Fermentation has been used for ages as a safe technique for food preservation, and it uses
minimal resources. Fermentation is related to a wide range of catabolic biochemical …

Dietary fiber (DF) was established as a key dietary constituent some decades ago, as were
some of its mechanisms of action and health effects. Although there is consolidated …

Dietary fibre intake is essential for all human beings and has been correlated to beneficial
health effects. Pea hull fibres (PF) are generally seen as a side stream during extraction of …

Particle size is regarded as an important characteristic of plant-based foods in terms of
digestion and fermentation. However, it is unclear to what extent the physico-chemical …

Macroscopic and microscopic food structural characteristics play an important role in
product's technological properties and nutritional attributes. The effects of macroscopic …

The effects of dietary fibre on gut microbiota and the colonic markers of health have been
well investigated, along with the kinetics of fibre fermentation. Most of the evidence available …

Fermentation has been used for ages as a safe technique for food preservation, and it uses
minimal resources. Fermentation is related to a wide range of catabolic biochemical …

Abstract Background and Objectives Grains are typically the main component in both human
diets and animal feed. The factors in grains that influence digestion and fermentation in the …

Interactions between human gut microbiota and dietary fibres (DF) are influenced by the
complexity and diversity of both individual microbiota and sources of DF. Based on 480 in …

In recent years, there has been a growing focus on healthy eating. Concerns about general
healthiness, food safety, evolving culinary preferences and the shift towards healthier …