Dietary fibre content of Australian foods. 2. Vegetables GP Jones,DR Briggs,ML Wahlqvist,... - 《Food Australia Official Journal of Cafta & Aifst》 被引量: 14发表: 1990年 By-products of plant food processing as a source of functional compounds - recent developments they contain, for ...
Dietary fibre content of Australian foods. III. Fruits and fruit productsJones, G PBriggs, D RWahlqvist, M LFlentje, L MShiell, B J
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,...
Occurrence of polycyclic aromatic hydrocarbons and their hydroxylated metabolites in infant foods Eleven polycyclic aromatic hydrocarbons (PAHs) have been analysed in commercial milk formulae and infant cereals. Two hydroxylated PAHs metabolites (1-OH-P... L Rey-Salgueiro,Elena Martinez-Carballo,Mercedes...
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 ...
This study aimed to expand an existing Australian food database, the AUSNUT 2011-13, to include cereal fibre content of all foods and food products (n = 5741). Cereal fibre content (g) per 100 g was calculated using a systematic recipe-based approach, a food label-based approach and ...
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 ...
Foods with fibre-related NCs contained more fibre. The more frequent use of whole grain cereals or other fibre-specific ingredients may contribute to this. Some other nutritionally relevant differences were observed and half of them reflected a deterioration of the nutritional quality. In...
Effects of the revisions in the energy content of foods and diets in Poland resulting from consideration of dietary fibredoi:10.1016/0308-8146(96)89006-6Hanna KunachowiczWodzimierz SekuhaZbigniew NiedziaIrena NadolnaFood Chemistry
This powder is used as a food additive for supplementing fibrous material to a diet deficient in vegetable fiber content and is effective in preventing acquired intestinal diverticulum.