脱脂米糠中的膳食纤维及其在肉制品中的应用
|
摘要
脱脂米糠(defatted rice bran, DRB)是稻谷加工和米糠提取油脂后的副产物,它富含膳食纤维。膳食纤维是指在人体小肠中不能消化吸收而在大肠中完全或部分发酵的植物性可食用部分或类似碳水化合物的总称；膳食纤维包括多糖,寡糖,木质素及相关植物成分；膳食纤维许多具有有益的生理功能。
通过响应面法优化了脱脂米糠总膳食纤维(total dietary fiber, TDF)、(?)非水溶性膳食纤维(insoluble dietary fiber, IDF)以及水溶性膳食纤维(soluble dietary fiber, SDF)的提取条件。使用三水平、四因素的Box-Behnken设计,得到了脱脂米糠中TDF, IDF和SDF最高提取率和纯度的条件。在NaOH浓度为0.15mol/L,浸泡时间60min, a-淀粉酶的浓度为150U/g,碱性蛋白酶的浓度为0.11AU/g的条件下,TDF的得率最高,为31.11%w/w且R2=0.9997；在NaOH浓度为0.25mol/L,浸泡时间30min,α-淀粉酶的浓度为150U/g,碱性蛋白酶的浓度为0.10AU/g的条件下,TDF的纯度最高,为81.84%且R2=0.9838；在NaOH浓度为0.20mol/L,浸泡时间30min,α-淀粉酶的浓度为180U/g,碱性蛋白酶的浓度为0.10AU/g的条件下,IDF得率最高,为26.88%w/w且R2=0.9601：在与TDF最高纯度相同的条件下,得到IDF的最高纯度为90%且R2=0.9995；在NaOH浓度为0.25mol/L,浸泡时间60min,α-淀粉酶的浓度为180U/g,碱性蛋白酶的浓度为0.10AU/g的条件下,SDF的得率最高,为2.69%w/w且R2=0.9762；在NaOH浓度为0.20mol/L,浸泡时间90min,α-淀粉酶的浓度为120U/g,碱性蛋白酶的浓度为0.10AU/g的条件下,SDF的得率最高,为53.57%且R2=0.9068。
最终得到的最佳优化条件为：NaOH浓度为0.15mol/L,浸泡时间64.03min,α-淀粉酶的浓度为137U/g,碱性蛋白酶的浓度为0.09AU/g,TDF、IDF和SDF的得率分别为31.50±0.26%,27.44±0.43%和2.35±0.06%；纯度分别为：79.71±0.22%,86.77±0.05%和51.57±2.11%。
将DRB置于300、400和500MPa的高压下5、10和15min,然后在122和136℃条件下灭菌1h,最后在螺旋速度为100和140rpm的条件下挤压膨化。结果表明：当压力从300MPa升高到400MPa,在10min的时候,IDF的含量显著的(p<0.05)从28.62%增加到32.09%；而时间的改变并没有显著改变其含量。然而,在122℃高压灭菌和100rpm挤压膨化的条件下,DRB中SDF的含量分别显著(p<0.05)增加了2.87和3.3%。在高压下可溶性碳水化合物可以向非溶性碳水化合物的转化以及在高压灭菌和挤压膨化时非溶性碳水化合物可以向可溶性碳水化合物的转化可以解释DRB中膳食纤维组成的改变。
TDF、IDF和SDF的物理特性、水合特性、功能性质以及抗氧化活性也被研究。除了吸油性外,SDF的容积密度和多孔性都显著高于IDF和TDF。SDF、IDF和TDF的容积密度分别为1005.81、395.47和468.40mg/ml,多孔性分别为1.932、0.599和0.676cm3/g。
SDF的水合特性显著低于IDF和SDF。SDF、IDF和TDF的持水性分别为2.11、3.27和3.84g/g；吸水性分别为1.29、4.16和4.33g/g；膨胀能力分别为1.65、3.39和3.56ml/g。
与SDF比较,IDF具有较高的(Cation Exchange Capacity, CEC),但是其GDRI值在30min时最低,为7.49%。在pH7的条件下,SDF的降低胆固醇的能力(29.90%)显著高于IDF的降胆固醇能力(7.5%)；但是IDF吸附胆汁酸的能力(18.20%)显著高于SDF(13.76%)。对于所有的膳食纤维组分,在较高的浓度(5%或者50mg/m1)下具有较高的抗氧化活性。
通过超微粉碎、超声波、微波和挤压膨化,可以改变DRB中膳食纤维的性质。在模拟肠胃条件的体外实验中,在pH8.7的条件下,所有处理过的膳食纤维具有高的水合性,但是挤压膨化后的膳食纤维具有最高的WBC和SWC值,分别为4.68g/g和3.66ml/g；在pH1.8的条件下,CEC的值较低(微波处理后的膳食纤维具有最低值,0.15meq/g)。与其他处理后的膳食纤维比较,挤压膨化后的膳食纤维具有较高的GDRI (40.73%),因此具有较高的葡萄糖吸收性(4161μmol/g)(?)口最大的葡萄糖通过透析袋时的减缓效应。
在人类粪便细菌发酵改性膳食纤维的体外实验中,主要发酵的产物是丙酸、醋酸和丁酸。发酵挤压膨化膳食纤维得到最高的丙酸和醋酸量,分别为135.76and25.45mmol/L;发酵后的微波处理的膳食纤维具有最高的丁酸量,为10.75mmol/L。(?)发酵时间从12h增加到24h时,短链脂肪酸的含量增加,并且丙酸含量最多。
体外束缚胆汁酸实验表明挤压膨化后的膳食纤维具有最高的吸附脱氧胆酸钠和鹅去氧胆酸钠的能力,分别为66.14和30.25%；微波处理后的膳食纤维具有最高的吸附牛黄胆酸钠的能力,为14.38%。
将未处理和处理的脱脂米糠纤维添加到香肠中会引起不紧实的质地和不愉悦的风味,但添加5%和10%的微粉化纤维纤维的香肠能有可接受的感官和质构。
因此,物理改性可以提高膳食纤维的生物活性(如：降低血糖和降低胆固醇)并且可以作为低能量的成分加入到食品中。
Defatted rice bran (DRB), a byproduct of rice milling and rice bran oil extraction, is a good source of dietary fiber. Dietary fiber is the edible portion of plants or analogous carbohydrates that are resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the large intestine. It includes polysaccharides, oligosaccharides and associated plant substances and promotes beneficial physiological effects.
Optimization of defatted rice bran total dietary fiber (TDF), insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) extraction (yield and purity) was studied using response surface methodology (RSM). The three-level four-factor Box-Behnken design was used to establish the optimum conditions for extraction yield and purity of TDF, IDF and SDF from DRB. The results showed:
The highest yield of TDF (31.11%) was reached under condition0.15mol/L, NaOH concentration;60min, soaking time;150U/g a-amylase enzyme concentration and0.11AU/g, alcalase enzyme concentration with R2=0.9997
The high purity of TDF (81.84%) was obtained under condition0.25mol/L, NaOH concentration;30min, soaking time;150U/g, a-amylase enzyme concentration, and0.10AU/g, alcalase enzyme concentration with R2=0.9838.
The maximum yield of IDF (26.88%) obtained under condition0.20mol/L, NaOH concentration;30min, soaking time;180U/g, α-amylase enzyme concentration and0.10AU/g, a-amylase enzyme concentration with R2=0.9601while, the purity was90%with R2=0.9995under similar condition as TDF.
The highest yield of SDF (2.69%) was obtained under condition0.25mol/L, NaOH concentration;60min, soaking time;180U/g, a-amylase enzyme concentration and0.10AU/g, alcalase enzyme concentration with R2=0.9762. The highest purity (53.57%) was reached under0.2mol/L, NaOH concentration;90min, soaking time;120U/g a-amylase enzyme concentration and0.10AU/g, alcalase enzyme concentration with R2=0.9068.
The overall optimal conditions:0.15mol/L, NaOH concentration;64.03min, soaking time;137U/g and0.09AU/g,α-amylase and alcalase enzyme concentration, respectively and the optimal responses were TDF-yield=31.50±0.26%TDF-purity=79.71±0.22%; IDF-yield=27.44±0.43%IDF-purity86.77±0.05%; SDF-yield=2.35±0.06%and SDF-purity=51.57±2.11%.
The DRB was subjected to high pressure (300,400and500MPa) for different times5,10and15min; and autoclaving at122and136℃for1h and extruded with screw speed at100and140rpm.
It was found that IDF content significantly (p<0.05) increased when pressure increased from300to400MPa (28.62to32.09%at10min), while the increase in time affected moderately its content. However, autoclaving (122℃) and extruded (100rpm) bran showed significant (p<0.05) high soluble content (2.87and3.3%respectively). The observed redistribution of soluble sugars to insoluble ones under high pressure and insoluble sugars to soluble ones occurring autoclaving and extrusion might be explained these changes on DRB fiber contents.
Physical properties, hydration properties, functional and physiological properties as well as antioxidant capacity of TDF, IDF and SDF were evaluated.
The physical properties (density and porosity) except fat binding capacity of SDF were significantly higher than that of IDF and TDF (bulk density:1005.81mg/ml vs.395.47mg/ml and porosity:1.932cm3/g vs.0.429cm/g respectively).
The hydration properties of SDF was lower than that of IDF and TDF (water holding capacity:3.27g/g vs.2.11g/g; water binding capacity:4.16g/g vs.1.29g/g and swelling capacity:1.39ml/g vs.0.65ml/g for IDF and SDF respectively; p<0.05).
Compared to SDF, IDF showed the highest CEC, while its GDRI value was the lowest7.49%at30min (p<0.05). SDF significantly lowered concentration of cholesterol, and was better than IDF (29.90%vs.7.5%respectively at pH7); however the adsorption capacity of bile salt of IDF was higher than that of SDF (18.20%vs.13.76%; p<0.05). All dietary fibre fractions at high concentration (5%or50mg/ml) showed a high antioxidant activity.
Dietary fiber isolated from DRB was treated by micronization, ultrasound, microwave and extrusion cooking to get physically modified fibers. In-vitro studies of functional properties of these fibers under gastrointestinal conditions (temperature, pH and transit time) showed that all fibres had significantly (p<0.05) high hydration capacity in pH8.7with the highest values of WBC and SWC for extruded fibres (4.68g/g and3.66ml/g respectively), while CEC was lower in pH1.8(0.15meq/g for micronization treated fibre, the lowest). Extruded fibre showed higher GDRI (40.73%), thus higher glucose adsorption capacity (4161μmol/g) and exhibited maximum retarding effect on the flow of glucose across the dialysis bag for9h compared to other treatments.
In-vitro fermentation by human fecal bacteria of modified fibers showed the major fermentation products were propionic, acetate and butyrate acid. Fermentation of extruded fiber gave the highest amounts of propionic and acetic acid135.76and25.45mmol/L respectively, while, the fermented product with microwaved fiber had the highest butyric acid content (10.75mmol/L). The amount of short-chain fatty acid increased from12h to24h and propionic acid was the predominant.
The study of in-vitro bile salts binding showed that extruded fiber had higher affinity with sodium deoxycholate and sodium chenodeoxycholate (66.14and30.25%) while microwaved fiber exhibited the highest affinity with sodium taurocholate (14.38%).
Incorporation of defatted rice bran fibers (untreated and treated) to sausage caused a deterioration of texture and sensory qualities however; bologna with5%added of all treated fibers and10%added of micronized fiber fibers exhibited acceptable sensory and textural qualities.
Therefore, these physically modified fibres showed important improved functional and physiological effects (hypoglycemic, hypocholesteromic effects) and can be incorporated as low calorie bulk ingredient in foods to reduce calorie level.
通过响应面法优化了脱脂米糠总膳食纤维(total dietary fiber, TDF)、(?)非水溶性膳食纤维(insoluble dietary fiber, IDF)以及水溶性膳食纤维(soluble dietary fiber, SDF)的提取条件。使用三水平、四因素的Box-Behnken设计,得到了脱脂米糠中TDF, IDF和SDF最高提取率和纯度的条件。在NaOH浓度为0.15mol/L,浸泡时间60min, a-淀粉酶的浓度为150U/g,碱性蛋白酶的浓度为0.11AU/g的条件下,TDF的得率最高,为31.11%w/w且R2=0.9997；在NaOH浓度为0.25mol/L,浸泡时间30min,α-淀粉酶的浓度为150U/g,碱性蛋白酶的浓度为0.10AU/g的条件下,TDF的纯度最高,为81.84%且R2=0.9838；在NaOH浓度为0.20mol/L,浸泡时间30min,α-淀粉酶的浓度为180U/g,碱性蛋白酶的浓度为0.10AU/g的条件下,IDF得率最高,为26.88%w/w且R2=0.9601：在与TDF最高纯度相同的条件下,得到IDF的最高纯度为90%且R2=0.9995；在NaOH浓度为0.25mol/L,浸泡时间60min,α-淀粉酶的浓度为180U/g,碱性蛋白酶的浓度为0.10AU/g的条件下,SDF的得率最高,为2.69%w/w且R2=0.9762；在NaOH浓度为0.20mol/L,浸泡时间90min,α-淀粉酶的浓度为120U/g,碱性蛋白酶的浓度为0.10AU/g的条件下,SDF的得率最高,为53.57%且R2=0.9068。
最终得到的最佳优化条件为：NaOH浓度为0.15mol/L,浸泡时间64.03min,α-淀粉酶的浓度为137U/g,碱性蛋白酶的浓度为0.09AU/g,TDF、IDF和SDF的得率分别为31.50±0.26%,27.44±0.43%和2.35±0.06%；纯度分别为：79.71±0.22%,86.77±0.05%和51.57±2.11%。
将DRB置于300、400和500MPa的高压下5、10和15min,然后在122和136℃条件下灭菌1h,最后在螺旋速度为100和140rpm的条件下挤压膨化。结果表明：当压力从300MPa升高到400MPa,在10min的时候,IDF的含量显著的(p<0.05)从28.62%增加到32.09%；而时间的改变并没有显著改变其含量。然而,在122℃高压灭菌和100rpm挤压膨化的条件下,DRB中SDF的含量分别显著(p<0.05)增加了2.87和3.3%。在高压下可溶性碳水化合物可以向非溶性碳水化合物的转化以及在高压灭菌和挤压膨化时非溶性碳水化合物可以向可溶性碳水化合物的转化可以解释DRB中膳食纤维组成的改变。
TDF、IDF和SDF的物理特性、水合特性、功能性质以及抗氧化活性也被研究。除了吸油性外,SDF的容积密度和多孔性都显著高于IDF和TDF。SDF、IDF和TDF的容积密度分别为1005.81、395.47和468.40mg/ml,多孔性分别为1.932、0.599和0.676cm3/g。
SDF的水合特性显著低于IDF和SDF。SDF、IDF和TDF的持水性分别为2.11、3.27和3.84g/g；吸水性分别为1.29、4.16和4.33g/g；膨胀能力分别为1.65、3.39和3.56ml/g。
与SDF比较,IDF具有较高的(Cation Exchange Capacity, CEC),但是其GDRI值在30min时最低,为7.49%。在pH7的条件下,SDF的降低胆固醇的能力(29.90%)显著高于IDF的降胆固醇能力(7.5%)；但是IDF吸附胆汁酸的能力(18.20%)显著高于SDF(13.76%)。对于所有的膳食纤维组分,在较高的浓度(5%或者50mg/m1)下具有较高的抗氧化活性。
通过超微粉碎、超声波、微波和挤压膨化,可以改变DRB中膳食纤维的性质。在模拟肠胃条件的体外实验中,在pH8.7的条件下,所有处理过的膳食纤维具有高的水合性,但是挤压膨化后的膳食纤维具有最高的WBC和SWC值,分别为4.68g/g和3.66ml/g；在pH1.8的条件下,CEC的值较低(微波处理后的膳食纤维具有最低值,0.15meq/g)。与其他处理后的膳食纤维比较,挤压膨化后的膳食纤维具有较高的GDRI (40.73%),因此具有较高的葡萄糖吸收性(4161μmol/g)(?)口最大的葡萄糖通过透析袋时的减缓效应。
在人类粪便细菌发酵改性膳食纤维的体外实验中,主要发酵的产物是丙酸、醋酸和丁酸。发酵挤压膨化膳食纤维得到最高的丙酸和醋酸量,分别为135.76and25.45mmol/L;发酵后的微波处理的膳食纤维具有最高的丁酸量,为10.75mmol/L。(?)发酵时间从12h增加到24h时,短链脂肪酸的含量增加,并且丙酸含量最多。
体外束缚胆汁酸实验表明挤压膨化后的膳食纤维具有最高的吸附脱氧胆酸钠和鹅去氧胆酸钠的能力,分别为66.14和30.25%；微波处理后的膳食纤维具有最高的吸附牛黄胆酸钠的能力,为14.38%。
将未处理和处理的脱脂米糠纤维添加到香肠中会引起不紧实的质地和不愉悦的风味,但添加5%和10%的微粉化纤维纤维的香肠能有可接受的感官和质构。
因此,物理改性可以提高膳食纤维的生物活性(如：降低血糖和降低胆固醇)并且可以作为低能量的成分加入到食品中。
Defatted rice bran (DRB), a byproduct of rice milling and rice bran oil extraction, is a good source of dietary fiber. Dietary fiber is the edible portion of plants or analogous carbohydrates that are resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the large intestine. It includes polysaccharides, oligosaccharides and associated plant substances and promotes beneficial physiological effects.
Optimization of defatted rice bran total dietary fiber (TDF), insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) extraction (yield and purity) was studied using response surface methodology (RSM). The three-level four-factor Box-Behnken design was used to establish the optimum conditions for extraction yield and purity of TDF, IDF and SDF from DRB. The results showed:
The highest yield of TDF (31.11%) was reached under condition0.15mol/L, NaOH concentration;60min, soaking time;150U/g a-amylase enzyme concentration and0.11AU/g, alcalase enzyme concentration with R2=0.9997
The high purity of TDF (81.84%) was obtained under condition0.25mol/L, NaOH concentration;30min, soaking time;150U/g, a-amylase enzyme concentration, and0.10AU/g, alcalase enzyme concentration with R2=0.9838.
The maximum yield of IDF (26.88%) obtained under condition0.20mol/L, NaOH concentration;30min, soaking time;180U/g, α-amylase enzyme concentration and0.10AU/g, a-amylase enzyme concentration with R2=0.9601while, the purity was90%with R2=0.9995under similar condition as TDF.
