Relevant bibliographies by topics / Dietary fiber

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Dietary fiber'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 July 2025

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Journal articles on the topic "Dietary fiber"

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Li, Yina, Yuanshan Yu, Jijun Wu, et al. "Comparison the Structural, Physicochemical, and Prebiotic Properties of Litchi Pomace Dietary Fibers before and after Modification." Foods 11, no. 3 (2022): 248. http://dx.doi.org/10.3390/foods11030248.

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Litchi pomace, a by-product of litchi processing, is rich in dietary fiber. Soluble and insoluble dietary fibers were extracted from litchi pomace, and insoluble dietary fiber was modified by ultrasonic enzymatic treatment to obtain modified soluble and insoluble dietary fibers. The structural, physicochemical, and functional properties of the dietary fiber samples were evaluated and compared. It was found that all dietary fiber samples displayed typical polysaccharide absorption spectra, with arabinose being the most abundant monosaccharide component. Soluble dietary fibers from litchi pomace
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Türker, İzzet, and Hilal İşleroğlu. "Dietary fibers of fenugreek seeds: Storage stability and food application." Food and Health 9, no. 2 (2023): 160–69. http://dx.doi.org/10.3153/fh23015.

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This study aimed to determine the storage stability of soluble and insoluble dietary fibers of fenugreek seeds, and their use in yoghurt. Dietary fibers were stored at 25°C - 40% RH for 180 days and 38°C - 90% RH for 90 days, and the changes in their physico-chemical and functional properties were determined, namely water retention, oil holding, and swelling capacities, glucose adsorption index and α-amylase inhibition. All of the physico-chemical and functional properties’ values of soluble and insoluble dietary fibers decreased during storage. The reduction of the values was more rapid at 38
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Guan, Zhi-Wei, En-Ze Yu, and Qiang Feng. "Soluble Dietary Fiber, One of the Most Important Nutrients for the Gut Microbiota." Molecules 26, no. 22 (2021): 6802. http://dx.doi.org/10.3390/molecules26226802.

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Dietary fiber is a widely recognized nutrient for human health. Previous studies proved that dietary fiber has significant implications for gastrointestinal health by regulating the gut microbiota. Moreover, mechanistic research showed that the physiological functions of different dietary fibers depend to a great extent on their physicochemical characteristics, one of which is solubility. Compared with insoluble dietary fiber, soluble dietary fiber can be easily accessed and metabolized by fiber-degrading microorganisms in the intestine and produce a series of beneficial and functional metabol
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Fahey, George C., Lawrence Novotny, Brian Layton, and David R. Mertens. "Critical Factors in Determining Fiber Content of Feeds and Foods and Their Ingredients." Journal of AOAC INTERNATIONAL 102, no. 1 (2019): 52–62. http://dx.doi.org/10.5740/jaoacint.18-0067.

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Abstract Background: Because of its chemical complexity, the estimation of dietary fiber content of feed and food materials is a difficult analytical challenge. Three major fiber analyses are conducted routinely in the United States including crude fiber (CF), detergent fiber, and total dietary fiber (TDF). Objective: Factors crucial to the successful measurement of dietary fibers are described and suggestions provided as to how to overcome potential analytical problems within assays. Methods: An accounting of methodological details that result in variation in fiber concentration values is pre
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Soliman, Ghada A. "Dietary Fiber, Atherosclerosis, and Cardiovascular Disease." Nutrients 11, no. 5 (2019): 1155. http://dx.doi.org/10.3390/nu11051155.

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Observational studies have shown that dietary fiber intake is associated with decreased risk of cardiovascular disease. Dietary fiber is a non-digestible form of carbohydrates, due to the lack of the digestive enzyme in humans required to digest fiber. Dietary fibers and lignin are intrinsic to plants and are classified according to their water solubility properties as either soluble or insoluble fibers. Water-soluble fibers include pectin, gums, mucilage, fructans, and some resistant starches. They are present in some fruits, vegetables, oats, and barley. Soluble fibers have been shown to low
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Haskey, Natasha, Stephanie L. Gold, Jeremiah J. Faith, and Maitreyi Raman. "To Fiber or Not to Fiber: The Swinging Pendulum of Fiber Supplementation in Patients with Inflammatory Bowel Disease." Nutrients 15, no. 5 (2023): 1080. http://dx.doi.org/10.3390/nu15051080.

