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Talwinder Kahlon
Processed Foods Research
Research Chemist

Phone: (510) 559-5665
Fax: (510) 559-5777
Room 1100
USDA, ARS, PWA, WRRC-PFR
800 BUCHANAN STREET
ALBANY, CA, 94710

Projects

PROCESSING TECHNOLOGIES TO PREVENT WEIGHT GAIN AND OBESITY RELATED METABOLIC DISEASES

	Appropriated (D)
	Accession Number: 420733

Publications (Clicking on the reprint icon

will take you to the publication reprint.)

Whole grain gluten-free egg-free pasta

- (Peer Reviewed Journal)

Kahlon, T.S., Milczarek, R.R., Chiu, M.M. 2013. Whole grain gluten-free egg-free pasta. Cereal Foods World. 58(1):4-7. DOI: 10.1094/CFW-58-1-0004.

In Vitro bile acid binding of kale, mustard greens, broccoli, cabbage and green bell pepper improves with microwave cooking - (Peer Reviewed Journal)

Kahlon, T.S., Milczarek, R.R., Chiu, M.M. 2012. In Vitro bile acid binding of kale, mustard greens, broccoli, cabbage and green bell pepper improves with microwave cooking. Vegetos: An International Journal of Plant Research. 25(2):29-36.

Whole grain gluten-free flat breads - (Peer Reviewed Journal)

Kahlon, T.S., Chiu, M.M. 2012. Whole grain gluten-free flat breads. Cereal Foods World. 57(1):6-9.

Garbanzo diet lowers cholesterol in hamsters - (Peer Reviewed Journal)

Kahlon, T.S., Avena Bustillos, R.D., Chiu, M.M. 2012. Garbanzo diet lowers cholesterol in hamsters. Food and Nutrition Sciences. 3(3):401-404.

Whole grain gluten-free flat breads - (Abstract Only)

Kahlon, T.S., Chiu, M.M. 2011. Whole grain gluten-free flat breads. In:Proceedings of the International Cereal Chemists Conference. 56(4):A21.

In vitro bile acid binding of mustard greens, kale, broccoli, cabbage and green bell pepper improves with sautéing compared with raw or other methods of preparation.

- (Peer Reviewed Journal)

Kahlon, T.S., Milczarek, R.R., Chiu, M.M. 2012. In vitro bile acid binding of mustard greens, kale, broccoli, cabbage and green bell pepper improves with sautéing compared with raw or other methods of preparation. Food and Nutrition Sciences. 3: 951-958. DOI: 10.4236/fns.2012.37126.

Health promoting potential of cereals, grain fractions and beans as determined by their in vitro bile acid binding - (Review Article)

Kahlon, T.S. 2011. Health promoting potential of cereals, grain fractions and beans as determined by their in vitro bile acid binding. Cereal Foods World. 56(4):151-155.

A rapid screening for adulterants in olive oil using DNA barcodes

- (Peer Reviewed Journal)

Kumar, S., Kahlon, T.S., Chaudhary, S. 2011. A rapid screening for adulterants in olive oil using DNA barcodes. Journal of Food Chemistry. doi:10.1016/j.foodchem.2011.01.094 127:1335-13411.

Evaluating health benefits of various fruits - (Proceedings)

Kahlon, T.S. 2010. Evaluating health benefits of various fruits. In: Proceedings of the American Chemical Society Symposium Series, August 17-21,2008, Philadelphia, Pennsylvania. pp 13-23.

In Vitro Bile-Acid-Binding of Whole vs. Pearled Wheat Grain - (Peer Reviewed Journal)

Kahlon, T.S., Chiu, M.M., Chapman, M.H. 2009. In Vitro Bile-Acid-Binding of Whole vs. Pearled Wheat Grain. Cereal Chemistry. 86(3):329-332.

Evaluating Healthful Properties of Cereals and Cereal Fractions by Their Bile-Acid-Binding Potential - (Peer Reviewed Journal)

Kahlon, T.S. 2009. Evaluationg Healthful Properties of Cereals and Cereal Fractions by Their Bile-Acid-Binding Potential. Cereal Foods World. 54:(3)118-121

Steam Cooking Significantly Improves In Vitro Bile Acid Binding of Collard Greens, Kale, Mustard Greens, Broccoli, Green Bell Pepper and Cabbage - (Peer Reviewed Journal)

Kahlon, T.S., Chiu, M.M., Chapman, M.H. 2008. Steam Cooking Significantly Improves In Vitro Bile Acid Binding of Collard Greens, Kale, Mustard Greens, Broccoli, Green Bell Pepper and Cabbage. Nutrition Research. 28:351-357.