The highest yield of SDF (2.69%) was obtained under condition0.25mol/L, NaOH concentration;60min, soaking time;180U/g, a-amylase enzyme concentration and0.10AU/g, alcalase enzyme concentration with R2=0.9762. The highest purity (53.57%) was reached under0.2mol/L, NaOH concentration;90min, soaking time;120U/g a-amylase enzyme concentration and0.10AU/g, alcalase enzyme concentration with R2=0.9068.
The overall optimal conditions:0.15mol/L, NaOH concentration;64.03min, soaking time;137U/g and0.09AU/g,α-amylase and alcalase enzyme concentration, respectively and the optimal responses were TDF-yield=31.50±0.26%TDF-purity=79.71±0.22%; IDF-yield=27.44±0.43%IDF-purity86.77±0.05%; SDF-yield=2.35±0.06%and SDF-purity=51.57±2.11%.
The DRB was subjected to high pressure (300,400and500MPa) for different times5,10and15min; and autoclaving at122and136℃for1h and extruded with screw speed at100and140rpm.
It was found that IDF content significantly (p<0.05) increased when pressure increased from300to400MPa (28.62to32.09%at10min), while the increase in time affected moderately its content. However, autoclaving (122℃) and extruded (100rpm) bran showed significant (p<0.05) high soluble content (2.87and3.3%respectively). The observed redistribution of soluble sugars to insoluble ones under high pressure and insoluble sugars to soluble ones occurring autoclaving and extrusion might be explained these changes on DRB fiber contents.
Physical properties, hydration properties, functional and physiological properties as well as antioxidant capacity of TDF, IDF and SDF were evaluated.
The physical properties (density and porosity) except fat binding capacity of SDF were significantly higher than that of IDF and TDF (bulk density:1005.81mg/ml vs.395.47mg/ml and porosity:1.932cm3/g vs.0.429cm/g respectively).
The hydration properties of SDF was lower than that of IDF and TDF (water holding capacity:3.27g/g vs.2.11g/g; water binding capacity:4.16g/g vs.1.29g/g and swelling capacity:1.39ml/g vs.0.65ml/g for IDF and SDF respectively; p<0.05).
Compared to SDF, IDF showed the highest CEC, while its GDRI value was the lowest7.49%at30min (p<0.05). SDF significantly lowered concentration of cholesterol, and was better than IDF (29.90%vs.7.5%respectively at pH7); however the adsorption capacity of bile salt of IDF was higher than that of SDF (18.20%vs.13.76%; p<0.05). All dietary fibre fractions at high concentration (5%or50mg/ml) showed a high antioxidant activity.
Dietary fiber isolated from DRB was treated by micronization, ultrasound, microwave and extrusion cooking to get physically modified fibers. In-vitro studies of functional properties of these fibers under gastrointestinal conditions (temperature, pH and transit time) showed that all fibres had significantly (p<0.05) high hydration capacity in pH8.7with the highest values of WBC and SWC for extruded fibres (4.68g/g and3.66ml/g respectively), while CEC was lower in pH1.8(0.15meq/g for micronization treated fibre, the lowest). Extruded fibre showed higher GDRI (40.73%), thus higher glucose adsorption capacity (4161μmol/g) and exhibited maximum retarding effect on the flow of glucose across the dialysis bag for9h compared to other treatments.
In-vitro fermentation by human fecal bacteria of modified fibers showed the major fermentation products were propionic, acetate and butyrate acid. Fermentation of extruded fiber gave the highest amounts of propionic and acetic acid135.76and25.45mmol/L respectively, while, the fermented product with microwaved fiber had the highest butyric acid content (10.75mmol/L). The amount of short-chain fatty acid increased from12h to24h and propionic acid was the predominant.
The study of in-vitro bile salts binding showed that extruded fiber had higher affinity with sodium deoxycholate and sodium chenodeoxycholate (66.14and30.25%) while microwaved fiber exhibited the highest affinity with sodium taurocholate (14.38%).
Incorporation of defatted rice bran fibers (untreated and treated) to sausage caused a deterioration of texture and sensory qualities however; bologna with5%added of all treated fibers and10%added of micronized fiber fibers exhibited acceptable sensory and textural qualities.
Therefore, these physically modified fibres showed important improved functional and physiological effects (hypoglycemic, hypocholesteromic effects) and can be incorporated as low calorie bulk ingredient in foods to reduce calorie level.
引文
[1]Hasler Clare. Functional foods:Their role in disease prevention and health promotion. [J]Food Technology,1998,52 (11):63-70
[2]Alldrick, Dr A. Fitting in Fiber. International Food Ingredients,2000,2:6-8.
[3]Guillon, F., Champ, M. and Thibault, J.F. Dietary fiber:functional products. In Gibson, R.G. & Williams C. (Eds). Functional foods:Concept to product, CrC,2000, pp.315-364
[4]Roberfroid, M.B. Defining functional foods. In Gibson G.R and Williams C.M. (eds), functional foods: concept to product (pp.1-27). Woodhead Publishing Limited, Cambridge,2000. England
[5]Shibuya N. and Iwasaki T. Structural features of rice bran hemicelluloses. Phytochemistry,1984,24: 285-9.
[6]Li K.Y., Lai P., Lu S., Fang Y.T., and Chen H.H. Optimization of acid hydrolysis conditions for feruloylated oligosaccharides from rice bran through response surface methodology. [J] Journal of Agricultural and Food Chemistry,2008,56:8975-8.
[7]Abdul-Hamid, A., & Luan, Y. S. Functional properties of dietary fiber prepared from defatted rice bran. [J]Food Chemistry,2000,68:15-19.
[8]AACC. The definition of dietary fiber. [J]Cereal Food World,2001,46:112-126
[9]Anderson, A.W.; Baird, P.; Davis, R.H.; Ferreri, S.; Knudtson, M.; Koraym, A.; Waters, V.; Williams, C.L. Health benefits of dietary fiber. [J] Nut Reviews,2009,67(4):188-205.
[10]Blackwood, A. D.; Salter, J.; Dettmar, P.W. & Chaplin, M.F. Dietary fibre, physiochemical properties and their relationship to health. [J] Journal of the royal Society for the promotion of health,2000,120: 242-247.
[11]Chau, C.-F., Wang, Y.-T., & Wen, Y. L. Different micronization methods significantly improve the functionality of carrot insoluble fibre. [J]Food Chemistry,2007,100:1402-1408.
[12]Stojceska, V., Ainsworth, P., Plunkett, A., Ibanoglu. The advantage of using extrusion processing for increasing dietary fibre level in gluten-free products. Food Chemistry,2010,121:156-164.
[13]Zhu, S. D., Wu, Y. X., Yu, Z. N., Chen, Q. M., Wu, G. Y., Yu, F. Q., et al. Microwave assisted alkali pre-treatment of wheat straw and its enzymatic hydrolysis. Biosystems Engineering,2006,94(3):437-442.
[14]Chen Xia, Yang Xiang a long time, Xu Yonghua. Dregs Preparation of dietary fiber port. [J] Soybean Science,2001,20 (2):28 A 132
[15]Hipsley E.H. Dietary fiber and pregnancy toxaemia. [J]British Medical Journal.1953,2,420-83
[16]Trowell H. Crude fiber, dietary fiber, and atherosclerosis. Atherosclerosis,1972a,16:138.
[17]Trowell H. Ischemic heart disease and dietary fiber. American Journal of Clinical Nutrition,1972b,25: 926.
[18]Painter N.S. and Burkitt D.P. Diverticular Disease of the Colon:A Deficiency Disease of Western Civilization. [J]The British Medical Journal,1971,2:450-4.
[19]De Vries J.W., Prosky L., Li B., and Cho S. A historical perspective on defining dietary fiber. [J]Cereal Foods World,1999,44:367-9.
[20]Spiller, G. A. CRC Handbook of Dietary fiber in Human Nutrition:Second Edition.CRC Press, Inc. Boca Raton, Florida,1993.
[21]Cho S.S. and Prosky L. Summary of AOAC survey on complex carbohydrates/dietary fiber. In:S.S. Cho, L. Prosky, and M. Dreher (Eds). Complex Carbohydrates/Dietary Fiber. Marcel Dekker, New York, NY.1999
[22]Stauffer, C. E. All about Fiber. Baking and Snack,2006,28(4):14-23.
[23]National Academy of Sciences. Dietary, Functional, and Total Fiber. Chpt.7 in Dietary Reference Intakes for Energy, Carbohydrates, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids. National Academies Press, Washington, D.C.2005
[24]Prosky, L., Asp, N-G., Scheweizer, T. F., De Vries, J. W., & Furda, I. Determination of insoluble and soluble, and total dietary fibre in foods and food products:interlaboratory study. [J] Journal of the Association of Official Analytical Chemists,1988,71:1017-1023.
[25]Englyst, H. N., Quigley, M. E., & Hudson, G. J. Determination of dietary fiber as non-starch polysaccharides with gas-liquid chromatographic or spectrophotometric measurement of constituent sugars. Analyst,1994,119:1497-1509.
[26]Southgate, D. A. T., Hudson, G. J., & Englyst, H. The analysis of dietary fibre—the choices for the analyst. [J]Journal of the Science of Food and Agriculture,1978,29:979-989.
[27]Van Soest, P. J. Use of detergents in the analysis of fibrous feeds. Ⅱ. Determination of plant cell-wall constituents. [J]Journal of the Association of Official Analytical Chemistry,1963,48:829-835.
[28]Van Soest, P. J., & Wine, R. H. Use of detergents in the analysis of 772 fibrous feeds. Ⅳ determination of plant cell-wall constituents. [J] Journal of the Association of Official Analytical Chemistry,1967,50:50-55.
[29]Schaller, D. A. Analysis of dietary fiber. [J] Food Production and Development,1976,11:70-72.
[30]Asp, N. G. Critical evaluation of some suggested methods for assay of dietary fibre. [J] Journal Plant of Technology,1978,3:21-25.
[31]Association of Official Analytical Chemists,2000. Method 991.43 for soluble and insoluble dietary fibre.
[32]Gordon, D. T., & Okuma, K. Determination of Total Dietary Fiber in Selected Foods Containing Resistant Maltodextrin by Enzymatic-Gravimetric Method and Liquid Chromatography: Collaborative Study. [J]Journal of AOAC International,2002,85:435-444.
[33]Lee, S., Prosky, L., & DeVries J. Determination of total, soluble, and insoluble dietary fiber in foods: Enzymatic-gravimetric method, MES-TRIS buffer:Collaborative study. [J] Journal of the Association of Official Analytical Chemists,1992,75:395-416.
[34]McCleary, B. V., Jonathan W. De Vries, J. W., Rader, J. I., Cohen, G., Prosky,678 L., Mugford, D. C., Champ, M., & Okuma, K. Determination of Total Dietary Fiber (CODEX Definition) by Enzymatic-Gravimetric Method and Liquid Chromatography:Collaborative Study. [J] Journal of AOAC International,2010,93:221-233.
[35]Prosky, L., and DeVries, J.W. Controlling Dietary Fiber in Food Products. New York:Van Nostrand Reinhold,1992
[36]McCleary, B. V., & Monaghan, D. A. Measurement of resistant starch. [J] Journal of AOAC International,2002,85:665-675.
[37]Manas, E., Bravo, & Saura-Calixto, F. Source of error in dietary fiber analysis. [J]Food Chemistry, 1994,50:331-342
[38]Theander, O., Aman, P., Westerlund, E., Andersson, R., & Pettersson, D. Total dietary fiber determined as neutral sugar residues, uronic acid residues, and Klason lignin (the Uppsala method): collaborative study. [J] Journal of AOAC International,1995,78:1030-1044.
[39]Englyst, H. N., Quigley, M. E., Hudson, G. J., & Cummings J. H.581 Determination of dietary fibre as non-starch polysaccharides by gas-liquid chromatography. [J] Analyst,1992,117:1707-1714.
[40]Elleuch, M., Besbes, S., Roiseux, O, Blecker, C., Deroanne, C. Drira, N.-E., & Attia, H. Date Flesch: Chemical composition and characteristics of the dietary fibre. [J]Food Chemistry,2008,111:676-82.
[41]Goni, I., Diaz-Rubio, M. E., Perez-Jimenez, J., Saura-Calixto, F. Towards an updated methodology for measurement of dietary fiber, including associated polyphenols, in food and beverages. [J]Food Research International,2009,42:840-846.
[42]AACC International Methods 32-05.01,32-07.01,32-28.01,32-31.01,32-32.01,32-33.01,32-40.01, 32-41.01, and 32-45.01. AACC International Approved Methods of Analysis,11th Ed. AACC International PRESS, St. Paul, MN, U.S.A.,2009.
[43]Tungland B.C. and Meyer D. Nondigestible oligo-and polysaccharides (dietary fiber):their physiology and role in human health and food. [J]Journal of Food Science,2002,3:90-109.
[44]Thebaudin J.Y., Lefebvre A.C., Harrington M., and Bourgeois C.M. Dietary fibers:Nutritional and technological interest. [J]Trends in Food Science and Technology,1997,8:41-7
[45]Wardlaw G.M. and Kessel M. Perspectives in nutrition. McGraw-Hill. New York.2002
[46]Mann, J. I., & Cummings, J. H. Possible implications for health of the different definitions of dietary fibre. [J]Nutrition, Metabolism and Cardiovascular Diseases,2009,19:226-229.
[47]American Dietetic Association. Position of the American Dietetic Association:Health Implications of Dietary Fiber. [J] Journal of the American Dietetic Association,2008,108:1716-1731
[48]Food and Nutrition Board, Institute of Medicine. Overview and methods. In:Dietary reference intakes for vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc. Washington, D.C.:National Academy Press; 2001:44-59. (National Academy Press)
[49]Hallfrisch J. and Behall K. Mechanisms of the effects of grains on insulin and glucose responses. [J] Journal of American College of Nutrition,2000,19,320S-5S.
[50]Dikeman C.L. and Fahey G.C. Viscosity as related to dietary fiber:A review. [J]Critical Reviews in Food Science and Nutrition,2006,26:649-63.
[51]Glore S., van Treeck D., Knehans A., and Guild M. Soluble fiber and serum lipids:a literature review. [J] Journal of American Dietetic Association,1994,94:425-36.
[52]Guillon, F.,& Champ, M. Structural and physical properties of dietary fiber, and consequence of processing on human physiology. [J]Food Research International,2000,33:233-245.
[53]Wisker E., Nagel R., Tanudjaja T.K., and Feldheim W. Magnesium, zinc and iron balances in young woman:effects of a low phytate barley concentration. [J] American Journal of Clinical Nutrition,1991, 54:553-9.
[54]Lopez H.W., Coudray C., Ballanger I., Younes H., Demigne C., and Remesy C. Intestinal fermentation lessens the inhibitory effects of phytic acid on mineral utilization in rats. [J]Journal of Nutrition, 1998,128:1192-8.
[55]Kahlon, T.S., Chow, F.I. and Betshart, A. A. "Bioavailability of vitamins A and E as influenced by wheat bran and bran particle size in Cereal Chem.,1986,63:490-493
[56]Dagnelie, PC, Vergote FJ, van Staveren WA, van den Berg H, Dingjan PG, Hautvast JG. High prevalence of rickets in infants on macrobiotic diets. [J] Am. J. Clin. Nutr.,1991,51:202-208
[57]Khokhar, S. and Kapoor, A.C. Effect of dietary fibers on bioavailability of vitamin A and thiamin. [J] Plant Food Hum. Nutr.1990,40:259-265
[58]Collar C., Rosell C.M., Muguerza B., and Moulay L. Bread making performance and keeping behavior of cocoa soluble fiber-enriched wheat breads. [J]Food Science and Technology International,2009, 15:79-87.
[59]Jimenez-Escrig, A., & Sanchez-Muniz, F. J. Dietary fibre from edible seaweeds:Chemical structure, physicochemical properties and effects on cholesterol metabolism. [J] Nutrition Research,2000,20: 585-598.
[60]Nelson A.L. Properties of high-fiber ingredients. Cereal Foods World,2001,46:93-7.
[61]Zha, X.-Q, Wang, J.-H., Yang, X.-F., Liang, H., Zhao, L.-L. Bao, S.H., Luo, J.-P., Xu, Y.-Y., & Zhou, B.B. Antioxidant properties of polysaccharide fraction with different molecular mass extracted with hot-water from rice bran. [J]Carbohydrate Polymers,2009,78:570-575.
[62]Duyff, R. L. American Dietetic Association Complete Food and Nutrition Guide,3rd ed, edited by Roberta Larson Duyff,676 pages. John Wiley and Sons, Hoboken, NJ.2006
[63]Jones, J.M. Whole grains and dietary fiber continue to win honors in preventing various diseases. [J]Cereal Foods World,2007,52(5):286-288.
[64]Mindell, Dr. E. What You Should Know About Fiber and Digestion. Keats Publishing, Inc. New Canann, Connecticut,1997,96 pages.
[65]Desmedt A. and Jacobs H. Soluble fiber. In Guide to functional food ingredients, page 112-140 Surrey, England:Food Ra Leatherhead Publishing 2001,
[66]Lambo A.M., Oste R., and Nyman M.E. Dietary fiber in fermented oat and barley β-glucan rich concentrated. [J]Food Chemistry,2005,89:283-93.
[67]Cumming J.H. Metabolic and physiological aspects of dietary fiber. Commission of the European Communities. Brussels, Belgium.1996
[68]Larrauri, J. A. New approaches in the preparation of high dietary fibre powders from fruit by-products. [J] Trends in Food Science and Technology,1999,10:3-8.
[69]Sangnark, A., & Noomhorm, A. Effect of particle sizes on functional properties of dietary fibre prepared from sugarcane bagasse. [J]Food Chemistry,2003,80:221-229.
[70]Sangnark, A., & Noomhorm, A. Chemical, physical and baking properties of dietary fiber prepared from rice straw. [J]Food Research International,2004,37:66-74.
[71]Raghavendra, S. N, Swamy, S. R., Rastogi, N. K., Raghavarao, K. S. M. S., Kumar, S.,&Tharanathan, R. N. Grinding characteristics and hydration properties of coconut residue:A source of dietary fibre. [J]Journal of Food Engineering,2006,72:281-286
[72]Laurikainen, T., Harkonen, H., Autio, K., & Poutanen, K. Effects of enzymes in fiber enriched baking. [J] Journal of the Science of Food and Agriculture,1998,76:239-249.
[73]Praznik, W., Cieslik, E., & Florkiewicz, A. F. Soluble dietary fibres in Jerusalem artichoke powders: Composition and application in bread. [J] Nahrung/Food,2002,46:151-157.
[74]Ayadi, M. A., Abdelmaksoud, W., Ennouri, M., & Hamadi, A. Cladodes from Opuntica ficus indica as a source of dietary fiber:Effect on dough characteristics and cake making. [J]Industrial Crops and Products,2009,30:40-47.
