Open Access Peer Reviewed Journals | Science and Education Publishing

1

Emergent sources of prebiotics: seaweeds and microalgae

M de Jesus Raposo, A de Morais, R de Morais - Marine drugs, 2016 - mdpi.com

In recent years, scientists have become aware that human microbiota, in general, and gut
microbiota, in particular, play a major role in human health and diseases, such as obesity
and diabetes, among others. A large number of evidence has come to light regarding the …

2

Dietary fiber extraction for human nutrition—A review

Y Maphosa, VA Jideani - Food Reviews International, 2016 - Taylor & Francis

Fiber is a mixture of nonstarch polysaccharides that resist digestion by enzymes in the
gastrointestinal canal. Some known methods of extracting fiber from plant sources include
dry processing, wet processing, chemical, gravimetric, enzymatic, physical, microbial, or a …

3

Advances in the functional characterization and extraction processes of dietary fiber

V Tejada-Ortigoza, LE Garcia-Amezquita… - Food Engineering …, 2016 - Springer

Dietary fiber has attracted interest due to its well-known physiological and functional
properties. Several sources of this compound have been evaluated; however, the use of non-
conventional matrices, such as fruits and vegetables by-products obtained from food …

4

Nutritional, rheological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace

A Torbica, M Belović, J Mastilović, Ž Kevrešan… - Food and Bioproducts …, 2016 - Elsevier

The aim of this study was to upgrade the tomato pomace by its conversion into a value
added product—ketchup with increased content of natural fibre and optimal sensory
properties, produced using standard processing equipment. Fresh tomato pomace was …

5

The application of dietary fiber in bread products

M Kurek, J Wyrwisz - Journal of Food Processing and …, 2015 - researchgate.net

The process involved in the manufacture of bread is highly complex to ensure production of
high quality bread, and a number of ingredients are incorporated in the process. Increased
consumer health awareness has triggered interest in adding functional ingredients, such as …

6

Enzymatic production of soluble dietary fiber from the cellulose fraction of Chinese cabbage waste and potential use as a functional food source

SY Park, KY Yoon - Food Science and Biotechnology, 2015 - Springer

Use of Chinese cabbage waste as a raw material for production of soluble dietary fiber was
investigated. Chinese cabbage was treated with a mixture of 1 M NaOH and hydrolyzed
using Celluclast 1.5 L. A supernatant was then treated using 85% ethanol, and separated …

7

A safety assessment of Coriolus versicolor biomass as a food supplement

AB Barros, J Ferrao, T Fernandes - Food & nutrition research, 2016 - Taylor & Francis

Background Coriolus versicolor (CV) is a common mushroom with antitumor, anti-
inflammatory, antioxidant, antiviral, antibacterial, and immunomodulatory properties. The
existence of these properties has been extensively proven mainly using CV extract; research …

8

Production and Characterisation of Alcohol-Insoluble Dietary Fibre as a Potential Source for Functional Carbohydrates Produced by Enzymatic …

HJ Im, KY Yoon - Czech Journal of Food Science, 2015 - agriculturejournals.cz

We examined the potential use of buckwheat hulls as a raw material for producing soluble
dietary fibre. The insoluble fibre fraction obtained from buckwheat hulls was hydrolysed by
two commercial enzymes (Celluclast 1.5 L for the cellulose fraction and Viscozyme L for the …

9

Production of enzymatic hydrolysate including water-soluble fiber from hemicellulose fraction of Chinese cabbage waste

SY Park, KY Yoon - Korean Journal of Food Science and …, 2015 - koreascience.or.kr

This study was performed to determine the optimal hydrolysis conditions for the production
of hydrolysates, including water-soluble dietary fiber from Chinese cabbage, with
commercial enzymes. The optimal pH and temperature for hydrolysis of the hemicellulose …

10

[CITATION][C] Using the fiber preparations in meat processing

IF Gorlov, TM Giro, VV Pryanishnikov, MI Slozhenkina… - Modern Applied Science, 2015

11

Application of wounding stress to produce a nutraceutical-rich carrot powder ingredient and its incorporation to nixtamalized corn flour tortillas

J Santana-Gálvez, E Pérez-Carrillo… - Journal of Functional …, 2016 - Elsevier

Wounding stress was applied to carrot to obtain a nutraceutical-rich carrot powder (stressed-
carrot powder, SCP) that contained 522, 225, and 23% more chlorogenic acid, total
phenolics, and dietary fiber, respectively, compared to regular carrot powder. Tortillas were …

