Content and composition of dietary fibre in some fresh and cooked Norwegian vegetables

Autor:	W. Frölich, R. Reistad
Rok vydání:	1984
Předmět:	Chemistry Dietary fibre food and beverages Composition (visual arts) Dietary fiber General Medicine Food science Food Science Analytical Chemistry
Zdroj:	Food Chemistry. 13:209-224
ISSN:	0308-8146
DOI:	10.1016/0308-8146(84)90074-8
Popis:	The contents of dietary fibre in some fresh and cooked vegetables have been determined by two different methods and by a combination of the two. 1. (1) Cooking had little effect on the content and composition of dietary fibre. 2. (2) The dietary fibre content differed by a factor of 1·1 to 1·4 from method to method, depending upon the sample. 3. (3) The content and composition of total neutral non-starch polysaccharides seemed to be about the same for the two methods.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ca7d544f8f37a695541486a8f81d5b79 https://doi.org/10.1016/0308-8146(84)90074-8 Zobrazit plný text záznamu