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Evidence-based dietary guidance around dietary fiber in inflammatory bowel disease (IBD) has been limited owing to insufficient reproducibility in intervention trials. However, the pendulum has swung because of our increased understanding of the importance of fibers in maintaining a health-associated microbiome. Preliminary evidence suggests that dietary fiber can alter the gut microbiome, improve IBD symptoms, balance inflammation, and enhance health-related quality of life. Therefore, it is now more vital than ever to examine how fiber could be used as a therapeutic strategy to manage and pr
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Isleroglu, Hilal, and Sedanur Dastan. "ULTRASONIC-ASSISTED EXTRACTION OF DIETARY FIBERS FROM FENUGREEK SEEDS." Latin American Applied Research - An international journal 54, no. 1 (2024): 67–73. http://dx.doi.org/10.52292/j.laar.2024.2809.

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In this study, soluble and insoluble dietary fibers were extracted from fenugreek (Trigonella-foenum graecum L.) seeds using the ultrasonic-assisted extraction method and the fibers were characterized. The effects of the solid–solvent ratio, ultrasonic amplitude and extraction time were investigated using the response surface methodology to obtain the highest total dietary fiber yield. In addition, functional and physicochemical properties of soluble and insoluble dietary fibers such as water holding capacity, oil holding capacity, swelling capacity, glucose adsorption index and ?-amylase inhi
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Singh, Amandeep, Varinder Kaur, and R. S. S. Kaler. "A review on dietary fiber in cereals and its characterization." Journal of Applied and Natural Science 10, no. 4 (2018): 1216–25. http://dx.doi.org/10.31018/jans.v10i4.1894.

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The consequence of food fiber has led to the expansion of a potential market for fiber-rich products and ingredients. Now days, research is being carried on novel resources of dietary fiber (DF), such as agronomic by-products which have traditionally been undervalued. The dietary fibers have its vital role in many physiological processes as well as in the avoidance of many ailments. However, dietary fibers have a number of scientific properties that can be applied in the formulation of foods resulting in surface modification and augmentation of the stability of the foods during their manufactu
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Zhang, Zhaoxia, Bo Chen, Jingjing Zeng, et al. "Associations between Consumption of Dietary Fibers and the Risk of Type 2 Diabetes, Hypertension, Obesity, Cardiovascular Diseases, and Mortality in Chinese Adults: Longitudinal Analyses from the China Health and Nutrition Survey." Nutrients 14, no. 13 (2022): 2650. http://dx.doi.org/10.3390/nu14132650.

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Although many studies have explored the relationship between total dietary fiber intake and the risk of chronic non-communicable diseases, the results are mixed. There is also a lack of research on the association between dietary fiber intake from different food sources and disease. Using data from the China Nutrition and Health Database from 2004 to 2015, Cox proportional risk models were used to explore the associations between total dietary fiber and fiber intake from different food sources and the occurrence of type 2 diabetes, hypertension, obesity, cardiovascular disease, and all-cause m
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TSUJI, KEISUKE. "Dietary Fiber." Sen'i Gakkaishi 46, no. 10 (1990): P453—P457. http://dx.doi.org/10.2115/fiber.46.10_p453.

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Dissertations / Theses on the topic "Dietary fiber"

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Misner, Scottie. "Dietary Fiber." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2006. http://hdl.handle.net/10150/146440.

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2 pp.<br>Even dietary fiber is not considered a nutrient, health professionals agree that most Americans don't get nearly enough in their diet. So, why is fiber important? what does fiber do? This article answers the questions regarding diet fiber by providing information on the practical aspects of fiber in the diet as well as food sources and their dietary fiber content.
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Misner, Scottie, Evelyn Whitmer, and Traci Armstrong Florian. "Dietary Fiber." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2013. http://hdl.handle.net/10150/298146.

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Fisher, Jonathan J. "Food scientist’s guide to dietary fiber." Kansas State University, 2009. http://hdl.handle.net/2097/1454.

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Master of Science<br>Food Science Institute<br>J. Scott Smith<br>In the past 50 years or so dietary fiber has become an increasingly significant area of nutritional focus, debate, and research. Advances in food production practices have resulted in more and more refined foods being available and consumed throughout the world and particularly in developed nations such as the United States. While refined foods are typically more palatable to consumers, the content of dietary fiber is greatly reduced. Currently many diseases are believed to be associated with a lack of dietary fiber intake,
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Fisher, Jonathan J. "Food scientist's guide to dietary fiber." Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/1454.

