Comparative analysis of dietary fibre determination by AOAC 991.43 and AOAC 2011.25 for frequently consumed foods in Slovenia

Author:

Ferjančič Blaž,Skrt Mihaela,Korošec Mojca,Bertoncelj Jasna

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. AOAC Official Method 991.43. Total, soluble, and insoluble dietary fiber in foods. (1999). V: Official methods of analysis of AOAC international. 16th ed. Cunniff P. (ed.). Gaithersburg, AOAC International, Chapter 32: (pp: 7–9).

2. Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes;Almeida;Food Chemistry,2006

3. Improvement of the AOAC 2009.01 total dietary fibre method for bread and other high starch containing matrices;Brunt;Food Chemistry,2013

4. CAC. (2017). Codex Alimentarius Commission. Guidelines on nutrition labelling CAC/GL 2-1985 as last amended 2017. Joint FAO/WHO Food Standards Programme, Secretariat of the Codex Alimentarius Commission. Rome, FAO: p.10.

5. Dietary fiber analysis of four pulses using AOAC 2011.25: Implications for human health;Chen;Nutrients,2016

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