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Dietary fiber is defined to be plant components that are not broken down by human digestive enzymes. [1] In the late 20th century, only lignin and some polysaccharides were known to satisfy this definition, but in the early 21st century, resistant starch and oligosaccharides were included as dietary fiber components.
Neutral detergent fiber (NDF) is the most common measure of fiber used for animal feed analysis, but it does not represent a unique class of chemical compounds.NDF measures most of the structural components in plant cells (i.e. lignin, hemicellulose and cellulose), but not pectin.
Food is any substance consumed to provide nutritional support and energy to an organism. [2] [3] It can be raw, processed, or formulated and is consumed orally by animals for growth, health, or pleasure.
The textural properties of a peanut butter and jelly sandwich. Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. [1]
Milk fiber or milk wool is a type of Azlon, a regenerated protein fiber based on the casein protein found in milk.There are several trade names for milk-casein-based fibers, including Lanital, Fibrolane and Aralac.
Structural formula of inulins, linear fructans with a terminal α-D-glucose with 1→2 linkage. A fructan is a polymer of fructose molecules. Fructans with a short chain length are known as fructooligosaccharides.
Fiber crops are field crops grown for their fibers, which are traditionally used to make paper, cloth, or rope. [1]Philippine natural fibers. Fiber crops are characterized by having a large concentration of cellulose, which is what gives them their strength.
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals.