Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review

被引：1142

作者：

Elleuch, Mohamed ^{[1
]}

Bedigian, Dorothea ^{[2
]}

Roiseux, Olivier ^{[3
]}

Besbes, Souhail ^{[1
]}

Blecker, Christophe ^{[3
]}

Attia, Hamadi ^{[1
]}

机构：

[1] Ecole Natl Ingn Sfax, Dept Biol, Unite Anal Alimentaires, Sfax 3038, Tunisia

[2] Missouri Bot Garden, St Louis, MO 63166 USA

[3] Fac Univ Sci Agron Gembloux, Unite Technol Ind Agroalimentaires, B-5030 Gembloux, Belgium

来源：

FOOD CHEMISTRY | 2011年 / 124卷 / 02期

关键词：

Dietary fibre; Food supplements; Glycemic response; Insoluble fibre; Laxative; Oil holding capacity; Plasma cholesterol; Polysaccharides; Pseudoplastic; Soluble fibre; Synaeresis; Viscosity; ENZYMATIC-GRAVIMETRIC METHOD; PEROXIDE-TREATED LIGNOCELLULOSE; STRUCTURAL-CHARACTERIZATION; PHYSICOCHEMICAL PROPERTIES; CHEMICAL-COMPOSITION; INSOLUBLE FIBER; NONSTARCH POLYSACCHARIDES; QUALITY CHARACTERISTICS; LIQUID-CHROMATOGRAPHY; PHYSICAL-PROPERTIES;

D O I：

10.1016/j.foodchem.2010.06.077

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

Incidental products derived from the manufacturing or processing of plant based foods: cereals, fruits, vegetables, as well as algae, are sources of abundant dietary fibre. These fibre-rich by-products can fortify foods, increase their dietary fibre content and result in healthy products, low in calories, cholesterol and fat. They may also serve as functional ingredients to improve physical and structural properties of hydration, oil holding capacity, viscosity, texture, sensory characteristics, and shelf-life. Analytic methods and fractionation techniques of dietary fibres are evaluated. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：411 / 421

页数：11

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