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Svanberg, Maria. "Effects of processing on dietary fibre in vegetables." Lund : Dept. of Applied Nutrition and Food Chemistry, Lund Institute of Technology, Lund University, 1997. http://books.google.com/books?id=EcZtAAAAMAAJ.

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Katzir, Irena. "Sensory and dietary quality of fiber-beef blends." Thesis, Virginia Tech, 1989. http://hdl.handle.net/10919/43898.

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<p> Recently, there has been an increased interest in manufacturing high fiber Foods. Beef patties containing 1% Lupran (sweet lupin bran flour), 2% barley and 3% of both fibers (1% Lu + 2% Ba) and a control all-beef pattie were manufactured and comparatively evaluated by visual and sensory panels. Hypocholesterolemic effects were tested by in vivo studies. Rats were fed diets containing meat or meat-blends as the sole source of protein, fat, fiber and cholesterol. All the diets were isocaloric. At the point of purchase, the meat blends were different (P < 0.05) from the in their appare
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Kim, Sook Y. "Dietary fiber intake in children with developmental delay /." The Ohio State University, 1988. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487594970649812.

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Vidmar, Marjan. "Dietary fiber and breast cancer risk, a prospective study." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape9/PQDD_0004/MQ45921.pdf.

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Hassani, Bibizahra 1959. "Binding of trace elements with various dietary fiber sources." Thesis, The University of Arizona, 1989. http://hdl.handle.net/10150/277058.

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Mineral binding capacity of rice bran, oat hull, soy bran, wheat bran, peanut, apple, tomato, and barley fiber were investigated. Defatted fibers were analyzed for ash, protein, acid detergent fiber, and lignin. The fibers were washed with 1% HCl and Acid washed samples were studied for their mineral binding ability. The minerals tested were zinc, copper, and magnesium. Analysis of acid washed samples showed that most of the original minerals had been stripped from the fiber. In most of the fibers studied, the order of binding was copper > zinc > magnesium. Among the eight fibers studied, oat
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Williams, Carey Ann. "Glycemic Response in Thoroughbred Mares." Thesis, Virginia Tech, 2000. http://hdl.handle.net/10919/34710.

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The objective of this study is to determine if fat as an energy source, and fiber in a pasture supplement will be beneficial when compared to a concentrate high in sugar and starch. In the first experiment, 12 pregnant and lactating mares were used in three different glycemic response tests to determine the effect of feeds on pregnant mares. The mares were fed a pelleted concentrate (PC) three months before foaling; after foaling they were divided into two groups and fed a feed high in sugar and starch (SS), or a feed high in fat and fiber (FF). The second experiment, used the same 12 mares
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Books on the topic "Dietary fiber"

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Vahouny, George V., and David Kritchevsky, eds. Dietary Fiber. Springer US, 1986. http://dx.doi.org/10.1007/978-1-4613-2111-8.

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Kritchevsky, David, Charles Bonfield, and James W. Anderson, eds. Dietary Fiber. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0519-4.

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V, Mansour-McNamee, and McNamee B, eds. Dietary fiber. Urban & Schwarzenberg, 1985.

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1920-, Kritchevsky David, Bonfield Charles, and Vahouny Fiber Symposium (6th : 2000 : Vienna, Va.), eds. Dietary fiber. Kluwer Academic/Plenum Publishers, 2001.

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Madar, Zecharia. Dietary fiber research. Karger, 1989.

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Gurr, M. I. Dietary fibre. ILSI Press, 1994.

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Sungsoo, Cho, and Dreher Mark L. 1951-, eds. Handbook of dietary fiber. M. Dekker, 2001.

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Vahouny Fiber Symposium (9th : 2010 : Bethesda, Maryland), ed. Dietary fiber and health. Taylor & Francis/CRC Press, 2012.

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Institute of Medicine (U.S.). Standing Committee on the Scientific Evaluation of Dietary Reference Intakes. and Institute of Medicine (U.S.). Panel on the Definition of Dietary Fiber., eds. Dietary reference intakes: Proposed definition of dietary fiber. National Academy Press, 2001.

