Sprinkle a spoonful of bran onto the stew to increase the fibre content . 往炖煮的食物上加一匙麦麸,以增加其纤维含量。 www.jukuu.com 5. Alginate is high in fibre, so it can boost the fibre content of foods. 藻酸盐中含有大量纤维,能够增加食物中纤维的含量。 www.examda.com 6. Methods for...
Enzymatic determination of the indigestible residue (dietary fibre) content of human food A simple in vitro method using pepsin and pancreatin is proposed for the determination of the indigestible residue (dietary fibre) content of human food. Results of analyses of some groups of foods are given,...
The results suggest that the demographic profile of persons least knowlegeable about the fibre content of foods is low income, male, Black, Hispanic, smoker and low education levels. Add to this list younger individuals and one has a good description of those who lack information on the ...
Dietary fibre is that part of plant material in the diet which is resistant to enzymatic digestion which includes cellulose, noncellulosic polysaccharides such as hemicellulose, pectic substances, gums, mucilages and a non-carbohydrate component lignin. The diets rich in fibre such as cereals, nuts,...
of several diseases. Dietary fibre can be used in various functional foods like bakery, drinks, beverages and meat products. Influence of different processing treatments (like extrusion-cooking, canning, grinding, boiling, frying) alters the physico- chemical properties of dietary fibre and improves ...
explore dietary fibre sources, including wheat and non-wheat cereal dietary fibre ingredients, vegetable, fruit and potato fibres. Improving the quality of fibre-rich and wholegrain foods, including such cereal products as wholegrain bread, muffins, pasta and noodles, is the focus of part three....
Food: Fiber analysis can help determine the fiber content in food products, which is important for manufacturing high-fiber foods and conducting food nutritional assessments. Healthcare: Fiber analysis is used to evaluate the healthy fiber content in different products, which can be very helpful in...
Objective: To determine an adequate daily intake value for dietary fibre (AI(df)) based on faecal bulking indexes (FBIs) for 66 foods of known total dietary fibre (TDF) content. Design: FBIs of 66 foods were measured and expressed as wheat bran equivalents (WBEfb) per 100 g of food....
During the past 5 years, the main staple foods (cereals) used in Mali have been collected to develop a food composition table and database. We present recent results of protein, carbohydrate and fibre content for some cereals. Samples were collected from five different regions. To reduce labora...
An in vitro method, based on chewing, to predict resistant starch content in foods allows parallel determination of potentially available starch and dietary fibre. J Nutr 128, 651–659. Article Google Scholar Anderson JW, Bridges SR (1984). Short-chain fatty acid fermentation products of plant...