[75]Sabanis, D. Lebesi, D., & Tzia, C. Effect of dietary fibre enrichment on selected properties of gluten-free bread. [J] LWT-Food Science and Technology,2009,42:1380-1389
[76]Blecker, C, Chevalier, J. P., Van Herck, J. C., Fougnies, C., Deroane,533 C., & Paquot, M.,. Inulin: Its physiochemical properties and technological functionality. [J]Recent Research Development in Agricultural and Food Chemistry,2001,5:125-131.
[77]Regand, A., & Goff, H. D. Structure and ice recrystallization in frozen stabilized ice cream model systems. [J]Food Hydrocolloids,2003,17:95-102.
[78]Soukoulis, C. Lebesi, D., & Tzia, C. Enrichment of ice cream with dietary fibre:Effects on rheological properties, ice crystallization and glass transition phenomena. [J]Food Chemistry,2009,115:665-71
[79]Grigelmo-Miguel, N., & Martina-Belloso, O. Influence of fruit dietary fiber addition on physical and sensorial properties of strawberry jams. [J]Journal of Food Engineering,1999,41:13-21.
[80]Mansour, E. M., & Khalil, A. H. Characteristics of low-fat beefburger as influenced by various types of wheat fibers. [J]Food Research International,1997,30:199-205.
[81]Garcia, M. L., Dominguez, R., Galvez, M., Gavlez, D., Casas, C., & Selgas, M. D. Utilisation of cereal and fruit fibres in low fat dry fermented sausage. [J]Meat Science,2002,60:227-236.
[82]Eim, V. S., Simal, S, Rossello, C., & Femenia, A. Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage (sobrassada). [J]Meat Science,2008,80:173-182.
[83]Fernandez-Gines, J. M, Fernandez-Lopez,J., Sayas-Barbera, E, Sendra, E., & Perez-Alvarez, J. A. Effect of Storage Conditions on Quality Characteristics of Bologna Sausages made with Citrus Fibre. [J] Journal of Food Science,2003,68:710-715.
[84]Borderias, A. J., Sanchez-Alonso, I., & Perez-Mateos, M. New application of fibre in foods:Addition to fishery products. [J]Trends in Food Science & Technology,2005,16:458-465
[85]Sanchez-Alonso, I., Jimenez-Escrig, A., Saura-Calixto, F. & Borderias, A. J. Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in minced fish:Evaluation by different methodologies. [J] Food Chemistry,2007,101:372-378.
[86]Sudha M.L., Vetrimani R., and Leelavathi K. Influence of fiber from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. [J]Food Chemistry,2007, 100,1365-70.
[87]www.faostat.fao.org
[88]Harada K.M., Tanaka K., Fukuda Y., and Hashimoto W. Paenibacillus sp. Strain HC1 xylanases responsible for degradation of rice bran hemicelluloses. [J]Microbiology Research,2008,163:293-8.
[1]Dreher M. L. Handbook of dietary fiber. Book, Illustrated 1987.
[2]Prosky, L., Asp, N. G., Schweizer, T. F., De Vries, J. W., & Furda, L. Determination of insoluble, soluble and total dietary fibre in foods and food products:collaboration study. [J]Journal of Association of Analytical Chemistry,1988,71(5):1017-1023
[3]Cartano A.V. and Juliano B.O. Hemicelluloses of milled rice. [J]Journal of Agricultural and Food Chemistry,1970,18:40-2.
[4]Theander,0, Westerlund, E. A. "Studies on Dietary Fiber. Improved Procedures for Analysis of Dietary Fiber". J. Agric.Food Chem.,1986,34:330-336.
[5]Aoe S., Ohta F., and Ayano Y. Extraction of Soluble dietary fiber from defatted rice bran. Cereal Chemistry,1993,70:423-5.
[6]Thumthanarak, B. Study on dietary fiber sources in Thailand and its application. M.S. Thesis,1996 Mahidol University, Bangkok.
[7]Wu Y., Cui S.W., Tang J., and GU X. Optimization of extraction process of crude polysaccharides from boat-fruited sterculia seeds by response surface methodology. [J]Food Chemistry,2007,105:1599-605.
[8]Yin G., and Dang Y. Optimization of extraction technology of the lyceum barbarum polysaccharides by Box-Behnken statistical design. [J]Carbohydrate Polymers,2008,74:603-10
[9]Liu J., Miao S., Wen X., and Sun Y. Optimization of polysaccharides (ABP) extraction from the fruiting bodies of Agaricus blaze/Murill using response surface methodology (RSM). [J]Carbohydrate Polymers,2009,78:704-9.
[10]Li R., Chen W., Wang W., Tian W., and Zhang X. Optimization of extraction technology of Astragalus polysaccharides by response surface methodology and its effect on CD40.[J] Carbohydrate Polymers,2009,78:784-8.
[11]Qiao D., Hu B., Gan D., Sun Y., Ye H., and Zeng, X. Extraction optimized by using response surface methodology, purification and preliminary characterization of polysaccharides from Hyriopsis cumingii. [J] Carbohydrate Polymers,2009,76:422-9.
[12]Zhao H., Wang J., and Lu Z. Optimization of process parameters of the Pholiota squarrosa extracellular polysaccharide by Box-Behnken statistical design. [J]Carbohydrate Polymers,2009,77:677-80.
[13]Guo X., Zou X., and Sun M. Optimization of extraction process by response surface methodology and preliminary characterization of polysaccharides from Phellinus igniarius. [J]Carbohydrate Polymers,2010,80:344-349.
[14]Sun Y., Li T., Yan J., and Liu J. Technology optimization for polysaccharides (POP) extraction from the fruiting bodies of Pleurotus ostreatus by Box-Behnken statistical design. [J]Carbohydrate Polymers,2010,80:242-7.
[15]Zhu T., Heo H.J. and Row K.H. Optimization of crude polysaccharides extraction from Hizikia fusiformis using response surface methodology. [J]Carbohydrate Polymers,2010, Doi: 10.1016/j.carbpol.2010.04.029.
[16]Haaland P.D. Experimental design in biotechnology. New York:Marcel Dekker,1989
[17]Vasquez M., and Martin A. Optimization of Phaffia rhodozyma continuous culture through response surface methodology. [J]Biotechnology and Bioengineering,1998,57:314-20.
[18]Senanayake, S.P.J.N. & Shahidi, F. Chemical and Stability Characteristics of Structured Lipids from Borage (Borago officinalis L.) and Evening Primrose (Oenothera biennis L.) Oils. [J] Journal of Food Science,2002,67(6):2038-2045
[19]Tellez-Luis S.J., Moldes A.B., Alonso J.L. and Vazques M. Optimization of lactic acid production by Lactobacillus delbrueckii through response surface methodology. [J]Journal of Food Science,2003, 37:267-74.
[20]Myers R.H., and Montgomery D.C. Response surface methodology:Process and product optimization using designed experiments (2nd ed.). New York:Wiley.2002
[21]Glovanni M. Response surface methodology and product optimization. [J] Food Technology,1983,37: 41
[22]AACC 2000. Approved methods of the American Association of Cereal Chemists:The Association:St. Paul, M.N.
[23]James, C.S. Analytical chemistry of foods. Published by Blackie Academic and Professional, an imprint of Chapman & Hall, Wester Cleddens Road, Bishopbriggs, Glasgow G64 2NZ 1995. First edition.
[24]Latta, M. and Eskin, M. A simple and rapid calorimetric method for phytate determination. [J]J. Agric. Food Chem.,1980,28:1313-1315
[25]Maynard, A.J. Methods in food analysis. Academic Press, New York,1970, P.176
[26]Mirko Bunzel, John Ralph, Hoon Kim, Fachuang Lu, Sally A. Ralph, Jane M. Marita, Ronald D. Hatfield, and Hans Steinhart. Sinapate dehydrdimers and sinapate-ferulate heterodimers in cereal dietary fiber. [J] Journal of Agricultural and Food Chemistry,2003,51:1427-1434
[27]Abdul-Hamid, A.; & Luan, Y. S. Functional properties of dietary fibre from defatted rice bran. [J]Food Chemistry,2000,68,15-19.
[28]Sudha M.L., Vetrimani R., and Leelavathi K. Influence of fiber from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. [J] Food Chemistry,2007, 100:1365-70.
[29]Oszvald M., Tomoskozi S., Larroque O., Keresztenyi E., Tamas L., and Bekes F. Characterization of rice storage proteins by SE-HPLC and micro z-arm mixer. [J]Journal of Cereal Science,2008,48: 68-76.
[30]Houston, D.F. Rice bran and polish. In D.F. Houston (Eds.), Rice:Chemistry and Technology. AACC 1972, Publications. MN.
[31]Abdul-Hamid A., Sulaiman R.R.R., Osman A., and Saari N. Preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating. [J] Journal of Food Composition and Analysis,2007,20:627-37.
[32]Saunders R.M. The properties of rice bran as a foodstuff. [J]Cereal Foods World,1990,35:632-5.
[33]Krishnarao V.K., Godkhindi M.M., Mukunda P.G.I., and Chakraborty M. Direct pyrolysis of raw rice husks for maximization of silicon carbide whisker formation. [J] Journal of the American Chemical Society,1991,84:2869-75.
[34]Lai V.M.F., Lu S., He W.H., and Chen H.H. Non-starch polysaccharide compositions of rice grains with respect to rice variety and degree of milling. [J]Food Chemistry,2006,101:1205-10.
[35]Liyana-Pathirana C.M. and Shahidi F. Optimization of extraction of phenolic compounds from wheat using response surface methodology. [J] Food Chemistry,2005,93:47-56.
[36]Muralidhar R.V., Chirumamilla R.R., Ramachandran V.N., Marchant R., and Nigam P. Racemic resolution of RS-baclofen using lipase from Candida cylindracea. Mededelingen,2001,66:227-32
[1]Zhang, H.-J., H. Zhang, L. Wang, X.-N. Guo. Preparation and functional properties of rice bran proteins from heat stabilized defatted rice bran. [J] Food Res. Int. (in press). Available on line 9 Sept.2011.
[2]Knorr, D., B. I. O. Ade-Omowaye, V. Heinz. Nutritional improvement of plant foods by non-thermal processing. [J]P. Nutr. Soc.,2002,61(2):311-318.
[3]Lopes, M. L., V. L. Valente Mesquita, A. C. Chiaradia, A. A. Fernandes, P. M. Fernandes. High hydrostatic pressure processing of tropical fruits. Ann N Y Acad. Sci.,2010,1189:6-15.
[4]Smelt, J. P. P. M. Recent advances in the microbiology of high pressure processing. [J]Trends in Food Science and Technology,1998,9(4):152-158.
[5]Sancho, F., Y. Lambert, G. Demazeau, A. Largeteau, J. M. Bouvier, J.-F. Narbonne. Effect of ultra-high hydrostatic pressure on hydrosoluble vitamins. [J]J. Food Eng.1999,39(3):247-253.
[6]Messensa, W., Campa, J. V., & Huyghebaerta, A. The use of high pressure to modify the functionality of food proteins. [J]Trends in Food Science and Technology,1997,8(4):107-112.
[7]Camire, M. E. Chemical and nutritional changes in food during extrusion. In M. N. Riaz (Ed.), Extruders in food applications (pp.127-148). Boca Raton, FL:CRC Press 2002.
[8]Esteban, R.M., E. Molla, C. Valiente, L. Jaime, F.J. Lopez-Andreu, M.A. Martin-Cabrejas. Dietary fibre: Chemical and physiological aspects. Recent Res. Dev. Agric.,1998,2:293-308.
[9]Rehman, Z. U., M. Islam, W. H. Shah. Effect of microwave and conventional cooking on insoluble dietary fibre components of vegetables. [J]Food Chem.,2003,80:237-240.
[10]Gualberto, D. G., C. J. Bergman, M. Kazemzadeh, C. W. Weber. Effect of extrusion processing on the soluble and insoluble fiber and phytic acid contents of cereal brans. Plant Food Hum. Nutr.1997,51: 187-198.
[II]Ng, A., S. Lecain, M. L. Parker, A. C. Smith, K. W. Waldron. Modification of cell-wall polymers of onion waste:III. Effect of extrusion-cooking on cell-wall material of outer fleshy tissues. [J] Carbohydr. Polym.1999,39(4):341-349.
[12]Larrea, M. A., Y. K. Chang, F. Martinez Bustos. Effect of some operational extrusion parameters on the constituents of orange pulp. [J]Food chem.,2005,89 (2):301-308.
[13]Ruiz-Ruiz, J., A. Martinez-Ayala, S. Drago, R. Gonzalez, D. Betancur-Ancona, L. Chel-Guerrero. Extrusion of a hard-to-cook bean (Phaseolus vulgaris L.) and quality protein maize (Zea mays L.) flour blends. [J]LWT Food Sci. Technol.,2008,41:1799-1807.
[14]Stojceska, V., P. Ainsworth, A. Plunkett, E. Ibanoglu, S. tbanoglu. Cauliflower by-products as a new source of dietary fibre, antioxidants and proteins in cereal based ready-to-eat expanded snacks. [J] J. Food Eng.,2008,87:554-563.
[15]Wennberg, M. and Nyman, M. On the possibility of using high pressure treatment to modify Physico-chemical properties of dietary fibre in white cabbage (Brassica oleracea var. capitata). [J] Innovative Food Science and Emerging Technologies,2004,5:171-177
[16]Guillon F., J.-L. Barry, J.-F. Thibault. Effect of autoclaving sugar-beet fibre on its physico-chemical properties and its In-vitro degradation by human faecal bacteria.[J] J. Food Sci. Agric.1992,60:69-79.
[17]Kahlon, T.S., Berrios, J de J., Smith, G.E. and Pan J.L. In-vitro bile acid binding capacity of wheat bran extruded at five specific mechanical energy levels. [J] Cereal Chem.2006,83 (2):157-160
[18]Elena Lecumberri, Raquel Mateos, Maria Izquierdo-Pulido, Pilar Ruperez, Luis Goya, Laura Bravo. Dietary fibre composition, antioxidant capacity and physico-chemical properties of a fibre-rich product from cocoa (Theobroma cacao L.) [J]Food Chemistry,2007,104:948-954
[19]Harris PJ, Henry RJ, Blakeney AB, Stone BA. An improved procedure for the methylation analysis of oligosaccharides and polysaccharides. [J]Carbohydr. Res.,1984,127:59-73.
[20]Scott, R.W. Colorimetric determination of hexauronic acids in plant materials. [J]Analytical Chemistry, 1979,51:936-941.
[21]Mateos-Aparicio, I., Mateos-Peinado, C., Ruperez, P. High hydrostatic pressure improves the functionality of dietary fibre in okara by-product from soybean. [J]Innovative Food Science and Emerging Technologies,2010,11:445-450
[22]Tangwongchai, R., Ledward, D. A.,& Ames, J. M. Effect of high-pressure treatment on the texture of cherry tomato. [J]Journal of Agricultural and Food Chemistry,2000,48(5):1434-1441.
[23]Brummell, D. A., & Harpster, M. H. Cell wall metabolism in fruit softening and quality and its manipulation in transgenic plants. [J]Plant Molecular Biology,2001,47(1-2):311-339
[24]Wennberg, M, Engqvist, G., & Nyman, E. Effects of boiling on dietary fiber components in fresh and stored white cabbage (Brassica oleracea var. capitata). [J]Journal of Food Science,2003,68(5):1615-1621
[25]Krall, S. M., R. F. McFeeters. Pectin hydrolysis:effect of temperature, degree of methylation, pH, and calcium on hydrolysis rates. [J]J. Agric. Food. Chem.1998,46 (4):1311-1315.
[26]Benitez, V., E. Molla, M. A. Martin-Cabrejas, Y. Aguilera, F. J. Lopez-Andreu, R. M. Esteban. Effect of sterilization on dietary fibre and physicochemical properties of onion by-products. [J]Food Chem. 2011,127(2):501-507.
[27]Grigelmo-Miguel, N., O. Martin-Belloso. Comparison of dietary fibre from by-products of processing fruits and greens and from cereals. [J] LWT Food Sci. Technol.1999,32:503-508.
[28]Rice bran fiber GRAS self affirmation,2011. www.accessdata.fda.gov/scripts/fcn/gras_notices/GRN000373.pdf
[29]ILO, S., E. Berghofer. Kinetics of colour changes during extrusion cooking of maize grits. [J]J. Food Eng.1999,39:73-80.
[30]Abdul-Hamid, A., Y. S. Luan. Functional properties of dietary fibre prepared from defatted rice bran.[J] Food Chem.2000,68 (1):15-19.
[31]Igartuburu, J. M., Pando, E., Rodriguez-Luis, F., & Gil-Serrano, A. Structure of a hemicellulose B fraction in dietary fibre from the seed of grape variety Palomino (Vitis vinifera cv. Palomino). [J]Journal of Natural Products,1998,61,881-886.
[1]Roehrig, K. L. The physiological effects of dietary fibre-a review. [J]Food Hydrocolloids,1988,2:1-18
[2]Anderson, J. W., Baird, P., Davis, R. H., Jr., Ferreri, S., Knudtson, M., Koryam, A., et al. Health benefits of dietary fibre. [J] Nutrition Reviews,2009,67(4):188-205.
[3]Champ, M., & Guillon, F. Structural and physical properties of dietary fibres, and consequences of processing on human physiology. [J]Food Research International,2000,33:233-245.
[4]Blackwood, A. D.; Salter, J.; Dettmar, P.W. & Chaplin, M.F. Dietary fibre, physiochemical properties and their relationship to health. [J] Journal of the royal Society for the promotion of health,2000,120: 242-247.
[5]Parrott, M.E., Thrall, B.E. Functional properties of various fibers:physical properties. [J] J. Food Sci., 1978,43:759-763
[6]Chen, J. Y., Piva, M., Labuza, P. Evaluation of water capacity (WBC) of food fibre sources. [J] Journal of Food Science,1984,49:59-63.
[7]Lin, M. J. Y., Humbert, E. S. & Sosulski, F. W. Certain functional properties of sun flower meal products. [J] Journal of Food Science,1974,39:368-370
[8]Yasumatsu, K., Sawada, K., Moritaka, S., Nfisaki, M., Toda, J., Wada, T. & Ishi, K. Whipping and emulsifying properties of soybean products. Agricultural and Biological Chemistry,1972,36:719-37
[9]Wang, J. C. & Kinsella, J. E. Functional properties of novel protein; alfafa leaf protein. [J] Journal of Food Science,1976,41:286-290.
