Über die Zusammensetzung der Kakao‐Rohfaser

Matthes, Hermann; Streitberger, F.

doi:10.1002/cber.19070400435

Cited by 6 publications

(1 citation statement)

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“…At least since the beginning of the twentieth century [41, 42] “crude fibre” has been used to describe the plant-derived component of feed and foods, which was resistant to digestion by mammalian enzymes (particularly in animal nutrition). By the 1950’s, the term “dietary fibre” was adopted, particularly when referring to human nutrition (e.g.…”

Section: Introductionmentioning

confidence: 99%

“Dietary fibre”: moving beyond the “soluble/insoluble” classification for monogastric nutrition, with an emphasis on humans and pigs

Williams

Mikkelsen

Flanagan

et al. 2019

J Animal Sci Biotechnol

138

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This review describes dietary fibres originating from a range of foods, particularly in relation to their plant cell walls. It explores the categorization of dietary fibres into “soluble” or “insoluble”. It also emphasizes dietary fibre fermentability, in terms of describing how the gastro-intestinal tract (GIT) microbiota respond to a selection of fibres from these categories. Food is categorized into cereals, legumes, fruits and vegetables. Mention is also made of example whole foods and why differences in physico-chemical characteristics between “purified” and “non-purified” food components are important in terms of health. Lastly, recommendations are made as to how dietary fibre could be classified differently, in relation to its functionality in terms of fermentability, rather than only its solubility.

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Section: Introductionmentioning

confidence: 99%