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Performance of low-fat beef burger with added soluble and insoluble dietary fibers
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2018)
AbstractInulin, fructooligosaccharide, oat fiber and wheat fiber were added at 3 and 6% level in low-fat beef burger and their performances were evaluated. The low-fat beef burgers were submitted to cooking losses, objective ...
Dietary Fiber and Wheat Bran in Childhood Constipation and Health
(2014-01-01)
Chronic childhood functional constipation is highly prevalent and a public health problem. Prevention should begin early, since its onset after weaning is frequent. This chapter discusses breastfeeding, other preventive ...
Dietary fiber analysis of cassava using gravimetric methods
(Archivos Latinoamericanos de Nutrición, 2020)
Differences in dietary pattern between obese and eutrophic children
(2011-12-01)
Background: Excessive consumption of energy is a decisive factor of obesity, but a simple quantitative assessment of consumption between obese and eutrophic individuals not always explains the problem, raising questions ...
Differences in dietary pattern between obese and eutrophic children
(2011-12-01)
Background: Excessive consumption of energy is a decisive factor of obesity, but a simple quantitative assessment of consumption between obese and eutrophic individuals not always explains the problem, raising questions ...
Functional modifications by physical treatments of dietary fibers used in food formulations
(Elsevier, 2017-06)
Chemical modifications of polysaccharides for food and non-food applications have been practiced for years to improve their functional properties. Recent concerns from the public to reduce the use and exposure of chemicals ...
Incorporation of dietary fiber on the cookie dough. Effects on thermal properties and water availability
(Elsevier, 2019-01-15)
In the present work it was analyzed the water mobility by characterizing the thermo-gravimetric analysis of the cookie dough with the incorporation of dietary fibers. The fibers analyzed were: inulin (IN), oat fiber (OF), ...
Development of an ingredient containing apple peel, as a source of polyphenols and dietary fiber
(2010)
Apple peel is a waste product from dried apple manufacture. The content of phenolic compounds, dietary fiber, and mineral are higher in apple peel, compared to other edible parts of this fruits. The objective of this study ...