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Content of dietary fiber in foods and its physiological effects

被引：55
作者：
Plaami, SP
机构：
[1] Laboratory of Food Chemistry, Agric. Research Center of Finland
来源：
FOOD REVIEWS INTERNATIONAL | 1997年 / 13卷 / 01期
关键词：
D O I：
10.1080/87559129709541097
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
An increase in dietary fiber consumption has been recommended by the public health authorities. In this review the definition of dietary fiber and analytical methods used for its measurement are discussed. Furthermore, effects of processing on dietary fiber--especially the formation of resistant starch, the role of dietary fiber in health and disease, and intakes-in different countries--are discussed.
引用
收藏
页码：29 / 76
页数：48
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