FIBER CONTENTS OF SELECTED RAW AND PROCESSED VEGETABLES, FRUITS AND FRUIT JUICES AS SERVED

被引：20

作者：

ZYREN, J

ELKINS, ER

DUDEK, JA

HAGEN, RE

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb10798.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：600 / 603

页数：4

共 14 条

[1] EFFECTS OF PROCESSING ON THE DIETARY FIBER CONTENT OF WHEAT BRAN, PUREED GREEN BEANS, AND CARROTS [J].

ANDERSON, NE ;

CLYDESDALE, FM .

JOURNAL OF FOOD SCIENCE, 1980, 45 (06) :1533-1537

[2]

Baker D., 1979, DIETARY FIBERS CHEM, P67

[3] NEW METHOD FOR QUANTITATIVE-DETERMINATION OF URONIC ACIDS [J].

BLUMENKR.N ;

ASBOEHAN.G .

ANALYTICAL BIOCHEMISTRY, 1973, 54 (02) :484-489

[4]

Goering H.K., 1970, R S HAND BOOK, V379

[5]

HARLAND BF, 1979, JUN FIB SEM CHES SEC

[6] CELLULOSE, HEMICELLULOSE AND LIGNIN CONTENT OF RAW AND COOKED SPANISH VEGETABLES [J].

HERRANZ, J ;

VIDALVALVERDE, C ;

ROJASHIDALGO, E .

JOURNAL OF FOOD SCIENCE, 1981, 46 (06) :1927-1933

[7]

INGLETT GE, 1979, DIETARY FIBERS CHEM

[8] EFFECT OF COOKING ON VEGETABLE FIBER [J].

MATTHEE, V ;

APPLEDORF, H .

JOURNAL OF FOOD SCIENCE, 1978, 43 (04) :1344-1345

[9] EXTRACTION AND DETERMINATION OF TOTAL PECTIC MATERIALS IN FRUITS [J].

MCCREADY, RM ;

MCCOMB, EA .

ANALYTICAL CHEMISTRY, 1952, 24 (12) :1986-1988

[10] COMPARISONS OF METHODS FOR CALCULATING RETENTIONS OF NUTRIENTS IN COOKED FOODS [J].

MURPHY, EW ;

CRINER, PE ;

GRAY, BC .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1975, 23 (06) :1153-1157

← 1 2 →