Links to Exploration step
Le document en format XML
<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Functional and physiological properties of total, soluble, and insoluble dietary fibres derived from defatted rice bran</title><author><name sortKey="Daou, Cheickna" sort="Daou, Cheickna" uniqKey="Daou C" first="Cheickna" last="Daou">Cheickna Daou</name><affiliation><nlm:aff id="Aff1">State Key Laboratory of the School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 People’s Republic of China</nlm:aff></affiliation><affiliation><nlm:aff id="Aff2">School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 People’s Republic of China</nlm:aff></affiliation><affiliation><nlm:aff id="Aff3">Universite des Sciences des Techniques et des Technologies de Bamako, Bamako, Mali</nlm:aff></affiliation></author><author><name sortKey="Zhang, Hui" sort="Zhang, Hui" uniqKey="Zhang H" first="Hui" last="Zhang">Hui Zhang</name><affiliation><nlm:aff id="Aff1">State Key Laboratory of the School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 People’s Republic of China</nlm:aff></affiliation><affiliation><nlm:aff id="Aff2">School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 People’s Republic of China</nlm:aff></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PMC</idno><idno type="pmid">25477656</idno><idno type="pmc">4252435</idno><idno type="url">http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4252435</idno><idno type="RBID">PMC:4252435</idno><idno type="doi">10.1007/s13197-013-0925-y</idno><date when="2013">2013</date><idno type="wicri:Area/Pmc/Corpus">000506</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a" type="main">Functional and physiological properties of total, soluble, and insoluble dietary fibres derived from defatted rice bran</title><author><name sortKey="Daou, Cheickna" sort="Daou, Cheickna" uniqKey="Daou C" first="Cheickna" last="Daou">Cheickna Daou</name><affiliation><nlm:aff id="Aff1">State Key Laboratory of the School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 People’s Republic of China</nlm:aff></affiliation><affiliation><nlm:aff id="Aff2">School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 People’s Republic of China</nlm:aff></affiliation><affiliation><nlm:aff id="Aff3">Universite des Sciences des Techniques et des Technologies de Bamako, Bamako, Mali</nlm:aff></affiliation></author><author><name sortKey="Zhang, Hui" sort="Zhang, Hui" uniqKey="Zhang H" first="Hui" last="Zhang">Hui Zhang</name><affiliation><nlm:aff id="Aff1">State Key Laboratory of the School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 People’s Republic of China</nlm:aff></affiliation><affiliation><nlm:aff id="Aff2">School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 People’s Republic of China</nlm:aff></affiliation></author></analytic><series><title level="j">Journal of Food Science and Technology</title><idno type="ISSN">0022-1155</idno><idno type="eISSN">0975-8402</idno><imprint><date when="2013">2013</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en"><p>Enzymatic- gravimetric method was used to obtain three fractions of dietary from defatted rice bran. The functional and physiological properties such as viscosity, cation exchange capacity (CEC), and glucose dialysis retardation index (GDRI), cholesterol and bile salt adsorption capacity of the resultant fractions were evaluated. Insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) when compared showed that SDF exhibited significantly (<italic>p</italic> < 0.05) higher viscosity (2.35 mPa.s), greater GDRI value (17.65 %) at 60 min and significantly lowered concentration of cholesterol at pH 7 (29.90 %, <italic>p</italic> < 0.05). However IDF showed the highest CEC and its adsorption capacity of bile salt was higher than SDF (18.20 % vs. 13.76 %; <italic>p</italic> < 0.05), while CEC and cholesterol absorption capacity of TDF were similar to SDF. These properties indicate that rice bran soluble, insoluble and total fibres are functional ingredients which can be added to various food products and dietetic, low-calorie high-fiber foods to enhance their nutraceutical properties and health benefits.</p></div></front></TEI><pmc article-type="research-article"><pmc-comment>The publisher of this article does not allow downloading of the full text in XML form.</pmc-comment>
