A simplified modification of the AOAC official method for determination of total dietary fiber using newly developed enzymes: Preliminary interlaboratory study

Journal of AOAC International

Volumn 90, Issue 1, 2007, Pages 225-237

  Kanaya, Kenichiro ^a   Tada, Shusaku ^b   Mori, Bunpei ^c   Takahashi, Rie ^c   Ikegami, Sachie ^d   Kurasawa, Shin'ichi ^e   Okuzaki, Masami ^f   Mori, Yoko ^g   Innami, Satoshi ^h   Hori, H ⁱ   Negishi, Y ⁱ   Nunobiki, M ⁱ   Onuki, J ⁱ   Umeki, M ⁱ   Yoshii, N ⁱ  

^a JAPAN FOOD RESEARCH LABORATORIES   (Japan)

^b Daiwa Kasei KK   (Japan)

^c Toita Women's College   (Japan)

^d OTSUMA WOMEN'S UNIVERSITY   (Japan)

^e KANTO GAKUIN UNIVERSITY   (Japan)

^f KAGAWA NUTRITION UNIVERSITY   (Japan)

^g Japan Frozen Foods Inspection Corporation   (Japan)

^h TOKYO UNIVERSITY OF AGRICULTURE   (Japan)

ⁱ NONE

Author keywords

[No Author keywords available]

Indexed keywords

ENZYMES; FOOD PRODUCTS; PH EFFECTS; STABILIZATION;

DIETARY FIBERS; ENZYMATIC DIGESTION; HORWITZ RATIO; REACTION TEMPERATURE; STANDARD DEVIATIONS;

NUTRITION;

EID: 34249011097     PISSN: 10603271     EISSN: None     Source Type: Journal    
DOI: 10.1093/jaoac/90.1.225     Document Type: Conference Paper

References (8)

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3. Guidelines for Collaborative Study Procedures to Validate Characteristics of a Method of Analysis (2002) AOAC INTERNATIONAL, Gaithersburg, MD, Appendix D
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