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This indicates better fiber–fiber interactions and improved fiber–fiber stress transfer.
Results show that both fiber collapsibility and the elastic modulus of the fiber wall affect the fiber flexibility.
Proceedings ArticleDOI
08 Sep 1993
49 Citations
In particular, strong “pristine” fiber can behave quite differently from weaker fiber.
Most fiber types used show a reinforcing effect in accordance to the respective fiber properties.
In addition, the proposed fiber shows large tolerance to the variation of the fiber parameters.
On the contrary, the fiber has been treated with 10 % NaOH solution, which is much effective to remove the impurities.
Much of the effort expended in defining fiber and studying the fiber isolate would have been better focused using this whole-plant-food approach.
Our study provides useful information on how to design the fiber which is less sensitive to the fabrication imperfections.
Thus, the spent residue from cumin, not having much commercial value at present, can be a rich source of useful dietary fiber and can find food applications.