<front><journal-meta><journal-id journal-id-type="nlm-ta">J Food Sci Technol</journal-id><journal-id journal-id-type="iso-abbrev">J Food Sci Technol</journal-id><journal-title-group><journal-title>Journal of Food Science and Technology</journal-title></journal-title-group><issn pub-type="ppub">0022-1155</issn><issn pub-type="epub">0975-8402</issn><publisher><publisher-name>Springer India</publisher-name><publisher-loc>India</publisher-loc></publisher></journal-meta><article-meta><article-id pub-id-type="pmid">25477656</article-id><article-id pub-id-type="pmc">4252435</article-id><article-id pub-id-type="publisher-id">925</article-id><article-id pub-id-type="doi">10.1007/s13197-013-0925-y</article-id><article-categories><subj-group subj-group-type="heading"><subject>Original Article</subject></subj-group></article-categories><title-group><article-title>Functional and physiological properties of total, soluble, and insoluble dietary fibres derived from defatted rice bran</article-title></title-group><contrib-group><contrib contrib-type="author" corresp="yes"><name><surname>Daou</surname><given-names>Cheickna</given-names></name><address><phone>+86-137-71528951</phone><email>rimma504@yahoo.fr</email></address><xref ref-type="aff" rid="Aff1"></xref><xref ref-type="aff" rid="Aff2"></xref><xref ref-type="aff" rid="Aff3"></xref></contrib><contrib contrib-type="author"><name><surname>Zhang</surname><given-names>Hui</given-names></name><xref ref-type="aff" rid="Aff1"></xref><xref ref-type="aff" rid="Aff2"></xref></contrib><aff id="Aff1"><label></label>State Key Laboratory of the School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 People’s Republic of China</aff><aff id="Aff2"><label></label>School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 People’s Republic of China</aff><aff id="Aff3"><label></label>Universite des Sciences des Techniques et des Technologies de Bamako, Bamako, Mali</aff></contrib-group><pub-date pub-type="epub"><day>25</day><month>1</month><year>2013</year></pub-date><pub-date pub-type="ppub"><month>12</month><year>2014</year></pub-date><volume>51</volume><issue>12</issue><fpage>3878</fpage><lpage>3885</lpage><history><date date-type="rev-recd"><day>27</day><month>12</month><year>2012</year></date><date date-type="accepted"><day>10</day><month>1</month><year>2013</year></date></history><permissions><copyright-statement>© Association of Food Scientists & Technologists (India) 2013</copyright-statement></permissions><abstract id="Abs1"><p>Enzymatic- gravimetric method was used to obtain three fractions of dietary from defatted rice bran. The functional and physiological properties such as viscosity, cation exchange capacity (CEC), and glucose dialysis retardation index (GDRI), cholesterol and bile salt adsorption capacity of the resultant fractions were evaluated. Insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) when compared showed that SDF exhibited significantly (<italic>p</italic> < 0.05) higher viscosity (2.35 mPa.s), greater GDRI value (17.65 %) at 60 min and significantly lowered concentration of cholesterol at pH 7 (29.90 %, <italic>p</italic> < 0.05). However IDF showed the highest CEC and its adsorption capacity of bile salt was higher than SDF (18.20 % vs. 13.76 %; <italic>p</italic> < 0.05), while CEC and cholesterol absorption capacity of TDF were similar to SDF. These properties indicate that rice bran soluble, insoluble and total fibres are functional ingredients which can be added to various food products and dietetic, low-calorie high-fiber foods to enhance their nutraceutical properties and health benefits.</p></abstract><kwd-group xml:lang="en"><title>Keywords</title><kwd>Dietary fibre</kwd><kwd>Defatted rice bran</kwd><kwd>Functional properties</kwd><kwd>Hypoglycaemic effect</kwd><kwd>Cholesterol- lowering effect and health benefits</kwd></kwd-group><custom-meta-group><custom-meta><meta-name>issue-copyright-statement</meta-name><meta-value>© Association of Food Scientists & Technologists (India) 2014</meta-value></custom-meta></custom-meta-group></article-meta></front></pmc></record>Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Bois/explor/OrangerV1/Data/Pmc/Corpus
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 000506 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Pmc/Corpus/biblio.hfd -nk 000506 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien
|wiki= Wicri/Bois
|area= OrangerV1
|flux= Pmc
|étape= Corpus
|type= RBID
|clé=
|texte=
}}
| This area was generated with Dilib version V0.6.25. |  |