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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Dietary fiber and prebiotics and the gastrointestinal microbiota.
TL;DR: The current knowledge of the impact of fiber and prebiotic consumption on the composition and metabolic function of the human gastrointestinal microbiota is reviewed, including the effects of physiochemical properties of complex carbohydrates, adequate intake and treatment dosages, and the phenotypic responses related to the composition of thehuman microbiota.
Journal ArticleDOI
Agro-industrial potential of exotic fruit byproducts as a source of food additives
Jesús Fernando Ayala-Zavala,Violeta Vega-Vega,C. Rosas-Domínguez,H. Palafox-Carlos,Jose A. Villa-Rodriguez,Mohammed Wasim Siddiqui,Jorge Dávila-Aviña,Gustavo A. González-Aguilar +7 more
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Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: a review.
Deepak Mudgil,Sheweta Barak +1 more
TL;DR: Inclusion of indigestible carbohydrates as dietary fiber in daily diet imparts several health benefits such as prevention or reduction of bowel disorders, and decrease risk of coronary heart disease and type 2 diabetes.
Journal ArticleDOI
In vitro antioxidant properties of crude extracts and compounds from brown algae
TL;DR: In vitro antioxidant chemical methods, used as a first approach to evaluate potential agents to protect from lipid oxidation in foods, confirmed that the brown algae crude extracts, fractions and pure components are comparatively similar or superior to synthetic antioxidants.
Journal ArticleDOI
Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate.
Ruth Martínez,Paulina Torres,Miguel Angel Meneses,Jorge G. Figueroa,José Ángel Pérez-Álvarez,Manuel Viuda-Martos +5 more
TL;DR: Exotic fruit fibres obtained as co-products in the process to obtain juice may be considered a good source of natural compounds with significant antioxidant activity and a good correlation between total phenol content and antioxidant capacity.
References
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Journal ArticleDOI
Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in minced fish: Evaluation by different methodologies
TL;DR: In this article, the effect of grape antioxidant dietary fiber (GADF) addition to minced fish muscle (MFM) on lipid stability during frozen storage (6 months) was studied.
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Fiber: Forms and functions
TL;DR: In this article, the authors defined dietary fiber as the nonstarch polysaccharide constituent of plant cell walls which is resistant to human digestive enzymes, but this characterization is limited because it does not encompass all substances which are physically or chemically similar to dietary fiber, or which have the same physiological effects.
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Chemical, physical and baking properties of dietary fiber prepared from rice straw
TL;DR: In this article, the authors showed that 5% of alkaline hydrogen peroxide treated rice straw (AHP-RS) substitution in bread, reductions of loaf volume and softness of bread was observed and directly opposite with particle size reduction.
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Possible implications for health of the different definitions of dietary fibre
Jim Mann,J.H. Cummings +1 more
TL;DR: Given the need for a definition of dietary fibre which can be used for food labelling, setting nutrient reference values and decisions relating to health claims it is important to achieve agreement as to what constitutes a meaningful physiological effect and the level of evidence required to be certain of such effect.
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The composition of dietary fibre-rich extrudates from oat affects bile acid binding and fermentation in vitro
TL;DR: A series of extrudates was prepared from oat meal, oat bran and Novelose 330®, differing in concentrations of individual dietary fibre (DF) components, such as β-glucan and resistant starch, as well as total DF as discussed by the authors.