[10]Robertson, J. A., de Monredon, F. D., Dysseler, P., Guillon, F., Amado, R., & Thibault, J. F. Hydration properties of dietary fibre and resistant starch:a European collaborative study. [J] Lebensmittel-Wissenschaft und Technologie,2000,33:72-79
[11]Auffret, A.; Ralet, M. C.; Guillon, F.; Barry, J. L.; Thibault, J. F. Effect of grinding and experimental conditions on the measurement of hydration properties of dietary fibres. Lebensmittel-Wissenschaft und Technologie,1994,27:166-172
[12]Frost, J., Hegedus, E. F., & Glicksman, M. Objective characterization of hydrocolloid organoleptic properties. [J]Food Technology,1984,38 (1):118-122
[13]Adiotomre, J., Eastwood, M. A., Edwards, C. A., Brydon, W. G. Dietary fibre:in-vitro methods that anticipate nutrition and metabolism in humans. [J]American Journal of Clinical Nutrition,1990,52: 128-134
[14]Gao Yin-Yu; Chao Hong-Juan; Ding Hong-Xiu; Xia Dong-Hua; Zhang Yu. Study on preparation and Properties of Special Moso Bamboo Leaves Dietary Fibre (SDFMBL). [J] Journal of food Sciences and Technology,2007,28, (12):200-204
[15]Park, Y.W. Cholesterol contents of U.S. and imported goat milk cheeses as quantified by different colorimetric methods, Small Ruminant Res.,1999,32:77-82.
[16]Hu Guo-Hua. Cereals bran dietary fibre on the adsorption of sodium cholate. [J] Journal of China Food Additives,2001,2:10-12.
[17]Yen, G., & Wu, J. Antioxidant and radical scavenging properties of extract from Ganoderma tsugae. [J] Food Chemistry,1999,65:375-379
[18]Decker, E. A., & Welch, B. Role of ferritin as lipid oxidation catalyst in muscle food. [J] Journal of Agricultural and Food Chemistry,1990,38:674-677
[19]Oyaizu, M. Studies on products of browning reaction:antioxidative activity of products of browning reaction prepared from glucosamine. [J] Journal of Nutrition,1986,44:307-315.
[20]Kacurakova, M., Ebringerova, A., Hirsch, J., & Hromadkova, Z. Infrared study of arabinoxylans. [J] Journal of the Science of Food and Agriculture,1994,66:423-427.
[21]Kacurakova, M., Capek, P., Sasinkova', V., Wellner, N., & Ebringerova', A. FT-IR study of plant cell wall model compounds:Pectic polysaccharides and hemicelluloses. [J]Carbohydrate Polymers,2000, 43:195-203.
[22]Proniewicz, L. M., Paluszkiewicz, C., Weselucha-Birczynska, A., Majcherczyk, H., Baranski, A., & Konieczna, A. FT-IR and FTRaman study of hydrothermally degradated cellulose. [J] Journal of Molecular Structure,2001,596:163-169.
[23]Stewart, D., & Morisson, I. M. FT-IR spectroscopy as a tool for the study of biological and chemical treatments of barley straw. [J] Journal of the Science of Food and Agriculture,1992,60:431-436.
[24]Hromadkova, Z.; Ebringerova, A.; Sasinkova, V., S.; Andula, J.; Hribalova, V., & Omelkova, J. Influence of the drying method on the physical properties and immunomodulatory activity of particulate (1/3)-b-D-glucan from Saccharomyces cerevisiae. Carbohydrate Polymers,2003,51:9-15.
[25]Gupta, S., Madan, R. N., & Bansal, M. C. Chemical composition of Pinus caribaea hemicellulose. [J] Tappi Journal,1987,70,113-114.
[26]Gutierrez, A., Prieto, A., & Martinez, A. T. Structural characterization of extracellular Polysaccharides produced by fungi from the genus Pleurotus. [J] Carbohydrate Research,1996,281:143-154.
[27]Cadden, A. M. Comparative effects of particle size reduction on physical structure and water binding properties of several plant fibres. [J]Journal of Food Science,1987,52:1595-1599
[28]Abdul-Hamid, A.; & Luan, Y. S. Functional properties of dietary fibre from defatted rice bran. [J]Food Chemistry,2000,68:15-19.
[29]Luh, B. S. Rice bran:chemistry and technology. In Rice:production and utilization (pp.790-862). Westport, CT:AVI Publishing Co. INC.1980
[30]Prakash, J.; & Ramanathan, G. Effect of stabilization treatment of rice bran on functional properties of protein concentrate. [J] Journal of the Science of Food and Agriculture,1995,67:181-187.
[31]Amado, R. Physico-chemical properties to relate to type of dietary fibre. In Physico-chemical properties of dietary fibre and effect of processing on micronutrients availability. Amado, R.; Barry, J.L.; Frolich, W., Eds.,1994; pp49-54
[32]Sadeq Hassan Al-Sheraji, Amin Ismail, Mohd Yazid Manap, Shuhaimi Mustafa, Rokiah Mohd Yusof and Fouad Abdulrahman Hassan. Functional Properties and Characterization of Dietary Fiber from Mangifera pajang Kort. Fruit Pulp. J. Agric. Food Chem.2011,59:3980-3985
[33]Chau, C.; Huang, Y. Comparison of the chemical composition and physicochemical properties of different fibre prepared from de peel of Citrus sinensis L. cv. Liucheng. J. Agric. Food Chem.,2003, 51:2615-2618
[34]Rodriguez-Ambriz, S. L.; Is las-Hernandez, J. J.; Agama-Acevedo, E.; Tovar, J.; Bello-Perez, L. A. Characterization of a fibre-rich powder prepared by liquefaction of unripe banana flour. [J]Food Chem.,2008,107:1515-1521
[35]Thibault, J. F., & Ralet, M. C. Pectins, their origin, structure and functions. In B. V. Me Cleary & L. Prosky (Eds.). Advanced dietary fibre technology (pp.369-379). Oxford UK:Blackwell Science 2001
[36]Robertson, J. A., & Eastwood, M. A. An examination of factors which may affect the water holding capacity of dietary fibre. [J]British Journal of Nutrition,1981,45:83-88.
[37]Holloway, W. D.; Greig, R. I. Water holding capacity of hemicelluloses from fruits, vegetables and wheat bran. [J]Journal of food Science,1984,49:1632-1633.
[38]Lopez, G.; Ros, G.; Rincon, F.; Periago, M. J.; Martinez, M. C.; Ortuno, J. Relationship between physical and hydration properties of soluble and insoluble fibre of Artichoke. [J] Journal of Agricultural and Food Chemistry,1996,44:2773-2778
[39]Sanderson, G. R. Polysaccharides in foods. [J]Food Technology 1981,35(1):50-57.
[40]Anderson, J. W., and Chen, W.-J. L. Cholesterol-lowering properties of oat products Pages 309-333 In: Oats Chemistry and Technology. F. H. Webster, ed. Am. Assoc. Cereal Chem.1986:St. Paul, MN.
[41]Mohamed Elleuch, Dorothea Bedigian, Olivier Roiseux, Souhail Besbes, Christophe Blecker and Hamadi Attia, Dietary fibre and fibre-rich by-products of food processing:Characterisation, technological functionality and commercial applications:A review. Food Chemistry,2008,124: 411-421.
[42]Kahlon, T. S., and Chow, F. I. Hypocholesterolemic effects of oat, rice, and barley dietary fibers and fractions. [J]Cereal Foods World,1997,42:86-92
[43]Cheickna Daou & Hui Zhang. Physico-chemical Properties and Antioxidant Activities of Dietary Fiber Derived from Defatted Rice Bran. [J] Advance Journal of Food Science and Technology,2011,3(5): 339-347
[44]Gupta, P & Premavalli. In-vitro studies on functional properties of selected natural dietary fibres. International journal of food properties,2011,14:397-410.
[45]Leclere CL, Champ M, Boillot J, Guille G, Lecannu G, Molis C, et al. Role of viscous guar gums in lowering the glycemic response after a solid meal. [J]Am. J Clin Nutr,1994,59:914-21.
[46]Fleury, N.; Lahaye, M. Chemical and physicochemical characteristics of fibres from Laminaria digitata (Kombu Breton):A Physiological approach. [J] Journal of the Science of Food and Agriculture,1991, 55:389-400
[47]Mongeau, R.; Brooks, P.J. Properties, sources and determination. In Encyclopedia of Food Science and Nutrition, Vol.3,2nd ed.; Caballero, B; Turgo, L.Z.; Finglas, P.M.; eds.; Academic Press,2003: 1813-1832
[48]Gorecka, D.; Lampart-Szczapa, E.; Janitz, W. and Sokolowska, B. Composition of fractional and functional properties of dietary fiber of lupines (L. luteus and L. albus). Nahrung,2000,44 (4):229-232
[49]Van Soest, P. J.; Robertson, J. B. & Lewis, B. A. Methods for Dietary Fibre, Neutral Detergent Fibre and Nonstarch Polysaccharides in Relation to Animal Nutrition. Journal of Dairy Science,1991,74: 3583-3597
[50]McDougall, G. J.; Morrison, I. M.; Stewart, D.; Hillman, J. R.,. Plant cell walls as dietary fibre:Range, Structure, Processing and Function. Journal of the Science of Food and Agriculture,1996,70:133-50
[51]Ning Zhang, Caihuan Huang, Shiyi Ou. In vitro binding capacities of three dietary fibers and their mixture for four toxic elements, cholesterol, and bile acid. [J] Journal of Hazardous Materials,2011, 186:236-239
[52]Estruch, R., Martinez-Gonzalez, M. A., Corella, D., Basora-Gallisa, J., Ruiz-Gutierrez, V., Covas, M. I., et al. Effects of dietary fibre intake on risk factors for cardiovascular disease in subjects at high risk. [J]Journal of Epidemiology and Community Health,2009,63:582-588.
[53]Anttila, H., Sontag-Strohm, T., & Salovaara, H. Viscosity of beta-glucan in oat products. [J] Agricultural and Food Science,2004,13:80-87.
[54]Kritchevsky, D. In vitro binding properties of dietary fibre. [J]European Journal of Clinical Nutrition, 1995,49(3):113-115.
[55]Chau, C. F., Huang, Y. L., & Lin, C. Y. Investigation of the cholesterol-lowering action of insoluble fibre derived from the peel of Citrus sinensis L. cv. Liucheng. [J]Food Chemistry,2004,87(3):361-366.
[56]Lairon, D. Dietary fibre and dietary lipids. In B. V. McCleary & L. Prosky (Eds.), Advanced dietary fibre technology (pp.177-185). Oxford:Blackwell Science 2001
[57]Hsu, P. K., Chien, P. J., Chen, C. H.,& Chau, C. F. Carrot insoluble fibre-rich fraction lowers lipid and cholesterol absorption in hamsters. Lebensmittel-Wissenschaft und-Technologie,2006,39:337-342
[58]Furda, I. Interaction of dietary fibre with lipid mechanistic theories and their limitations In I. Furda & C. J. Brine (Eds.). New developments in dietary fibre (pp.67-82). New York:Plenum Press 1990
[59]Shahidi, F.; Wanasundara, P. K. J. Phenolic antioxidants. [J]Critical Review in Food Science and Nutrition,1992,32:67-103
[60]Shimada, K.; Fujikawa, K.; Yahara, K.; Nakamura, T. Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion. [J] Journal of Agricultural and Food Chemistry, 1992,40:945-948
[61]Yamaguchi, R.; Tatsumi, M. A.; Kato, K.; Yoshimitsu, U. Effect of metal salts and Fructose on the autoxidation of methyl linoleate in emulsions. [J]Agricultural and Biological Chemistry,1998,52: 849-850
[62]Pin, D. D. Action of methanolicextra of mung hulls as inhibitors of lipid peroxidation and non-lipid oxidative damage. [J]Journal of Food and Chemical Toxicology,1999,37:1055-1061
[63]Zha, X., Wang, J., Yang, X., Liang, H., Zhao, L., Bao, S., and Luo, J. Antioxidant properties of polysaccharide fractions with different molecular mass extracted with hot-water from rice bran. Carbohydrate Polymers,2009,78:570-5.
[1]Sreenath, H.K.; Katsambis, R.; Sudarshanakrishna, Prasad, N.N.; Santhanam, K. Characteristics of some fibre incorporated cake preparations and their dietary fibre content. [J]Starch/Starke,1996,48(2):72-76.
[2]Sangnark, A.; Noomhorm, A. Effect of dietary fibre from sugarcane bagasse and sucrose esteron dough and bread properties. [J] Lebensmittel-Wissenschaft und Technologie,2004,37:697-704.
[3]Valiente, C.; Molla, E.; Martin-Cabrejas, M.M.; Lopez-Andreu, F.J.; Esteban, R.M. Cadmium binding capacity of cocoa and isolated total dietary fibre under physiological pH conditions. [J] Journal of the Science of Food and Agriculture,1996,72:476-482.
[4]Schneeman, B.O. Dietary fibre and GI function. [J]Nutrition Research,1998,18:625-632.
[5]Fleury, N.; Lahaye, M. Chemical and physicochemical characteristics of fibres from Laminaria digitata (Kombu Breton):A Physiological approach. [J] Journal of the Science of Food and Agriculture,1991, 55:389-400.
[6]Gupta, P & Premavalli. In-vitro studies on functional properties of selected natural dietary fibres. [J] International journal of food properties,2011,14:397-410.
[7]O'Dea, K., Nestel, P. J. and Antonoff, L. Physical factors influencing postprandial glucose and insulin response to starch. [J] American Journal of Clinical Nutrition,1980,33:760.
[8]Chau CF, Wang YT and Wen YL. Different micronization methods significantly improve the functionality of carrot insoluble fiber. [J] Food Chemistry,2007,100:1402-1408
[9]Ogawa, S., Decker, E. A., & Mc Clements, D. J. Production and characterization of o/w emulsions containing cationic droplets stabilized by lecithin-chitosan membranes. [J] Journal of Agricultural and Food Chemistry,2003,51:2806-2812.
[10]Varo, P., Laine, R., and Koivistoinen, P. Effect of heat treatment on dietary fibre:interlaboratory study. [J] Journal of Association Official Analytical Chemist,1983,66:933
[11]Bjorck, I., Nyman, M. and ASP, N. G. Extrusion cooking and dietary fibre:Effects on dietary fibres content and on degradation in rat intestinal tract. [J]Cereal Chemistry,1984,61 (2):174-179
[12]Ozlem TURGAY. Effect of Cooking Methods on Dietary Fibre Components of Fresh Vegetables, Legume and Cereal Samples. [J]Kahramanmaras Sutcu Imam University Journal of Natural Sciences, 2009,12(2):17-20.
[13]Lewandowicz, G., Formal, J., & Walkowski, A. Effect of microwave radiation on physico-chemical properties and structure of potato and tapioca starches. [J]Carbohydrate Polymers,1997,34:213-230
[14]Shengdong, Z., Ziniu, Y., Yuanxin, W., Xia, Z., Hui, L., & Ming, G. Enhancing enzymatic hydrolysis of rice straw by microwave pre-treatment. Chemical Engineering Communications,2005,192:1559-1566
[15]Zhu, S. D., Wu, Y. X., Yu, Z. N., Chen, Q. M., Wu, G. Y., Yu, F. Q., et al. Microwave assisted alkali pre-treatment of wheat straw and its enzymatic hydrolysis. [J]Biosystems Engineering,2006,94 (3): 437-442.
[16]Chen Xia, Yang Xiang a long time, Xu Yonghua. Dregs Preparation of dietary fiber port. [J] Soybean Science,2001,20 (2):28 A 132
17] Chen, R.H., Chang. J.R., Shyur, J.S. Effects of ultrasonic conditions and storage in acidic solutions on changes in molecular weight and polydispersity of treated chitosan. [J]Carbohydrate Research,1997, 299:287-294
[18]Gorecka, D.; Lampart-Szczapa, E.; Janitz, W.; Sokolowska, B. Composition of fractional properties of dietary fibre of lupines (L.luteus and L. albus). [J]Nahrung,2000,44 (4):229-232.
[19]Sowbhagya, H.B.; Florence Suma, P.; Mahadevamma, S.; Taranathan, R.N. Spent residue from Cumin-a potential source of dietary fibre. [J]Food Chemistry,2007,104:1220-1225.
[20]Ou, S.; Kwok, K.; Li, Y.; Fu, L. In-vitro study of possible role of dietary fiber in lowering postprandial serum glucose. [J] Journal of Agriculture and Food Chemistry,2001,49:1026-1029
[21]Goerink, H.K.; Van Soest, P.J. In-vitro rumen digestibility determination Agricultural Handbook no379. Washington, DC; US Government Printing Office 1970.
[22]Robertson JA, Eastwood MA. A method to measure the water-holding properties of dietary fiber using suction pressure. Br JNutr,1981,42:307-312.
[23]Yoshie-Stark, Y., & Wasche, A. In vitro binding of bile acids by lupin protein isolates and their hydrolysates. Food Chemistry,2004,88:179-184
[24]Sadeq Hassan Al-Sheraji; Amin Ismail; Mohd Yazid Manap; Shuhaimi Mustafa; Rokiah Mohd Yusof; and Fouad Abdulrahman Hassan. Functional Properties and Characterization of dietary fiber from Mangifera pajang Kort. Fruit pulp. [J] Journal of Agricultural and Food chemistry,2011,59: 3980-3985
[25]Chiun-C.R. Wang, Jhih-Ying Ciou, Po-Yuan Chiang. Effect of micronization on functional properties of the water caltrop (Trapa taiwanensis Nakai) pericarp. [J]Food Chemistry,2009,113:970-974
[26]Prakongpan, T., Nitithamyong A., and Luangpituksa, P. Extraction and Application of Dietary Fiber and Cellulose from Pineapple Cores. [J]Journal of food science,2002,67(4):1308-1313
[27]Ang JF. Water retention capacity and viscosity effect of powdered cellulose. [J] Journal of Food Science,1991,56(6):1682-1684
[28]Branen AL, Davidson PM, Salminen S. Food additives,1st Ed. New York:1990 Marcel Dekker
[29]Amado, R. Physicochemical properties of dietary fiber and effect of processing on micronutrients availability. In R. Amado, J. L. Barry, & W. Frolich (Eds.), physicochemical properties to related to type dietary fiber (pp.49-54). Commission of the European Communities,1994, Luxemburg
[30]Grigelmo-Miguel, N., & Martina-Belloso, O. Characterization of dietary fibre from orange juice extraction. [J] Food Research International,1999,131:355-361.
