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Littérature scientifique sur le sujet « Fiber in human nutrition »

Auteur : Grafiati

Publié le 4 juin 2021

Mis à jour le 30 juillet 2024

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Articles de revues sur le sujet "Fiber in human nutrition"

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Hervik, Astrid Kolderup, and Birger Svihus. "The Role of Fiber in Energy Balance." Journal of Nutrition and Metabolism 2019 (January 21, 2019): 1–11. http://dx.doi.org/10.1155/2019/4983657.

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Excessive energy intake is linked with obesity and subsequent diet-related health problems, and it is therefore a major nutritional challenge. Compared with the digestible carbohydrates starch and sugars, fiber has a low energy density and may have an attenuating effect on appetite. This narrative review attempts to clarify the net energy contributions of various fibers, and the effect of fiber on satiety and thus appetite regulation. Fibers, broadly defined as nonstarch polysaccharides, are a varied class of substances with vastly different physicochemical properties depending on their chemic

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Lupton, Joanne R. "Handbook of Dietary Fiber in Human Nutrition." Journal of Nutrition 118, no. 8 (August 1, 1988): 1055. http://dx.doi.org/10.1093/jn/118.8.1055.

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Alkay, Zuhal, Fereshteh Falah, Hasan Cankurt, and Enes Dertli. "Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential." Foods 13, no. 11 (May 31, 2024): 1732. http://dx.doi.org/10.3390/foods13111732.

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Sourdough fermentation is one of the oldest traditional methods in food technology and occurs as a result of fermentation of flour prepared from grains. The nutritional role of sourdough is related to the final composition of fermented foods prepared through sourdough fermentation, and recently, sourdough has become an important application to improve nutrition characteristics of bread. Thanks to lactic acid bacteria (LAB) presented in sourdough microflora and metabolites partially produced by yeasts, technological and important nutritional features of the bread improve and an increase in shel

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Maphosa, Yvonne, and Victoria A. Jideani. "Dietary fiber extraction for human nutrition—A review." Food Reviews International 32, no. 1 (June 9, 2015): 98–115. http://dx.doi.org/10.1080/87559129.2015.1057840.

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Merenkova, S., O. Zinina, M. Stuart, E. Okuskhanova, and N. Androsova. "EFFECTS OF DIETARY FIBER ON HUMAN HEALTH: A REVIEW." Human Sport Medicine 20, no. 1 (June 2, 2020): 106–13. http://dx.doi.org/10.14529/hsm200113.

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The aim of this article is to review literature data on the terminology, classification and physiological effects of dietary fibers. Results. The scientific studies on the terminology, classification and characteristics of various types of dietary fiber are presented, the sources of dietary fiber and their positive physiological effects are described. Nowadays no consensus definition has been given to the concept of dietary fibers. The authors point to dietary fibers being related to chemical compounds defined by structure, or functional properties, and/or a combination of both structural and

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Lee, Sungsoo C., and Leon Prosky. "International Survey on Dietary Fiber: Definition, Analysis, and Reference Materials." Journal of AOAC INTERNATIONAL 78, no. 1 (January 1, 1995): 22–36. http://dx.doi.org/10.1093/jaoac/78.1.22.

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Abstract An international survey was conducted to get the views of 147 professionals in the field on the definition of dietary fiber. The survey also solicited opinions on analytical methods for nutrition labeling, quality control, and nutrition research. The survey finds that dietary fiber is generally defined as polysaccharides and lignin that are not hydrolyzed by human alimentary enzymes. Support is strong for expansion of the definition to include oligosaccharides that are resistant to hydrolysis by human alimentary enzymes. Among techniques for nutrition labeling and quality control, enz

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Berding, Kirsten, Carina Carbia, and John F. Cryan. "Going with the grain: Fiber, cognition, and the microbiota-gut-brain-axis." Experimental Biology and Medicine 246, no. 7 (February 28, 2021): 796–811. http://dx.doi.org/10.1177/1535370221995785.