12

Impact of micronized starfruit (Averrhoa carambola L.) fiber concentrate on lipid metabolism in mice

E Herman-Lara, LI Elvira-Torales… - … journal of food …, 2014 - Taylor & Francis

The objective of this study was to evaluate the effect of micronized insoluble fiber from
starfruit bagasse as an ingredient of a functional food (FF) or as micronized insoluble fiber-
rich fraction (IFRF) and its effects in vivo on lipids metabolism in a murine model …

13

Hypocholesterolemic effects of diets containing different levels of kishk as a dried fermented milk–whole wheat mixture in experimental rats

RFM Ali - Journal of Ethnic Foods, 2016 - Elsevier

Background Kishk is a popular traditional functional food in Egypt. This study was performed
to investigate the effects of different levels of kishk as a dried fermented milk/whole wheat
mixture on growth performance, relative weight of organs, lipid profile, and some …

14

膳食纤维的研究现状与展望

赵丽，李倩，朱丹实，惠丽娟，王勃，何余堂，马涛… - 食品与发酵科技, 2014 - cqvip.com

论述了膳食纤维的研究现状, 其中包括膳食纤维的概念, 分类, 测定方法, 提取技术, 改性,
理化特性和生理功能, 并概述了其在食品工业中的应用等. 指出应充分利用我国膳食纤维的资源
优势, 大力发展膳食纤维产业.

15

Разработка состава и технологии молочного десерта с морковной клетчаткой

МС Белозерова, ТН Евстигнеева… - Вестник Воронежского …, 2016 - cyberleninka.ru

Развитие современных традиционных технологий переработки растительного сырья
приводит к уменьшению содержания в нём пищевых волокон. В связи с этим возникает
необходимость создания категории продуктов, в которые дополнительно вводятся …

16

Studies on Physicochemical Properties of Cooked Buffalo Meat Sausage as Influenced by Incorporation of Carrot Powder during Refrigerated Storage

I Khan, S Ahmad, U Pradesh - J. Food Pro Tech, 2015 - amufood.freetzi.com

The studies were conducted for the development, quality evaluation and shelf life of cooked
buffalo meat sausage samples prepared with different levels of fat (20-30%) and carrot
powder (0-5%). The research work was designed by response surface methodology and …

17

Bioactive Compounds Extracted from Tomato Processing by-Products as a Source of Valuable Nutrients

K Szabo, AF Cătoi, DC Vodnar - Plant Foods for Human Nutrition, 2018 - Springer

Alongside paper, plastic, metal and glass, an important segment in the recycling area is
represented by the wastes of different vegetal processing industries. These by-products
gained interest lately, in the context of food waste prevention and growing population …

18

Dietary fiber concentrates from fruit and vegetable by-products: processing, modification, and application as functional ingredients

LE Garcia-Amezquita, V Tejada-Ortigoza… - Food and Bioprocess …, 2018 - Springer

The food industry is continuously looking for new sources of dietary fiber (DF) to use as an
ingredient due to its well-known health benefits associated to its consumption. Usually, DF
used for this purpose is obtained from cereal products or their by-products; however, by …

19

Dietary Fiber‐Enriched Functional Beverages in the Market

A Gunenc, F Hosseinian… - … Fiber Functionality in …, 2017 - Wiley Online Library

The market for functional foods has increased considerably in recent years because of
scientific studies confirming the relationship between food and health. Many of the health
benefits mentioned in the literature are attributed to dietary fiber due to their fermentation by …

20

Dynamic rheological studies of exopolysaccharides produced by bacteria of Rhizobium and Mesorhizobium genus

G Aranda-Selverio, AFD Vasconcelos, EGM Lemos… - IJRBS, 2016 - idjsr.com

Three different bacteria strains of Rhizobium genus were used in the production of
exopolysaccharides. EPS R1 and R2 were produced from Rhizobium tropici. EPS R3 was
produced from a Mesorhizobium strain and R4 from Rhizobium sp strain. All the …

21

膳食纤维改性技术研究进展

杨明华，太周伟，俞政全，潘洪彬，李琦华，赵素梅… - 食品研究与开发, 2016 - cqvip.com

膳食纤维是不能被人体消化的多糖类碳水化合物及木质素的总称, 由水溶性膳食纤维(SDF)
和非水溶性膳食纤维(IDF) 组成. SDF 组成比例是影响膳食纤维生理功能的重要因素.
膳食纤维改性技术是提高SDF 含量, 提升膳食纤维物理化学特性及生理功能的关键技术 …

22

The Impact of Replacing Backfat With Microcrystalline Cellulose Gel on Physico-Chemical and Sensory Quality of Frankfurter

Đ Okanović, D Toni, T Tasić, B Šojić, S Škaljac… - QUALITY OF …, 2017 - doisrpska.nub.rs

The aim of this study was to evaluate the effect of different concentrations of dietary fiber
Vitacel MCG 0018 Gel (consisting of microcrystalline cellulose-MCC and two different
qualities of carboxymethyl cellulose-CMC) as back fat substitute on the physico-chemical …

23

Effect of addition of inulin on chemical, organoleptic, microbiological and rheological properties of burfi.