[31]Chau, C. F., Huang, Y. L., & Lin, C. Y. Investigation of the cholesterol-lowering action of insoluble fibre derived from the peel of Citrus sinensis L. cv. Liucheng. [J]Food Chemistry,2004,87(3):361-6
[32]Auffret, A.; Ralet, M. C.; Guillon, F.; Barry, J. L.; Thibault, J. F. Effect of grinding and experimental conditions on the measurement of hydration properties of dietary fibres. [J]Lebensmittel-Wissenschaft und Technologie,1994,27:166-172
[33]Nyman, M.; Nilsson, T. Effect of long-term storage on dietary fibre in different cultivars of carrots. [J] Acta Agriculturae Scandinavica Sect.B, Soil Plant Science,1994,44:116-122.
[34]Cadden, S. M. Comparative effects of particle size reduction on physical structure and water binding properties of several plant fibres. [J]Journal of Food Science,1987,52:1595-1599
[35]Izydorczyk, M.S.; Chornick, T.L.; Paulley, F.G.; Edward, N.M.; Dexter, J.E. Physico-chemical properties of hull-les barley fibre-rich fraction varying in particle size and their potential as functional ingredients in two-layer flat bread. [J] Food Chemistry,2008,108:561-570
[36]Gourgue, C.; Champ, M; Guillon, F.; Laval, J.D. Effect of extrusion-cooking on the hypoglycemic properties of citrus fibre:An in vitro study. [J] Journal of the Science of Food and Agriculture,1994, 64:493-499.
[37]Mongeau, R.; Brooks, P.J. Properties, sources and determination. In Encyclopedia of Food Science and Nutrition, Vol.3,2nd ed.; Caballero, B; Turgo, L.Z.; Finglas, P.M.; eds.; Academic Press:2003, 1813-1832.
[38]Torre, M.; Rodriguez, A.R.; Saura-Calixto, F. Study of the interactions of calcium ions with lignin. [J] Journal of Agriculture and Food Chemistry,1992,40:1762-1766.
[39]Adiotomre, J., Eastwood, M. C., Edwards, C. A., & Brydon, W. G. Dietary fiber:in-vitro methods that anticipate nutrition and metabolic activity in humans. [J]The American Journal of Clinical Nutrition, 1990,52(1):128-134
[40]Chau, C.F.; Huang, Y.L.; Lee, M.H. In-vitro hypoglycemic effects of different insoluble fibre rich fractions prepared from the peel of Citrus Sinensis L cv. Liucheng. [J]Journal of Agriculture and Food Chemistry,2003,51:6623-6626
[41]Yeh, H.Y.; Su, N.W.; Lee, M.H. Chemical compositions and physico-chemical properties of the fiber-rich materials prepared from Shoyu mash residue. [J] Journal of Agriculture and Food Chemistry, 2005,53:436-4366.
[42]Lopez, G.; Ros, G.; Rincon, F.; Periago, M.J.; Martinez, M.C.; Ortuno, J. Relationship between physical and hydration properties of soluble and insoluble fiber of Artichoke. [J] Journal Agriculture and Food Chemistry,1996,44:2773-2778
[43]Karppinen, S.; Liukkonen, K.; Aura, AM.; Forssell, P. and Poutanen, K. In vitro fermentation of polysaccharides of rye, wheat and oat brans and inulin by human faecal bacteria. J. Sci. Food Agric. 2000,80:1469-1476.
[44]Moore WE, Holdeman LV. Human fecal flora:the normal flora of 20 Japanese-Hawaiians. [J] Appl Microbiol; 1974,27:961-79.
[45]Englyst HN, Hay S, Macfarlane GT. Polysaccharide breakdown by mixed population populations of human faecal bacteria. FEMS Microbiol Ecol 1987,45:163-71.
[46]McBurney MI, Thompson LU. Effect of human faecal inoculum on in vitro fermentation variables. [J] Br J Nutr 1987,58:233-43.
[47]Berggren AM, Bjorck IM, Nyman EM, Eggum BO. Short-chain fatty acid content and pH in caecum of rats given various sources of carbohydrates. J Sci Food Agric 61993,3:397-406
[48]Leslie D. Bourquin, Evan C. Titgemeyer, George C. Fahey Jr. Fermentation of various dietary fiber sources by human faecal bacteria Nutrition Research,1996,16 (7):1119-1131
[49]Liu, J.-T., Yu, B., Hong, W.-B., & Xu, S.-H. The pharmacologic effect of 5-fu and the change of the intracellular bile acid activities of colon cancer. Chinese Pharmacological Bulletin 1993
[50]Parks, D. J., Blanchard, S. G., Bledsoe, R. K., Chandra, G., Consler, T.G., Kliewer, S. A., et al. Bile acids:Natural ligands for an orphan nuclear receptor. Science,1999,284:1365-1368
[51]Zhao, D.-L. Biochemistry of liver and gall bladder. In Y. Wei, Y.-S. Huang & Q.-T. Huang (Eds.), Medical biochemistry (3rd ed. pp.360-375). Beijing:World Publishing Corp 1998.
[1]Ames BN, Shigenaga MK, Hagen TM. Oxidants, antioxidants and the degenerative disease of aging. Proc. Natl. Acad. Sci.,1993,90:7915-7922
[2]Diplock AT, Aggett PJ, Ashwell M, Bornet F, Fern EB, Roberfroid MB. Scientific concepts of functional food in Europe:Consensus document. Brit. J. Nutr.,1999,81:1-27.
[3]Yue Xu. Perspectives on the 21st century development of functional foods:Bridging Chinese medicated diet and functional foods. [J]Int. J. Food Sci. Technol.,2001,36:229-242.
[4]Puupponen-PimTa, R., Aura, A. M., Oksman-Caldentey, K. M., Myllarinen, P., Saarela, M., Mattila-Sandholm, T., & Poutanen, K. Development of functional ingredients for gulth health. [J]Trends in Food Science & Technology,2002,13:3-11.
[5]Hur, S.J., Park, G.B., Joo S.T. Effect of storage temperature on meat quality of muscle with different fiber type composition from Korean native cattle (Hanwoo).[J] Journal of Food Quality,2009,32: 315-333
[6]Kumar, P., Sharma, BD & Kumar, RR. Storage stability of analogue meat nuggets under refrigeration (4±1℃). [J]J.Vet. Public Health,2010,8:117-120
[7]Schneeman BO. Fiber, inulin and oligofructose:Similarities and differences. J. Nutr.,1999,129:1424S-1427S.
[8]Grigelmo-Miguel N, Abadias-Seros M, Martin-Belloso O. Characterization of low fat high-dietary fiber Frankfurters. [J]Meat Sci.1999,52:247-256.
[9]Cofrades, S., Guerra, M. A., Carballo, J., Fernandez-Martin, F., & Jimenez-Colmenero, F. Plasma protein and soy fiber content effect on bologna sausage properties as influenced by fat level. [J]Journal of Food Science,2000,65:281-287
[10]Desmond, E., Troy, D. J., & Bucley, J. Comparative studies on non-meat ingredients used in the manufacture of low-fat burgers. [J]Journal of Muscle Foods,1998,9:221-224.
[11]Mansour, E. H.,& Khalil, A. H. Characteristics of low-fat Beef burgers as influenced by various types of wheat fibers. [J] Journal of the Science of Food and Agriculture,1999,79:493-498.
[12]Claus, J. R., & Hunt, M. C. Low-fat, high added water bologna formulated with texture-modifying ingredients. [J]Journal of Food Science,1991,56:643-647,652.
[13]Chang HC, Carpenter JA. Optimizing quality of frank furthers containing oat bran and added water. [J] J. Food Sci.,1997,62:194-197
[14]Thebaudin, J. Y., Lefebvre, A. C., Harrington, M., & Bourgeois, C. M. Dietary fibers:Nutritional and technological interest. [J] Trends in Food Science and Technology,1997,8:41-48.
[15]AOAC 2000. Official methods of analysis (17th ed.). Arlington, VA:Association of Official Analytical Chemists
[16]Prosky, L, Asp, N. G., Schweizer, T. F., De Vries, J. W., & Furda, L. Determination of insoluble, soluble and total dietary fibre in foods and food products:Collaboration study. [J]Journal of Analysis Chemistry,1988,71:1017-1023.
[17]Hsu, S. Y., & Chung, H. Y. Effects of processing factors on qualities of emulsified meatball. [J]Journal of Food Engineering,1998,36:337-347.
[18]Cassens, R.G. Use of sodium nitrite in cured meats today. [J] Food Tech.1995,49(7):72-115
[19]Huang S.C., Shiau C.Y., Liu T.E., Chu C.L., Hwang D.F. Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs. [J]Meat Science,2005,70:613-619
[20]Fernandez-Lopez, J., Perez-Alvarez, J. A., & Aranda-Catala, V. Effect of mincing degree on colour properties in pork meat. [J] Color Research Application,2000,25:376-380
[21]Fernandez-Gines J.M., Fernandez-Lopez J., Sayas-Barbera E., Sendra E., Perez-Alvarez J.A. Lemon albedo as a new source of dietary fiber:Application to bologna sausages. [J] Meat Science,2004, 67:7-13
[22]Shweigert, B. S. Contenido en nutrientes y valor nutritivo de la carne y lo subproductos camicos. In J. F. Price, & B. S. Schweigert (Eds.), Ciencia de la carne y de los productos caarnicos (pp.249-278). Zaragoza:Editorial Acribia 1994
[23]Besbes S, Attia H, Deroanne C, Makni S, Blecker C. Partial replacement of meat by pea fiber:Effect on the chemical composition, cooking characteristics and sensory properties of beef burgers. [J] J. Food Qual.,2008,31:480-489.
[24]Todd SL, Cunningham FE, Claus JR, Schwenke JR. Effect of dietary fiber on the texture and cooking characteristics of restructured pork.[J] J. Food Sci.,1989,54:1190-1192.
[25]Choi YS, Jong YJ, Choi JH, Doo JH, Hack YK, Mi AL, So YS, Hyun DP, Cheon JK. Quality characteristics of meat batters containing dietary fiber extracted from rice bran.[J] Korean J. Food Sci. Anim. Resour.,2007,27(2):228-234.
[26]Serdaroglu M, Yildiz-Turp G, Abrodimov. Quality of low-fat meatballs containing legume flours extenders. [J]Meat Sci.,2005,70:99-105
[27]Bourne, M. C. Texture profile analysis. [J] Food Technology,1978,32:62-66.
[28]Eim VS, Small S, Rossello C, Femenia A. Effect of addition of carrot dietary fiber on the ripening process of a dry fermented sausage (Sobrassada). [J]Meat Sci.,2008,80:173-182.
[29]Yilmaz I. Effects of rye bran addition on fatty acid composition and quality characteristics low fat meat balls. Meat Sci.,2003,67:245-249.
[30]Garcia ML, Dominguez R, Galvez MD, Casas C, Selgas. Utilization of cereal and fruit fibres in low fat dry fermented sausages. [J]Meat Sci.,2002,60:227-236.
[31]Fernandez-Lopez J, Sendra E, Sayas-Barbera E, Navarro C, Perez-Alvarez JA. Physico-chemical and microbiological profiles of "salchichon" (Spanish dry-fermented sausage) enriched with orange fiber. [J]Meat Sci.,2008,80:410-417.
[32]Keeton JT. Low fat meat products-technological problems with processing. [J]Meat Sci.,1994,36: 261-276
[33]Trout E.S., Hunt M.C., Johson D.E., Clans J.R., Castner C.L., Kroff D.H. Characteristics of low fat ground beef containing texture modifying ingredients. J. Food Sci.,1992,57:19-24.
[2]Alldrick, Dr A. Fitting in Fiber. International Food Ingredients,2000,2:6-8.
[3]Guillon, F., Champ, M. and Thibault, J.F. Dietary fiber:functional products. In Gibson, R.G. & Williams C. (Eds). Functional foods:Concept to product, CrC,2000, pp.315-364
[4]Roberfroid, M.B. Defining functional foods. In Gibson G.R and Williams C.M. (eds), functional foods: concept to product (pp.1-27). Woodhead Publishing Limited, Cambridge,2000. England
[5]Shibuya N. and Iwasaki T. Structural features of rice bran hemicelluloses. Phytochemistry,1984,24: 285-9.
[6]Li K.Y., Lai P., Lu S., Fang Y.T., and Chen H.H. Optimization of acid hydrolysis conditions for feruloylated oligosaccharides from rice bran through response surface methodology. [J] Journal of Agricultural and Food Chemistry,2008,56:8975-8.
[7]Abdul-Hamid, A., & Luan, Y. S. Functional properties of dietary fiber prepared from defatted rice bran. [J]Food Chemistry,2000,68:15-19.
[8]AACC. The definition of dietary fiber. [J]Cereal Food World,2001,46:112-126
[9]Anderson, A.W.; Baird, P.; Davis, R.H.; Ferreri, S.; Knudtson, M.; Koraym, A.; Waters, V.; Williams, C.L. Health benefits of dietary fiber. [J] Nut Reviews,2009,67(4):188-205.
[10]Blackwood, A. D.; Salter, J.; Dettmar, P.W. & Chaplin, M.F. Dietary fibre, physiochemical properties and their relationship to health. [J] Journal of the royal Society for the promotion of health,2000,120: 242-247.
[11]Chau, C.-F., Wang, Y.-T., & Wen, Y. L. Different micronization methods significantly improve the functionality of carrot insoluble fibre. [J]Food Chemistry,2007,100:1402-1408.
[12]Stojceska, V., Ainsworth, P., Plunkett, A., Ibanoglu. The advantage of using extrusion processing for increasing dietary fibre level in gluten-free products. Food Chemistry,2010,121:156-164.
[13]Zhu, S. D., Wu, Y. X., Yu, Z. N., Chen, Q. M., Wu, G. Y., Yu, F. Q., et al. Microwave assisted alkali pre-treatment of wheat straw and its enzymatic hydrolysis. Biosystems Engineering,2006,94(3):437-442.
[14]Chen Xia, Yang Xiang a long time, Xu Yonghua. Dregs Preparation of dietary fiber port. [J] Soybean Science,2001,20 (2):28 A 132
[15]Hipsley E.H. Dietary fiber and pregnancy toxaemia. [J]British Medical Journal.1953,2,420-83
[16]Trowell H. Crude fiber, dietary fiber, and atherosclerosis. Atherosclerosis,1972a,16:138.
[17]Trowell H. Ischemic heart disease and dietary fiber. American Journal of Clinical Nutrition,1972b,25: 926.
[18]Painter N.S. and Burkitt D.P. Diverticular Disease of the Colon:A Deficiency Disease of Western Civilization. [J]The British Medical Journal,1971,2:450-4.
[19]De Vries J.W., Prosky L., Li B., and Cho S. A historical perspective on defining dietary fiber. [J]Cereal Foods World,1999,44:367-9.
[20]Spiller, G. A. CRC Handbook of Dietary fiber in Human Nutrition:Second Edition.CRC Press, Inc. Boca Raton, Florida,1993.
[21]Cho S.S. and Prosky L. Summary of AOAC survey on complex carbohydrates/dietary fiber. In:S.S. Cho, L. Prosky, and M. Dreher (Eds). Complex Carbohydrates/Dietary Fiber. Marcel Dekker, New York, NY.1999
[22]Stauffer, C. E. All about Fiber. Baking and Snack,2006,28(4):14-23.
[23]National Academy of Sciences. Dietary, Functional, and Total Fiber. Chpt.7 in Dietary Reference Intakes for Energy, Carbohydrates, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids. National Academies Press, Washington, D.C.2005
[24]Prosky, L., Asp, N-G., Scheweizer, T. F., De Vries, J. W., & Furda, I. Determination of insoluble and soluble, and total dietary fibre in foods and food products:interlaboratory study. [J] Journal of the Association of Official Analytical Chemists,1988,71:1017-1023.
[25]Englyst, H. N., Quigley, M. E., & Hudson, G. J. Determination of dietary fiber as non-starch polysaccharides with gas-liquid chromatographic or spectrophotometric measurement of constituent sugars. Analyst,1994,119:1497-1509.
[26]Southgate, D. A. T., Hudson, G. J., & Englyst, H. The analysis of dietary fibre—the choices for the analyst. [J]Journal of the Science of Food and Agriculture,1978,29:979-989.
[27]Van Soest, P. J. Use of detergents in the analysis of fibrous feeds. Ⅱ. Determination of plant cell-wall constituents. [J]Journal of the Association of Official Analytical Chemistry,1963,48:829-835.
[28]Van Soest, P. J., & Wine, R. H. Use of detergents in the analysis of 772 fibrous feeds. Ⅳ determination of plant cell-wall constituents. [J] Journal of the Association of Official Analytical Chemistry,1967,50:50-55.
[29]Schaller, D. A. Analysis of dietary fiber. [J] Food Production and Development,1976,11:70-72.
[30]Asp, N. G. Critical evaluation of some suggested methods for assay of dietary fibre. [J] Journal Plant of Technology,1978,3:21-25.
[31]Association of Official Analytical Chemists,2000. Method 991.43 for soluble and insoluble dietary fibre.
[32]Gordon, D. T., & Okuma, K. Determination of Total Dietary Fiber in Selected Foods Containing Resistant Maltodextrin by Enzymatic-Gravimetric Method and Liquid Chromatography: Collaborative Study. [J]Journal of AOAC International,2002,85:435-444.
[33]Lee, S., Prosky, L., & DeVries J. Determination of total, soluble, and insoluble dietary fiber in foods: Enzymatic-gravimetric method, MES-TRIS buffer:Collaborative study. [J] Journal of the Association of Official Analytical Chemists,1992,75:395-416.
[34]McCleary, B. V., Jonathan W. De Vries, J. W., Rader, J. I., Cohen, G., Prosky,678 L., Mugford, D. C., Champ, M., & Okuma, K. Determination of Total Dietary Fiber (CODEX Definition) by Enzymatic-Gravimetric Method and Liquid Chromatography:Collaborative Study. [J] Journal of AOAC International,2010,93:221-233.
[35]Prosky, L., and DeVries, J.W. Controlling Dietary Fiber in Food Products. New York:Van Nostrand Reinhold,1992
[36]McCleary, B. V., & Monaghan, D. A. Measurement of resistant starch. [J] Journal of AOAC International,2002,85:665-675.
[37]Manas, E., Bravo, & Saura-Calixto, F. Source of error in dietary fiber analysis. [J]Food Chemistry, 1994,50:331-342
[38]Theander, O., Aman, P., Westerlund, E., Andersson, R., & Pettersson, D. Total dietary fiber determined as neutral sugar residues, uronic acid residues, and Klason lignin (the Uppsala method): collaborative study. [J] Journal of AOAC International,1995,78:1030-1044.
