Plant-sourced intrinsic dietary fiber: Physical structure and health function

2021 ◽  
Author(s):  
Wangyan Qin ◽  
Lijun Sun ◽  
Ming Miao ◽  
Genyi Zhang
Keyword(s):  
Dietary Fiber ◽  
Physical Structure ◽  
Health Function

scholarly journals Dietary Fiber Powder Made from Purple Wheat “Jizi439” Bran: An Effective Health Food and Its Processing

2020 ◽  
Author(s):  
Yaning Meng ◽  
Suque Lan ◽  
Yelun Zhang ◽  
Xingpu Li ◽  
Zhenhua Niu ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Wheat Bran ◽  
Pure Water ◽  
Processing Parameters ◽  
Health Food ◽  
Nutritional Elements ◽  
Positive Effects ◽  
Twin Screw ◽  
Health Function ◽  
Active Substances

Abstract Background: Different processing approaches could usually alter contents of different nutritional ingredients for wheat grains which benefits human health. The present study is aimed to assess the dietary fiber and other nutritional ingredients of purple wheat (Jizi439) bran via proper processing and to analyze its benefits to prevent diseases and enhance health so as to prove the dietary fiber powder made from purple wheat （Jizi439）to be an effective health food. Methods: Approach I Pulverizing: Purple wheat bran was put into blade pulverizer to get the pulverized bran into particles with a 60-meshdiameter. Puffing: The pulverized bran was sprayed with pure water to moisten the bran, making its moisture reach 22%. The moistened bran was put into twin-screw bulking machine under a temperature of 135 ℃ , and puffed at 400 r/min, to get puffed pellets. Milling: The puffed bran pellets were put into wall mill under 32℃ and 6 – 7 MPa and at 350 r/min to get dietary fiber powder (DFP) in particles with a 130-mesh diameter. Approach II: Except for the processing parameters, the procedure of Approach II was the same as Approach I. Results: The significant increase of nutritional elements contents in dietary fiber powder have been found when it is processed via different approaches. Different processing treatment and processing parameters bring forth different effects on the nutritional elements which are released from purple wheat bran. It is indicated that the contents of SDF produced via Approach I is greatly higher than that of the SDF produced via Approach II ( p ≤0.01), which suggests that Approach I is much effective for processing purple wheat bran for producing solvable dietary fiber Conclusions: Purple wheat bran is a high-effective health food, but only it is properly processed. Different processing has different impacts on the active substances of the purple wheat bran powder related to health function. In this study, only Approach I helps to increase the health nutritional ingredients which bring forth positive effects on the enhancement of health function, while Approach II fail to improve the function on health enhancement. Keywords: Dietary fiber powder, Purple wheat bran; Health food; Disease prevention

Preparation And elemental analysis of ancient fibers

1987 ◽  
Vol 45 ◽  
pp. 410-411
Author(s):  
Allen Angel ◽  
Kathryn A. Jakes
Keyword(s):  
Cross Sections ◽  
Physical Structure ◽  
Energy Dispersive ◽  
Archaeological Sites ◽  
X Ray ◽  
Long Term Storage ◽  
Backscattered Electron ◽  
Electron Imaging

Fabrics recovered from archaeological sites often are so badly degraded that fiber identification based on physical morphology is difficult. Although diagenetic changes may be viewed as destructive to factors necessary for the discernment of fiber information, changes occurring during any stage of a fiber's lifetime leave a record within the fiber's chemical and physical structure. These alterations may offer valuable clues to understanding the conditions of the fiber's growth, fiber preparation and fabric processing technology and conditions of burial or long term storage (1).Energy dispersive spectrometry has been reported to be suitable for determination of mordant treatment on historic fibers (2,3) and has been used to characterize metal wrapping of combination yarns (4,5). In this study, a technique is developed which provides fractured cross sections of fibers for x-ray analysis and elemental mapping. In addition, backscattered electron imaging (BSI) and energy dispersive x-ray microanalysis (EDS) are utilized to correlate elements to their distribution in fibers.

Fruit and berry raw materials is a promising source of food ingredients for flour confectionery.

2020 ◽  
Vol 29 (11) ◽  
pp. 45-49
Author(s):  
L.N. Fedyanina ◽  
◽  
E.S. Smertina ◽  
V.A. Lyakh ◽  
A.E. Elizarova ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Scientific Literature ◽  
Consumer Demand ◽  
Raw Materials ◽  
Plant Materials ◽  
Food Ingredients ◽  
Promising Source

The article considers the problem of improving the range of confectionery from the standpoint of use plant materials of satisfaction by consumer demand in dieteticpreventive foods. The analysis of domestic and foreign scientific literature on promising directions of improving the range of dietetic-preventive confectionery is given. It is noted that in the recipes for flour confectionery introduced from non-traditional raw materials containing dietary fiber.

What Is an Institution?

