Characterization of insoluble dietary fiber from three food sources and their potential hypoglycemic and hypolipidemic effects-Reference-Cited by-同舟云学术

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Characterization of insoluble dietary fiber from three food sources and their potential hypoglycemic and hypolipidemic effects

Published:2021 Issue: Volume: Page:
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Yang Xiao¹²³⁴⁵^ORCID,Dai Juan⁶⁷³⁴,Zhong Yan¹²³⁴,Wei Xuelin¹²³⁴,Wu Mengxia¹²³⁴,Zhang Yuexin¹²³⁴,Huang Ai¹²³⁴,Wang Lijun¹²³⁴,Huang YuKun¹²³⁴^ORCID,Zhang Chisong⁸³⁴,Chen Xianggui¹²³⁴⁵^ORCID,Xiao Hang⁹¹⁰¹¹¹²^ORCID

Affiliation:

1. School of Food and Bioengineering

2. Xihua University

3. Chengdu

4. P. R. China

5. Key Laboratory of Food Non Thermal Processing

6. School of Laboratory Medicine

7. Chengdu Medical College

8. Chengdu Academy of Agriculture and Forestry Sciences

9. Department of Food Science

10. University of Massachusetts

11. Amherst

12. USA

Abstract

Dietary fiber is an important nutrient for improving human health and controlling calorie intake, and is used to produce functional foods.

Funder

Department of Science and Technology of Sichuan Province

National Natural Science Foundation of China

Ministry of Education of the People's Republic of China

Xihua University

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D1FO00521A

Reference70 articles.

1. Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity

2. Fat versus carbohydrate in insulin resistance, obesity, diabetes and cardiovascular disease

3. Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects

4. Influence of full fat rice bran from Ethiopian rice milling industries on nutritional qualities, physicochemical and sensory properties of bread and biscuits

5. IMPROVEMENT OF ORGANOLEPTIC INDICATORS OF CHEESE PRODUCTS BY CORRECTING FATTY ACID COMPOSITION OF FAT PHASE

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