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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.
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]
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.
Food scientists working in Australia A food science laboratory. Food science (or bromatology [1]) is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.
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.
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.
Nutrient density identifies the amount of beneficial nutrients in a food product in proportion to e.g. energy content, weight or amount of perceived detrimental nutrients.. Terms such as nutrient rich and micronutrient dense refer to similar properti
Food energy is chemical energy that animals (including humans) derive from their food to sustain their metabolism, including their muscular activity. [1]Most animals derive most of their energy from aerobic respiration, namely combining the carbohydrates, fats, and proteins with oxygen from air or dissolved in water. [2]