Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Leon Prosky"'
Autor:
Gerald Cohen, Kazuhiro Okuma, David C Mugford, Jeanne I. Rader, Barry V McCleary, Leon Prosky, Martine Champ, Jonathan W. DeVries
Publikováno v:
Journal of AOAC INTERNATIONAL
Journal of AOAC INTERNATIONAL, AOAC International, 2010, 93 (1), pp.221-233
Journal of AOAC INTERNATIONAL, AOAC International, 2010, 93 (1), pp.221-233
A method for the determination of total dietary fiber (TDF), as defined by the CODEX Alimentarius, was validated in foods. Based upon the principles of AOAC Official MethodsSM 985.29, 991.43, 2001.03, and 2002.02, the method quantitates high- and low
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a81e0c75686cb5ea23d10f8b98e42eba
https://doi.org/10.1093/jaoac/93.1.221
https://doi.org/10.1093/jaoac/93.1.221
Autor:
Leon Prosky
Publikováno v:
Advanced Dietary Fibre Technology
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::28a0a26d2c50fb117368c4cc68fd3917
https://doi.org/10.1002/9780470999615.ch6
https://doi.org/10.1002/9780470999615.ch6
Autor:
Joseph M Betz, Leon Prosky, David Firestone, Austin R Long, G William Chase, David C Woollard, Raffaele Bernetti
Publikováno v:
Journal of AOAC INTERNATIONAL. 83:459-475
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee21525c7538ac6109f5e6fa4473edbb
https://doi.org/10.1093/jaoac/83.2.459
https://doi.org/10.1093/jaoac/83.2.459
Autor:
Leon Prosky
Publikováno v:
Trends in Food Science & Technology. 10:271-275
While there has been much controversy over the definition of dietary fibre it has become clear that the basic definition accepted by scientists throughout the world was put forth in 1976 by Trowell and associates and is that dietary fibre is composed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::02e1ca9d3b0c06ccfdee57f17e4958bd
https://doi.org/10.1016/s0924-2244(99)00059-x
https://doi.org/10.1016/s0924-2244(99)00059-x
Autor:
Leon Prosky
Publikováno v:
Journal of AOAC INTERNATIONAL. 82:223-226
Dietary fiber has been defined as the remnants of plant cells resistant to hydrolysis by human alimentary enzymes. Its main chemical constituents are hemicelluloses, celluloses, lignin, pectins, gums, and waxes. The U.S. Food and Drug Administration
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bcb328dda97b8983e16e81158741aee6
https://doi.org/10.1093/jaoac/82.2.223
https://doi.org/10.1093/jaoac/82.2.223
Autor:
Leon Prosky, S. C. Lee
Publikováno v:
Journal of AOAC INTERNATIONAL. 78:22-36
An international survey was conducted to get the views of 147 professionals in the field on the definition of dietary fiber. The survey also solicited opinions on analytical methods for nutrition labeling, quality control, and nutrition research. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c930580f12b21e8ca9d3b10aa44563e9
https://doi.org/10.1093/jaoac/78.1.22
https://doi.org/10.1093/jaoac/78.1.22
Autor:
Sungsoo C Lee, Ivan Furda, Jonathan W Devries, Thomas F Schweizer, Nils-Georg Asp, Leon Prosky
Publikováno v:
Journal of AOAC INTERNATIONAL. 77:690-694
A collaborative study was conducted to determine the soluble dietary fiber (SDF) content of foods and food products by using a combination of enzymatic and gravimetric procedures. The method was basically the same as that employed for determining tot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c23a579cf61029f82efce7e93a1b3720
https://doi.org/10.1093/jaoac/77.3.690
https://doi.org/10.1093/jaoac/77.3.690
Autor:
Barry V, McCleary, Jonathan W, DeVries, Jeanne I, Rader, Gerald, Cohen, Leon, Prosky, David C, Mugford, Martine, Champ, Kazuhiro, Okuma
Publikováno v:
Journal of AOAC International. 93(1)
A method for the determination of total dietary fiber (TDF), as defined by the CODEX Alimentarius, was validated in foods. Based upon the principles of AOAC Official Methods 985.29, 991.43, 2001.03, and 2002.02, the method quantitates high- and low-m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::30eb3a3b24868fb82df8afd9c235e2f1
https://pubmed.ncbi.nlm.nih.gov/20334184
https://pubmed.ncbi.nlm.nih.gov/20334184
Publikováno v:
Journal of AOAC INTERNATIONAL. 75:395-416
A joint AOAC/AACC (American Association of Cereal Chemists) collaborative study of methods for the determination of soluble, insoluble, and total dietary fiber (SDF, IDF, and TDF) was conducted with 11 participating laboratories. The assay Is based o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ac8ff2aa0d8bed07ff62bb0c8966589
https://doi.org/10.1093/jaoac/75.3.395
https://doi.org/10.1093/jaoac/75.3.395
Determination of Insoluble and Soluble Dietary Fiber in Foods and Food Products: Collaborative Study
Publikováno v:
Journal of AOAC INTERNATIONAL. 75:360-367
A collaborative study was conducted to validate a method to determine the Insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) contents of foods and food products by using a combination of enzymatic and gravimetric procedures. The method was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::668305625842c82e8a5ce21fa5f73a69
https://doi.org/10.1093/jaoac/75.2.360
https://doi.org/10.1093/jaoac/75.2.360