Study on modification of dietary fiber from wheat bran

Advanced Materials Research

Volumn 183-185, Issue , 2011, Pages 1268-1272

  Zhang, Hong Wei ^a,b   Yang, Ming Duo ^a   Fan, Xiang Fu ^a  

^a HARBIN UNIVERSITY OF COMMERCE   (China)

^b HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY   (China)

Author keywords

Dietary fiber; Modification; Wheat bran

Indexed keywords

DIETARY FIBERS; ENZYMATIC MODIFICATION; EXTRUSION TECHNOLOGY; EXTRUSION TEMPERATURES; FEEDING SPEED; MODIFICATION; MOISTURE CONTENTS; OPTIMUM CONDITIONS; SCREW SPEED; SOLID-LIQUID RATIO; SOLUBLE DIETARY FIBER; WHEAT BRAN;

BIOTECHNOLOGY; CELLULOSE; ENZYMES; EXTRUSION; FIBERS;

ENZYMATIC HYDROLYSIS;

EID: 79751499897     PISSN: 10226680     EISSN: None     Source Type: Book Series    
DOI: 10.4028/www.scientific.net/AMR.183-185.1268     Document Type: Conference Paper

References (15)

1. LIU Feng: New trend of functionaI foods in 2009-Opportunities of high-fiber foods.China Food Additives.Vol.(z1) (2009), p.22-25.
2. HUANG Jing and XIN Xiufeng: The global development trends of dietary fiber, edtied by the Compilation of Documents of China Dairy Industry Association Fourteenth Annual Conference(2009), p.203-206.
3. ZHU Guojun and ZHAO Guohua: The research progress in modification of dietary fiber. Cereals & Oils. Vol.4 (2008), p.40-43.
4. ZHENG Jianxian: Discussion of functional oligosaccharide. Food and Fermentation Industries. Vol.23.1 (1997), p.42.
5. WANG An-na, ZHU Hai-lan and WU L i-den: The function, modification and application of dietary fiber.Journal of Henan University of Technology (Natural Science Edition). Vol.30.2 (2009), p89-94.
6. Aoe S and Nakaoka M: Availability of dietary fiber in extruded wheat bran and apparent digestibility in rats.Cereal Chemistry(1989).
7. WANG W.-M, KLOPFENSTEIN C F and PONTE J G: Effects of twin-screw extrusion on the physical properties of dietary fiber and other components of whole wheat and wheat bran and on the baking quality of the wheat bran.Cereal chemistry. Vol.70.6 (1993), p. 701-707.
8. HOU Hanxue, ZHANG Jinli and DONG Haizhou: Extrusion modification of wheat bran fiber and its application in bread. Cereal&Feed Industry, 5 (2003), p.36-38.
9. TAO Yanjuan: Study on the modification and application of wheat bran dietary fibre(Jiangnan University, Wuxi 2008).
10. AOAC(Association of Official Analytical Chemists).1995.Official Methods of Analysis of the Association of Official Analytical Chemists, 16th edition.Horowitz W, ed. Washington, DC: AOAC. 18-19.
11. YANG Xiaoli, YANG Yuexin and ZHOU Ruihua: Determination of total, soluble and insoluble dietary fiber in foods by enzymatic-gravimetric method. Journal of Hygiene Research. Vol.30.6(2001), p. 377-388.
12. Lee S C, Prosky L and DeVries J W: Determination of total, soluble, and insoluble dietary fiber in foods-Enymatic-gravimetric method, MES-TRIS buffer: Collaborative study.Journal of AOAC International. 75 (1992), p.395-416.
13. Maria Lima Gardelotti, Deise Ap., Pinatti Marsiglia and Elizabeth A.F.S.Torres.Determination and validation of dietary fiber in food by enzymatic gravimetric method.Food Chemistry. 83(2003), p.469-473. (Pubitemid 37108711)
14. KANG Qi: Research on the determination dietary fiber(Capital Normal University, Beijing 2008).
15. Wei Yimin, Jiang Changxing and Zhang Bo: Effects of Processing Parameters on Extrudant Qualities.Journal of the Chinese Cereals and Oils Association.20.2(2005), p.33-36.