The behavior of dietary fiber in the gastrointestinal tract determines its physiological effect
E Capuano - Critical reviews in food science and nutrition, 2017 - Taylor & Francis
ABSTRACT A diet rich in dietary fiber (DF) is considered healthy and recommended dietary
intake of DF is established all over the world. The physiological effect of DF is mostly related …
intake of DF is established all over the world. The physiological effect of DF is mostly related …
The effects of soluble dietary fibers on glycemic response: an overview and futures perspectives
The properties of each food, composition, and structure affect the digestion and absorption
of nutrients. Dietary fiber (DF), especially viscous DF, can contribute to a reduction in the …
of nutrients. Dietary fiber (DF), especially viscous DF, can contribute to a reduction in the …
Nutritional aspects of gluten‐free products
N Pellegrini, C Agostoni - Journal of the Science of Food and …, 2015 - Wiley Online Library
In recent years, gluten‐free (GF) goods have become popular, fuelling a growing market, as
they not only cater to individuals with medical needs but also to consumers who seek a GF …
they not only cater to individuals with medical needs but also to consumers who seek a GF …
Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods
M Gómez, MM Martinez - Critical reviews in food science and …, 2018 - Taylor & Francis
The industrial manufacturing of fruits and vegetables generates approximately 50% by-
product waste, causing a negative environmental impact and significant expenses …
product waste, causing a negative environmental impact and significant expenses …
Focus on gluten free biscuits: Ingredients and issues
Background Around 1% of world population is affected by celiac disease. Celiacs are
constrained to follow a strict gluten free (GF) diet. Often their diet is unbalanced and lacks in …
constrained to follow a strict gluten free (GF) diet. Often their diet is unbalanced and lacks in …
Building a resilient, sustainable, and healthier food supply through innovation and technology
The modern food supply faces many challenges. The global population continues to grow
and people are becoming wealthier, so the food production system must respond by …
and people are becoming wealthier, so the food production system must respond by …
Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread
Exopolysaccharides produced in situ by lactic acid bacteria during sourdough fermentation
are recognized as bread texture improvers. In this study, the suitability of whole and …
are recognized as bread texture improvers. In this study, the suitability of whole and …
A multidisciplinary perspective of ultra-processed foods and associated food processing technologies: a view of the sustainable road ahead
Ultra-processed foods (UPFs) are negatively perceived by part of the scientific community,
the public, and policymakers alike, to the extent they are sometimes referred to as not “real …
the public, and policymakers alike, to the extent they are sometimes referred to as not “real …
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry
In the era of fighting wastes and paying close attention to sustainability and new protein
sources, legumes, pseudo-cereals and milling by-products deserve all the efforts for …
sources, legumes, pseudo-cereals and milling by-products deserve all the efforts for …
Recent advances in applications of marine hydrocolloids for improving bread quality
Recently, marine hydrocolloids have gained interest as a potential future food additive in
baking and other food industries. Studies have shown the potential of marine hydrocolloids …
baking and other food industries. Studies have shown the potential of marine hydrocolloids …