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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Dietary fibre in foods: a review</title><author><name sortKey="Dhingra, Devinder" sort="Dhingra, Devinder" uniqKey="Dhingra D" first="Devinder" last="Dhingra">Devinder Dhingra</name><affiliation><nlm:aff id="Aff1">Central Institute of Post Harvest Engineering and Technology, Ludhiana, 141004 India</nlm:aff></affiliation></author><author><name sortKey="Michael, Mona" sort="Michael, Mona" uniqKey="Michael M" first="Mona" last="Michael">Mona Michael</name><affiliation><nlm:aff id="Aff1">Central Institute of Post Harvest Engineering and Technology, Ludhiana, 141004 India</nlm:aff></affiliation></author><author><name sortKey="Rajput, Hradesh" sort="Rajput, Hradesh" uniqKey="Rajput H" first="Hradesh" last="Rajput">Hradesh Rajput</name><affiliation><nlm:aff id="Aff1">Central Institute of Post Harvest Engineering and Technology, Ludhiana, 141004 India</nlm:aff></affiliation></author><author><name sortKey="Patil, R T" sort="Patil, R T" uniqKey="Patil R" first="R. T." last="Patil">R. T. Patil</name><affiliation><nlm:aff id="Aff1">Central Institute of Post Harvest Engineering and Technology, Ludhiana, 141004 India</nlm:aff></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PMC</idno><idno type="pmid">23729846</idno><idno type="pmc">3614039</idno><idno type="url">http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3614039</idno><idno type="RBID">PMC:3614039</idno><idno type="doi">10.1007/s13197-011-0365-5</idno><date when="2011">2011</date><idno type="wicri:Area/Pmc/Corpus">000712</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a" type="main">Dietary fibre in foods: a review</title><author><name sortKey="Dhingra, Devinder" sort="Dhingra, Devinder" uniqKey="Dhingra D" first="Devinder" last="Dhingra">Devinder Dhingra</name><affiliation><nlm:aff id="Aff1">Central Institute of Post Harvest Engineering and Technology, Ludhiana, 141004 India</nlm:aff></affiliation></author><author><name sortKey="Michael, Mona" sort="Michael, Mona" uniqKey="Michael M" first="Mona" last="Michael">Mona Michael</name><affiliation><nlm:aff id="Aff1">Central Institute of Post Harvest Engineering and Technology, Ludhiana, 141004 India</nlm:aff></affiliation></author><author><name sortKey="Rajput, Hradesh" sort="Rajput, Hradesh" uniqKey="Rajput H" first="Hradesh" last="Rajput">Hradesh Rajput</name><affiliation><nlm:aff id="Aff1">Central Institute of Post Harvest Engineering and Technology, Ludhiana, 141004 India</nlm:aff></affiliation></author><author><name sortKey="Patil, R T" sort="Patil, R T" uniqKey="Patil R" first="R. T." last="Patil">R. T. Patil</name><affiliation><nlm:aff id="Aff1">Central Institute of Post Harvest Engineering and Technology, Ludhiana, 141004 India</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="2011">2011</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en"><p>Dietary fibre is that part of plant material in the diet which is resistant to enzymatic digestion which includes cellulose, noncellulosic polysaccharides such as hemicellulose, pectic substances, gums, mucilages and a non-carbohydrate component lignin. The diets rich in fibre such as cereals, nuts, fruits and vegetables have a positive effect on health since their consumption has been related to decreased incidence of several diseases. Dietary fibre can be used in various functional foods like bakery, drinks, beverages and meat products. Influence of different processing treatments (like extrusion-cooking, canning, grinding, boiling, frying) alters the physico- chemical properties of dietary fibre and improves their functionality. Dietary fibre can be determined by different methods, mainly by: enzymic gravimetric and enzymic—chemical methods. This paper presents the recent developments in the extraction, applications and functions of dietary fibre in different food products.</p></div></front></TEI><pmc article-type="review-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-Verlag</publisher-name><publisher-loc>India</publisher-loc></publisher></journal-meta><article-meta><article-id pub-id-type="pmid">23729846</article-id><article-id pub-id-type="pmc">3614039</article-id><article-id pub-id-type="publisher-id">365</article-id><article-id pub-id-type="doi">10.1007/s13197-011-0365-5</article-id><article-categories><subj-group subj-group-type="heading"><subject>Review</subject></subj-group></article-categories><title-group><article-title>Dietary fibre in foods: a review</article-title></title-group><contrib-group><contrib contrib-type="author" corresp="yes"><name><surname>Dhingra</surname><given-names>Devinder</given-names></name><address><email>devinder.dhingra@gmail.com</email></address><xref ref-type="aff" rid="Aff1"></xref></contrib><contrib contrib-type="author"><name><surname>Michael</surname><given-names>Mona</given-names></name><xref ref-type="aff" rid="Aff1"></xref></contrib><contrib contrib-type="author"><name><surname>Rajput</surname><given-names>Hradesh</given-names></name><xref ref-type="aff" rid="Aff1"></xref></contrib><contrib contrib-type="author"><name><surname>Patil</surname><given-names>R. T.</given-names></name><xref ref-type="aff" rid="Aff1"></xref></contrib><aff id="Aff1">Central Institute of Post Harvest Engineering and Technology, Ludhiana, 141004 India</aff></contrib-group><pub-date pub-type="epub"><day>12</day><month>4</month><year>2011</year></pub-date><pub-date pub-type="ppub"><month>6</month><year>2012</year></pub-date><volume>49</volume><issue>3</issue><fpage>255</fpage><lpage>266</lpage><history><date date-type="rev-recd"><day>22</day><month>1</month><year>2011</year></date><date date-type="accepted"><day>1</day><month>4</month><year>2011</year></date></history><permissions><copyright-statement>© Association of Food Scientists & Technologists (India) 2011</copyright-statement></permissions><abstract id="Abs1"><p>Dietary fibre is that part of plant material in the diet which is resistant to enzymatic digestion which includes cellulose, noncellulosic polysaccharides such as hemicellulose, pectic substances, gums, mucilages and a non-carbohydrate component lignin. The diets rich in fibre such as cereals, nuts, fruits and vegetables have a positive effect on health since their consumption has been related to decreased incidence of several diseases. Dietary fibre can be used in various functional foods like bakery, drinks, beverages and meat products. Influence of different processing treatments (like extrusion-cooking, canning, grinding, boiling, frying) alters the physico- chemical properties of dietary fibre and improves their functionality. Dietary fibre can be determined by different methods, mainly by: enzymic gravimetric and enzymic—chemical methods. This paper presents the recent developments in the extraction, applications and functions of dietary fibre in different food products.</p></abstract><kwd-group xml:lang="en"><title>Keywords</title><kwd>Dietary fibre</kwd><kwd>Classification</kwd><kwd>Physico-chemical</kwd><kwd>Analysis</kwd><kwd>Processing</kwd><kwd>Functional foods</kwd></kwd-group><custom-meta-group><custom-meta><meta-name>issue-copyright-statement</meta-name><meta-value>© Association of Food Scientists & Technologists (India) 2012</meta-value></custom-meta></custom-meta-group></article-meta></front></pmc></record>Pour manipuler ce document sous Unix (Dilib)
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