[39]Englyst, H. N., Quigley, M. E., Hudson, G. J., & Cummings J. H.581 Determination of dietary fibre as non-starch polysaccharides by gas-liquid chromatography. [J] Analyst,1992,117:1707-1714.
[40]Elleuch, M., Besbes, S., Roiseux, O, Blecker, C., Deroanne, C. Drira, N.-E., & Attia, H. Date Flesch: Chemical composition and characteristics of the dietary fibre. [J]Food Chemistry,2008,111:676-82.
[41]Goni, I., Diaz-Rubio, M. E., Perez-Jimenez, J., Saura-Calixto, F. Towards an updated methodology for measurement of dietary fiber, including associated polyphenols, in food and beverages. [J]Food Research International,2009,42:840-846.
[42]AACC International Methods 32-05.01,32-07.01,32-28.01,32-31.01,32-32.01,32-33.01,32-40.01, 32-41.01, and 32-45.01. AACC International Approved Methods of Analysis,11th Ed. AACC International PRESS, St. Paul, MN, U.S.A.,2009.
[43]Tungland B.C. and Meyer D. Nondigestible oligo-and polysaccharides (dietary fiber):their physiology and role in human health and food. [J]Journal of Food Science,2002,3:90-109.
[44]Thebaudin J.Y., Lefebvre A.C., Harrington M., and Bourgeois C.M. Dietary fibers:Nutritional and technological interest. [J]Trends in Food Science and Technology,1997,8:41-7
[45]Wardlaw G.M. and Kessel M. Perspectives in nutrition. McGraw-Hill. New York.2002
[46]Mann, J. I., & Cummings, J. H. Possible implications for health of the different definitions of dietary fibre. [J]Nutrition, Metabolism and Cardiovascular Diseases,2009,19:226-229.
[47]American Dietetic Association. Position of the American Dietetic Association:Health Implications of Dietary Fiber. [J] Journal of the American Dietetic Association,2008,108:1716-1731
[48]Food and Nutrition Board, Institute of Medicine. Overview and methods. In:Dietary reference intakes for vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc. Washington, D.C.:National Academy Press; 2001:44-59. (National Academy Press)
[49]Hallfrisch J. and Behall K. Mechanisms of the effects of grains on insulin and glucose responses. [J] Journal of American College of Nutrition,2000,19,320S-5S.
[50]Dikeman C.L. and Fahey G.C. Viscosity as related to dietary fiber:A review. [J]Critical Reviews in Food Science and Nutrition,2006,26:649-63.
[51]Glore S., van Treeck D., Knehans A., and Guild M. Soluble fiber and serum lipids:a literature review. [J] Journal of American Dietetic Association,1994,94:425-36.
[52]Guillon, F.,& Champ, M. Structural and physical properties of dietary fiber, and consequence of processing on human physiology. [J]Food Research International,2000,33:233-245.
[53]Wisker E., Nagel R., Tanudjaja T.K., and Feldheim W. Magnesium, zinc and iron balances in young woman:effects of a low phytate barley concentration. [J] American Journal of Clinical Nutrition,1991, 54:553-9.
[54]Lopez H.W., Coudray C., Ballanger I., Younes H., Demigne C., and Remesy C. Intestinal fermentation lessens the inhibitory effects of phytic acid on mineral utilization in rats. [J]Journal of Nutrition, 1998,128:1192-8.
[55]Kahlon, T.S., Chow, F.I. and Betshart, A. A. "Bioavailability of vitamins A and E as influenced by wheat bran and bran particle size in Cereal Chem.,1986,63:490-493
[56]Dagnelie, PC, Vergote FJ, van Staveren WA, van den Berg H, Dingjan PG, Hautvast JG. High prevalence of rickets in infants on macrobiotic diets. [J] Am. J. Clin. Nutr.,1991,51:202-208
[57]Khokhar, S. and Kapoor, A.C. Effect of dietary fibers on bioavailability of vitamin A and thiamin. [J] Plant Food Hum. Nutr.1990,40:259-265
[58]Collar C., Rosell C.M., Muguerza B., and Moulay L. Bread making performance and keeping behavior of cocoa soluble fiber-enriched wheat breads. [J]Food Science and Technology International,2009, 15:79-87.
[59]Jimenez-Escrig, A., & Sanchez-Muniz, F. J. Dietary fibre from edible seaweeds:Chemical structure, physicochemical properties and effects on cholesterol metabolism. [J] Nutrition Research,2000,20: 585-598.
[60]Nelson A.L. Properties of high-fiber ingredients. Cereal Foods World,2001,46:93-7.
[61]Zha, X.-Q, Wang, J.-H., Yang, X.-F., Liang, H., Zhao, L.-L. Bao, S.H., Luo, J.-P., Xu, Y.-Y., & Zhou, B.B. Antioxidant properties of polysaccharide fraction with different molecular mass extracted with hot-water from rice bran. [J]Carbohydrate Polymers,2009,78:570-575.
[62]Duyff, R. L. American Dietetic Association Complete Food and Nutrition Guide,3rd ed, edited by Roberta Larson Duyff,676 pages. John Wiley and Sons, Hoboken, NJ.2006
[63]Jones, J.M. Whole grains and dietary fiber continue to win honors in preventing various diseases. [J]Cereal Foods World,2007,52(5):286-288.
[64]Mindell, Dr. E. What You Should Know About Fiber and Digestion. Keats Publishing, Inc. New Canann, Connecticut,1997,96 pages.
[65]Desmedt A. and Jacobs H. Soluble fiber. In Guide to functional food ingredients, page 112-140 Surrey, England:Food Ra Leatherhead Publishing 2001,
[66]Lambo A.M., Oste R., and Nyman M.E. Dietary fiber in fermented oat and barley β-glucan rich concentrated. [J]Food Chemistry,2005,89:283-93.
[67]Cumming J.H. Metabolic and physiological aspects of dietary fiber. Commission of the European Communities. Brussels, Belgium.1996
[68]Larrauri, J. A. New approaches in the preparation of high dietary fibre powders from fruit by-products. [J] Trends in Food Science and Technology,1999,10:3-8.
[69]Sangnark, A., & Noomhorm, A. Effect of particle sizes on functional properties of dietary fibre prepared from sugarcane bagasse. [J]Food Chemistry,2003,80:221-229.
[70]Sangnark, A., & Noomhorm, A. Chemical, physical and baking properties of dietary fiber prepared from rice straw. [J]Food Research International,2004,37:66-74.
[71]Raghavendra, S. N, Swamy, S. R., Rastogi, N. K., Raghavarao, K. S. M. S., Kumar, S.,&Tharanathan, R. N. Grinding characteristics and hydration properties of coconut residue:A source of dietary fibre. [J]Journal of Food Engineering,2006,72:281-286
[72]Laurikainen, T., Harkonen, H., Autio, K., & Poutanen, K. Effects of enzymes in fiber enriched baking. [J] Journal of the Science of Food and Agriculture,1998,76:239-249.
[73]Praznik, W., Cieslik, E., & Florkiewicz, A. F. Soluble dietary fibres in Jerusalem artichoke powders: Composition and application in bread. [J] Nahrung/Food,2002,46:151-157.
[74]Ayadi, M. A., Abdelmaksoud, W., Ennouri, M., & Hamadi, A. Cladodes from Opuntica ficus indica as a source of dietary fiber:Effect on dough characteristics and cake making. [J]Industrial Crops and Products,2009,30:40-47.
[75]Sabanis, D. Lebesi, D., & Tzia, C. Effect of dietary fibre enrichment on selected properties of gluten-free bread. [J] LWT-Food Science and Technology,2009,42:1380-1389
[76]Blecker, C, Chevalier, J. P., Van Herck, J. C., Fougnies, C., Deroane,533 C., & Paquot, M.,. Inulin: Its physiochemical properties and technological functionality. [J]Recent Research Development in Agricultural and Food Chemistry,2001,5:125-131.
[77]Regand, A., & Goff, H. D. Structure and ice recrystallization in frozen stabilized ice cream model systems. [J]Food Hydrocolloids,2003,17:95-102.
[78]Soukoulis, C. Lebesi, D., & Tzia, C. Enrichment of ice cream with dietary fibre:Effects on rheological properties, ice crystallization and glass transition phenomena. [J]Food Chemistry,2009,115:665-71
[79]Grigelmo-Miguel, N., & Martina-Belloso, O. Influence of fruit dietary fiber addition on physical and sensorial properties of strawberry jams. [J]Journal of Food Engineering,1999,41:13-21.
[80]Mansour, E. M., & Khalil, A. H. Characteristics of low-fat beefburger as influenced by various types of wheat fibers. [J]Food Research International,1997,30:199-205.
[81]Garcia, M. L., Dominguez, R., Galvez, M., Gavlez, D., Casas, C., & Selgas, M. D. Utilisation of cereal and fruit fibres in low fat dry fermented sausage. [J]Meat Science,2002,60:227-236.
[82]Eim, V. S., Simal, S, Rossello, C., & Femenia, A. Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage (sobrassada). [J]Meat Science,2008,80:173-182.
[83]Fernandez-Gines, J. M, Fernandez-Lopez,J., Sayas-Barbera, E, Sendra, E., & Perez-Alvarez, J. A. Effect of Storage Conditions on Quality Characteristics of Bologna Sausages made with Citrus Fibre. [J] Journal of Food Science,2003,68:710-715.
[84]Borderias, A. J., Sanchez-Alonso, I., & Perez-Mateos, M. New application of fibre in foods:Addition to fishery products. [J]Trends in Food Science & Technology,2005,16:458-465
[85]Sanchez-Alonso, I., Jimenez-Escrig, A., Saura-Calixto, F. & Borderias, A. J. Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in minced fish:Evaluation by different methodologies. [J] Food Chemistry,2007,101:372-378.
[86]Sudha M.L., Vetrimani R., and Leelavathi K. Influence of fiber from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. [J]Food Chemistry,2007, 100,1365-70.
[87]www.faostat.fao.org
[88]Harada K.M., Tanaka K., Fukuda Y., and Hashimoto W. Paenibacillus sp. Strain HC1 xylanases responsible for degradation of rice bran hemicelluloses. [J]Microbiology Research,2008,163:293-8.
[1]Dreher M. L. Handbook of dietary fiber. Book, Illustrated 1987.
[2]Prosky, L., Asp, N. G., Schweizer, T. F., De Vries, J. W., & Furda, L. Determination of insoluble, soluble and total dietary fibre in foods and food products:collaboration study. [J]Journal of Association of Analytical Chemistry,1988,71(5):1017-1023
[3]Cartano A.V. and Juliano B.O. Hemicelluloses of milled rice. [J]Journal of Agricultural and Food Chemistry,1970,18:40-2.
[4]Theander,0, Westerlund, E. A. "Studies on Dietary Fiber. Improved Procedures for Analysis of Dietary Fiber". J. Agric.Food Chem.,1986,34:330-336.
[5]Aoe S., Ohta F., and Ayano Y. Extraction of Soluble dietary fiber from defatted rice bran. Cereal Chemistry,1993,70:423-5.
[6]Thumthanarak, B. Study on dietary fiber sources in Thailand and its application. M.S. Thesis,1996 Mahidol University, Bangkok.
[7]Wu Y., Cui S.W., Tang J., and GU X. Optimization of extraction process of crude polysaccharides from boat-fruited sterculia seeds by response surface methodology. [J]Food Chemistry,2007,105:1599-605.
[8]Yin G., and Dang Y. Optimization of extraction technology of the lyceum barbarum polysaccharides by Box-Behnken statistical design. [J]Carbohydrate Polymers,2008,74:603-10
[9]Liu J., Miao S., Wen X., and Sun Y. Optimization of polysaccharides (ABP) extraction from the fruiting bodies of Agaricus blaze/Murill using response surface methodology (RSM). [J]Carbohydrate Polymers,2009,78:704-9.
[10]Li R., Chen W., Wang W., Tian W., and Zhang X. Optimization of extraction technology of Astragalus polysaccharides by response surface methodology and its effect on CD40.[J] Carbohydrate Polymers,2009,78:784-8.
[11]Qiao D., Hu B., Gan D., Sun Y., Ye H., and Zeng, X. Extraction optimized by using response surface methodology, purification and preliminary characterization of polysaccharides from Hyriopsis cumingii. [J] Carbohydrate Polymers,2009,76:422-9.
[12]Zhao H., Wang J., and Lu Z. Optimization of process parameters of the Pholiota squarrosa extracellular polysaccharide by Box-Behnken statistical design. [J]Carbohydrate Polymers,2009,77:677-80.
[13]Guo X., Zou X., and Sun M. Optimization of extraction process by response surface methodology and preliminary characterization of polysaccharides from Phellinus igniarius. [J]Carbohydrate Polymers,2010,80:344-349.
[14]Sun Y., Li T., Yan J., and Liu J. Technology optimization for polysaccharides (POP) extraction from the fruiting bodies of Pleurotus ostreatus by Box-Behnken statistical design. [J]Carbohydrate Polymers,2010,80:242-7.
[15]Zhu T., Heo H.J. and Row K.H. Optimization of crude polysaccharides extraction from Hizikia fusiformis using response surface methodology. [J]Carbohydrate Polymers,2010, Doi: 10.1016/j.carbpol.2010.04.029.
[16]Haaland P.D. Experimental design in biotechnology. New York:Marcel Dekker,1989
[17]Vasquez M., and Martin A. Optimization of Phaffia rhodozyma continuous culture through response surface methodology. [J]Biotechnology and Bioengineering,1998,57:314-20.
[18]Senanayake, S.P.J.N. & Shahidi, F. Chemical and Stability Characteristics of Structured Lipids from Borage (Borago officinalis L.) and Evening Primrose (Oenothera biennis L.) Oils. [J] Journal of Food Science,2002,67(6):2038-2045
[19]Tellez-Luis S.J., Moldes A.B., Alonso J.L. and Vazques M. Optimization of lactic acid production by Lactobacillus delbrueckii through response surface methodology. [J]Journal of Food Science,2003, 37:267-74.
[20]Myers R.H., and Montgomery D.C. Response surface methodology:Process and product optimization using designed experiments (2nd ed.). New York:Wiley.2002
[21]Glovanni M. Response surface methodology and product optimization. [J] Food Technology,1983,37: 41
[22]AACC 2000. Approved methods of the American Association of Cereal Chemists:The Association:St. Paul, M.N.
[23]James, C.S. Analytical chemistry of foods. Published by Blackie Academic and Professional, an imprint of Chapman & Hall, Wester Cleddens Road, Bishopbriggs, Glasgow G64 2NZ 1995. First edition.
[24]Latta, M. and Eskin, M. A simple and rapid calorimetric method for phytate determination. [J]J. Agric. Food Chem.,1980,28:1313-1315
[25]Maynard, A.J. Methods in food analysis. Academic Press, New York,1970, P.176
[26]Mirko Bunzel, John Ralph, Hoon Kim, Fachuang Lu, Sally A. Ralph, Jane M. Marita, Ronald D. Hatfield, and Hans Steinhart. Sinapate dehydrdimers and sinapate-ferulate heterodimers in cereal dietary fiber. [J] Journal of Agricultural and Food Chemistry,2003,51:1427-1434
[27]Abdul-Hamid, A.; & Luan, Y. S. Functional properties of dietary fibre from defatted rice bran. [J]Food Chemistry,2000,68,15-19.
[28]Sudha M.L., Vetrimani R., and Leelavathi K. Influence of fiber from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. [J] Food Chemistry,2007, 100:1365-70.
[29]Oszvald M., Tomoskozi S., Larroque O., Keresztenyi E., Tamas L., and Bekes F. Characterization of rice storage proteins by SE-HPLC and micro z-arm mixer. [J]Journal of Cereal Science,2008,48: 68-76.
[30]Houston, D.F. Rice bran and polish. In D.F. Houston (Eds.), Rice:Chemistry and Technology. AACC 1972, Publications. MN.
[31]Abdul-Hamid A., Sulaiman R.R.R., Osman A., and Saari N. Preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating. [J] Journal of Food Composition and Analysis,2007,20:627-37.
[32]Saunders R.M. The properties of rice bran as a foodstuff. [J]Cereal Foods World,1990,35:632-5.
[33]Krishnarao V.K., Godkhindi M.M., Mukunda P.G.I., and Chakraborty M. Direct pyrolysis of raw rice husks for maximization of silicon carbide whisker formation. [J] Journal of the American Chemical Society,1991,84:2869-75.
[34]Lai V.M.F., Lu S., He W.H., and Chen H.H. Non-starch polysaccharide compositions of rice grains with respect to rice variety and degree of milling. [J]Food Chemistry,2006,101:1205-10.
[35]Liyana-Pathirana C.M. and Shahidi F. Optimization of extraction of phenolic compounds from wheat using response surface methodology. [J] Food Chemistry,2005,93:47-56.
[36]Muralidhar R.V., Chirumamilla R.R., Ramachandran V.N., Marchant R., and Nigam P. Racemic resolution of RS-baclofen using lipase from Candida cylindracea. Mededelingen,2001,66:227-32
[1]Zhang, H.-J., H. Zhang, L. Wang, X.-N. Guo. Preparation and functional properties of rice bran proteins from heat stabilized defatted rice bran. [J] Food Res. Int. (in press). Available on line 9 Sept.2011.
[2]Knorr, D., B. I. O. Ade-Omowaye, V. Heinz. Nutritional improvement of plant foods by non-thermal processing. [J]P. Nutr. Soc.,2002,61(2):311-318.
[3]Lopes, M. L., V. L. Valente Mesquita, A. C. Chiaradia, A. A. Fernandes, P. M. Fernandes. High hydrostatic pressure processing of tropical fruits. Ann N Y Acad. Sci.,2010,1189:6-15.
[4]Smelt, J. P. P. M. Recent advances in the microbiology of high pressure processing. [J]Trends in Food Science and Technology,1998,9(4):152-158.
[5]Sancho, F., Y. Lambert, G. Demazeau, A. Largeteau, J. M. Bouvier, J.-F. Narbonne. Effect of ultra-high hydrostatic pressure on hydrosoluble vitamins. [J]J. Food Eng.1999,39(3):247-253.
[6]Messensa, W., Campa, J. V., & Huyghebaerta, A. The use of high pressure to modify the functionality of food proteins. [J]Trends in Food Science and Technology,1997,8(4):107-112.
[7]Camire, M. E. Chemical and nutritional changes in food during extrusion. In M. N. Riaz (Ed.), Extruders in food applications (pp.127-148). Boca Raton, FL:CRC Press 2002.
