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Whole-grain wheat consumption reduces inflammation in a randomized controlled trial on overweight and obese subjects with unhealthy dietary and lifestyle behaviors: role of polyphenols bound to cereal dietary fiber
bioavailability ferulic acid inflammation obesity wholegrain wheat
2018/12/20
Background: Epidemiology associates whole-grain (WG) consumption with several health benefits. Mounting evidence suggests that WG wheat polyphenols play a role in mechanisms underlying health benefits...
Effect of Citrus Orange (Citrus sinensis) By-product Dietary Fiber Preparations on the Quality Characteristics of Frozen Dough Bread
Quality Characteristics Citrus Orange
2016/6/2
High demand for fresh and healthy breads has necessitated the use of frozen dough to shorten the time and process for making fresh bread. The aim of this study was to study the effect of citrus fiber ...
Nitrogen content, dietary fiber, and digestibility in algal food products
algae cyanobacteria nitrogen digestibility dietary fiber
2014/2/27
The basic nutritional aspects and parameters of freshwater and marine algal food products are described. Blue-green algae (Spirulina pacifica, S. platensis), green algae (Chlorella pyrenoidosa), red a...
Aluminium Binding Amount of Dietary Fiber Extracted from 14 Kinds of Food
dietary fiber Al binding heating
2009/6/17
We studied the impact of heating on the aluminium ion (Al(NO3)3) binding amount of IDF (insoluble dietary fiber) and SDF (soluble dietary fiber) fractions extracted by the modified Prosky method from ...
Effect of Heat-Treatment on the Content and Polysaccharide Composition of Dietary Fiber
dietary fiber autoclave microwave
2009/6/17
SDF (soluble dietary fiber) and IDF (insoluble dietary fiber) fractions were extracted from 14 different foods by the modified Prosky method. Ion exchange chromatography with DEAE cellulose was employ...
Changes in Texture and Dietary Fiber of the Brown Alga Undaria Pinnatifida by Various Processing Methods
Undaria pinnatifida processing breaking strength
2009/5/8
To elucidate the effects of simple processing on seaweed as food, several methods were applied to Undaria pinnatifida. In this study, 1) boiling in the NaCl solution or 2) soaking in acetic acid, 3) c...