Dietary fibres: Nutritional and technological interest

被引：340

作者：

Thebaudin, JY ^{[1
]}

Lefebvre, AC ^{[1
]}

Harrington, M ^{[1
]}

Bourgeois, CM ^{[1
]}

机构：

[1] NATL UNIV IRELAND UNIV COLL CORK,NATL FOOD BIOTECHNOL CTR,DEPT NUTR,CORK,IRELAND

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1997年 / 8卷 / 02期

关键词：

D O I：

10.1016/S0924-2244(97)01007-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Dietary fibres are consumed from cereals, fruit and vegetables, but are also added in purified form to food preparations. Different types of dietary fibres have different structures and chemical compositions, and correspondingly are of varying nutritional and technological interest. Although many studies have confirmed the nutritional benefits of dietary fibres, the results depend on the types of dietary fibres studied or on the experimental conditions used. This article also focuses on their technological properties according to their botanical origin and physical characteristics, and discusses the main applications of insoluble dietary fibres in the food industry.

引用

页码：41 / 48

页数：8

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