Modification and Application of Dietary Fiber in Foods

Yue-yue Yang; Sen Ma; Xiao-xi Wang; Xue-ling Zheng

doi:10.1155/2017/9340427

journal article Open Access Jan 01, 2017

Modification and Application of Dietary Fiber in Foods

Yue-yue Yang Sen Ma

Xiao-xi Wang

Xue-ling Zheng

Journal of Chemistry Vol. 2017 pp. 1-8 · Wiley

View at Publisher Save 10.1155/2017/9340427

Abstract

Dietary fiber plays an important role in human health. The modification and application of dietary fiber in foods is reviewed with respect to definition and classification and methods for measurement, extraction, and modification of dietary fiber. The supplementation of dietary fiber for flour, meat, and dairy products is also reviewed. Finally, the benefits and risks of increasing consumption of dietary fiber are discussed.

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Metrics

112

Citations

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References

Details

Published: Jan 01, 2017
Vol/Issue: 2017
Pages: 1-8
License: View

Authors

Y

Yue-yue Yang

Province Key Laboratory of Transformation and Utilization of Cereal Resource, Henan University of Technology, Zhengzhou 450001, China; College of Grain Oil and Food science, Henan University of Technology, Zhengzhou 450001, China

S

Sen Ma

Province Key Laboratory of Transformation and Utilization of Cereal Resource, Henan University of Technology, Zhengzhou 450001, China; College of Grain Oil and Food science, Henan University of Technology, Zhengzhou 450001, China

X

Xiao-xi Wang

College of Grain Oil and Food science, Henan University of Technology, Zhengzhou 450001, China

X

Xue-ling Zheng

College of Grain Oil and Food science, Henan University of Technology, Zhengzhou 450001, China

Funding

Henan University of Technology Award: 2016GGJS-070

Key Scientific and Technological Project of Henan Province Award: 2016GGJS-070

Henan Province Colleges and Universities Young Backbone Teacher Plan Award: 2016GGJS-070

Cite This Article

Yue-yue Yang, Sen Ma, Xiao-xi Wang, et al. (2017). Modification and Application of Dietary Fiber in Foods. Journal of Chemistry, 2017, 1-8. https://doi.org/10.1155/2017/9340427

Modification and Application of Dietary Fiber in Foods

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