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You searched for: Subject "dietary fiber" Remove constraint Subject: "dietary fiber"
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1. Incorporation of soluble dietary fiber in comminuted meat products: Special emphasis on changes in textural properties

Author:
Kaiser Younis; Owais Yousuf; Ovais Shafiq Qadri; Kausar Jahan; Khwaja Osama; Rayees Ul Islam
Source:
Bioactive carbohydrates and dietary fibre 2022 v.27 pp. 100288
ISSN:
2212-6198
Subject:
dietary fiber,   etc   ; carbohydrates; flavor; meat; texture;     Show all 5 Subjects
Abstract:
... Comminuted meat products represent a diverse class of meat products that are popular for their characteristic texture and flavor. Comminuted meat products are incorporated with dietary fibers for various functional and nutritional purposes. These fibers are mostly the carbohydrate polymers of different types. The dietary fibers have been observed to affect the texture of meat products irrespective ...
DOI:
10.1016/j.bcdf.2021.100288

2. A review on extraction, purification, structural characteristics and bioactivities of polysaccharides from Polygonatum odoratum (Mill.) Druce

Author:
Xin-Yan Zong; De-Chang Xu; Jun-Yi Yin; Shao-Ping Nie; Ming-Yong Xie
Source:
Bioactive carbohydrates and dietary fibre 2022 v.27 pp. 100284
ISSN:
2212-6198
Subject:
dietary fiber,   etc   ; Polygonatum odoratum; amino acids; polysaccharides;     Show all 4 Subjects
Abstract:
... Polygonatum odoratum (Mill.) Druce is one of famous traditional Chinese medicines (TCM), which has been used as medicines and edible food. There are various bioactive substances in Polygonatum odoratum, including carbohydrate, amino acid, vitamin and protein. Polysaccharide is one of the main bioactive substances, which exhibits physiological benefits and nutritional functions. In this paper, the ...
DOI:
10.1016/j.bcdf.2021.100284

3. Utilization of fruits and vegetable by-products for isolation of dietary fibres and its potential application as functional ingredients

Author:
Shivali Pathania; Narinder Kaur
Source:
Bioactive carbohydrates and dietary fibre 2022 v.27 pp. 100295
ISSN:
2212-6198
Subject:
dietary fiber,   etc   ; human health; pollution; pomace; pulp; vegetables;     Show all 6 Subjects
Abstract:
... A huge amount of waste products is being produced by the food processing industries in most countries across the globe. These huge quantities of by-products include pomace, seed, peel, stems, pulp, shells, etc. can lead to environmental pollution. Most of these industrial by-products are good sources of dietary, functional, and novel fibres. Nowadays, these dietary fibres are given great attention ...
DOI:
10.1016/j.bcdf.2021.100295

4. Adjusting the α(1[sbnd]6) bond proportion of isomalto-/maltopolysaccharide by regulating the hydrophobicity of the acceptor site of 4,6-α-glucanotransferase

Author:
Weikang Yang; Lingqia Su; Lei Wang; Jing Wu; Sheng Chen
Source:
Biochemical engineering journal 2022 v.182 pp. 108427
ISSN:
1369-703X
Subject:
dietary fiber,   etc   ; glycosylation; hydrophobicity; isomaltose; models; mutation; probiotics;     Show all 7 Subjects
Abstract:
... 4,6-α-glucanotransferase can synthesize a dietary fiber named isomalto-/maltopolysaccharide (IMMP), and this IMMP has properties of supporting probiotic growth and promoting host health because it is rich in α(16) bonds. It is valuable to understand the transglycosylation mechanism of 4,6-α-GT and modify 4,6-α-GT to synthesize IMMP products with controllable proportions of α(16) bonds. In this stu ...
DOI:
10.1016/j.bej.2022.108427

5. Evolutionary Wheat Populations in High-Quality Breadmaking as a Tool to Preserve Agri-Food Biodiversity

Author:
Marco Spaggiari; Mia Marchini; Luca Calani; Rossella Dodi; Giuseppe Di Pede; Margherita Dall’Asta; Francesca Scazzina; Andrea Barbieri; Laura Righetti; Silvia Folloni; Roberto Ranieri; Chiara Dall’Asta; Gianni Galaverna
Source:
Foods 2022 v.11 no.4 pp. -
ISSN:
2304-8158
Subject:
dietary fiber,   etc   ; Triticum; biodiversity; breadmaking; breads; cultivars; flour; sourdough; wheat;     Show all 9 Subjects
Abstract:
... Plant biodiversity preservation is one of the most important priorities of today’s agriculture. Wheat (Triticum spp. L.) is widely cultivated worldwide, mostly under a conventional and monovarietal farming method, leading to progressive biodiversity erosion. On the contrary, the evolutionary population (EP) cultivation technique is characterized by mixing and sowing together as many wheat genotype ...
DOI:
10.3390/foods11040495

