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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Structural characteristics and physicochemical properties of okara (soybean residue) insoluble dietary fiber modified by high-energy wet media milling
Ikram Ullah,Ikram Ullah,Tao Yin,Tao Yin,Shanbai Xiong,Shanbai Xiong,Jin Zhang,Jin Zhang,Zia-ud Din,Mengling Zhang,Mengling Zhang +10 more
TL;DR: In this paper, changes in structural characteristics and physicochemical properties of okara insoluble dietary fiber (IDF) during high-energy wet media milling process were analyzed, and the particle size of the IDF was effectively reduced from 66.7μm to 544.3nm after 6h of milling and kept constant (p < 0.05) as the milling procedure prolonged.
Journal ArticleDOI
Chemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) co-products
Ruth Martínez,P. M. Torres,Miguel Angel Meneses,Jorge G. Figueroa,José Ángel Pérez-Álvarez,Manuel Viuda-Martos +5 more
TL;DR: In this article, the authors determined the chemical, technological and in vitro antioxidant properties of cocoa co-products such as cocoa pod husks, cocoa bean shell and cocoa mucilage to determine the potential used as a dietary fiber source for food enrichment.
Journal ArticleDOI
Preparation and physicochemical properties of soluble dietary fiber from orange peel assisted by steam explosion and dilute acid soaking.
TL;DR: It can be concluded that SDF from orange peel treated by SE-SAS has the higher potential to be applied as a functional ingredient in food products.
Journal ArticleDOI
Pre-treatment and extraction techniques for recovery of added value compounds from wastes throughout the agri-food chain
Mehrdad Arshadi,Thomas M. Attard,Rafal M. Lukasik,Mladen Brnčić,André M. da Costa Lopes,Michael Finell,Paul Geladi,Lia Noemi Gerschenson,Fahrettin Göğüş,Miguel Herrero,Andrew J. Hunt,Elena Ibáñez,Birgit Kamm,Inmaculada Mateos-Aparicio,Ana A. Matias,Nikolaos E. Mavroudis,Enzo Montoneri,Ana Rita C. Morais,Calle Nilsson,Emmanouil H. Papaioannou,Aurore Richel,Pilar Rupérez,Biljana Škrbić,Marija Bodroža Solarov,Jaroslava Švarc-Gajić,Keith W. Waldron,F. J. Yuste-Córdoba +26 more
TL;DR: In this paper, the authors present a comprehensive overview of currently existing technologies and processes in this field, tackling classical and innovative physical, physico-chemical and chemical methods of food waste pre-treatment and extraction for the recovery of added value compounds.
Journal ArticleDOI
Texture-modified foods for the elderly: Status, technology and opportunities
TL;DR: This review starts with the most frequent physiological dysfunctions related to the food intake and specific nutritional needs that develop in aging, and bases for formation of soft TM foods, particularly soft gels and microparticles from food biopolymers, are revised.
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.