Modification and Application of Dietary Fiber in Foods-Reference-Cited by-同舟云学术

Modification and Application of Dietary Fiber in Foods

Published:2017 Issue: Volume:2017 Page:1-8
ISSN:2090-9063
Container-title:Journal of Chemistry
language:en
Short-container-title:Journal of Chemistry

Author:

Yang Yue-yue¹²,Ma Sen¹²^ORCID,Wang Xiao-xi²^ORCID,Zheng Xue-ling²

Affiliation:

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

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

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.

Funder

Henan Province Colleges and Universities Young Backbone Teacher Plan

Publisher

Hindawi Limited

Subject

General Chemistry

Link

http://downloads.hindawi.com/journals/jchem/2017/9340427.pdf

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