GY Tulavi, GK Londhe, SS Sankpal - IJCS, 2018 - chemijournal.com

The objective of this study was to examine the effect of inulin on chemical, organoleptic,
microbial and rheological properties of burfi. It is observed that addition of inulin content in
burfi up to 7% level in khoa had significantly (P< 0.05) decreases moisture, fat, protein, total …

24

Identification of Pedada Fibers by Fourier Transform Infrared Spectrophotometer (FTIR)

SB Widjanarko, T Estiasih - Advanced Science Letters, 2017 - ingentaconnect.com

Dietary fiber is a plant substance that is not digested by human digestive enzymes. Dietary
fiber is essential for humans, because it can prevent colon cancer. There are various
sources of food fiber, one of which is a Pedada fruit (Sonneratia caseolaris), which contains …

25

[CITATION][C] Observações Estruturais de Hambúrguer Adicionado de Fibra de Trigo com Diferentes Granulometrias

AR Vidal, G Gubert, SS Roman, RC Prestes - UNOPAR Cient., Ciênc. biol. saude, 2014

26

An in vitro estimation of glycemic index of white bread and improvement of the dietary fiber

A Taye, E Engidawork, K Urga - Adv Food Technol Nutr Sci Open J, 2016 - openventio.org

Consumers of products preferably demand minimally processed products that do not contain
chemical preservatives and maintain health benefits. These encourage the use of dietary
fiber (DF) to combat some metabolic disorders like diabetes and other immunological …

27

[CITATION][C] Evaluation of Meat Sensory Attributes

AEDA Bekhit - Advances in Meat Processing Technology, 2017 - CRC Press

28

Journal of Ethnic Foods

RFM Ali - 2016 - researchgate.net

abstract Background: Kishk is a popular traditional functional food in Egypt. This study was
performed to investigate the effects of different levels of kishk as a dried fermented
milk/whole wheat mixture on growth performance, relative weight of organs, lipid profile, and …

29

Preparation and modification of high dietary fiber flour: A review

H Zhang, H Wang, X Cao, J Wang - Food Research International, 2018 - Elsevier

Dietary fiber, consisting of soluble dietary fiber and insoluble dietary fiber, has beneficial
functional effects on the human body that are receiving increasingly attention. Refined flour
lacks dietary fiber and poses potential risks to human health. Therefore, improving the …

30

Evaluation of the use of cardoon inulin to make a new type of pasta with a low glycemic index

C Sillitti - 2018 - fair.unifg.it

This work concerns the evaluation of different types of flours obtained by Ancient
Wholegrains, and different types of inulin, for the production of a new pasta, with lowering
glycaemic index effect on human health. The work was carried out in three years, from …

31

Nutritional value and consumer properties of bakery products with fructose for diabetic nutrition.

V Drobot, A Shevchenko - Ukrainian Food Journal, 2017 - search.ebscohost.com

Introduction. Nutritional value and consumer properties are decisive for assessing the
quality of products which are attractive for the consumer. In this paper a study of these
characteristics in products for the diabetic direction is presented. Materials and methods …

32

THERMODYNAMIC CHARACTERIZATION OF TWO PILOT SPRAY DRYERS AND EVALUATION OF THE EFFECT OF HIGH MOLECULAR WEIGHT …

CR DA SILVA - locus.ufv.br

26 efficiency of the process were obtained by calculations developed in this work. The
mathematical model was valid for the evaluation of mass and energy losses, and it allowed
us to compare the efficiencies of spray dryers with different designs. From this model, it is …

33

ADVANCES IN FOOD TECHNOLOGY AND NUTRITIONAL SCIENCES

GF Grant, Y Sun, Z Li, C Reifer - openventio.org

Page 1. PUBLISHERS ADVANCES IN FOOD TECHNOLOGY AND NUTRITIONAL SCIENCES

34

Physicochemical Properties of Dietary Fibers from Artocarpus camansi Fruit

V Suryanti, T Kusumaningsih… - IOP Conference Series …, 2017 - iopscience.iop.org