Rice Bran: Production, Composition, Functionality and Food Applications, Physiological Benefits - (Book / Chapter)

Kahlon, T.S. 2009. Chapter 14: Rice Bran: Production, Composition, Functionality and Food Applications, Physiological Benefits. In: Eds. Cho, S.S. and Samuel, P. Fiber Ingredients Food Applications and Health Benefits. CRC Press. Taylor & Francis Group. 305-321.

Steam Cooking Significantly Improves in Vitro Bile Acid Binding of Beets, Eggplant, Asparagus, Carrots, Green Beans and Cauliflower - (Peer Reviewed Journal)

Kahlon, T.S., Chiu, M.M., Chapman, M.H. 2007. Steam Cooking Significantly Improves in Vitro Bile Acid Binding of Beets, Eggplant, Asparagus, Carrots, Green Beans and Cauliflower. Nutrition Research. 27:750-755.

IN VITRO BINDING OF BILE ACIDS BY OKRA, BEETS, ASPARAGUS, EGGPLANT, TURNIPS, GREEN BEANS, CARROTS, AND CAULIFLOWER - (Peer Reviewed Journal)

Kahlon, T.S., Chapman, M.H., Smith, G.E. 2007. In vitro binding of bile acids by okra, beets, asparagus, eggplant, turnips, green beans, carrots, and cauliflower. Food Chemistry 103:676-680.

IN VITRO BILE ACID BINDING CAPACITY OF WHEAT BRAN, MILLED WHEAT BRAN AND MILLED EXTRUDED WHEAT BRAN AT FIVE SPECIFIC MECHANICAL ENERGY LEVELS - (Peer Reviewed Journal)

Kahlon, T.S., Berrios, J.DeJ., Smith, G.E., Pan, J.L. 2006. In Vitro Bile Acid Binding Capacity of Milled Wheat Bran and Milled Extruded Wheat Bran at Five Specific Mechanical Energy Levels. Cereal Chemistry. 83(4):434-438.

THE NEW FOOD GUIDE PYRAMID: RECOMMENDATIONS ON GRAINS, FRUITS AND VEGETABLES - (Peer Reviewed Journal)

Kahlon, T.S. May-June 2006. The New Food Guide Pyramid: Recommendations on Grains, Fruits, and Vegetables. Cereal Foods World. 51(3):104-107.

IN VITRO BINDING OF BILE ACIDS BY BANANAS, PEACHES, PINEAPPLE, GRAPES, PEARS, APRICOTS AND NECTARINES - (Peer Reviewed Journal)

Kahlon, T.S., Smith, G.E. 2007. In vitro binding of bile acids by bananas, peaches, pineapple, grapes, pears, apricots and nectarines. Food Chemistry. 2007. 101(3):1046-1051.

IN VITRO BINDING OF BILE ACIDS BY SPINACH, KALE, BRUSSEL SPROUTS, BROCCOLI, MUSTARD GREENS, GREEN BELL PEPPER, CABBAGE AND COLLARDS - (Peer Reviewed Journal)

Kahlon, T.S., Chapman, M.H., Smith, G.E. 2007. In vitro binding of bile acids by spinach, kale, brussel sprouts, broccoli, mustard greens, green bell pepper, cabbage and collards. Food Chemistry. 100:1531-1536.

HYPOCHOLESTEROLEMIC PROPERTIES OF FOOD FIBERS AND FRACTIONS - (Abstract Only) - (20-Dec-05)

IN VITRO BINDING OF BILE ACIDS BY BLUEBERRIES(Vaccinium spp),PLUMS (Prunus spp),PRUNES(Prunus spp),STRAWBERRIES(Fragaria X ananassa),CHERRIES(Malpighia punicifolia),CRANBERRIES(Vaccinium macrocarpon)& APPLES(Malus sylvestris) - (Peer Reviewed Journal)

Kahlon, T.S., Smith, G.E. 2007. In vitro binding of bile acids by blueberries (vaccinium spp), plums (prunus spp), prunes(prunus spp), strawberries (fragaria x ananassa), cherries(malpighia punicifolia), cranberries(vaccinium macrocarpon) and apples (malus sylvestris). Food Chemistry. 100:1182-1187.

EXTRUSION CONDITIONS MODIFY HYPOCHOLESTEROLEMIC PROPERTIES OF WHEAT BRAN FED TO HAMSTERS - (Peer Reviewed Journal)

Kahlon, T.S., Berrios, J.D., Smith, G.E., Pan, J. 2006. Extrusion conditions modify hypocholesterolemic properties of wheat bran fed to hamsters. Cereal Chemistry 83(2):152-156.