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Furda, Ivan, and Charles J. Brine, eds. New Developments in Dietary Fiber. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4684-5784-1.

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Book chapters on the topic "Dietary fiber"

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Anderson, James W., Dee A. Deakins, and Susan R. Bridges. "Soluble Fiber." In Dietary Fiber. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0519-4_25.

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Selvendran, Robert R., and A. Verena F. V. Verne. "The Chemistry and Properties of Plant Cell Walls and Dietary Fiber." In Dietary Fiber. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0519-4_1.

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Schneeman, Barbara Olds. "Macronutrient Absorption." In Dietary Fiber. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0519-4_10.

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Edwards, C. A. "Physiological Effects of Fiber." In Dietary Fiber. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0519-4_11.

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Armstrong, Elizabeth F., W. Gordon Brydon, and Martin Eastwood. "Fiber Metabolism and Colonic Water." In Dietary Fiber. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0519-4_12.

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Salyers, Abigail A. "Activities of Polysaccharide-Degrading Bacteria in the Human Colon." In Dietary Fiber. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0519-4_13.

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Rowland, Ian R., and Anthony K. Mallett. "The Influence of Dietary Fiber on Microbial Enzyme Activity in the Gut." In Dietary Fiber. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0519-4_14.

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Livesey, Geoffrey. "The Effects of α-Amylase-Resistant Carbohydrates on Energy Utilization and Deposition in Man and Rat." In Dietary Fiber. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0519-4_15.

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Read, N. W., C. P. Sepple, and N. J. Brown. "The Ileal Brake." In Dietary Fiber. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0519-4_16.

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Burley, Victoria J., and John E. Blundell. "Action of Dietary Fiber on the Satiety Cascade." In Dietary Fiber. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0519-4_17.

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Conference papers on the topic "Dietary fiber"

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Tricanji, Claudia, Steven van den Berg, and Lien Smeesters. "Characterization of different dietary fibers with Near-Infrared spectroscopy and wavelength ratio analysis." In Applied Industrial Spectroscopy. Optica Publishing Group, 2024. https://doi.org/10.1364/ais.2024.atu1g.4.

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We demonstrate that near-infrared (NIR) reflection spectroscopy combined with a wavelength ratio analysis allows for consistent distinguishing different types of dietary fibers. This non-destructive dietary fiber analysis is promising for improved nutritional labeling.
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Maya, Bárbara, Yocanxóchitl Perfecto-Avalos, Abel Gutiérrez-Vilchis, and Alejandro Garcia-Gonzalez. "Software sensor to monitor a synthetic microbial community emulating the dietary fiber impact on the gut microbiota." In 2024 46th Annual International Conference of the IEEE Engineering in Medicine and Biology Society (EMBC). IEEE, 2024. https://doi.org/10.1109/embc53108.2024.10782821.

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Negrea, Monica, Ileana Cocan, Calin Jianu, Ersilia Alexa, and Daniela Stoin. "EXPLORING THE NUTRITIONAL BENEFITS AND SENSORY PROPERTIES OF MANGO JAMS WITH DIFFERENT SWEETENERS." In SGEM International Multidisciplinary Scientific GeoConference. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024v/6.2/s24.10.

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This study investigates the nutritional composition and sensory characteristics of mango-based jams prepared with different sweeteners, evaluating their potential as a nutritious and appealing food product. Mango, a tropical fruit rich in vitamins A, C, and dietary fiber, is an ideal base for jams, contributing both health benefits and natural sweetness. The study analysed the effects of various sweeteners, including refined sugar, honey, agave syrup, and stevia, on mango jams' nutritional profile and sensory properties. Nutritional analysis revealed that mango jams are high in antioxidants, p
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Cocan, Ileana, Monica Negrea, Ersilia Alexa, Calin Jianu, and Diana Radu. "THE IMPACT OF AVOCADO ADDITION ON NUTRITIONAL COMPOSITION AND ORGANOLEPTIC PROPERTIES OF CHICKEN LIVER PATE." In SGEM International Multidisciplinary Scientific GeoConference. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024v/6.2/s24.17.

