Results 1 to 10 of about 34,264 (221)

Relative validity and reproducibility of a food frequency questionnaire to assess dietary fiber intake in Danish adults

Food & Nutrition Research, 2014
Background: Differences in habitual dietary fiber intake may modify effects of dietary fiber interventions, thus measurement of habitual dietary fiber intake is relevant to apply in intervention studies on fiber-rich foods, and food frequency ...
Stine Vuholm, Janne K. Lorenzen, Mette Kristensen   +2 more
doaj   +1 more source

ANALISIS TREN PENELITIAN PANGAN FUNGSIONAL: KATEGORI BAHAN SERAT PANGAN [Functional Food Research Trend Analysis: Dietary Fiber Category]

Jurnal Teknologi dan Industri Pangan, 2012
Functional food, such as probiotic, prebiotic, dietary fiber, vitamin, flavonoid etc, is one of the convergent products between foods and pharmaceutical industry.
Diah Anggraeni Jatraningrum
doaj  

Emulsifying Properties of Dietary Fiber from Different Sources

Shipin gongye ke-ji
Five kinds of dietary fibers (rice bran, banana peel, apple peel, oat bran and citrus peel) from different sources were selected as row materials to prepare dietary fiber-based O/W emulsions and the ability of various types of dietary fibers to stabilize
Yao WANG, Xue ZHAO, Hao WU, Xinglian XU
doaj   +1 more source

Aspergillus niger fermented Tartary buckwheat ameliorates obesity and gut microbiota dysbiosis through the NLRP3/Caspase-1 signaling pathway in high-fat diet mice

Journal of Functional Foods, 2022
Tartary buckwheat is a popular natural grain commonly used as a functional food in various countries. This study aimed to prepare buckwheat dietary fiber with improved biological activity using liquid fermentation of Aspergillus niger and to elucidate ...
Yuzhe Huang, Kunfeng Zhang, Wenqiang Guo, Chan Zhang, Hao Chen, Tenglong Xu, Yongming Lu, Qingxi Wu, Yong Li, Yan Chen   +9 more
doaj  

Optimization of fermentation conditions and physicochemical properties and structural feature of quinoa bran dietary fiber [PDF]

Zhongguo niangzao
In order to improve the utilization of quinoa bran and improve its functional properties, using quinoa bran as raw materials, quinoa bran dietary fiber was modified by fermentation with Aspergillus niger.
SUN Yongjie, SU Xiaomin, ZHOU Xuancheng, ZHAO Xinru, ZHU Minghui, YU Yaotian, WANG Xifeng, LIU Bei
doaj   +1 more source

Eating Smart: Advancing Health Informatics with the Grounding DINO based Dietary Assistant App [PDF]

Eating Smart: Advancing Health Informatics with the Grounding DINO-based Dietary Assistant App, International Journal of Scientific and Innovative Studies, June 2024, Volume 3, Number 3, Pages 26-34, Available online at IJSRIS
The Smart Dietary Assistant utilizes Machine Learning to provide personalized dietary advice, focusing on users with conditions like diabetes. This app leverages the Grounding DINO model, which combines a text encoder and image backbone to enhance food item detection without requiring a labeled dataset. With an AP score of 52.5 on the COCO dataset, the
arxiv   +1 more source

Dietary fiber.

Journal of Lipid Research, 1982
Dietary fiber is plant-derived material that is resistant to digestion by human alimentary enzymes. Fiber may be divided into two broad chemical classes: 1) non-alpha-glucan polysaccharides (cellulose, hemicelluloses, and pectins) and 2) lignins. Dietary
R M Kay
doaj  

Comparative genomic analysis of the human gut microbiome reveals a broad distribution of metabolic pathways for the degradation of host-synthetized mucin glycans [PDF]

arXiv, 2017
The colonic mucus layer is a dynamic and complex structure formed by secreted and transmembrane mucins, which are high-molecular-weight and heavily glycosylated proteins. Colonic mucus consists of a loose outer layer and a dense epithelium-attached layer. The outer layer is inhabited by various representatives of the human gut microbiota (HGM). Glycans
arxiv  

Comparison of Self-monitoring Feedback Data from Electronic Food and Nutrition Tracking Tools [PDF]

arXiv, 2019
Changing dietary habits and keeping food diary encourages fewer calorie consumption, and thus weight loss. Studies have shown that people who keep food diary are more successful in losing weight and keeping it off. However, no study has investigated the nutritional values produced by food journaling applications.
arxiv  

High temperature 1H DOSY NMR reveals sourdough fermentation of wheat flour alters the molecular structure of water-extractable arabinoxylans [PDF]

Arabinoxylans are constituents of wheat flour that contribute to the dietary fiber properties of wheat. They exist in water-extractable and water-unextractable forms and contribute to human health. In bakery technology, especially the water-extractable arabinoxylans (WE-AX) are important due to their impact on viscosity and dough rheology.
arxiv   +1 more source