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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Journal ArticleDOI
The Comparative Effect of Carrot and Lemon Fiber as a Fat Replacer on Physico-chemical, Textural, and Organoleptic Quality of Low-fat Beef Hamburger.
Eda Demirok Soncu,Nuray Kolsarici,Neslihan Cicek,Gorsen Salman Ozturk,İlker Turan Akoğlu,Yeliz Kaşko Arici +5 more
TL;DR: LF demonstrated better technological results in terms of cooking yield, shrinkage, moisture retention, and fat retention, but it is suggested that CF produces better low-fat hamburgers since up to 2% CF presented sensory and textural properties similar to those of regular hamburger.
Journal ArticleDOI
Hydration capacity: A new criterion for feed formulation
Mathilde Brachet,Mathilde Brachet,Julien Arroyo,C. Bannelier,C. Bannelier,A. Cazals,A. Cazals,Laurence Fortun-Lamothe,Laurence Fortun-Lamothe +8 more
TL;DR: In this article, the authors measured the hydration capacity of pelleted compound feeds by measuring their water holding capacity and swelling capacity through both water-holding capacity (WHC, g H2O/g DM after 24-h of water addition) and swelling capacities (SC, mL H 2O/m DM during 60min after water addition, every 5min during the first 30min and then every 10min).
Journal ArticleDOI
Seaweeds in bakery and farinaceous foods: A mini-review
TL;DR: In this paper, seaweed is incorporated as finely ground powder and stable mixtures and emulsions are formed between the dough and the seaweed, furthermore, functional properties improve in the products.
Journal ArticleDOI
The mallow, Malva aegyptiaca L. (Malvaceae): Phytochemistry analysis and effects on wheat dough performance and bread quality
Nahed Fakhfakh,Hamida Jdir,Mourad Jridi,Mostafa E. Rateb,Lassaâd Belbahri,Mohamed Ayadi,Moncef Nasri,Nacim Zouari +7 more
TL;DR: Data suggest that M. aegyptiaca may be useful as a candidate for improving nutraceutical quality of bread and that mallow supplementation at 3% level remained acceptable.
Journal ArticleDOI
Rheological behaviour of fibre-rich plant materials in fat-based food systems
TL;DR: In this article, the potential use of fibre-rich materials as bulking agents to replace sucrose in chocolate confectionary products is investigated, where side streams of the fruit and vegetable processing industry: lemon peels, spent grain, grape pomace and pecan fibre.
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.