Modification and Application of Dietary Fiber in Foods

المؤلفون المشاركون

Ma, Sen
Wang, Xiao-xi
Zheng, Xue-ling
Yang, Yue-yue

المصدر

Journal of Chemistry

العدد

المجلد 2017، العدد 2017 (31 ديسمبر/كانون الأول 2017)، ص ص. 1-8، 8ص.

الناشر

Hindawi Publishing Corporation

تاريخ النشر

2017-03-08

دولة النشر

مصر

عدد الصفحات

8

التخصصات الرئيسية

الكيمياء

الملخص EN

Dietary fiber plays an important role in human health.

The modification and application of dietary fiber in foods is reviewed with respect to definition and classification and methods for measurement, extraction, and modification of dietary fiber.

The supplementation of dietary fiber for flour, meat, and dairy products is also reviewed.

Finally, the benefits and risks of increasing consumption of dietary fiber are discussed.

نمط استشهاد جمعية علماء النفس الأمريكية (APA)

Yang, Yue-yue& Ma, Sen& Wang, Xiao-xi& Zheng, Xue-ling. 2017. Modification and Application of Dietary Fiber in Foods. Journal of Chemistry،Vol. 2017, no. 2017, pp.1-8.
https://search.emarefa.net/detail/BIM-1172575

نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)

Yang, Yue-yue…[et al.]. Modification and Application of Dietary Fiber in Foods. Journal of Chemistry No. 2017 (2017), pp.1-8.
https://search.emarefa.net/detail/BIM-1172575

نمط استشهاد الجمعية الطبية الأمريكية (AMA)

Yang, Yue-yue& Ma, Sen& Wang, Xiao-xi& Zheng, Xue-ling. Modification and Application of Dietary Fiber in Foods. Journal of Chemistry. 2017. Vol. 2017, no. 2017, pp.1-8.
https://search.emarefa.net/detail/BIM-1172575

نوع البيانات

مقالات

لغة النص

الإنجليزية

الملاحظات

Includes bibliographical references

رقم السجل

BIM-1172575