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Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review
- Elleuch, Mohamed, Bedigian, Dorothea, Roiseux, Olivier, Besbes, Souhail, Blecker, Christophe, Attia, Hamadi
- Food chemistry 2011 v.124 no.2 pp. 411-421
- Algae, byproducts, cholesterol, food processing, foods, fractionation, fruits, grains, ingredients, oils, sensory properties, texture, vegetables, viscosity
- Incidental products derived from the manufacturing or processing of plant based foods: cereals, fruits, vegetables, as well as algae, are sources of abundant dietary fibre. These fibre-rich by-products can fortify foods, increase their dietary fibre content and result in healthy products, low in calories, cholesterol and fat. They may also serve as functional ingredients to improve physical and structural properties of hydration, oil holding capacity, viscosity, texture, sensory characteristics, and shelf-life. Analytic methods and fractionation techniques of dietary fibres are evaluated.