[8]Esteban, R.M., E. Molla, C. Valiente, L. Jaime, F.J. Lopez-Andreu, M.A. Martin-Cabrejas. Dietary fibre: Chemical and physiological aspects. Recent Res. Dev. Agric.,1998,2:293-308.
[9]Rehman, Z. U., M. Islam, W. H. Shah. Effect of microwave and conventional cooking on insoluble dietary fibre components of vegetables. [J]Food Chem.,2003,80:237-240.
[10]Gualberto, D. G., C. J. Bergman, M. Kazemzadeh, C. W. Weber. Effect of extrusion processing on the soluble and insoluble fiber and phytic acid contents of cereal brans. Plant Food Hum. Nutr.1997,51: 187-198.
[II]Ng, A., S. Lecain, M. L. Parker, A. C. Smith, K. W. Waldron. Modification of cell-wall polymers of onion waste:III. Effect of extrusion-cooking on cell-wall material of outer fleshy tissues. [J] Carbohydr. Polym.1999,39(4):341-349.
[12]Larrea, M. A., Y. K. Chang, F. Martinez Bustos. Effect of some operational extrusion parameters on the constituents of orange pulp. [J]Food chem.,2005,89 (2):301-308.
[13]Ruiz-Ruiz, J., A. Martinez-Ayala, S. Drago, R. Gonzalez, D. Betancur-Ancona, L. Chel-Guerrero. Extrusion of a hard-to-cook bean (Phaseolus vulgaris L.) and quality protein maize (Zea mays L.) flour blends. [J]LWT Food Sci. Technol.,2008,41:1799-1807.
[14]Stojceska, V., P. Ainsworth, A. Plunkett, E. Ibanoglu, S. tbanoglu. Cauliflower by-products as a new source of dietary fibre, antioxidants and proteins in cereal based ready-to-eat expanded snacks. [J] J. Food Eng.,2008,87:554-563.
[15]Wennberg, M. and Nyman, M. On the possibility of using high pressure treatment to modify Physico-chemical properties of dietary fibre in white cabbage (Brassica oleracea var. capitata). [J] Innovative Food Science and Emerging Technologies,2004,5:171-177
[16]Guillon F., J.-L. Barry, J.-F. Thibault. Effect of autoclaving sugar-beet fibre on its physico-chemical properties and its In-vitro degradation by human faecal bacteria.[J] J. Food Sci. Agric.1992,60:69-79.
[17]Kahlon, T.S., Berrios, J de J., Smith, G.E. and Pan J.L. In-vitro bile acid binding capacity of wheat bran extruded at five specific mechanical energy levels. [J] Cereal Chem.2006,83 (2):157-160
[18]Elena Lecumberri, Raquel Mateos, Maria Izquierdo-Pulido, Pilar Ruperez, Luis Goya, Laura Bravo. Dietary fibre composition, antioxidant capacity and physico-chemical properties of a fibre-rich product from cocoa (Theobroma cacao L.) [J]Food Chemistry,2007,104:948-954
[19]Harris PJ, Henry RJ, Blakeney AB, Stone BA. An improved procedure for the methylation analysis of oligosaccharides and polysaccharides. [J]Carbohydr. Res.,1984,127:59-73.
[20]Scott, R.W. Colorimetric determination of hexauronic acids in plant materials. [J]Analytical Chemistry, 1979,51:936-941.
[21]Mateos-Aparicio, I., Mateos-Peinado, C., Ruperez, P. High hydrostatic pressure improves the functionality of dietary fibre in okara by-product from soybean. [J]Innovative Food Science and Emerging Technologies,2010,11:445-450
[22]Tangwongchai, R., Ledward, D. A.,& Ames, J. M. Effect of high-pressure treatment on the texture of cherry tomato. [J]Journal of Agricultural and Food Chemistry,2000,48(5):1434-1441.
[23]Brummell, D. A., & Harpster, M. H. Cell wall metabolism in fruit softening and quality and its manipulation in transgenic plants. [J]Plant Molecular Biology,2001,47(1-2):311-339
[24]Wennberg, M, Engqvist, G., & Nyman, E. Effects of boiling on dietary fiber components in fresh and stored white cabbage (Brassica oleracea var. capitata). [J]Journal of Food Science,2003,68(5):1615-1621
[25]Krall, S. M., R. F. McFeeters. Pectin hydrolysis:effect of temperature, degree of methylation, pH, and calcium on hydrolysis rates. [J]J. Agric. Food. Chem.1998,46 (4):1311-1315.
[26]Benitez, V., E. Molla, M. A. Martin-Cabrejas, Y. Aguilera, F. J. Lopez-Andreu, R. M. Esteban. Effect of sterilization on dietary fibre and physicochemical properties of onion by-products. [J]Food Chem. 2011,127(2):501-507.
[27]Grigelmo-Miguel, N., O. Martin-Belloso. Comparison of dietary fibre from by-products of processing fruits and greens and from cereals. [J] LWT Food Sci. Technol.1999,32:503-508.
[28]Rice bran fiber GRAS self affirmation,2011. www.accessdata.fda.gov/scripts/fcn/gras_notices/GRN000373.pdf
[29]ILO, S., E. Berghofer. Kinetics of colour changes during extrusion cooking of maize grits. [J]J. Food Eng.1999,39:73-80.
[30]Abdul-Hamid, A., Y. S. Luan. Functional properties of dietary fibre prepared from defatted rice bran.[J] Food Chem.2000,68 (1):15-19.
[31]Igartuburu, J. M., Pando, E., Rodriguez-Luis, F., & Gil-Serrano, A. Structure of a hemicellulose B fraction in dietary fibre from the seed of grape variety Palomino (Vitis vinifera cv. Palomino). [J]Journal of Natural Products,1998,61,881-886.
[1]Roehrig, K. L. The physiological effects of dietary fibre-a review. [J]Food Hydrocolloids,1988,2:1-18
[2]Anderson, J. W., Baird, P., Davis, R. H., Jr., Ferreri, S., Knudtson, M., Koryam, A., et al. Health benefits of dietary fibre. [J] Nutrition Reviews,2009,67(4):188-205.
[3]Champ, M., & Guillon, F. Structural and physical properties of dietary fibres, and consequences of processing on human physiology. [J]Food Research International,2000,33:233-245.
[4]Blackwood, A. D.; Salter, J.; Dettmar, P.W. & Chaplin, M.F. Dietary fibre, physiochemical properties and their relationship to health. [J] Journal of the royal Society for the promotion of health,2000,120: 242-247.
[5]Parrott, M.E., Thrall, B.E. Functional properties of various fibers:physical properties. [J] J. Food Sci., 1978,43:759-763
[6]Chen, J. Y., Piva, M., Labuza, P. Evaluation of water capacity (WBC) of food fibre sources. [J] Journal of Food Science,1984,49:59-63.
[7]Lin, M. J. Y., Humbert, E. S. & Sosulski, F. W. Certain functional properties of sun flower meal products. [J] Journal of Food Science,1974,39:368-370
[8]Yasumatsu, K., Sawada, K., Moritaka, S., Nfisaki, M., Toda, J., Wada, T. & Ishi, K. Whipping and emulsifying properties of soybean products. Agricultural and Biological Chemistry,1972,36:719-37
[9]Wang, J. C. & Kinsella, J. E. Functional properties of novel protein; alfafa leaf protein. [J] Journal of Food Science,1976,41:286-290.
[10]Robertson, J. A., de Monredon, F. D., Dysseler, P., Guillon, F., Amado, R., & Thibault, J. F. Hydration properties of dietary fibre and resistant starch:a European collaborative study. [J] Lebensmittel-Wissenschaft und Technologie,2000,33:72-79
[11]Auffret, A.; Ralet, M. C.; Guillon, F.; Barry, J. L.; Thibault, J. F. Effect of grinding and experimental conditions on the measurement of hydration properties of dietary fibres. Lebensmittel-Wissenschaft und Technologie,1994,27:166-172
[12]Frost, J., Hegedus, E. F., & Glicksman, M. Objective characterization of hydrocolloid organoleptic properties. [J]Food Technology,1984,38 (1):118-122
[13]Adiotomre, J., Eastwood, M. A., Edwards, C. A., Brydon, W. G. Dietary fibre:in-vitro methods that anticipate nutrition and metabolism in humans. [J]American Journal of Clinical Nutrition,1990,52: 128-134
[14]Gao Yin-Yu; Chao Hong-Juan; Ding Hong-Xiu; Xia Dong-Hua; Zhang Yu. Study on preparation and Properties of Special Moso Bamboo Leaves Dietary Fibre (SDFMBL). [J] Journal of food Sciences and Technology,2007,28, (12):200-204
[15]Park, Y.W. Cholesterol contents of U.S. and imported goat milk cheeses as quantified by different colorimetric methods, Small Ruminant Res.,1999,32:77-82.
[16]Hu Guo-Hua. Cereals bran dietary fibre on the adsorption of sodium cholate. [J] Journal of China Food Additives,2001,2:10-12.
[17]Yen, G., & Wu, J. Antioxidant and radical scavenging properties of extract from Ganoderma tsugae. [J] Food Chemistry,1999,65:375-379
[18]Decker, E. A., & Welch, B. Role of ferritin as lipid oxidation catalyst in muscle food. [J] Journal of Agricultural and Food Chemistry,1990,38:674-677
[19]Oyaizu, M. Studies on products of browning reaction:antioxidative activity of products of browning reaction prepared from glucosamine. [J] Journal of Nutrition,1986,44:307-315.
[20]Kacurakova, M., Ebringerova, A., Hirsch, J., & Hromadkova, Z. Infrared study of arabinoxylans. [J] Journal of the Science of Food and Agriculture,1994,66:423-427.
[21]Kacurakova, M., Capek, P., Sasinkova', V., Wellner, N., & Ebringerova', A. FT-IR study of plant cell wall model compounds:Pectic polysaccharides and hemicelluloses. [J]Carbohydrate Polymers,2000, 43:195-203.
[22]Proniewicz, L. M., Paluszkiewicz, C., Weselucha-Birczynska, A., Majcherczyk, H., Baranski, A., & Konieczna, A. FT-IR and FTRaman study of hydrothermally degradated cellulose. [J] Journal of Molecular Structure,2001,596:163-169.
[23]Stewart, D., & Morisson, I. M. FT-IR spectroscopy as a tool for the study of biological and chemical treatments of barley straw. [J] Journal of the Science of Food and Agriculture,1992,60:431-436.
[24]Hromadkova, Z.; Ebringerova, A.; Sasinkova, V., S.; Andula, J.; Hribalova, V., & Omelkova, J. Influence of the drying method on the physical properties and immunomodulatory activity of particulate (1/3)-b-D-glucan from Saccharomyces cerevisiae. Carbohydrate Polymers,2003,51:9-15.
[25]Gupta, S., Madan, R. N., & Bansal, M. C. Chemical composition of Pinus caribaea hemicellulose. [J] Tappi Journal,1987,70,113-114.
[26]Gutierrez, A., Prieto, A., & Martinez, A. T. Structural characterization of extracellular Polysaccharides produced by fungi from the genus Pleurotus. [J] Carbohydrate Research,1996,281:143-154.
[27]Cadden, A. M. Comparative effects of particle size reduction on physical structure and water binding properties of several plant fibres. [J]Journal of Food Science,1987,52:1595-1599
[28]Abdul-Hamid, A.; & Luan, Y. S. Functional properties of dietary fibre from defatted rice bran. [J]Food Chemistry,2000,68:15-19.
[29]Luh, B. S. Rice bran:chemistry and technology. In Rice:production and utilization (pp.790-862). Westport, CT:AVI Publishing Co. INC.1980
[30]Prakash, J.; & Ramanathan, G. Effect of stabilization treatment of rice bran on functional properties of protein concentrate. [J] Journal of the Science of Food and Agriculture,1995,67:181-187.
[31]Amado, R. Physico-chemical properties to relate to type of dietary fibre. In Physico-chemical properties of dietary fibre and effect of processing on micronutrients availability. Amado, R.; Barry, J.L.; Frolich, W., Eds.,1994; pp49-54
[32]Sadeq Hassan Al-Sheraji, Amin Ismail, Mohd Yazid Manap, Shuhaimi Mustafa, Rokiah Mohd Yusof and Fouad Abdulrahman Hassan. Functional Properties and Characterization of Dietary Fiber from Mangifera pajang Kort. Fruit Pulp. J. Agric. Food Chem.2011,59:3980-3985
[33]Chau, C.; Huang, Y. Comparison of the chemical composition and physicochemical properties of different fibre prepared from de peel of Citrus sinensis L. cv. Liucheng. J. Agric. Food Chem.,2003, 51:2615-2618
[34]Rodriguez-Ambriz, S. L.; Is las-Hernandez, J. J.; Agama-Acevedo, E.; Tovar, J.; Bello-Perez, L. A. Characterization of a fibre-rich powder prepared by liquefaction of unripe banana flour. [J]Food Chem.,2008,107:1515-1521
[35]Thibault, J. F., & Ralet, M. C. Pectins, their origin, structure and functions. In B. V. Me Cleary & L. Prosky (Eds.). Advanced dietary fibre technology (pp.369-379). Oxford UK:Blackwell Science 2001
[36]Robertson, J. A., & Eastwood, M. A. An examination of factors which may affect the water holding capacity of dietary fibre. [J]British Journal of Nutrition,1981,45:83-88.
[37]Holloway, W. D.; Greig, R. I. Water holding capacity of hemicelluloses from fruits, vegetables and wheat bran. [J]Journal of food Science,1984,49:1632-1633.
[38]Lopez, G.; Ros, G.; Rincon, F.; Periago, M. J.; Martinez, M. C.; Ortuno, J. Relationship between physical and hydration properties of soluble and insoluble fibre of Artichoke. [J] Journal of Agricultural and Food Chemistry,1996,44:2773-2778
[39]Sanderson, G. R. Polysaccharides in foods. [J]Food Technology 1981,35(1):50-57.
[40]Anderson, J. W., and Chen, W.-J. L. Cholesterol-lowering properties of oat products Pages 309-333 In: Oats Chemistry and Technology. F. H. Webster, ed. Am. Assoc. Cereal Chem.1986:St. Paul, MN.
[41]Mohamed Elleuch, Dorothea Bedigian, Olivier Roiseux, Souhail Besbes, Christophe Blecker and Hamadi Attia, Dietary fibre and fibre-rich by-products of food processing:Characterisation, technological functionality and commercial applications:A review. Food Chemistry,2008,124: 411-421.
[42]Kahlon, T. S., and Chow, F. I. Hypocholesterolemic effects of oat, rice, and barley dietary fibers and fractions. [J]Cereal Foods World,1997,42:86-92
[43]Cheickna Daou & Hui Zhang. Physico-chemical Properties and Antioxidant Activities of Dietary Fiber Derived from Defatted Rice Bran. [J] Advance Journal of Food Science and Technology,2011,3(5): 339-347
[44]Gupta, P & Premavalli. In-vitro studies on functional properties of selected natural dietary fibres. International journal of food properties,2011,14:397-410.
[45]Leclere CL, Champ M, Boillot J, Guille G, Lecannu G, Molis C, et al. Role of viscous guar gums in lowering the glycemic response after a solid meal. [J]Am. J Clin Nutr,1994,59:914-21.
[46]Fleury, N.; Lahaye, M. Chemical and physicochemical characteristics of fibres from Laminaria digitata (Kombu Breton):A Physiological approach. [J] Journal of the Science of Food and Agriculture,1991, 55:389-400
[47]Mongeau, R.; Brooks, P.J. Properties, sources and determination. In Encyclopedia of Food Science and Nutrition, Vol.3,2nd ed.; Caballero, B; Turgo, L.Z.; Finglas, P.M.; eds.; Academic Press,2003: 1813-1832
[48]Gorecka, D.; Lampart-Szczapa, E.; Janitz, W. and Sokolowska, B. Composition of fractional and functional properties of dietary fiber of lupines (L. luteus and L. albus). Nahrung,2000,44 (4):229-232
[49]Van Soest, P. J.; Robertson, J. B. & Lewis, B. A. Methods for Dietary Fibre, Neutral Detergent Fibre and Nonstarch Polysaccharides in Relation to Animal Nutrition. Journal of Dairy Science,1991,74: 3583-3597
[50]McDougall, G. J.; Morrison, I. M.; Stewart, D.; Hillman, J. R.,. Plant cell walls as dietary fibre:Range, Structure, Processing and Function. Journal of the Science of Food and Agriculture,1996,70:133-50
[51]Ning Zhang, Caihuan Huang, Shiyi Ou. In vitro binding capacities of three dietary fibers and their mixture for four toxic elements, cholesterol, and bile acid. [J] Journal of Hazardous Materials,2011, 186:236-239
[52]Estruch, R., Martinez-Gonzalez, M. A., Corella, D., Basora-Gallisa, J., Ruiz-Gutierrez, V., Covas, M. I., et al. Effects of dietary fibre intake on risk factors for cardiovascular disease in subjects at high risk. [J]Journal of Epidemiology and Community Health,2009,63:582-588.
[53]Anttila, H., Sontag-Strohm, T., & Salovaara, H. Viscosity of beta-glucan in oat products. [J] Agricultural and Food Science,2004,13:80-87.
[54]Kritchevsky, D. In vitro binding properties of dietary fibre. [J]European Journal of Clinical Nutrition, 1995,49(3):113-115.
[55]Chau, C. F., Huang, Y. L., & Lin, C. Y. Investigation of the cholesterol-lowering action of insoluble fibre derived from the peel of Citrus sinensis L. cv. Liucheng. [J]Food Chemistry,2004,87(3):361-366.
[56]Lairon, D. Dietary fibre and dietary lipids. In B. V. McCleary & L. Prosky (Eds.), Advanced dietary fibre technology (pp.177-185). Oxford:Blackwell Science 2001
[57]Hsu, P. K., Chien, P. J., Chen, C. H.,& Chau, C. F. Carrot insoluble fibre-rich fraction lowers lipid and cholesterol absorption in hamsters. Lebensmittel-Wissenschaft und-Technologie,2006,39:337-342
[58]Furda, I. Interaction of dietary fibre with lipid mechanistic theories and their limitations In I. Furda & C. J. Brine (Eds.). New developments in dietary fibre (pp.67-82). New York:Plenum Press 1990
[59]Shahidi, F.; Wanasundara, P. K. J. Phenolic antioxidants. [J]Critical Review in Food Science and Nutrition,1992,32:67-103
[60]Shimada, K.; Fujikawa, K.; Yahara, K.; Nakamura, T. Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion. [J] Journal of Agricultural and Food Chemistry, 1992,40:945-948
[61]Yamaguchi, R.; Tatsumi, M. A.; Kato, K.; Yoshimitsu, U. Effect of metal salts and Fructose on the autoxidation of methyl linoleate in emulsions. [J]Agricultural and Biological Chemistry,1998,52: 849-850
[62]Pin, D. D. Action of methanolicextra of mung hulls as inhibitors of lipid peroxidation and non-lipid oxidative damage. [J]Journal of Food and Chemical Toxicology,1999,37:1055-1061
[63]Zha, X., Wang, J., Yang, X., Liang, H., Zhao, L., Bao, S., and Luo, J. Antioxidant properties of polysaccharide fractions with different molecular mass extracted with hot-water from rice bran. Carbohydrate Polymers,2009,78:570-5.