6. Steaming retains more phenolics, dietary fiber, and antioxidant activities than cooking for rice with different milling processes

Author:
Zhan‐Qian Ma; Cui‐Ping Yi; Na‐Na Wu; Bin Tan
Source:
Cereal chemistry 2022 v.99 no.3 pp. 664-679
ISSN:
0009-0352
Subject:
dietary fiber,   etc   ; anthocyanins; antioxidant activity; antioxidants; brown rice; color; heat;     Show all 7 Subjects
Abstract:
... BACKGROUND AND OBJECTIVES: The traditional heat processing methods, steaming and cooking treatment, can affect the nutrients in rice, such as phenolics, flavonoids, and dietary fiber. However, there is no systematic assessment that by which heat treatment method and conditions more nutrients in rice can be retained, especially in brown rice, two‐times milling rice, four‐times milling rice, polishe ...
DOI:
10.1002/cche.10528

7. Effect of ultrafine grinding technology combined with high-pressure, microwave and high-temperature cooking technology on the physicochemical properties of bean dregs

Author:
Fang Wang; Jie Zeng; Xiaoling Tian; Haiyan Gao; Valerii Sukmanov
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.154 pp. 112810
ISSN:
0023-6438
Subject:
dietary fiber,   etc   ; beans; bound water; rehydration; slurries; temperature; viscosity; water distribution;     Show all 8 Subjects
Abstract:
... The bean dregs were treated by ultrafine grinding (U), high pressure (HP), microwave (M), high temperature cooking (HTC) and their combination techniques (U-HP, U-M and U-HTC). The water distribution, viscosity, stability, rheological properties and chrominance and whiteness of bean dregs were analyzed. The results showed that the combination treatments of U-HP, U-M and U-HTC greatly reduced the v ...
DOI:
10.1016/j.lwt.2021.112810

8. Physicochemical characteristics and sensory acceptability of crackers containing red ginseng marc

Author:
Ji Yeon Lee; Taehwan Lim; Jaecheol Kim; Keum Taek Hwang
Source:
Journal of food science and technology 2022 v.59 no.1 pp. 212-219
ISSN:
0022-1155
Subject:
dietary fiber,   etc   ; Panax; byproducts; ginsenosides; industry; nutritive value; taste; wheat flour;     Show all 8 Subjects
Abstract:
... Red ginseng marc (RGM), a by-product from ginseng industry, still contains bioactive compounds such as ginsenosides and dietary fibers. The objective of this study was to investigate effects of baking conditions and formulations on physicochemical and sensory characteristics of crackers in which RGM was incorporated. The sum of ginsenoside Rb1, Rg1 and Rg3 (58.69 ± 2.93 mg/100 g, dry basis) and di ...
DOI:
10.1007/s13197-021-05002-x

9. Chemical composition and quality characteristics of cookies enriched with microfluidized flaxseed flour

Author:
G. Karakurt; B. Özkaya; İ. Saka
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.154 pp. 112773
ISSN:
0023-6438
Subject:
dietary fiber,   etc   ; antioxidant activity; color; cookies; linseed; phytic acid; wheat flour;     Show all 7 Subjects
Abstract:
... This paper examines the potential utilization of full-fat and defatted flaxseed flours (FF) as well as microfluidized full-fat and defatted FF in cookie formulation. Their effects on the functional, quality and sensory properties of cookies were investigated. Cookies were prepared by adding FF (0, 5, 10, and 15 g/100 g) to wheat flour. The effects of microfluidization on the phytic acid, dietary f ...
DOI:
10.1016/j.lwt.2021.112773

10. Comparative analysis of dietary fibre determination by AOAC 991.43 and AOAC 2011.25 for frequently consumed foods in Slovenia

Author:
Blaž Ferjančič; Mihaela Skrt; Mojca Korošec; Jasna Bertoncelj
Source:
Food chemistry 2022 v.397 pp. 133753
ISSN:
0308-8146
Subject:
dietary fiber,   etc   ; Codex Alimentarius; food chemistry; food composition; molecular weight; Slovenia;     Show all 6 Subjects
Abstract:
... The definition of dietary fibre was modified by Codex Alimentarius commission in 2009, and now includes low molecular weight soluble dietary fibre. This prompted the development of new methods for determination of dietary fibre, such as AOAC 2009.01 and AOAC 2011.25. We compared the dietary fibre contents of 45 different foods from six food groups, as sources of dietary fibre frequently consumed i ...
DOI:
10.1016/j.foodchem.2022.133753

11. Dietary fibre intake and risk of prediabetes in China: results from the Tianjin Chronic Low-grade Systemic Inflammation and Health (TCLSIH) Cohort Study