The objective of this work was to investigate the dietary fiber (DF) contents of Artocorpus
camansi (breadnut) fruit and examine their physicochemical properties, such as water-
holding capacity (WAC), oil-holding capacity (OHC) and water absorption capacity (WAC) …

35

The influence of convection drying on the physicochemical properties of yacón (Smallanthus sonchifolius)

JG Salinas, JA Alvarado, B Bergenståhl… - Heat and Mass …, 2018 - Springer

Yacón root is a natural source of fructans, which has many potential benefits. Convective
drying has been applied to increase the shelf life of yacón roots. However, this processing
may lead to detrimental effects on the physicochemical functionality. The drying was …

36

Tensile, Thermal and Morphological Characterization of Cocoa Bean Shells (CBS)/Polycaprolactone-Based Composites

D Puglia, F Dominici, M Badalotti… - Journal of …, 2016 - ingentaconnect.com

In this work, cocoa bean shells (CBS), which were ground, then sieved to less than 150 μm
and dried in a vacuum oven, have been introduced in a polycaprolactone (PCL) matrix in
three different amounts, 10, 20 and 30% wt. The obtained composites were tested under …

37

Influence of oat β‐glucan and canola oil addition on the physico‐chemical properties of low‐fat beef burgers

A Szpicer, A Onopiuk, A Półtorak… - Journal of Food …, 2018 - Wiley Online Library

The aim of this study was to develop an innovative low‐fat beef burgers with canola oil and
oat β‐glucan in order to substitute tallow and evaluate the influence of that particular
modification on physico‐chemical parameters and consumers' acceptance. According to the …

38

EFFECT OF MYCORRHIZATION AND VARIETY ON THE CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF SEA BUCKTHORN BERRIES.

A Jaroszewska, W Biel, A Telesiński - Journal of Elementology, 2018 - researchgate.net

As well as being a rich source of nutrients, sea buckthorn berries contain large amounts of
biologically active substances. Numerous studies have confirmed that the plants colonized
by arbuscular mycorrhizal fungi have greater resistance to a shortage of nutrients, soil …

39

Sources of Fiber

RM Esteban, E Mollá, V Benítez - Dietary Fiber for the Prevention of …, 2017 - Elsevier

Dietary fiber (DF) is an important component of a healthy diet and is naturally present in
plant foods. Depending on the source of fiber, the content, structure, chemical composition,
physico-chemical properties, and physiological effects are different. Traditionally, most of the …

40

Structural Observations of Beef Burger containing Wheat Fiber of Different Sizes

AR Vidal, G Gubert, SS Roman… - Journal of Health …, 2015 - pgsskroton.com.br

The objective of the present study was to develop different formulations of functional
beefburgers with addition of wheat fiber of different granule sizes, and to evaluate the effect
of fibers on the structural and physical properties of the product. The fibers used were Fiber …

41

Effect of Chia Seed on Physicochemical and Sensory Characteristics of Common Carp Restructured as Functional Food

O Dublán García, LX López Martínez… - ri.uaemex.mx

Physicochemical and sensory characteristics of restructured meat of common carp (Cyprinus
carpio) fortified with 0-8 g/100 g of chia seed flour (CSF) was evaluated. It had a higher
nutritional value (higher fibre content and protein retention](p< 0.05) and better cooking …

42

Correlação Entre o Ângulo Z ea Posição do Incisivo Inferior

MR de Andrade, S Vedovello… - Journal of Health …, 2015 - pgsskroton.com.br

No presente trabalho o objetivo foi avaliar a correlação entre o ângulo Z de Merrifield ea
posição do incisivo inferior (IMPA) nas maloclusões de Classe I, II, III esqueléticas, nos
diferentes tipos faciais. A amostra consistiu de 135 telerradiografias de indivíduos do …

43

Utvrđivanje nutritivne vrednosti proizvoda koji sadrže Helianthus tuberosus L., Asteraceae

AR Radovanović - 2013 - nardus.mpn.gov.rs

Helianthus tuberosus (Jerusalem artichoke) is a low-caloric source of inulin, minerals and
low level of fat. It is not sufficiently present in the human diet, although it can serve as a good
starting material for functional food products. The aim of this research was to formulate and …

44

Žuvies faršo su skirtingu daržovių kiekiu tekstūros ir reologinių savybių pokyčiai