[1]Sreenath, H.K.; Katsambis, R.; Sudarshanakrishna, Prasad, N.N.; Santhanam, K. Characteristics of some fibre incorporated cake preparations and their dietary fibre content. [J]Starch/Starke,1996,48(2):72-76.
[2]Sangnark, A.; Noomhorm, A. Effect of dietary fibre from sugarcane bagasse and sucrose esteron dough and bread properties. [J] Lebensmittel-Wissenschaft und Technologie,2004,37:697-704.
[3]Valiente, C.; Molla, E.; Martin-Cabrejas, M.M.; Lopez-Andreu, F.J.; Esteban, R.M. Cadmium binding capacity of cocoa and isolated total dietary fibre under physiological pH conditions. [J] Journal of the Science of Food and Agriculture,1996,72:476-482.
[4]Schneeman, B.O. Dietary fibre and GI function. [J]Nutrition Research,1998,18:625-632.
[5]Fleury, N.; Lahaye, M. Chemical and physicochemical characteristics of fibres from Laminaria digitata (Kombu Breton):A Physiological approach. [J] Journal of the Science of Food and Agriculture,1991, 55:389-400.
[6]Gupta, P & Premavalli. In-vitro studies on functional properties of selected natural dietary fibres. [J] International journal of food properties,2011,14:397-410.
[7]O'Dea, K., Nestel, P. J. and Antonoff, L. Physical factors influencing postprandial glucose and insulin response to starch. [J] American Journal of Clinical Nutrition,1980,33:760.
[8]Chau CF, Wang YT and Wen YL. Different micronization methods significantly improve the functionality of carrot insoluble fiber. [J] Food Chemistry,2007,100:1402-1408
[9]Ogawa, S., Decker, E. A., & Mc Clements, D. J. Production and characterization of o/w emulsions containing cationic droplets stabilized by lecithin-chitosan membranes. [J] Journal of Agricultural and Food Chemistry,2003,51:2806-2812.
[10]Varo, P., Laine, R., and Koivistoinen, P. Effect of heat treatment on dietary fibre:interlaboratory study. [J] Journal of Association Official Analytical Chemist,1983,66:933
[11]Bjorck, I., Nyman, M. and ASP, N. G. Extrusion cooking and dietary fibre:Effects on dietary fibres content and on degradation in rat intestinal tract. [J]Cereal Chemistry,1984,61 (2):174-179
[12]Ozlem TURGAY. Effect of Cooking Methods on Dietary Fibre Components of Fresh Vegetables, Legume and Cereal Samples. [J]Kahramanmaras Sutcu Imam University Journal of Natural Sciences, 2009,12(2):17-20.
[13]Lewandowicz, G., Formal, J., & Walkowski, A. Effect of microwave radiation on physico-chemical properties and structure of potato and tapioca starches. [J]Carbohydrate Polymers,1997,34:213-230
[14]Shengdong, Z., Ziniu, Y., Yuanxin, W., Xia, Z., Hui, L., & Ming, G. Enhancing enzymatic hydrolysis of rice straw by microwave pre-treatment. Chemical Engineering Communications,2005,192:1559-1566
[15]Zhu, S. D., Wu, Y. X., Yu, Z. N., Chen, Q. M., Wu, G. Y., Yu, F. Q., et al. Microwave assisted alkali pre-treatment of wheat straw and its enzymatic hydrolysis. [J]Biosystems Engineering,2006,94 (3): 437-442.
[16]Chen Xia, Yang Xiang a long time, Xu Yonghua. Dregs Preparation of dietary fiber port. [J] Soybean Science,2001,20 (2):28 A 132
17] Chen, R.H., Chang. J.R., Shyur, J.S. Effects of ultrasonic conditions and storage in acidic solutions on changes in molecular weight and polydispersity of treated chitosan. [J]Carbohydrate Research,1997, 299:287-294
[18]Gorecka, D.; Lampart-Szczapa, E.; Janitz, W.; Sokolowska, B. Composition of fractional properties of dietary fibre of lupines (L.luteus and L. albus). [J]Nahrung,2000,44 (4):229-232.
[19]Sowbhagya, H.B.; Florence Suma, P.; Mahadevamma, S.; Taranathan, R.N. Spent residue from Cumin-a potential source of dietary fibre. [J]Food Chemistry,2007,104:1220-1225.
[20]Ou, S.; Kwok, K.; Li, Y.; Fu, L. In-vitro study of possible role of dietary fiber in lowering postprandial serum glucose. [J] Journal of Agriculture and Food Chemistry,2001,49:1026-1029
[21]Goerink, H.K.; Van Soest, P.J. In-vitro rumen digestibility determination Agricultural Handbook no379. Washington, DC; US Government Printing Office 1970.
[22]Robertson JA, Eastwood MA. A method to measure the water-holding properties of dietary fiber using suction pressure. Br JNutr,1981,42:307-312.
[23]Yoshie-Stark, Y., & Wasche, A. In vitro binding of bile acids by lupin protein isolates and their hydrolysates. Food Chemistry,2004,88:179-184
[24]Sadeq Hassan Al-Sheraji; Amin Ismail; Mohd Yazid Manap; Shuhaimi Mustafa; Rokiah Mohd Yusof; and Fouad Abdulrahman Hassan. Functional Properties and Characterization of dietary fiber from Mangifera pajang Kort. Fruit pulp. [J] Journal of Agricultural and Food chemistry,2011,59: 3980-3985
[25]Chiun-C.R. Wang, Jhih-Ying Ciou, Po-Yuan Chiang. Effect of micronization on functional properties of the water caltrop (Trapa taiwanensis Nakai) pericarp. [J]Food Chemistry,2009,113:970-974
[26]Prakongpan, T., Nitithamyong A., and Luangpituksa, P. Extraction and Application of Dietary Fiber and Cellulose from Pineapple Cores. [J]Journal of food science,2002,67(4):1308-1313
[27]Ang JF. Water retention capacity and viscosity effect of powdered cellulose. [J] Journal of Food Science,1991,56(6):1682-1684
[28]Branen AL, Davidson PM, Salminen S. Food additives,1st Ed. New York:1990 Marcel Dekker
[29]Amado, R. Physicochemical properties of dietary fiber and effect of processing on micronutrients availability. In R. Amado, J. L. Barry, & W. Frolich (Eds.), physicochemical properties to related to type dietary fiber (pp.49-54). Commission of the European Communities,1994, Luxemburg
[30]Grigelmo-Miguel, N., & Martina-Belloso, O. Characterization of dietary fibre from orange juice extraction. [J] Food Research International,1999,131:355-361.
[31]Chau, C. F., Huang, Y. L., & Lin, C. Y. Investigation of the cholesterol-lowering action of insoluble fibre derived from the peel of Citrus sinensis L. cv. Liucheng. [J]Food Chemistry,2004,87(3):361-6
[32]Auffret, A.; Ralet, M. C.; Guillon, F.; Barry, J. L.; Thibault, J. F. Effect of grinding and experimental conditions on the measurement of hydration properties of dietary fibres. [J]Lebensmittel-Wissenschaft und Technologie,1994,27:166-172
[33]Nyman, M.; Nilsson, T. Effect of long-term storage on dietary fibre in different cultivars of carrots. [J] Acta Agriculturae Scandinavica Sect.B, Soil Plant Science,1994,44:116-122.
[34]Cadden, S. M. Comparative effects of particle size reduction on physical structure and water binding properties of several plant fibres. [J]Journal of Food Science,1987,52:1595-1599
[35]Izydorczyk, M.S.; Chornick, T.L.; Paulley, F.G.; Edward, N.M.; Dexter, J.E. Physico-chemical properties of hull-les barley fibre-rich fraction varying in particle size and their potential as functional ingredients in two-layer flat bread. [J] Food Chemistry,2008,108:561-570
[36]Gourgue, C.; Champ, M; Guillon, F.; Laval, J.D. Effect of extrusion-cooking on the hypoglycemic properties of citrus fibre:An in vitro study. [J] Journal of the Science of Food and Agriculture,1994, 64:493-499.
[37]Mongeau, R.; Brooks, P.J. Properties, sources and determination. In Encyclopedia of Food Science and Nutrition, Vol.3,2nd ed.; Caballero, B; Turgo, L.Z.; Finglas, P.M.; eds.; Academic Press:2003, 1813-1832.
[38]Torre, M.; Rodriguez, A.R.; Saura-Calixto, F. Study of the interactions of calcium ions with lignin. [J] Journal of Agriculture and Food Chemistry,1992,40:1762-1766.
[39]Adiotomre, J., Eastwood, M. C., Edwards, C. A., & Brydon, W. G. Dietary fiber:in-vitro methods that anticipate nutrition and metabolic activity in humans. [J]The American Journal of Clinical Nutrition, 1990,52(1):128-134
[40]Chau, C.F.; Huang, Y.L.; Lee, M.H. In-vitro hypoglycemic effects of different insoluble fibre rich fractions prepared from the peel of Citrus Sinensis L cv. Liucheng. [J]Journal of Agriculture and Food Chemistry,2003,51:6623-6626
[41]Yeh, H.Y.; Su, N.W.; Lee, M.H. Chemical compositions and physico-chemical properties of the fiber-rich materials prepared from Shoyu mash residue. [J] Journal of Agriculture and Food Chemistry, 2005,53:436-4366.
[42]Lopez, G.; Ros, G.; Rincon, F.; Periago, M.J.; Martinez, M.C.; Ortuno, J. Relationship between physical and hydration properties of soluble and insoluble fiber of Artichoke. [J] Journal Agriculture and Food Chemistry,1996,44:2773-2778
[43]Karppinen, S.; Liukkonen, K.; Aura, AM.; Forssell, P. and Poutanen, K. In vitro fermentation of polysaccharides of rye, wheat and oat brans and inulin by human faecal bacteria. J. Sci. Food Agric. 2000,80:1469-1476.
[44]Moore WE, Holdeman LV. Human fecal flora:the normal flora of 20 Japanese-Hawaiians. [J] Appl Microbiol; 1974,27:961-79.
[45]Englyst HN, Hay S, Macfarlane GT. Polysaccharide breakdown by mixed population populations of human faecal bacteria. FEMS Microbiol Ecol 1987,45:163-71.
[46]McBurney MI, Thompson LU. Effect of human faecal inoculum on in vitro fermentation variables. [J] Br J Nutr 1987,58:233-43.
[47]Berggren AM, Bjorck IM, Nyman EM, Eggum BO. Short-chain fatty acid content and pH in caecum of rats given various sources of carbohydrates. J Sci Food Agric 61993,3:397-406
[48]Leslie D. Bourquin, Evan C. Titgemeyer, George C. Fahey Jr. Fermentation of various dietary fiber sources by human faecal bacteria Nutrition Research,1996,16 (7):1119-1131
[49]Liu, J.-T., Yu, B., Hong, W.-B., & Xu, S.-H. The pharmacologic effect of 5-fu and the change of the intracellular bile acid activities of colon cancer. Chinese Pharmacological Bulletin 1993
[50]Parks, D. J., Blanchard, S. G., Bledsoe, R. K., Chandra, G., Consler, T.G., Kliewer, S. A., et al. Bile acids:Natural ligands for an orphan nuclear receptor. Science,1999,284:1365-1368
[51]Zhao, D.-L. Biochemistry of liver and gall bladder. In Y. Wei, Y.-S. Huang & Q.-T. Huang (Eds.), Medical biochemistry (3rd ed. pp.360-375). Beijing:World Publishing Corp 1998.
[1]Ames BN, Shigenaga MK, Hagen TM. Oxidants, antioxidants and the degenerative disease of aging. Proc. Natl. Acad. Sci.,1993,90:7915-7922
[2]Diplock AT, Aggett PJ, Ashwell M, Bornet F, Fern EB, Roberfroid MB. Scientific concepts of functional food in Europe:Consensus document. Brit. J. Nutr.,1999,81:1-27.
[3]Yue Xu. Perspectives on the 21st century development of functional foods:Bridging Chinese medicated diet and functional foods. [J]Int. J. Food Sci. Technol.,2001,36:229-242.
[4]Puupponen-PimTa, R., Aura, A. M., Oksman-Caldentey, K. M., Myllarinen, P., Saarela, M., Mattila-Sandholm, T., & Poutanen, K. Development of functional ingredients for gulth health. [J]Trends in Food Science & Technology,2002,13:3-11.
[5]Hur, S.J., Park, G.B., Joo S.T. Effect of storage temperature on meat quality of muscle with different fiber type composition from Korean native cattle (Hanwoo).[J] Journal of Food Quality,2009,32: 315-333
[6]Kumar, P., Sharma, BD & Kumar, RR. Storage stability of analogue meat nuggets under refrigeration (4±1℃). [J]J.Vet. Public Health,2010,8:117-120
[7]Schneeman BO. Fiber, inulin and oligofructose:Similarities and differences. J. Nutr.,1999,129:1424S-1427S.
[8]Grigelmo-Miguel N, Abadias-Seros M, Martin-Belloso O. Characterization of low fat high-dietary fiber Frankfurters. [J]Meat Sci.1999,52:247-256.
[9]Cofrades, S., Guerra, M. A., Carballo, J., Fernandez-Martin, F., & Jimenez-Colmenero, F. Plasma protein and soy fiber content effect on bologna sausage properties as influenced by fat level. [J]Journal of Food Science,2000,65:281-287
[10]Desmond, E., Troy, D. J., & Bucley, J. Comparative studies on non-meat ingredients used in the manufacture of low-fat burgers. [J]Journal of Muscle Foods,1998,9:221-224.
[11]Mansour, E. H.,& Khalil, A. H. Characteristics of low-fat Beef burgers as influenced by various types of wheat fibers. [J] Journal of the Science of Food and Agriculture,1999,79:493-498.
[12]Claus, J. R., & Hunt, M. C. Low-fat, high added water bologna formulated with texture-modifying ingredients. [J]Journal of Food Science,1991,56:643-647,652.
[13]Chang HC, Carpenter JA. Optimizing quality of frank furthers containing oat bran and added water. [J] J. Food Sci.,1997,62:194-197
[14]Thebaudin, J. Y., Lefebvre, A. C., Harrington, M., & Bourgeois, C. M. Dietary fibers:Nutritional and technological interest. [J] Trends in Food Science and Technology,1997,8:41-48.
[15]AOAC 2000. Official methods of analysis (17th ed.). Arlington, VA:Association of Official Analytical Chemists
[16]Prosky, L, Asp, N. G., Schweizer, T. F., De Vries, J. W., & Furda, L. Determination of insoluble, soluble and total dietary fibre in foods and food products:Collaboration study. [J]Journal of Analysis Chemistry,1988,71:1017-1023.
[17]Hsu, S. Y., & Chung, H. Y. Effects of processing factors on qualities of emulsified meatball. [J]Journal of Food Engineering,1998,36:337-347.
[18]Cassens, R.G. Use of sodium nitrite in cured meats today. [J] Food Tech.1995,49(7):72-115
[19]Huang S.C., Shiau C.Y., Liu T.E., Chu C.L., Hwang D.F. Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs. [J]Meat Science,2005,70:613-619
[20]Fernandez-Lopez, J., Perez-Alvarez, J. A., & Aranda-Catala, V. Effect of mincing degree on colour properties in pork meat. [J] Color Research Application,2000,25:376-380
[21]Fernandez-Gines J.M., Fernandez-Lopez J., Sayas-Barbera E., Sendra E., Perez-Alvarez J.A. Lemon albedo as a new source of dietary fiber:Application to bologna sausages. [J] Meat Science,2004, 67:7-13
[22]Shweigert, B. S. Contenido en nutrientes y valor nutritivo de la carne y lo subproductos camicos. In J. F. Price, & B. S. Schweigert (Eds.), Ciencia de la carne y de los productos caarnicos (pp.249-278). Zaragoza:Editorial Acribia 1994
[23]Besbes S, Attia H, Deroanne C, Makni S, Blecker C. Partial replacement of meat by pea fiber:Effect on the chemical composition, cooking characteristics and sensory properties of beef burgers. [J] J. Food Qual.,2008,31:480-489.
[24]Todd SL, Cunningham FE, Claus JR, Schwenke JR. Effect of dietary fiber on the texture and cooking characteristics of restructured pork.[J] J. Food Sci.,1989,54:1190-1192.
[25]Choi YS, Jong YJ, Choi JH, Doo JH, Hack YK, Mi AL, So YS, Hyun DP, Cheon JK. Quality characteristics of meat batters containing dietary fiber extracted from rice bran.[J] Korean J. Food Sci. Anim. Resour.,2007,27(2):228-234.
[26]Serdaroglu M, Yildiz-Turp G, Abrodimov. Quality of low-fat meatballs containing legume flours extenders. [J]Meat Sci.,2005,70:99-105
[27]Bourne, M. C. Texture profile analysis. [J] Food Technology,1978,32:62-66.
[28]Eim VS, Small S, Rossello C, Femenia A. Effect of addition of carrot dietary fiber on the ripening process of a dry fermented sausage (Sobrassada). [J]Meat Sci.,2008,80:173-182.
[29]Yilmaz I. Effects of rye bran addition on fatty acid composition and quality characteristics low fat meat balls. Meat Sci.,2003,67:245-249.
[30]Garcia ML, Dominguez R, Galvez MD, Casas C, Selgas. Utilization of cereal and fruit fibres in low fat dry fermented sausages. [J]Meat Sci.,2002,60:227-236.
[31]Fernandez-Lopez J, Sendra E, Sayas-Barbera E, Navarro C, Perez-Alvarez JA. Physico-chemical and microbiological profiles of "salchichon" (Spanish dry-fermented sausage) enriched with orange fiber. [J]Meat Sci.,2008,80:410-417.
[32]Keeton JT. Low fat meat products-technological problems with processing. [J]Meat Sci.,1994,36: 261-276
[33]Trout E.S., Hunt M.C., Johson D.E., Clans J.R., Castner C.L., Kroff D.H. Characteristics of low fat ground beef containing texture modifying ingredients. J. Food Sci.,1992,57:19-24.