Journal ArticleDOI
Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review
Mohamed Elleuch,Dorothea Bedigian,Olivier Roiseux,Souhail Besbes,Christophe Blecker,Hamadi Attia +5 more
TLDR
In this paper, analytical methods and fractionation techniques of dietary fibres are evaluated for improving physical and structural properties of hydration, oil holding capacity, viscosity, texture, sensory characteristics, and shelf-life.About:
This article is published in Food Chemistry.The article was published on 2011-01-15. It has received 1263 citations till now.read more
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Journal ArticleDOI
A comparison of the sensory and rheological properties of different cellulosic fibres for food.
TL;DR: The impact of the microstructure on the rheological and sensory behaviour of the aqueous suspensions of particulate and fibrillated forms of softwood cellulosic fibres was reported, and was compared with citrus fibres.
Journal ArticleDOI
Ultrasound Application for the Extraction and Modification of Fiber-Rich By-Products
Karla Corina Martinez-Solano,Nancy A. Garcia-Carrera,Viridiana Tejada-Ortigoza,Tomás García-Cayuela,L. Eduardo Garcia-Amezquita +4 more
TL;DR: In this paper, the authors present advances and recent studies comparing US-assisted extraction and conventional extraction methods for specific fiber compounds from fiber-rich byproducts not only to evaluate the extraction yield and processing variables but also to compare the composition and techno-functionality of the extracted compounds and their benefits in food applications that can contribute to future utilization of US in the food industry.
Book ChapterDOI
Specialty chemicals and nutraceuticals production from food industry wastes
TL;DR: In this paper, the distinctive nutraceuticals and functional food ingredients recovered from various food wastes using fermentation and the distinct extraction technologies currently available are discussed and the challenges faced during the commercialization of NutRaceuticals.
Journal ArticleDOI
Chitosan Interaction with Iron from Yoghurt Using an In Vitro Digestive Model: Comparative Study with Plant Dietary Fibers
Marina Dello Staffolo,Miriam Nora Martino,Alicia Eva Bevilacqua,Mirta Montero,María Susana Rodríguez,Liliana Albertengo +5 more
TL;DR: Results showed that chitosan had the highest iron retention percentages and interacting in a more pronounced manner with iron than the plant fibers used in this work.
Journal ArticleDOI
Nutritional value and antioxidant capacity of "cocoa honey" (Theobroma cacao L.)
Elias Nascimento da Silva,Danilo da Cruz Ramos,Lígia Miranda Menezes,Alexilda Oliveira de Souza,Suzana Caetano da Silva Lannes,Marcondes Viana da Silva +5 more
TL;DR: In this article, the authors determined the biochemical characteristics of a cocoa byproduct, "cocoa honey" (CH), produced in the State of Bahia-Brazil using an EC 50.
References
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Journal ArticleDOI
Dietary reference intakes: vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc.
TL;DR: The DRIs represent the new approach adopted by the Food and Nutrition Board to providing quantitative estimates of nutrient intakes for use in a variety of settings, replacing and expanding on the past 50 years of periodic updates and revisions of the Recommended Dietary Allowances.
Journal ArticleDOI
Use of Detergents in the Analysis of Fibrous Feeds. IV. Determination of Plant Cell-Wall Constituents
P.J. Van Soest,R. H. Wine +1 more
TL;DR: In this paper, a standardization of the method is based on a nutritional concept which defines fiber as insoluble vegetable matter which is indigestible by proteolytic and diastatic enzymes and which cannot be utilized except by microbial fennentation in the digestive tracts of animais.
Journal ArticleDOI
Pectins: structure, biosynthesis, and oligogalacturonide-related signaling.
TL;DR: The view of critical questions regarding pectin structure, biosynthesis, and function that need to be addressed in the coming decade are presented and new methods that may be useful to study localized pectins in the plant cell wall are described.
Book
Dietary reference intakes for vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc : a report of the Panel on Micronutrients, Subcommittees on Upper Reference Levels of Nutrients and of Interpretation and Use of Dietary Reference Intakes, and the Standing Committee on the Scientific Evaluation of Dietary Reference Intakes, Food and Nutrition Board, Institute of Medicine
TL;DR: In this article, a review of the scientific literature regarding dietary micronutrients, recommendations have been formulated regarding vitamins A and K, iron, iodine, chromium, copper, manganese, molybdenum, zinc, and other potentially beneficial trace elements such as boron to determine the roles, if any, they play in health.
Journal ArticleDOI
Position of the American Dietetic Association: health implications of dietary fiber.
TL;DR: Fiber is one of the structural and storage polysaccharides and lignin in plants that are not digested in the human stomach and small intestine, and it is associated with a lower risk of colon cancer.