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
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Preparation, characterization and functional properties of a novel exopolysaccharide produced by the halophilic strain Halomonas saliphila LCB169T.
Longzhan Gan,Xiaoguang Li,Heming Zhang,Ruoshi Zhang,Hongbin Wang,Zhe Xu,Biyu Peng,Yongqiang Tian +7 more
TL;DR: The resulted data indicated that hsEPS might serve as an active ingredient in food, cosmetics and detergents.
Journal ArticleDOI
Physicochemical characteristics of rice starch supplemented with dietary fibre
TL;DR: In this paper, various dietary fibres from rice flours of Taichung Sen 10 (TCS10) and Tainung 67 (TNu67) rice cultivars were isolated while their roles in governing the pasting and the rheological properties of the rice starch were examined.
Journal ArticleDOI
Effects of Blanching and Hot Air Drying Conditions on the Physicochemical and Technological Properties of Yellow Passion Fruit (Passiflora edulis Var. Flavicarpa) by-Products
TL;DR: In this paper, the effects of blanching, temperature and airflow rate during hot air drying on the physicochemical and technological properties of passion fruit peel were investigated, and the results showed that the shortest drying time (∼2.5h) was obtained at 60°C and 2.7-m/s for both control and blanched fruits.
Journal ArticleDOI
Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran
Louise M. Jakobsen,Stine Vuholm,Margit D. Aaslyng,Mette Kristensen,Karina Vejrum Sørensen,Anne Raben,Ursula Kehlet +6 more
TL;DR: RBS was similar to the commercial 10%S with regard to several sensory attributes and liking, whereas WBS was the least juicy, had a higher intensity of cereal odor and flavor, and the lowest liking.
Journal ArticleDOI
Apricot Probiotic Drinking Yoghurt Supplied with Inulin and Oat Fiber
TL;DR: In this article, the effects of different amounts of inulin and oat fiber addition on the properties of apricot probiotic drinking yoghurt (APDY) were investigated.
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.