Content of dietary fiber in foods and its physiological effects
- 1 February 1997
- journal article
- research article
- Published by Taylor & Francis in Food Reviews International
- Vol. 13 (1) , 29-76
- https://doi.org/10.1080/87559129709541097
Abstract
An increase in dietary fiber consumption has been recommended by the public health authorities. In this review the definition of dietary fiber and analytical methods used for its measurement are discussed. Furthermore, effects of processing on dietary fiber—especially the formation of resistant starch, the role of dietary fiber in health and disease, and intakes in different countries—are discussed.Keywords
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