Am. Soc. Brew. Chem. 53:157–159, 1995.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.