IN VITRO BILE ACID BINDING CAPACITY OF WHEAT BRAN EXTRUDED AT FIVE SPECIFIC MECHANICAL ENERGY LEVELS - (Peer Reviewed Journal)

Kahlon, T.S., Berrios, J.D., Smith, G.E., Pan, J. 2006. In vitro bile acid binding capacity of wheat bran extruded at five specific mechanical energy levels. Cereal Chemistry, 83(2):157-160.

NEW FOOD PYRAMID AND HEALTHFUL POTENTIAL OF PROCESSED WHEAT BRAN - (Abstract Only)

Kahlon, T.S. 2005. New Food Pyramid and Healthful Potential of Processed Wheat Bran. Nutrition Division News - AACC Int'l. 26:3. Sept 2005.

HEALTHFUL PROPERTIES OF CEREAL FRACTIONS - (Abstract Only)

Kahlon, T.S., Smith, G.E. 2005. Healthful properties of cereal fractions. Meeting Abstract Poster, Page 98, 50 Years ICC-Jubilee Conference "Cereals-the Future Challenge". July 2005. Vienna, Austria.

HEALTHFUL POTENTIAL OF GRAINS, FRUITS AND VEGETABLES, AND THE FOOD GUIDE PYRAMID - (Review Article)

T.S. Kahlon, G.E. Smith. 2004. Health Benefits of Grain, Fruits and Vegetables and the USDA Food Guide Pyramid. 49:288-291.

RICE BRAN: A HEALTH-PROMOTING INGREDIENT - (Review Article)

Kahlon, T.S., Smith, G.E. 2004. Rice bran: a health-promoting ingredient. Cereal Foods World Journal. 49, 4:188-194

IN VITRO BINDING OF BILE ACIDS BY KIDNEY BEAN (PHASEOLUS VULGARIS), BLACK GRAM (VIGNA MUNGO), BENGAL GRAM (CICER ARIETINUM) AND MOTH BEAN (PHASEOLUS ACONITIFOLINS) - (Peer Reviewed Journal)

Kahlon, T.S., Smith, G.E., Shao, Q. In vitro binding of bile acids by kidney bean (phaseolus vulgaris), black gram (vigna mungo), bengal gram (cicer arietinum) and moth bean (phaseolus aconitifolins). Food Chemistry. 2005. 90:241-246.

CHOLESTEROL LOWERING WITH GRAIN FRACTIONS - (Review Article)

Kahlon, T.S. 2003. Cholesterol lowering with grain fractions. Getreide Mehl Und Brot. Vol 57: 279-291.

IN VITRO BINDING OF BILE ACIDS BY SOYBEAN (GLYCINE MAX), BLACK EYE BEAN (VIGNA UNGUICULATA), GARBANZO (CICER ARIETINUM) AND LIMA BEAN (PHASEOLUS LUNATUS) - (Peer Reviewed Journal)

Kahlon, T.S., Shao, Q. 2004. In vitro binding of bile acids by soybean (glycine max), black eye bean (vigna unguiculata), garbanzo (cicer arietinum) and lima bean (phaseolus lunatus). Food Chemistry. Vol 86: 435-440.

FUNCTIONAL FOODS: AN OVERVIEW - (Review Article)

Kahlon, T.S., Keagy, P.M. 2003. Functional foods: an overview. Cereal Foods World. Vol. 48, No. 3, p. 112-115.

IN VITRO BINDING OF BILE ACIDS BY RICE BRAN, OAT BRAN, BARLEY AND B-GLUCAN ENRICHED BARLEY - (Peer Reviewed Journal)

Kahlon, T.S., Woodruff, C.L. 2003. In vitro binding of bile acids by rice bran, oat bran, barley and b-glucan enriched barley. Cereal Chemistry. Vol. 80, p. 260-263.

IN VITRO BINDING OF BILE ACIDS BY VARIOUS READY-TO-EAT BREAKFAST CEREALS - (Peer Reviewed Journal)

Kahlon, T.S., Woodruff, C.L. 2003. In vitro binding of bile acids by various ready-to-eat breakfast cereals. Cereal Foods World. Vol 48(2): 73-75.

IN VITRO BINDING OF BILE ACIDS BY SOY PROTEIN, PINTO BEANS, BLACK BEANS AND WHEAT GLUTEN - (Peer Reviewed Journal)

Kahlon, T.S., Woodruff, C.L. 2002. In vitro binding of bile acids by soy protein, pinto beans, black beans andwheat gluten. Journal of Food Chemistry. Vol. 79, No. 4, p. 425-429

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