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Healthy dietary intake has been acknowledged for decades as one of the main contributors to health. More recently, the field of nutritional psychiatry has progressed our understanding regarding the importance of nutrition in supporting mental health and cognitive function. Thereby, individual nutrients, including omega-3 fatty acids and polyphenols, have been recognized to be key drivers in this relationship. With the progress in appreciating the influence of dietary fiber on health, increasingly research is focusing on deciphering its role in brain processes. However, while the importance of

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Solomon, A. M. "The role of dietary fiber in functional nutrition." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 26, no. 101 (April 6, 2024): 77–83. http://dx.doi.org/10.32718/nvlvet-f10112.

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The process of nutrition is a function of the relationship between a person and the environment. Food should contribute to the adaptation of the human body to unfavorable conditions and, in addition to its main function – meeting the physiological needs of the human body for nutrients and energy, also perform preventive and therapeutic tasks. Recently, the popularity of healthy food has increased. Experts predict that the market for functional products is growing every year. In this regard, in many countries, in-depth research is being carried out on the structure, composition, properties of d

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Kronberga, Maija, and Daina Kārkliņa. "Nutritional Supplements in Optimal Human Nutrition." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 67, no. 4-5 (November 1, 2013): 367–72. http://dx.doi.org/10.2478/prolas-2013-0068.

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Abstract The basic requirements for human health and life quality improvement are wholeness, variety and moderation in food choices. In industrial countries the numbers of adipose inhabitants is constantly growing. People consume insufficiently vegetables, fruits and fish. The missing nutrients must be augmented with the help of functional foodstuffs. The objective of the study was to compare the impact of food supplements and local products rich in fibre and polyunsaturated fatty acids on the human body. The research was conducted at the Rîga Heart Consulting Room in 2010. For two months, 60

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Kulshrestha, Kalpana. "HORTICULTURAL CROPS VALUE ADDITION FOR NUTRITIONAL SECURITY." International Journal of Research -GRANTHAALAYAH 6, no. 10 (October 31, 2018): 110–20. http://dx.doi.org/10.29121/granthaalayah.v6.i10.2018.1168.

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Nutritional well-being is a sustainable force for health and development of people and maximization of human genetic potential. From the beginning of human history, food has been considered as the major factor in maintaining well-being and health of individuals. Active ingredients in food which are effective in promoting human health include amino acids, fats dietary fiber, antioxidants, pigments, vitamins and minerals which are present in different food groups such as pulses, cereals, legumes, oilseeds, fruits and vegetables. Among all these food groups, fruits and vegetables play a sig

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Thèses sur le sujet "Fiber in human nutrition"

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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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Benoit, Julie E. "Evaluation of Nutritional Risk in Maine's Senior Population with an Emphasis on how Whole Grain Intake Affects Nutritional Status." Fogler Library, University of Maine, 2008. http://www.library.umaine.edu/theses/pdf/BenoitJE2008.pdf.

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ROCKWAY, SUSIE WILSON. "INTERACTION AND BIOAVAILABILITY OF TRACE MINERALS WITH CEREAL BRANS (FIBER, COPPER)." Diss., The University of Arizona, 1985. http://hdl.handle.net/10150/187963.

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The ability of wheat bran and oat hulls to bind copper and zinc using a new chromatographic technique was investigated and compared to a centrifugation method. Also investigated was the bioavailability of copper which had been exogenously bound to wheat bran then fed to mice and rats. Wheat bran bound 6 mg Cu/g fiber when pH was raised to 7. Less binding occurred at lower pHs. Seven mg of zinc bound to wheat bran at pH 5 while only a trace bound at pH less than 2. Oat hulls bound 3 mg Cu/g fiber at pH 5, and less than 1 mg of zinc bound per g of oat hull at pH 6. Binding for both fibers depend

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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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Colavito, Elizabeth A. "Relationship of meal planners' nutrition attitudes and knowledge to their fat and fiber intakes and that of their preschool-aged children." Thesis, This resource online, 1994. http://scholar.lib.vt.edu/theses/available/etd-11102009-020328/.