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Our study explored the impact of adding avocado to chicken liver pate, focusing on both nutritional composition, oxidative stability and organoleptic (sensory) characteristics. By incorporating avocado, we aimed to create a healthier, more nutritious alternative to traditional pate. Nutritional analysis included determining protein, fat, minerals, water, salt, carbohydrate content, and energy value. The results showed that adding avocado led to a decrease in fat content and an increase in beneficial omega-3 fatty acids and dietary fiber. Peroxide value (PV), TBA value and total oxidation (TOTO
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"Application of Dietary Fiber in Special Medicine." In 2018 International Conference on Computer Science and Biomedical Engineering. Francis Academic Press, 2018. http://dx.doi.org/10.25236/csbioe.2018.04.

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Pereira, Alexis, Mikel Añibarro-Ortega, António Nogueira, Lillian Barros, and José Pinela. "Optimization of Dietary Fiber Extraction from Quince Peel." In ECP 2023. MDPI, 2023. http://dx.doi.org/10.3390/ecp2023-14690.

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Talens, Clara, Marta Castro-Giráldez, and Pedro J. Fito. "New technique of combined hot air and microwave drying to produce a new fiber ingredient from industrial by-products." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7875.

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The search for solutions to transform the by-products generated by the agri-food sector in high value-added ingredients is a priority. The aim of this research was to develop a microwave coupled with hot air drying technique allowing maximizing profits by reducing time and operational costs and to produce a dietary fiber ingredient with interesting technological properties for the development of healthy foods. The shrinkage-swelling phenomena occurred during drying changed the rehydration properties of the fibre ingredient obtained. An increase in particle size improved the fibre's swelling ca
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Kolbina, Anastasia, S. C. Ryazanov, and I. A. Shestak. "APPLICATION OF DIETARY FIBER IN ENRICHMENT OF MEAT PRODUCTS." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-56.

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Tian, Peizi. "Effects of Dietary Fiber on Diet and Intestinal Microflora." In 2022 8th International Conference on Humanities and Social Science Research (ICHSSR 2022). Atlantis Press, 2022. http://dx.doi.org/10.2991/assehr.k.220504.076.

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Ahmed, Saad, Zackary Harris, and Russell David Levi. "Relationship Between Gut Microbiota and Dementia." In 28th Annual Rowan-Virtua Research Day. Rowan University Libraries, 2024. http://dx.doi.org/10.31986/issn.2689-0690_rdw.stratford_research_day.90_2024.

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This paper explores the complex relationship between gut microbiota, dietary habits, and dementia, focusing particularly on Alzheimer's disease (AD). Growing evidence suggests a significant link between the composition of gut bacteria, dietary choices, and susceptibility to dementia. Notably, individuals with dementia demonstrate a noticeable reduction in gut bacteria diversity, highlighting the crucial role of a balanced microbiome in maintaining cognitive health. Conversely, dietary preferences characterized by excessive consumption of processed foods and sugars are associated with an increa
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Reports on the topic "Dietary fiber"

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Balk, Ethan, Elyse Couch, Htun Ja Mai, et al. Fiber Intake and Laxation in People With Normal Bowel Function. AHRQ, 2025. https://doi.org/10.23970/ahrqepcsrlaxation.

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Objectives. To support a planned update of the Dietary Recommended Intake of macronutrients, including dietary fiber, we conducted a systematic review of the effect of fiber on laxation outcomes (related to gut motility) in people with normal bowel function. Data sources and review methods. We searched PubMed, Embase, and existing systematic reviews to March 4, 2025 for randomized trials in the general population of people in any life stage (without bowel dysfunction) that compared amounts, types, or forms of fiber. Outcomes of interest were stool consistency, fecal weight, fecal frequency, gu
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Hsieh, John C. F., Muhammed Walugembe, Nick J. Koszewski, Susan J. Lamont, and Max F. Rothschild. Effects of Dietary Fiber on Cecal Short Chain Fatty Acid and Microbial Community of Broiler and Layer Chicks. Iowa State University, 2015. http://dx.doi.org/10.31274/ans_air-180814-1312.

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Gutierrez, Nestor A., Nick V. L. Serão, Brian J. Kerr, Ruurd T. Zijlstra, and John F. Patience. Identifying Dietary Fiber Components that Best Predict the Digestible and Metabolizable Energy Content in Nine Corn Co-Products Fed to Growing Pigs. Iowa State University, 2014. http://dx.doi.org/10.31274/ans_air-180814-1363.

