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
Peach Palm (Bactris gasipaes kunth) Characterization and the Potential of by-Products Flour Processing
TL;DR: In this paper, the composition and structure of all portions of peach palm rod and the possible utilization of the by-products for flours processing were evaluated, and the median sheath flour had a lower content of oxalic acid and tannins than the stem flour, but similar content of phytic acid.
Book ChapterDOI
Dietary Fiber and Prebiotics
TL;DR: The occurrence and chemical composition of native dietary fiber such as resistant starch, pectin, hemicelluloses, s-glucan, and fructan in context to their properties and the prebiotic potential for human health – will be discussed.
Journal ArticleDOI
Application of fat replacers and their effect on quality of comminuted meat products with low lipid content: A review
É. Varga-Visi,B. Toxanbayeva +1 more
TL;DR: In this article, a review of the effect of different fat substitutes on the processing quality, textural characteristics, and sensory properties of comminuted meat products with low lipid content is presented.
Journal ArticleDOI
Influence of particle size reduction and high-intensity ultrasound on polyphenol oxidase, phenolics, and technological properties of wheat bran
Matea Habuš,Dubravka Novotni,Marija Gregov,Sanja Štifter,Nikolina Čukelj Mustač,Bojana Voučko,Duška Ćurić +6 more
Journal ArticleDOI
Effect of Particle Sizes of Soy Okara on Textural, Color, Sensory and Rheological Properties of Pork Meat Gels
TL;DR: In this article, the effects of particle sizes of okara on the color, textural, sensory and rheological properties of pork gels were investigated, and it was shown that pork balls with smaller particle sizes had higher firmness, cohesiveness, chewiness and resilience.
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.