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Gustafsson, Kerstin. "Metabolic effects of fibre-rich foods studies of vegetables, oats and wheat on glucose and lipid metabolism and satiety /." Lund : Dept. of Community Health Sciences, and Dept. of Applied Nutrition and Food Chemistry, Chemical Centre, Lund University, 1994. http://catalog.hathitrust.org/api/volumes/oclc/39725793.html.

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Sun, Yi 1973. "Interactions between types and levels of dietary fiber and Heligmosomoides polygyrus (Nematoda) infection in mice." Thesis, McGill University, 2001. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=31547.

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The objectives of this study were to determine the effect of different types and levels of dietary fiber on Heligmosomoides polygrus (Nematoda) in laboratory mice. BALB/c mice were randomly assigned to one of seven diets: no fiber, cellulose (5%, 10%, 20%), and pectin (5%, 10%, 20) and infected with H. polygyrus one week later. The length of intestine increased significantly with the concentration of pectin and was associated with longer villi, thicker mucosa and increased villus/crypt ratio. In contrast, changing concentration of cellulose had minimal effects on the gastrointestinal tract. Mo

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Leefeldt, Anja. "A Web-based, combined assessment and personalized educational module aimed at increasing the dietary fiber intake among college students." Access to citation, abstract and download form provided by ProQuest Information and Learning Company; downloadable PDF file, 98 p, 2007. http://proquest.umi.com/pqdweb?did=1338920501&sid=18&Fmt=2&clientId=8331&RQT=309&VName=PQD.

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Holliday, Mitchel. "The effects of the consumption of high-fiber bread on an overweight population." Menomonie, WI : University of Wisconsin--Stout, 2006. http://www.uwstout.edu/lib/thesis/2006/2006hollidaym.pdf.

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Patel, Minaxi. "The laxative effect of kiwifruit [thesis submitted in fulfilment of the] Master of Applied Science, Auckland University of Technology, June 2003." Full thesis. Abstract, 2003.

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Livres sur le sujet "Fiber in human nutrition"

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1899-, De Jarnette Bertrand, Unger Joseph F, and Sacro Occipital Research Society International., eds. Occipital fiber nutrition. Prairie Village, Kan: Sacro Occipital Research Society International, 1992.

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Centore, Michael. Fiber. Broomall, PA: Mason Crest, 2017.

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Egan, Jeanette P. Fiber and your health. Tucson: Fisher Books, 2000.

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A, Spiller Gene, ed. CRC handbook of dietary fiber in human nutrition. 2nd ed. Boca Raton: CRC Press, 1993.

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A, Spiller Gene, ed. CRC handbook of dietary fiber in human nutrition. 3rd ed. Boca Raton, Fla: CRC Press, 2001.

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

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V, Mansour-McNamee, and McNamee B, eds. Dietary fiber. München ; Baltimore: Urban & Schwarzenberg, 1985.

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Gurr, M. I. Dietary fibre. Washington, D.C: ILSI Press, 1994.

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Stephenson, Marilyn. Fiber: Something healthy to chew on. Rockville, Md: Dept. of Health and Human Services, Public Health Service, Food and Drug Administration, 1987.

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Johnson, I. T. Dietary fibre and related substances. London: Chapman & Hall, 1994.

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Chapitres de livres sur le sujet "Fiber in human nutrition"

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Macdonald, I. "Dietary fibre: the facts?" In Human Nutrition, 121–25. Boston, MA: Springer US, 1992. http://dx.doi.org/10.1007/978-1-4899-4495-5_8.

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Cummings, J. H., and S. A. Bingham. "Towards a recommended intake of dietary fibre." In Human Nutrition, 107–20. Boston, MA: Springer US, 1992. http://dx.doi.org/10.1007/978-1-4899-4495-5_7.

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Chhabra, Shabnam. "Dietary Fibre - Nutrition and Health Benefits." In Functional Food and Human Health, 15–25. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-1123-9_2.

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Johnson, I. T. "Fiber: Physiological and Functional Effects." In Encyclopedia of Human Nutrition, 240–45. Elsevier, 2013. http://dx.doi.org/10.1016/b978-0-12-375083-9.00105-7.

