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
Citations
More filters
Journal ArticleDOI
Preparation and characterization of quercetin/dietary fiber nanoformulations
TL;DR: With the help of cellulose fiber, resistant starch or resistant maltodextrin, a high dissolution rate and good storage stability was achieved and higher level of antioxidant activities in contrast to raw quercetin nanoformulations were exhibited.
Journal ArticleDOI
Systematics and evolution in Sesamum L. (Pedaliaceae), part 1: Evidence regarding the origin of sesame and its closest relatives
TL;DR: Molecular results offer alternative implications with regard to the evolution of the genus Sesamum and provide a basis for developing an updated taxonomy that is consistent with underlying phylogenetic relationships.
Journal ArticleDOI
Chemical Composition and Functional Properties from Different Sources of Dietary Fiber
Yesica N. Mora,Juan C. Contreras,Cristóbal N. Aguilar,Paola Meléndez,Ileana De la Garza,Raúl Rodríguez +5 more
TL;DR: In this article, different new DF sources were evaluated such as sotol pineapple (SP), green beans (GB), some agro-residues derived from Sotol production (SW), red (RPPH), green prickly (GPPH) pear husk, wheat bran (WB) and corn flour.
Journal ArticleDOI
Influence of Oxalate, Phytate, Tannin, Dietary Fiber, and Cooking on Calcium Bioavailability of Commonly Consumed Cereals and Millets in India
Augustine Amalraj,Anitha Pius +1 more
TL;DR: The average total calcium content of the analyzed raw cereals and millets ranged from 10.2 to 324.6 mg/100 g (the lowest and highest values correspond to maize and finger millet, respectively), whereas the rest of the raw foods had calcium content in the range of 26.3-50.4 mg/ 100 g as mentioned in this paper.
Journal ArticleDOI
Effect of pear apple and date fibres incorporation on the physico-chemical, sensory, nutritional characteristics and the acceptability of cereal bars
TL;DR: Apple, pear and date co-products could be used successfully as a food ingredient to develop new formulations of cereal bars and revealed that appearance is the limiting factor for consumer acceptability, essentially for cereal bars containing pear co-product.
References
More filters
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.