DETERMINATION OF CARBOHYDRATES IN FOODS .2. UNAVAILABLE CARBOHYDRATES

被引：319

作者：

SOUTHGATE, DA

机构：

[1] Dunn Nutritional Laboratory, University of Cambridge, Medical Research Council, Cambridge, Milton Road

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1969年 / 20卷 / 06期

关键词：

D O I：

10.1002/jsfa.2740200603

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

A fractionation and analytical procedure is described for the measurement of the unavailable carbohydrates in foods. The scheme provides values for water‐soluble polysaccharides, hemicellulose, cellulose and lignin. Tests used to investigate the reliability of the methods are reported and the results obtained with a range of foodstuffs are presented. From the results obtained it is possible to derive values for the composition of the cell‐wall material of these foods. The results are in agreement with more detailed studies of the composition of the cell walls of plants. Copyright © 1969 John Wiley & Sons, Ltd

引用

页码：331 / +

页数：1

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