التفاصيل البيبلوغرافية
| العنوان: |
[The dietary fiber fraction in raw and processed foods]. |
| عنوان ترانسليتريتد: |
A fração "fibra da dieta" em alimentos crus e processados. |
| المؤلفون: |
Nova Derivi SC; Departamento de Bromatologia, Faculdade de Farmácia, Universidade Federal Fluminense, Nitéroi, Rio de Janeiro, Brasil., Marques Mendez MH, Rezende Rodrígues MC, Leonor Fernandes M |
| المصدر: |
Archivos latinoamericanos de nutricion [Arch Latinoam Nutr] 1988 Dec; Vol. 38 (4), pp. 965-78. |
| نوع المنشور: |
Journal Article; Research Support, Non-U.S. Gov't |
| اللغة: |
Spanish; Castilian |
| بيانات الدورية: |
Publisher: Sociedad Latinoamericana De Nutricion Country of Publication: Venezuela NLM ID: 0067507 Publication Model: Print Cited Medium: Print ISSN: 0004-0622 (Print) Linking ISSN: 00040622 NLM ISO Abbreviation: Arch Latinoam Nutr Subsets: MEDLINE |
| أسماء مطبوعة: |
Original Publication: Caracas : Sociedad Latinoamericana De Nutricion |
| مواضيع طبية MeSH: |
Food Handling* , Vegetables*, Dietary Fiber/*analysis, Hot Temperature |
| مستخلص: |
The purpose of the present study was to estimate dietary fiber components in raw vegetables and processed by different methods. Samples of 8 raw, 15 boiled, 5 fermented, 5 fried and 2 canned vegetables were analyzed. Results indicated the sample vegetables after being boiled, canned, fermented and fried, presented alterations in the dietary fiber insoluble and soluble components, e.i., by interaction or solubility tending to an increase or decrease of its components. Results obtained in the dietary fiber components of processed vegetables, in the sample analyzed, presented variations among them with the different processing techniques. |
| تواريخ الأحداث: |
Date Created: 19881201 Date Completed: 19910319 Latest Revision: 20171116 |
| رمز التحديث: |
20221213 |
| PMID: |
2856459 |
| قاعدة البيانات: |
MEDLINE |