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Laurentin, A., and C. A. Edwards. "Fiber: Resistant Starch and Oligosaccharides." In Encyclopedia of Human Nutrition, 246–53. Elsevier, 2013. http://dx.doi.org/10.1016/b978-0-12-375083-9.00109-4.

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Schneeman, Barbara O. "Human Physiological Responses to Dietary Fiber." In Biotechnology and Nutrition, 97–108. Elsevier, 1992. http://dx.doi.org/10.1016/b978-0-7506-9259-5.50011-x.

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Topping, D. L. "Dietary Fiber: Physiological Effects and Health Outcomes." In Encyclopedia of Human Nutrition, 50–54. Elsevier, 2013. http://dx.doi.org/10.1016/b978-0-12-375083-9.00106-9.

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Johnson, I. T. "DIETARY FIBER | Physiological Effects and Effects on Absorption." In Encyclopedia of Human Nutrition, 572–78. Elsevier, 2005. http://dx.doi.org/10.1016/b0-12-226694-3/00085-x.

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Topping, D. L., and L. Cobiac. "DIETARY FIBER | Potential Role in Etiology of Disease." In Encyclopedia of Human Nutrition, 578–85. Elsevier, 2005. http://dx.doi.org/10.1016/b0-12-226694-3/00086-7.

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Leeds, A. R. "DIETARY FIBER | Role in Nutritional Management of Disease." In Encyclopedia of Human Nutrition, 586–90. Elsevier, 2005. http://dx.doi.org/10.1016/b0-12-226694-3/00087-9.

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Actes de conférences sur le sujet "Fiber in human nutrition"

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Bordean, Despina-Maria, Aurica Breica Borozan, Gabriel Bujanca, Camelia Cioban, and Delia Gabriela Dumbrava. "EFFECTS OF BOILING AND ROASTING ON CRUDE PROTEINS, TOTAL ANTIOXIDANT CAPACITY AND TOTAL POLYPHENOLS CONTENT OF POTATO TUBERS." In GEOLINKS International Conference. SAIMA Consult Ltd, 2020. http://dx.doi.org/10.32008/geolinks2020/b1/v2/08.

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Compared with other sources, potato can bring multiple nutritional benefits because it’s naturally low energy food (0.7 kcal), having high water, fiber and starch content. Even if the consummation of potatoes is in decline, it is still considered a source of valuable nutrition. Depending on the method of preparation, potatoes contain significant level of proteins and antioxidants and can offer considerable protection against cardiovascular diseases and cancer. Natural antioxidants are present under different forms in all plants, being the base source of these compounds for humans. The objectiv

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Wu, Y., J. Y. H. Fuh, Y. S. Wong, and J. Sun. "Fabrication of 3D Scaffolds via E-Jet Printing for Tendon Tissue Repair." In ASME 2015 International Manufacturing Science and Engineering Conference. American Society of Mechanical Engineers, 2015. http://dx.doi.org/10.1115/msec2015-9367.

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Current clinical grafts used in tendon treatment are subject to several restrictions and there is a significant demand for alternative engineered tissue. The previously reported tendon scaffolds mainly based on electrospinning and textile technologies showed promising results for tendon regeneration. However, limitations, such as small pore size, nutrition transmission, cell attachment, exist universally in such scaffolds. In this work, a novel tissue engineered polycaprolactone (PCL) tendon scaffold based on electrohydrodynamic jet printing (E-Jetting) was developed for investigation. In prel

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Velciov, Briana Bianca, Maria Rada, Lalescu Virgil -Dacian, Daniela Stoin, and Aliodor Marius Suciu. "PRELIMINARY RESEARCH REGARDING THE IMPACT OF MOISTURE CONTENT ON NUTRITIONAL PARAMETERS OF NETTLE POWDER." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023v/6.2/s25.41.

