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Vegetable, fruit an...
Vegetable, fruit and potato fibres
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- Nyman, Margareta (författare)
- Lund University,Lunds universitet,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
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- Haskå, Lina (författare)
- Lund University,Lunds universitet,Centrum för preventiv livsmedelsforskning, Kemicentrum,Universitetets särskilda verksamheter,Food for Health Science Centre, Kemicentrum,University Specialised Centres
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Delcour, Jan (redaktör/utgivare)
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Poutanen, Kaisa (redaktör/utgivare)
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(creator_code:org_t)
- Elsevier, 2013
- 2013
- Engelska.
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Ingår i: Fibre rich and whole grain foods - Improving quality. - : Elsevier. - 9780857090386 - 9780857095787 ; , s. 193-207
- Relaterad länk:
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http://dx.doi.org/10...
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https://lup.lub.lu.s...
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https://doi.org/10.1...
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Abstract
Ämnesord
Stäng
- As much as one-third of the dietary fibre intake in a normal Western diet originates from fruits and vegetables. Nutritional effects of dietary fibre can to a great extent be related to the physicochemical properties of the fibre, such as composition, solubility, viscosity, water-holding capacity and molecular weight. In fruits and vegetables the structure of the cell wall matrix (tertiary structure) is also extremely important for nutritional characteristics and texture of the product. Fruits and vegetables are often processed in some way prior to consumption. During this processing the cell wall composition and also the physicochemical properties of the plant material may be changed considerably. The effects of mechanical, chemical, enzymatic and thermal processing will be discussed in this chapter.
- As much as one-third of the dietary fibre intake in a normal Western diet originates from fruits and vegetables. Nutritional effects of dietary fibre can to a great extent be related to the physicochemical properties of the fibre, such as composition, solubility, viscosity, water-holding capacity and molecular weight. In fruits and vegetables the structure of the cell wall matrix (tertiary structure) is also extremely important for nutritional characteristics and texture of the product. Fruits and vegetables are often processed in some way prior to consumption. During this processing the cell wall composition and also the physicochemical properties of the plant material may be changed considerably. The effects of mechanical, chemical, enzymatic and thermal processing will be discussed in this chapter.
Ämnesord
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
Publikations- och innehållstyp
- kap (ämneskategori)
- ref (ämneskategori)
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