G Malinauskaitė - publications.lsmuni.lt

Abstract [eng] The salmon mince was enriched with two different vegetables: it is cabbages
and carrots. The experiment was prepared 16 samples, with different amounts of vegetables
and mince mixed up different time. The experiment stated of salmon mince with vegetables …

45

[CITATION][C] 효소적 분해에 의한 배추부산물 hemicellulose 분획으로부터 수용성 식이섬유소 함유 가수분해물의 생산

박서연， 윤경영 - 한국식품과학회지, 2015

46

ZMIANY W ZAWARTOŚCI BŁONIKA POKARMOWEGO W DOJRZEWAJĄCYCH KORZENIACH MARCHWI

R Zadernowski, B Piłat - Seria - zeszyty-naukowe.wsa.edu.pl

Celem niniejszej pracy była ocena zawartości różnych frakcji błonnika w wybranych
czterech odmianach marchwi, uprawianych na plantacjach przemysłowych zakładów
owocowowarzywnych. Ilość błonnika oznaczano w próbach pobranych w dwóch końcowych …

47

FIBRAS DIETARIAS Y SU APLICACIÓN EN EL DESARROLLO TECNOLÓGICO DE PRODUCTOS ALIMENTARIOS COMO ALTERNATIVA DE ALIMENTOS …

KM LEYVA, DROD GARCÍA - core.ac.uk

La fibra dietaria está considerada como una clase de compuestos que incluye una mezcla
de polímeros de hidratos de carbono de las plantas como son los oligosacáridos y
polisacáridos, por ejemplo, celulosa, hemicelulosas, sustancias pécticas, gomas, almidón …

48

РАЗРАБОТКА РЕЦЕПТУР БЛЮД СПЕЦИАЛИЗИРОВАННОГО НАЗНАЧЕНИЯ ДЛЯ РАБОТНИКОВ ПРОМЫШЛЕННЫХ ПРЕДПРИЯТИЙ

РЗ Григорьева, ГИ Шевелева - Инновации в пищевой биотехнологии, 2018 - elibrary.ru

Большое значение в современных условиях развития Российской Федерации имеет
состояние здоровья населения. Особое место в существующем перечне заболеваний
занимают заболевания, связанные с профессиональной деятельностью. Показатель …

49

马齿苋粉成分分析及其在猪肉乳化香肠中的应用

贾鸿茭，王稳航 - 食品工业科技, 2016 - cnki.com.cn

马齿苋富含维生素, 微量元素以及膳食纤维, 是一种历史悠久的药食同源植物. 经检测,
马齿苋粉中总膳食纤维含量为39.45%±0.65%, 粗蛋白为21.70%±0.14%,
灰分为18.20%±0.01%. 其吸水, 吸油能力分别为(6.01±0.48),(4.28±0.06) g/g. 分别以1%, 3 …

50

PENGARUH KEPEMIMPINAN TRANSFORMASIONAL, KEPUASAN GAJI DAN KOMITMEN ORGANISASI TERHADAP TURNOVER INTENTION (STUDI PADA …

P Gautama - 2017 - repository.umy.ac.id

Penelitian ini bertujuan untuk menganalisis pengaruh kepemimpinan transformasional,
kepuasan gaji dan komitmen organisasi terhadap turnover intention pada karyawan Rumah
Sakit Umum Daerah Kota Banjar. Dalam penelitian ini sampel berjumlah 96 responden …

51

Η ινουλίνη και η συμβολή της στην υγεία μέσω της διατροφής.

E Charalampopoulos, Χ Ζαμπίτογλου, C Zampitoglou… - 2016 - apothesis.lib.teicrete.gr

Η διατροφή του ανθρώπου συνδέεται στενά με την υγεία του, την οποία και επηρεάζει. Η
επιλογή καλής και ισορροπημένης διατροφής αποτελεί προϋπόθεση για την υγεία του
ατόμου και βελτιώνει τις δραστηριότητες του, ενώ παράλληλα συντελεί στη μακροζωία και …

52

FUNKCIONALNE OSOBINE HLEBA OBOGAĆENOG MODIFIKOVANIM VLAKNIMA.

