Evidence map›Paper›PMID 26028698›Full record

ReviewJournal of food science and technology2015

Enzymatic polishing of cereal grains for improved nutrient retainment.

Anshu Singh, Sandipan Karmakar, B Samuel Jacob, Patrali Bhattacharya, S P Jeevan Kumar, Rintu Banerjee

Abstract readReview
PubMed Full text at PMC Publisher
In one paragraph

Review in Journal of food science and technology, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

4 citing papers in PubMed.

  1. Article
  2. Article
  3. Review
  4. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Anshu SinghMicrobial Biotechnology and Downstream Processing Laboratory, Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, 721302 India.
Sandipan KarmakarDepartment of Industrial Engineering and Management, Indian Institute of Technology, Kharagpur, 721302 India.
B Samuel JacobMicrobial Biotechnology and Downstream Processing Laboratory, Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, 721302 India.
Patrali BhattacharyaMicrobial Biotechnology and Downstream Processing Laboratory, Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, 721302 India.
S P Jeevan KumarMicrobial Biotechnology and Downstream Processing Laboratory, Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, 721302 India.
Rintu BanerjeeMicrobial Biotechnology and Downstream Processing Laboratory, Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, 721302 India.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Consumer acceptance of food products is largely driven by the dietary and functional quality of their ingredients. Though whole cereal grains are well known for bioactive components, scientists are facing dire need for better technologies to prevent the nutritional losses incurred through the conventional food processing technologies. Application of enzyme for depolymerisation of carbohydrates present in bran layer of grain is becoming an efficient method for phenolic mobilization and dietary fiber solubilisation. The present article emphasizes deep insights about the application of enzyme as an alternative technology for cereal grain processing to improve the product quality while forbidding the nutritional losses in an eco-friendly manner.

Indexed as

CellulasesCerealsDietary fiberEnzymatic polishingPhenolic antioxidantsXylanases

Identifiers

PMID26028698
PMCPMC4444883

What OpenQuestion holds

Textmetadata
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.