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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 ...
Characterization of soluble and insoluble fibers in artichoke by-products by ATR-FTIR spectroscopy coupled with chemometrics
(Taylor & Francis, 2021-11)
The objective of this study was to characterize the insoluble and soluble dietary fiber present in Argentine and Italian artichoke (Cynara scolymus) by-products by comparing chemical analysis and ATR-FTIR spectroscopy. ...
Diferentes proporções de fibra insolúvel e solúvel de grãos de aveia sobre a resposta biológica de ratos
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2005-02-25)
The present report had as the objective to establish relations between the different proportions of insoluble and soluble fiber from oat grains on biological response in Wistar rats fed with formulated rations with similar ...
Caracterização nutricional de grãos integrais e descascados de cultivares de cevada
(Pesquisa Agropecuária Brasileira, Brasília, DF, v. 42, n.11, p. 1635-1640, nov. 2007, 2011)
Increase in digestive organs of rats due to the ingestion of dietary fiber with similar solubility to that of common bean
(Archivos Latinoamericanos NutricionCaracasIrã, 2009)
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 ...
Use of algarrobo (Prosopis chilensis (Mol) Stuntz) flour as protein and dietary fiber source in cookies and fried chips manufacture Uso de harina de cotiledón de algarrobo (Prosopis chilensis (Mol) Stuntz) como fuente de proteína y fibra dietética en la e
(2009)
Limiting amino acids of the protein from chilean "algarrobo" are isoleucine, theronine and methionine/cyteine. Cereals and legume blends allow to improve the amino acid balance, since legume have more lysine, and cereals ...