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Nettle leaf powder is an excellent source of nutritional compounds (proteins, minerals, fibers, carbohydrates) and biologically active compounds: terpenoids, carotenoids, fatty acids, various polyphenolic compounds, essential amino acids, chlorophyll, vitamins, etc., essential for the health of the human body. Therefore, nettle powder could be used as a nutritional supplement. The nutritional quality of the nettle powder can be influenced by the drying technique of the nettle leaves, respectively by the water content of the final product. This study aims to evaluate the nutritional content of

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Bandigamapalage, Wasana, Thilini Chandrasir, and Kolitha Wijesekara. "Preparation of a Low Cost Nutrient Bar Incorporated with Underutilized Seeds as a Convenient and Functional Meal Replacement Alternative D." In The SLIIT International Conference on Engineering and Technology 2022. Faculty of Engineering, SLIIT, 2022. http://dx.doi.org/10.54389/amfm1789.

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People with busy lifestyles routinely consume fast food as an easy alternative for main meal. Consequently, they prone to suffer from non-communicable diseases such as diabetics. The purpose of this research was to develop a nutritious bar as a meal replacement under the Recommended Dietary Allowances (RDA) using underutilized seeds such as pumpkin, winged beans, watermelon, corn, mung beans, and rice flakes. The proximate analysis, physicochemical properties, sensory attributes and microbiological parameters were evaluated using the Association of Official Agricultural Chemist standards (AOAC

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Lupu, Mirabela. "RATIONAL NUTRITION OF MODERN HUMAN." In 4th SGEM International Multidisciplinary Scientific Conferences on SOCIAL SCIENCES and ARTS Proceedings. STEF92 Technology, 2017. http://dx.doi.org/10.5593/sgemsocial2017/33/s12.075.

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Lugonja, Nikoleta, Dalibor Stankovic, Vesna Marinkovic, Jelena Avdalovic, Snezana Spasic, and Miroslav M. Vrvic. "Every Drop Counts—The Current Methods for Determining the Quality of Human Milk." In European Nutrition Conference. Basel Switzerland: MDPI, 2024. http://dx.doi.org/10.3390/proceedings2023091314.

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Kalmpourtzidou, Aliki, Rachele De Giuseppe, Alessandra Vincenti, Ghanya Al-Naqeb, and Hellas Cena. "The Effect of Nature-Based Solutions on Human Nutrition and Food Security in Urban Settings." In European Nutrition Conference. Basel Switzerland: MDPI, 2024. http://dx.doi.org/10.3390/proceedings2023091214.

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Gómez-Gallego, Carlos, Roosa-Maria Willman, Kati Martikainen, and Marjukka Kolehmainen. "The Impact of Malted Grains on Human Intestinal Microbiota Composition in an In Vitro Model." In European Nutrition Conference. Basel Switzerland: MDPI, 2024. http://dx.doi.org/10.3390/proceedings2023091362.

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Hoevenaars, Femke P. M., Tim J. van den Broek, Boukje Eveleens Maarse, Matthijs Moerland, Ines Warnke, Hannah Eggink, and Frank H. J. Schuren. "Comparative Evaluation of a Dietary Fiber Mixture in an Intestinal Screening Platform and a Crossover Intervention Study." In European Nutrition Conference. Basel Switzerland: MDPI, 2024. http://dx.doi.org/10.3390/proceedings2023091418.

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Aleksejeva, Svetlana, Inga Ciprovica, and Laila Meija. "A review: dairy phospholipids in human nutrition." In Research for Rural Development 2022 : annual 28th international scientific conference proceedings. Latvia University of Life Sciences and Technologies, 2022. http://dx.doi.org/10.22616/rrd.28.2022.013.

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More than six billion people worldwide consume dairy products every day. Dairy products and their constituents contain hundreds of different components, but milk fat globule membrane (MFGM) polar lipids are still underestimated from a nutritional point of view. The unique composition of phospholipids (PLs) – the main MFGM component – provides high nutraceutical properties. Therefore, the research of bioactive dairy components and their impact has promising potential in human health by various mechanisms. The positive effects of MFGM PLs are mainly based on animal studies, but there are a small

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Rapports d'organisations sur le sujet "Fiber in human nutrition"

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Frankenberg, Elizabeth, and Duncan Thomas. Human Capital and Shocks: Evidence on Education, Health and Nutrition. Cambridge, MA: National Bureau of Economic Research, April 2017. http://dx.doi.org/10.3386/w23347.

