Dreher M (1999) Food sources and uses of dietary fibre. In Complex Carbohydrates in Foods, pp. 385±394 [SS Cho, editor]. New York: Marcel Dekker.Dreher, " Food Sources and Uses of Dietary Fiber, " Complex Carbohydrates in Food, 1999, pp. 327-341....
select article Hydroxycinnamic acids, sugar composition and antioxidant capacity of arabinoxylans extracted from different maize fiber sources Research articleAbstract only Hydroxycinnamic acids, sugar composition and antioxidant capacity of arabinoxylans extracted from different maize fiber sources Fabiola E. Ayala...
Dietary fiber: classification, chemical analyses, and food sources. Dietary fiber's role in the prevention and treatment of constipation has long been known, but now fiber is touted as a cure for many of the ills in Western... JL Slavin - 《Journal of the American Dietetic Association》 被...
This systematic review and meta-analysis examines the association of major food sources of fructose-containing sugars with incident metabolic syndrome.
it is crucial to focus on precise interventions in the first half of the period from healthy to the onset. At present, the sources of nutrient intake in overweight/obese children and adolescents, the changes in food proportion in food categories caused by economic and social development, and th...
The production of SCP via fermentation is a biochemical process carried out by microorganisms such as yeast, bacteria, and fungi, which breakdown complex substrates into simpler compounds for growing [22]. Feedstock and waste used in SCP production are mostly represented by agricultural sources and ...
The types of foods commonly prepared through fermentation, as well as the specific fermentation practices utilized, vary from one culture to the next, driven by availability of food sources, taste preferences, environmental conditions, raw materials, and, ultimately, new technological development (...
Fiber. Flaxseed contains both the soluble and insoluble types. The Health Benefits of Flax Although Lilian Thompson, PhD, an internationally known flaxseed researcher from the University of Toronto, says she wouldn’t call any of the health benefits of flax "conclusively established," research indica...
This work explores current alternative protein sources and PBFs, production trends, innovations in formulation, nutritional quality, as well as challenges restricting full utilization and other limitations. However, PBFs have several limitations which constrain their acceptance, including the beany flavour ...
Anthocyanins and Proanthocyanidins: Chemical Structures, Food Sources, Bioactivities, and Product Development Qianqian Qi, Meijun Chu, Xiuting Yu, Yanning Xie, Yali Li, Yongmei Du, show all Pages 4581-4609 | Published online: 02 Feb 2022 Cite this article https://doi.org/10.1080/875...