Dietary fibre in foods: a review

By D. Dhingra, M. Michael, Hradesh Rajput, R. T. Patil. Journal of food science and technology, 2012

1,294 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/56625a4fa80f20b45f4961fd7ed053f8ba84a9af

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In Nutrition and Dietetics

1. N. Bandarra

Citations in the corpus

• Oil Press-Cakes and Meals Valorization through Circular Economy Approaches: A Review (2020, background): “In this category are included insoluble components (cellulose, hemicelluloses, lignin), soluble components (gums, pectin substances, mucilages), inulin, and resistant starch [143,144].”
• Halophytes: Gourmet food with nutritional health benefits? (2017, background): “Although NDF is generally used for the assessment of feed quality, it is considered to be a reliable analytical tool for the estimation of the insoluble portion of dietary fibre in food (Dhingra et al., 2012).”
• The application of dietary fiber in bread products. (2015, background): “Based on the literature reviewed above, it is confirmed that DF always tends to lead to a reduction in volume and moisture loss [18].”