Vegetable, fruit and potato fibres
(2013) p.193-207- Abstract
- As much as one-third of the dietary fibre intake in a normal Western diet originates from fruits and vegetables. Nutritional effects of dietary fibre can to a great extent be related to the physicochemical properties of the fibre, such as composition, solubility, viscosity, water-holding capacity and molecular weight. In fruits and vegetables the structure of the cell wall matrix (tertiary structure) is also extremely important for nutritional characteristics and texture of the product. Fruits and vegetables are often processed in some way prior to consumption. During this processing the cell wall composition and also the physicochemical properties of the plant material may be changed considerably. The effects of mechanical, chemical,... (More)
- As much as one-third of the dietary fibre intake in a normal Western diet originates from fruits and vegetables. Nutritional effects of dietary fibre can to a great extent be related to the physicochemical properties of the fibre, such as composition, solubility, viscosity, water-holding capacity and molecular weight. In fruits and vegetables the structure of the cell wall matrix (tertiary structure) is also extremely important for nutritional characteristics and texture of the product. Fruits and vegetables are often processed in some way prior to consumption. During this processing the cell wall composition and also the physicochemical properties of the plant material may be changed considerably. The effects of mechanical, chemical, enzymatic and thermal processing will be discussed in this chapter. (Less)
- Abstract (Swedish)
- As much as one-third of the dietary fibre intake in a normal Western diet originates from fruits and vegetables. Nutritional effects of dietary fibre can to a great extent be related to the physicochemical properties of the fibre, such as composition, solubility, viscosity, water-holding capacity and molecular weight. In fruits and vegetables the structure of the cell wall matrix (tertiary structure) is also extremely important for nutritional characteristics and texture of the product. Fruits and vegetables are often processed in some way prior to consumption. During this processing the cell wall composition and also the physicochemical properties of the plant material may be changed considerably. The effects of mechanical, chemical,... (More)
- As much as one-third of the dietary fibre intake in a normal Western diet originates from fruits and vegetables. Nutritional effects of dietary fibre can to a great extent be related to the physicochemical properties of the fibre, such as composition, solubility, viscosity, water-holding capacity and molecular weight. In fruits and vegetables the structure of the cell wall matrix (tertiary structure) is also extremely important for nutritional characteristics and texture of the product. Fruits and vegetables are often processed in some way prior to consumption. During this processing the cell wall composition and also the physicochemical properties of the plant material may be changed considerably. The effects of mechanical, chemical, enzymatic and thermal processing will be discussed in this chapter. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/b31a5752-b467-485b-9a24-46853fd3f962
- author
- Nyman, Margareta LU and Haskå, Lina LU
- organization
- publishing date
- 2013
- type
- Chapter in Book/Report/Conference proceeding
- publication status
- published
- subject
- host publication
- Fibre rich and whole grain foods - Improving quality
- editor
- Delcour, Jan and Poutanen, Kaisa
- pages
- 193 - 207
- publisher
- Woodhead Publishing Limited
- external identifiers
-
- scopus:84902639391
- ISBN
- 9780857095787
- 9780857090386
- DOI
- 10.1533/9780857095787.2.193
- language
- English
- LU publication?
- yes
- id
- b31a5752-b467-485b-9a24-46853fd3f962
- date added to LUP
- 2018-11-08 20:22:09
- date last changed
- 2024-03-18 18:23:17
@inbook{b31a5752-b467-485b-9a24-46853fd3f962,
abstract = {{As much as one-third of the dietary fibre intake in a normal Western diet originates from fruits and vegetables. Nutritional effects of dietary fibre can to a great extent be related to the physicochemical properties of the fibre, such as composition, solubility, viscosity, water-holding capacity and molecular weight. In fruits and vegetables the structure of the cell wall matrix (tertiary structure) is also extremely important for nutritional characteristics and texture of the product. Fruits and vegetables are often processed in some way prior to consumption. During this processing the cell wall composition and also the physicochemical properties of the plant material may be changed considerably. The effects of mechanical, chemical, enzymatic and thermal processing will be discussed in this chapter.}},
author = {{Nyman, Margareta and Haskå, Lina}},
booktitle = {{Fibre rich and whole grain foods - Improving quality}},
editor = {{Delcour, Jan and Poutanen, Kaisa}},
isbn = {{9780857095787}},
language = {{eng}},
pages = {{193--207}},
publisher = {{Woodhead Publishing Limited}},
title = {{Vegetable, fruit and potato fibres}},
url = {{http://dx.doi.org/10.1533/9780857095787.2.193}},
doi = {{10.1533/9780857095787.2.193}},
year = {{2013}},
}