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Akademický článek

RESEARCH ON THE EFFECT OF NON-TRANSITIONAL RAW MATERIALS ON THE RHEOLOGICAL INDICATORS OF THE SEMI-FINISHED PRODUCTS OF FORMED POTATO CHIPS

Autor: Alina KOVTUN, Vladimir KOVBASA, Vitaliy PICHKUR

Publikováno v: Food and Environment Safety, Vol 18, Iss 1, Pp 52-59 (2019)

The paper considers the current state and prospects of enrichment of formed potato chips with bran, pulp and cryopowder containing from 14 to 40% of food fibres. The importance of the use of food fibres, which is connected with the prevention of alim

Externí odkaz: https://doaj.org/article/ab6a4a7d4e2646aea39c8a9bf18b7e5f

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Akademický článek

Modulatory effect of fibre-enriched cake on alloxan-induced diabetic toxicity in rat brain tissues

Autor: Ochuko L. Erukainure, Osaretin A.T. Ebuehi, Folasade O. Adeboyejo, Muhammad Aliyu, Gloria N. Elemo

Publikováno v: Toxicology Reports, Vol 1, Iss C, Pp 445-449 (2014)

Diabetes is a metabolic disorder characterized by hyperglycaemia and it is fast becoming a scourge in sub-Saharan Africa. The nutritional properties of developed fibre-enriched cake and its protective potential against diabetic induced neurotoxicity

Externí odkaz: https://doaj.org/article/7ca0ca4236fe43c9bff2c2d01c61ca9d

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Food consumption knowledge and habits in a developing country: a case of Lebanon

Autor: Nada Mallah Boustani, Manuela Ferreira, Raquel P. F. Guiné

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Insights into Regional Development
Insights into Regional Development, Entrepreneurship and Sustainability Center, 2021, 3 (4), pp.62-79. ⟨10.9770/IRD.2021.3.4(5)⟩

This research work investigated the Lebanese consumers’ knowledge about food fibre and their food habits according to age groups and gender. The study was conducted from January 2021 till end of March 2021. Due to the pandemic of Covid-19 and the l

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f302dd832e498047d2ef747decb46b99
https://hdl.handle.net/10400.19/6964

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Modulatory effect of fibre-enriched cake on alloxan-induced diabetic toxicity in rat brain tissues

Autor: Gloria N. Elemo, Osaretin A.T. Ebuehi, Folasade O. Adeboyejo, Muhammad Aliyu, Ochuko L. Erukainure

Publikováno v: Toxicology Reports, Vol 1, Iss C, Pp 445-449 (2014)
Toxicology Reports

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::99083854961152c1b046a7e23a07d850
http://www.sciencedirect.com/science/article/pii/S2214750014000559

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Digestibility and voluntary intake of roughages by wild boar and Meishan pigs

Autor: S. E. van Wieren

Publikováno v: Animal Science, 71(1), 149-156
Animal Science 71 (2000) 1

The digestibility and voluntary intake of fibrous roughages and acorns was studied in six wild boar and five Meishan pigs. The neutral-detergent fibre (NDF) concentration of the diets ranged from 139 to 767 g/kg of the organic matter. Organic matter

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8aa33fbe2b1c9c83d29cceb27e4501c7
https://doi.org/10.1017/s1357729800054977

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Assessment of selected cooking characteristics of prime starch and food grade fibre isolated from cassava (Manihot esculenta) pulp

Autor: Daramola, B, Makanju, OO

Publikováno v: African Journal of Biotechnology; Vol 7, No 15 (2008)

Ease of separation of dietary fibre components of cassava pulp relative to other tropical root crops was the motivation for this study. Food grade fibres were isolated from cassava pulp using simple technique that consist essentially solvent mixture-

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::e9fba0ddec0284503666f3297187ec5d
https://www.ajol.info/index.php/ajb/article/view/59127

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