𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Dietary fiber content of italian fruit and nuts

✍ Scribed by C. Lintas; M. Cappelloni


Publisher
Elsevier Science
Year
1992
Tongue
English
Weight
382 KB
Volume
5
Category
Article
ISSN
0889-1575

No coin nor oath required. For personal study only.


πŸ“œ SIMILAR VOLUMES


Dietary fiber content and composition of
✍ Judith A. Marlett; Nicholas W. Vollendorf πŸ“‚ Article πŸ“… 1994 πŸ› Elsevier Science 🌐 English βš– 492 KB

The dietary fiber contents of 19 different forms of seven fruits were analyzed by two methods and compared. Fiber content measured by the AOAC method was always greater than that obtained by the Uppsala method; the two sets of fiber data were significantly different (P < 0-002). Fiber contents of di

Total Dietary Fiber Content of Selected
✍ Maria S. Cardozo; Betty W. Li πŸ“‚ Article πŸ“… 1994 πŸ› Elsevier Science 🌐 English βš– 348 KB

Eight nuts (almond, cashew, macadamia, peanut, pecan, pistachio, sunflower, and walnut) were analyzed for total dietary fiber content using a simplified enzymatic-gravimetric method and a AOAC/MES-TRIS buffer method. Mean total dietary fiber values for three brands of each type of nut ranged from \(

The Dietary Fiber Content (Nonstarch Pol
✍ Claudia P. SΓ‘nchez-Castillo; Peter J.S. Dewey; Marı́a De Lourdes Solano; Shirley πŸ“‚ Article πŸ“… 1995 πŸ› Elsevier Science 🌐 English βš– 463 KB

The dietary fiber content (nonstarch polysaccharides (NSP)) was measured in a variety of Mexican vegetables, herbs, and fruit. The mean total NSP contents were \(20 \pm 8.7,30 \pm 7.7\), and \(14 \pm 6.1 \mathrm{~g} / 100 \mathrm{~g}\) dry matter for vegetables, herbs, and fruits, respectively. Deta

Dietary Fiber and Some Elements in Nuts
✍ M. Plessi; D. Bertelli; A. Monzani; M.S. Simonetti; A. Neri; P. Damiani πŸ“‚ Article πŸ“… 1999 πŸ› Elsevier Science 🌐 English βš– 94 KB

The contents of some elements in nuts and commercial dietary wheat brans were evaluated. In nuts and TDF residues, Ca, Mg, Zn, Fe and Cu were determined. In commercial bran-based foods produced for "ve years, toxic (Pb and Cd) and two nutritionally important (Cu and Zn) metals were determined. The p