Modification and Application of Dietary Fiber in FoodsReport as inadecuate




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Journal of Chemistry - Volume 2017 2017, Article ID 9340427, 8 pages - https:-doi.org-10.1155-2017-9340427

Review Article

Province Key Laboratory of Transformation and Utilization of Cereal Resource, Henan University of Technology, Zhengzhou 450001, China

College of Grain Oil and Food science, Henan University of Technology, Zhengzhou 450001, China

Correspondence should be addressed to Sen Ma and Xiao-xi Wang

Received 5 December 2016; Revised 31 January 2017; Accepted 28 February 2017; Published 8 March 2017

Academic Editor: Qingbin Guo

Copyright © 2017 Yue-yue Yang et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Dietary fiber plays an important role in human health. The modification and application of dietary fiber in foods is reviewed with respect to definition and classification and methods for measurement, extraction, and modification of dietary fiber. The supplementation of dietary fiber for flour, meat, and dairy products is also reviewed. Finally, the benefits and risks of increasing consumption of dietary fiber are discussed.





Author: Yue-yue Yang, Sen Ma, Xiao-xi Wang, and Xue-ling Zheng

Source: https://www.hindawi.com/



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