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Stadler, Diane, Rebecca Jungbauer, Azrah Ahmed, Nicole Marshall, Amy Valent, and Annette Totten. Digestible Carbohydrate Intake and Maternal-Infant Outcomes: A Systematic Review. AHRQ, 2025. https://doi.org/10.23970/ahrqepcsrcarbmaternal.

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Background. Optimal nutrition is needed to support individuals during pregnancy and placental development, fetal growth, and growth and development during infancy. Many foods contain digestible carbohydrates, or carbohydrates other than fiber/nondigestible carbohydrate. Digestible carbohydrates, including sugars and starches, are important sources of energy during these life stages. This review was designed to identify and summarize the evidence on the relationships between digestible carbohydrate intake during pregnancy and newborn size and development (Key Question 1) and gestational weight
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Arayici, Mehmet Emin, Yasemin Basbinar, and Hulya Ellidokuz. High and low dietary fiber consumption and cancer risk: a comprehensive umbrella review with meta-meta-analysis involving meta-analyses of observational epidemiological studies. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, 2023. http://dx.doi.org/10.37766/inplasy2023.10.0025.

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Morrison, Mark, Joshuah Miron, Edward A. Bayer, and Raphael Lamed. Molecular Analysis of Cellulosome Organization in Ruminococcus Albus and Fibrobacter Intestinalis for Optimization of Fiber Digestibility in Ruminants. United States Department of Agriculture, 2004. http://dx.doi.org/10.32747/2004.7586475.bard.

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Improving plant cell wall (fiber) degradation remains one of the highest priority research goals for all ruminant enterprises dependent on forages, hay, silage, or other fibrous byproducts as energy sources, because it governs the provision of energy-yielding nutrients to the host animal. Although the predominant species of microbes responsible for ruminal fiber degradation are culturable, the enzymology and genetics underpinning the process are poorly defined. In that context, there were two broad objectives for this proposal. The first objective was to identify the key cellulosomal component
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Bischof, Patricia, and Margaret Wexler. Fibre, the gut microbiome and breast cancer. Breast Cancer UK, 2023. https://doi.org/10.71450/64900277.

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All studies reviewed in this briefing have found a diet high in fibre is linked to a decreased breast cancer risk. The British Nutrition Foundation recommends the average adult consumes at least 30g of fibre per day. Dietary fibre has many effects on the body, especially on digestion and the composition of microorganisms in your gut. A varied diet rich in fibre, such as the Mediterranean diet – which includes high consumption of whole grains – supports a diverse and stable gut microbiome (the total population of gut microorganisms) and contributes significantly to gut health. Fibre may help pr
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Kasprzak, Mirosław. Investigation of the role of protein and dietary fibre on the digestibility of dietary lipid in oil-inwater emulsions by in vitro model. Publishing House of the University of Agriculture in Krakow, 2025. https://doi.org/10.15576/repourk/2025.1.5.

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9

Galani Yamdeu, Joseph Hubert. Nutritional Analysis of the Canterbury Food Bank Emergency Parcel. Canterbury Christ Church University, 2024. https://doi.org/10.63342/cccujhgy.2025.123.

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Abstract:
The nutritional adequacy of Canterbury Food Bank (CFB)’s emergency food parcels for children and adults was evaluated to assess their alignment with UK Government dietary recommendations and ensure their ability to support recipients’ long-term health. The protein, fibre, calories, minerals and vitamins in the parcels often exceeded the UK Government nutrient recommendation for children (2-3 years) and adults (19-64 years), making it sufficient to last beyond the intended three-day period. Mono- and poly-unsaturated fats and mostly Vitamin D were found to be very low in the parcel foods. Possi
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10

Galani Yamdeu, Joseph Hubert, and Shey Ndogmi Yoniwo. Nutritional Analysis of the Canterbury Food Bank Emergency Parcel. Canterbury Christ Church University, 2024. https://doi.org/10.63342/cccujhgy.

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Abstract:
The nutritional adequacy of Canterbury Food Bank (CFB)’s emergency food parcels for children and adults was evaluated to assess their alignment with UK Government dietary recommendations and ensure their ability to support recipients’ long-term health. The protein, fibre, calories, minerals and vitamins in the parcels often exceeded the UK Government nutrient recommendation for children (2-3 years) and adults (19-64 years), making it sufficient to last beyond the intended three-day period. Mono- and poly-unsaturated fats and mostly Vitamin D were found to be very low in the parcel foods. Possi
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