J Filipović, V Filipović, M Košutić - Gazette of Chemists …, 2016 - search.ebscohost.com

U razvijenijim zemljama hleb sa visokim sadrţajem prehrambenih vlakana se nalazi na
trţištu i sve je veće interesovanje proizvoĊaĉa za plasiranjem ovakvih proizvoda. Svakim
danom povećava se i broj potrošaĉa zainteresovanih za konzumiranje hleba obogaćenog …

53

Increasing The Total Antioxidant Capacity Bound to Insoluble Dietary Fiber

E Doğan - 2015 - openaccess.hacettepe.edu.tr

This study aimed to provide an in-depth investigation of the interaction between insoluble
wheat bran and polyphenols. Treatment with tannic acid, but not gallic acid, increased the
bound antioxidant capacity of insoluble wheat bran depending on its aqueous …

54

Iskorišćenje sporednog produkta prerade paradajza kao sirovine za prehrambene proizvode sa dodatom vrednošću

M Belović - 2016 - nardus.mpn.gov.rs

U okviru disertacije su razvijeni postupci za iskorišćenje sporednog produkta prerade
paradajza (tropa) kao polazne sirovine za proizvodnju prehrambenih proizvoda sa dodatom
vrednošću. Sprovedena istraživanja kretala su se u dva smera: proizvodnja lipofilnih i …

55

3 种南瓜粉成分分析及其在猪肉乳化香肠中的应用研究

滕安国，贾鸿茭，王稳航 - 食品科技, 2016 - cqvip.com

南瓜富含多糖, 蛋白质, 是一种优良的膳食纤维来源. 首先对密本南瓜(Cucurbita moschata),
窝瓜(Cucubita maxima) 和美洲南瓜(Cucurbita pepo) 的常规成分及加工性能进行了研究.
经检测, 3 种南瓜粉总膳食纤维含量分别为20.81%, 52.83%, 46.28%, 其吸油性介于4.59~ 5.63 …

56

ВЛИЯНИЕ НЕРАСТВОРИМЫХ ПИЩЕВЫХ ВОЛОКОН ИЗ СЕМЕННЫХ ОБОЛОЧЕК ГОРОХА НА ПИЩЕВУЮ ЦЕННОСТЬ И БЕЗОПАСНОСТЬ …

НВ Шелепина, НЭ Полынкова - Известия вузов. Прикладная …, 2017 - cyberleninka.ru

Исследовано влияние нерастворимых пищевых волокон (ПВ) из семенных оболочек
гороха на пищевую ценность и безопасность хлебобулочных изделий. Отмечено, что
хлебобулочные изделия с ПВ, полученными из семенных оболочек гороха, по …

57

A. Simpulan

B Saran - e-journal.uajy.ac.id

Muffin adalah jenis roti quick bread yang tidak memerlukan banyak pengembangan saat
pembuatannya. Dalam penelitian ini, campuran tepung ubi jalar dan tepung kecambah
kacang tunggak akan dibuat menjadi produk muffin. Diharapkan melalui penelitian ini dapat …

58

Eficacia de una maltodextrina resistente a la digestión sobre el tiempo de tránsito colónico en sujetos sanos.

MS Abellán Ruiz - 2017 - repositorio.ucam.edu

Objetivo. El aumento del conocimiento sobre la importancia de la fibra dietética ha
provocado un mayor interés sobre los componentes de fibra" funcional" como la
maltodextrina resistente a la digestión (MRD). Por tanto, se realizó un estudio aleatorizado …

59

Исследование пищевой и энергетической ценности хлебобулочных изделий с нерастворимыми пищевыми волокнами из оболочек зерна гороха

НВ Шелепина, НЭ Полынкова - Новые и нетрадиционные растения и …, 2017 - elibrary.ru

В статье изучено исследование пищевой и энергетической ценности хлебобулочных
изделий с пищевыми волокнами (ПВ) из оболочек зерна гороха. Установлено, что
хлебобулочные изделия с ПВ из оболочек зерна гороха содержат в составе большее …

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ВЛИЯНИЕ АРАБИНОГАЛАКТАНА НА СТАБИЛЬНОСТЬ КОНЦЕНТРАТА ОБЛЕПИХОВОГО МАСЛА

АЛ Верещагин, ТА Болдырева… - Инновации в пищевой …, 2018 - elibrary.ru

По литературным данным известно, что арабиногалактан–водорастворимый
полисахарид, обладающий высокой биологической активностью, благодаря этому
нашел широкое применение во многих отраслях промышленности. В данной работе …

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評估莓果果泥之調節血脂功能與添加膳食纖維對其功能之影響

N Dwiwahyundari - 中興大學食品暨應用生物科技學系所學位論文, 2017 - airitilibrary.com

Considering that high-fat diet and sedentary lifestyle have become so ingrained in the
society, many food companies have produced various kinds of functional food products
which are able to reduce blood cholesterol levels to achieve a lower prevalence of CVD in …

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