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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.
In 2013, the federal government of Mexico launched the 2013 National Strategy for the Prevention and Control of Overweight, Obesity and Diabetes (Spanish: Estrategia Nacional para la Prevención y el Control del Sobrepeso, la Obesidad y la Diabetes), [8] a set of measures by aimed at addressing the obesity crisis and chronic non-communicable ...
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.
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]
Bakery at the Faculty of Food Technology, Latvia University of Life Sciences and Technologies The food technology room at Marling School in Stroud, Gloucestershire. Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products.
Glucomannan is a water-soluble polysaccharide that is considered a dietary fiber.It is a hemicellulose component in the cell walls of some plant species. Glucomannan is a food additive used as an emulsifier and thickener.
In beer grading, the letter "X" is used on some beers, and was traditionally a mark of beer strength, with the more Xs the greater the strength.Some sources suggest that the origin of the mark was in the breweries of medieval monasteries [4] Another plausible explanation is contained in a treatise entitled "The Art of Brewing" published in London in 1829.
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.