Author:
Shunming Zhang; Ge Meng; Qing Zhang; Li Liu; Zhanxin Yao; Hongmei Wu; Yeqing Gu; Yawen Wang; Tingjing Zhang; Xuena Wang; Juanjuan Zhang; Shaomei Sun; Xing Wang; Ming Zhou; Qiyu Jia; Kun Song; Lu Qi; Kaijun Niu
Source:
British journal of nutrition 2022 v.128 no.4 pp. 753-761
ISSN:
1475-2662
Subject:
dietary fiber,   etc   ; diabetes; fruits; inflammation; insoluble fiber; risk; soluble fiber; China;     Show all 8 Subjects
Abstract:
... High dietary fibre intake has been associated with a lower risk of diabetes, but the association of dietary fibre with prediabetes is only speculative, especially in China, where the supportive data from prospective studies are lacking. This study aimed to examine the association between dietary fibre intake and risk of incident prediabetes among Chinese adults. We performed a prospective analysis ...
DOI:
10.1017/S0007114521003779

12. Universal strategy for sugar replacement in foods ?

Author:
R.G.M. van der Sman; A. Jurgens; A. Smith; S. Renzetti
Source:
Food hydrocolloids 2022 pp. 107966
ISSN:
0268-005X
Subject:
dietary fiber,   etc   ; dough; fiber content; hydrocolloids; sensory evaluation; sugars; sweetness; texture;     Show all 8 Subjects
Abstract:
... In this paper we present a sugar replacements strategy, derived from physical theory, which we think is applicable for a wide range of food categories. The strategy is based on the hypothesis that reformulated foods must mimic the values of two physical characteristic numbers, related to the plasticizing and hygroscopic properties of sugar, to reproduce the texture of a sugar-rich product. We will ...
DOI:
10.1016/j.foodhyd.2022.107966

13. Development of High Dietary Fibre-Enriched Cupcake Using Pomegranate Peel Powder

Author:
Mohamed Gadallah; Zeinab Shabib; Taghreed El-Hazmi
Source:
International Journal of Food Sciences 2022 v.2022 pp. -
ISSN:
2314-5765
Subject:
dietary fiber,   etc   ; cakes; color; mineral content; pomegranates; sensory evaluation; taste; wheat flour;     Show all 8 Subjects
Abstract:
... The effect of substituted wheat flour with pomegranate peel powder (PPP) at different ratios 5, 10, 15, and 20% on chemical composition, physical properties, color appearance, staling, and the sensory evaluation of the high-fibre cupcake was evaluated. The obtained results revealed that a slight increase in ash of cake samples with all levels of PPP was found. The highest value of ash was 1.92% gi ...
DOI:
10.1155/2022/6461949

14. Evaluation of the amount of glucose adsorbed on water-soluble dietary fibres by the analysis of its diffusion rate through a dialysis membrane

Author:
Kazumi Ninomiya; Shigenobu Ina; Hanae Nakamura; Yusuke Yamaguchi; Hitomi Kumagai; Hitoshi Kumagai
Source:
Food hydrocolloids 2022 v.129 pp. 107626
ISSN:
0268-005X
Subject:
dietary fiber,   etc   ; adsorption; desorption; dialysis; diffusivity; glucose; hydrocolloids; models; viscosity; water solubility;     Show all 10 Subjects
Abstract:
... A model for describing the rate of glucose diffusion through a dialysis membrane was developed. The diffusion coefficient of glucose in the dialysis membrane, D, was constant, regardless of the glucose concentration. The data on the diffusion rate of glucose both in the presence and absence of water-soluble dietary fibres were well described by the model, and the amounts of glucose adsorbed on dif ...
DOI:
10.1016/j.foodhyd.2022.107626

15. Intake of high-purity insoluble dietary fiber from Okara for the amelioration of colonic environment disturbance caused by acute ulcerative colitis

Author:
Bo Lyu; Yi Wang; Hongling Fu; Jiaxin Li; Xiaoqing Yang; Yue Shen; Mohammed Sharif Swallah; Ziyue Yu; Yang Li; Huan Wang; Hansong Yu; Lianzhou Jiang
Source:
Food & function 2022 v.13 no.1 pp. 213-226
ISSN:
2042-650X
Subject:
dietary fiber,   etc   ; Lactobacillus; Peptostreptococcaceae; Shigella; bioinformatics; colon; okara; raw materials; ulcerative colitis;     Show all 9 Subjects
Abstract:
... High-purity insoluble dietary fiber from okara (okara-HPIDF) is a raw material with a potentially positive effect on colon health. However, the mechanisms of the effect are far from clear. In this study, okara-HPIDF and low-purity dietary fiber from okara (okara-LPDF) were fed to C57BL/6 mice with acute ulcerative colitis induced by DSS. The levels of inflammatory factors, bacterial 16S rDNA seque ...
DOI:
10.1039/d1fo02264d

16. Karakteristik dan Evaluasi Prebiotik Tepung Biji Cempedak (Artocarpus champeden)

Author:
Ummul Khayrah; Endang Prangdimurti; Lilis Nuraida
Source:
Jurnal Ilmu Pertanian Indonesia 2022 v.27 no.2 pp. -
ISSN:
2443-3462
Subject:
dietary fiber,   etc   ; Artocarpus integer; flour; gastric acid; hydrolysis; prebiotics; resistant starch; Indonesia;     Show all 8 Subjects
Abstract:
... This study aims to carry out chemical characterization and evaluate the prebiotic potential of cempedak (Arthocarpun champeden) seed flour. Cempedak seeds were processed by boiling and roasting, then dried and grinded. Boiled cempedak seed flour (BCF), roasted cempedak flour (RCF), and untreated cempedak seed flour (UCF) were analyzed proximately and measured the profiles of total starch and undig ...
DOI:
10.18343/jipi.27.2.248

17. Assessing the volatile composition of seaweed (Laminaria digitata) suspensions as function of thermal and mechanical treatments

Author:
Gonzalo Garrido-Bañuelos; Ana Miljkovic; Clément Morange; Mihaela Mihnea; Patricia Lopez-Sanchez
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.162 pp. 113483
ISSN:
0023-6438
Subject:
dietary fiber,   etc   ; Laminaria digitata; bioactive compounds; headspace analysis; macroalgae; odors; volatile compounds;     Show all 7 Subjects
Abstract:
... Macroalgae are a rich source of dietary fibre, protein, lipids and bioactives. However, more research is needed to understand how processing methods impact macroalgae techno-functional properties. In this work, aqueous suspensions of the fibre-rich brown algae Laminaria digitata were prepared by conventional food processing methods. The impact of sequence of processing steps (thermal and mechanica ...
DOI:
10.1016/j.lwt.2022.113483

18. Comparisons of the micronization, steam explosion, and gamma irradiation treatment on chemical composition, structure, physicochemical properties, and in vitro digestibility of dietary fiber from soybean hulls

Author:
Li Zhu; Bing Yu; Hong Chen; Jie Yu; Hui Yan; Yuheng Luo; Jun He; Zhiqing Huang; Ping Zheng; Xiangbing Mao; Junqiu Luo; Daiwen Chen
Source:
Food chemistry 2022 v.366 pp. 130618
ISSN:
0308-8146
Subject:
dietary fiber,   etc   ; digestible energy; fiber content; food chemistry; gamma radiation; irradiation; soybeans;     Show all 7 Subjects
Abstract:
... The objective of this study was to compare the effects of the micronization (MT), steam explosion (SE), and gamma irradiation (GI) treatment on the chemical composition, structure, physicochemical properties, and in vitro digestibility of dietary fiber from soybean hulls. GI (1200 kGy) treatment exerted the optimum effects on improving soluble dietary fiber content, in vitro gross energy digestibi ...
DOI:
10.1016/j.foodchem.2021.130618

19. Effect of β-glucan on metabolic diseases: A review from the gut microbiota perspective

Author:
Chunhua Chen; Xiaojun Huang; Hui Wang; Fang Geng; Shaoping Nie
Source:
Current opinion in food science 2022 pp. 100907
ISSN:
2214-7993
Subject:
dietary fiber,   etc   ; digestive system; food science; intestinal microorganisms; nutritional intervention; risk reduction;     Show all 6 Subjects
Abstract:
... Metabolic diseases (MDs) are defined as the cluster of metabolic disorders that can lead to a broad spectrum of pathologies. The gut microbiota played a critical role in the development of MDs. Regulating gut microbiota through dietary intervention was widely used to reduce the risk of MDs. β-glucan as dietary fiber can improve the pathophysiological indicators and gut microbiota composition of MD ...
DOI:
10.1016/j.cofs.2022.100907

20. Immunomodulatory and antivirus activities of bioactive polysaccharides and structure-function relationship

Author:
Qingbin Guo; Xiaojun Huang; Ji Kang; Huihuang Ding; Yan Liu; Nifei Wang; Steve W. Cui
Source:
Bioactive carbohydrates and dietary fibre 2022 v.27 pp. 100301
ISSN:
2212-6198
Subject:
dietary fiber,   etc   ; cosmetics; glucans; pectins; plant-based foods; structure-activity relationships; therapeutics;     Show all 7 Subjects
Abstract:
... Bioactive polysaccharides with immunomodulatory and antivirus effects have been widely investigated. However, due to the complexity of molecular structure and insufficient characterization, the correlation between structure and immunomodulatory/antivirus bioactivities have not been well summarized. This review highlights three most studied polysaccharides (i.e. mannan, pectin and glucan) with prom ...
DOI:
10.1016/j.bcdf.2021.100301