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Dietary Fiber and Hyperlipidemia and Cardiovascular Disease
Cardiovascular disease (CVD) is the main cause of mortality in the world, different strategies have been sought to prevent or limit its consequences....
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Dietary Fiber in Fruits and Vegetables
Fruits and vegetables are important sources of dietary fiber (DF) with a balanced ratio of insoluble and soluble fractions. The DF obtained from...
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Dietary Supplementation and Immunomodulatory Activity of Postbiotics in Fish
One of the most significant and promising segments of the global food system is aquaculture production. A key source of nutrition for people is fish....
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Production of cellulosic ethanol and value-added products from corn fiber
Corn fiber, a by-product from the corn processing industry, mainly composed of residual starch, cellulose, and hemicelluloses, is a promising raw...
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Effects of extrusion cooking on the nutritional quality of puffed snacks made from blends of barley and green lentil flours
Increasing demand for nutritionally dense foods warrants the investigation of high fiber and protein ingredients in snack food applications. In this...
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Development of high-fiber and high-protein virgin coconut oil-based spread and its physico-chemical, and sensory qualities
A spread was prepared using blends of virgin coconut oil (VCO), trans-free fat (TFF), whey powder, coconut fiber, emulsifiers, and flavors. Curcumin...
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Partially defatted coconut flour as a functional ingredient in replacement of refined wheat flour for development of fiber rich muffins
In the current study, partially defatted coconut flour (PDCF) was prepared using deoiled cake obtained after virgin coconut oil processing. The...
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Dietary Fibers: Structural Aspects and Nutritional Implications
Along with the brief outline of the definition evolution of dietary fibers, this chapter focuses on how the physical and chemical structures of...
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The association of obesity-related dietary patterns and main food groups derived by reduced-rank regression with cardiovascular diseases incidence and all-cause mortality: findings from 116,711 adults
PurposeResearch about using reduced-rank regression (RRR) to simultaneously study the effects of both individual and combined consumption of foods on...
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Dietary mung bean as promising food for human health: gut microbiota modulation and insight into factors, regulation, mechanisms and therapeutics—an update
Plant-based functional foods have gained wider attention in current scenario with mung bean harboring several bioactive compounds with promising gut...
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Physical Chemistry of Nutrition and Dietary Forms
How harmful is food, which food components cause illness? And what is healthy? What should no longer be eaten? What must be eaten in order to make a...
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Impact of Novel Atmospheric Pin-to-Plate Cold Plasma on a Seed Galactomannan: Physical and Chemical Characteristics and Its Application in Orange Juice Stabilization
The present study investigates the mechanism of cold plasma modification (CP) of guar seed galactomannan on the structural, chemical, dietary fiber...
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Optimization of Ultrasonic-Assisted Enzymatic Hydrolysis to Extract Soluble Substances from Edible Fungi By-products
Edible fungi by-products are fruiting body residues produced during the production of hot pot base. There are abundant cellulose, protein, and...
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Influence of Enzymatic Hydrolysis on Composition and Technological Properties of Apple Pomace and Its Application for Wheat Bread Making
The aim of this work was to evaluate the influence of enzymatic hydrolysis on dietary fiber, phenolic compounds and technological properties of apple...
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Dietary Fiber in Cereals, Legumes, Pseudocereals and Other Seeds
Cereal grains, legumes/pulses, pseudocereals and other seeds provide most of the dietary fiber (DF) for humankind due to their high consumption. In...
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Chemical Characterization of White Lupin (Lupinus albus) Flour Treated by Extrusion Cooking and Aqueous Debittering Processes
Lupin is a very nutritious legume with high levels of protein and fiber, but it also contains quinolizidine alkaloids which, depending on the...
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Dietary profiling of physical frailty in older age phenotypes using a machine learning approach: the Salus in Apulia Study
PurposeGrowing awareness of the biological and clinical value of nutrition in frailty settings calls for further efforts to investigate dietary gaps...
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Dietary Gums
The diverse properties, applications and safety of natural gums make their widespread use in food and pharmaceutical industries that include their...
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Effects of Nutrients on the Control of Blood Lipids
Lipids and lipoproteins play a central role in the development of atherosclerotic cardiovascular disease (ASCVD). Dietary fatty acids and refined and...
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Physiochemical properties, dietary fibers, and functional characterization of three yuzu cultivars at five harvesting times
This research focused on physiochemical and nutritional properties and functional characterization of three cultivars of yuzu—Native, Tadanishiki...
