Titlebook: Science and Technology of Fibers in Food Systems; Jorge Welti-Chanes,Sergio O. Serna-Saldívar,Viridi Book 2020 Springer Nature Switzerland

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樹膠

Analysis of Fiber and Its Componentse same time, the DF concept has been enriched and thus, the methodologies required to evaluate all the new components included in the improved concept need to be modified. In this context, it is necessary to recognize the evolution of the term to understand the modifications of the analysis methods,

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鉗子

Dietary Fiber in Fruits and Vegetables kinds of plant-based foods possess health-related attributes associated to their physiological and functional properties. Furthermore, they exert antioxidant characteristics derived from the bioactive substances that are linked to DF. This chapter focuses on the content, characteristics and health-

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Resistant Starch of those are used as food ingredients (RS2, RS3, RS4, and RS5). RS2 is native, uncooked/ungelatinized starch granule and is resistant to α-amylase attack because of the granule organized, semi-crystalline structures. RS3 is retrograded starch (primarily amylose) that is resistant to α-amylase attac

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progestogen

Dietary Fiber and Diabetesn of dietary fiber helps controls glucose and insulin levels and favorably influences plasma lipid levels in patients with type 2 diabetes. Soluble fiber is characterized by its ability to dissolve in water and form viscous gels, which allows the intestinal transit time to decrease and delay absorpt

難解

Cerebrovascular

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