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van Dorp, Marianne. Nutrition monitoring mission November 11-15, 2019 : Human Capital Development project UNICEF Rwanda. Wageningen: Wageningen Centre for Development Innovation, 2020. http://dx.doi.org/10.18174/511201.

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van Dorp, Marianne. Nutrition monitoring mission November 2-10, 2020 : Human Capital Development project UNICEF Rwanda. Wageningen: Wageningen University & Research, Wageningen Centre for Development Innovation, 2020. http://dx.doi.org/10.18174/536887.

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Rohmer, Damien, Arkadiusz Sitek, and Grant T. Gullberg. Visualization of Fiber Structurein the Left and Right Ventricleof a Human Heart. Office of Scientific and Technical Information (OSTI), July 2006. http://dx.doi.org/10.2172/920253.

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Fogel, Robert, and Nathaniel Grotte. An Overview of The Changing Body: Health, Nutrition, and Human Development in the Western World Since 1700. Cambridge, MA: National Bureau of Economic Research, April 2011. http://dx.doi.org/10.3386/w16938.

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Harris, Jody, Sarah Gibbons, O’Brien Kaaba, Tabitha Hrynick, and Ruth Stirton. A ‘Right to Nutrition’ in Zambia: Linking Rhetoric, Law and Practice. Institute of Development Studies (IDS), August 2021. http://dx.doi.org/10.19088/ids.2021.051.

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Zambians in all walks of life are affected by malnutrition, and working through human rights is one key way to address this injustice. Based on research aiming to understand how a ‘right to nutrition’ is perceived by different actors globally and in Zambia, this brief presents a clear framework for a rights-based approach to nutrition in Zambia. This framework identifies rhetorical, legal and practical functions of human rights, and offers a way to think through clearly how different actors might work on the different aspects of rights. Addressing these three aspects of a right to nutrition al

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Johnson, Nancy L. Natural resource tenure and governance for human nutrition and health: Linkages and priorities for agricultural research and development. Washington, DC: International Food Policy Research Institute, 2021. http://dx.doi.org/10.2499/p15738coll2.134786.

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Ziska, L., A. Crimmins, A. Auclair, S. DeGrasse, J. F. Garofalo, A. S. Khan, I. Loladze, et al. Ch. 7: Food Safety, Nutrition, and Distribution. The Impacts of Climate Change on Human Health in the United States: A Scientific Assessment. U.S. Global Change Research Program, 2016. http://dx.doi.org/10.7930/j0zp4417.

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Reinhardt, Sarah. From Silos to Systems: Investing in Sustainable Nutrition Science for a Healthy Future. Union of Concerned Scientists, September 2021. http://dx.doi.org/10.47923/2021.14270.

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Diet-related disease, climate change, and environmental degradation exact an enormous toll on human and planetary health. These challenges could be addressed in part by shifting what we eat and how we produce food, yet key questions remain about how to make such transitions effective, equitable, and sustainable. To help answer these questions, investments in “sustainable nutrition science”—research and education at the intersection of nutrition, food production, and climate and environment—are urgently needed. However, the Union of Concerned Scientists has found that US public funding for sust

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Breinbauer, Cecilia, and Stanley Greenspan. Early Social-Emotional and Cognitive Basis for Human Development Potential, and Improved Quality of Life. Inter-American Development Bank, May 2007. http://dx.doi.org/10.18235/0006819.

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This presentation discusses the effects of social motivation on brain development in early childhood and the role of emotions on child development. Optimal nutrition and social-emotional development are the basic building blocks for higher level thinking abilities, human development and quality of life. The authors examine how to develop internationally comparable and feasible measures of child development. Then it will be possible to gather evidence to inform policy makers of the need for specific country policies and programs on this topic. This presentation was prepared for the IDB-PAHO Con

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