2007 ◽  
pp. 5-27 ◽  
Author(s):  
J. Searle
Keyword(s):  
Physical Structure ◽  
Necessary Condition ◽  
Collective Intentionality ◽  
Institutional Facts ◽  
Institutional Fact ◽  
The Status ◽  
The Creation ◽  
State Of Affairs ◽  
In Virtue Of ◽  
Typical Point

The author claims that an institution is any collectively accepted system of rules (procedures, practices) that enable us to create institutional facts. These rules typically have the form of X counts as Y in C, where an object, person, or state of affairs X is assigned a special status, the Y status, such that the new status enables the person or object to perform functions that it could not perform solely in virtue of its physical structure, but requires as a necessary condition the assignment of the status. The creation of an institutional fact is, thus, the collective assignment of a status function. The typical point of the creation of institutional facts by assigning status functions is to create deontic powers. So typically when we assign a status function Y to some object or person X we have created a situation in which we accept that a person S who stands in the appropriate relation to X is such that (S has power (S does A)). The whole analysis then gives us a systematic set of relationships between collective intentionality, the assignment of function, the assignment of status functions, constitutive rules, institutional facts, and deontic powers.

Morphological Freedom and Medicine: Constructing the Posthuman Body

2018 ◽  
Author(s):  
Luna Dolezal
Keyword(s):  
Common Sense ◽  
Cosmetic Surgery ◽  
The Body ◽  
Popular Imagination ◽  
Gender Reassignment ◽  
Common Parlance ◽  
And Gender ◽  
Body Practices ◽  
Health Function ◽  
At Will

The notion that the body can be changed at will in order to meet the desires and designs of its ‘owner’ is one that has captured the popular imagination and underpins contemporary medical practices such as cosmetic surgery and gender reassignment. In fact, describing the body as ‘malleable’ or ‘plastic’ has entered common parlance and dictates common-sense ideas of how we understand the human body in late-capitalist consumer societies in the wake of commercial biotechnologies that work to modify the body aesthetically and otherwise. If we are not satisfied with some aspect of our physicality – in terms of health, function or aesthetics – we can engage with a whole variety of self-care body practices – fashion, diet, exercise, cosmetics, medicine, surgery, laser – in order to ‘correct’, reshape or restyle the body. In addition, as technology has advanced and elective cosmetic surgery has unapologetically entered the mainstream, the notion of the malleable body has become intrinsically linked to the practices and discourses of biomedicine and, furthermore, has become a significant means to assert and affirm identity.

Utilization Of White-Meat, Red-Meat And Super Red Dragon Fruit (Hylocereus sp) Skin Waste As An Alternative Food Source

2018 ◽  
Vol 1 (01) ◽  
pp. 18-21
Author(s):  
Yulian Syahputri ◽  
Diana Widiastuti
Keyword(s):  
Dietary Fiber ◽  
Food Source ◽  
Red Meat ◽  
Raw Material ◽  
Alternative Food ◽  
Sodium Metabisulfite ◽  
White Meat ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Alternative Food Source

Dragon fruit skin, waste material (dragon fruit waste), will have a profitable sale value if it can be used as a food raw material. Dragon fruit skin waste contains relatively high dietary fiber so it can be used as a food raw material. This study aims to utilize dragon fruit skin waste for the manufacture of dragon fruit skin flour as an alternative food source. Some tests are made on white-meat dragon fruit skin, red-meat dragon fruit skin and super red dragon fruit skin. The preliminary study is the soaking of the three types of dragon fruit skin in two solutions, namely 0.1% sodium citrate and 0.1% sodium metabisulfite to prevent the browning effect on flour. Dragon fruit skin flour from the soaking with both solutions is then characterized physically, including its texture, color, flavor and rendement. The best physical characterization is followed by chemical characterization, including the contents of water, ash, protein, fat, carbohydrate, dietary fiber, minerals (Fe, Na, K, Ca and P), and also microbiological characterization of Escherichia coli, molds and Bacillus cereus. The chemical and microbiological characterization shows that the red-meat dragon fruit skin flour has better results than the white-meat and super red dragon fruit skin flour does. The red-meat dragon fruit skin flour contains 8.80% water, 0.20% ash, 2.35% fat, 7.69%, protein, 68,29% carbohydrate and 28,72% dietary fiber as well as 4.40 mg K, 8.76 mg Na , 0.65 mg Fe , 10.20 mg Ca and 32.58 mg P. Keywords: Waste, Dragon Fruit Skin, Dragon Fruit Skin Powder, Alternative Food Source

ASSESSMENT OF HYDROLOGICAL CHANGES IN THE ŠUŠVĖ RIVER

2015 ◽  
Author(s):  
Gražina ŽIBIENĖ ◽  
Alvydas ŽIBAS ◽  
Goda BLAŽAITYTĖ
Keyword(s):  
Hydrological Regime ◽  
Maximum Flow ◽  
Environmental Flow ◽  
Physical Structure ◽  
River Channels ◽  
Hydrologic Alteration ◽  
Water Conditions ◽  
Flow Components ◽  
The Impact ◽  
Large Floods

The construction of dams in rivers negatively affects ecosystems because dams violate the continuity of rivers, transform the biological and physical structure of the river channels, and the most importantly – alter the hydrological regime. The impact on the hydrology of the river can occur through reducing or increasing flows, altering seasonality of flows, changing the frequency, duration and timing of flow events, etc. In order to determine the extent of the mentioned changes, The Indicators of Hydrologic Alteration (IHA) software was used in this paper. The results showed that after the construction of Angiriai dam, such changes occurred in IHA Parameters group as: the water conditions of April month decreased by 31 %; 1-day, 3-days, 7-days and 30-days maximum flow decreased; the date of minimum flow occurred 21 days later; duration of high and low pulses and the frequency of low pulses decreased, but the frequency of high pulses increased, etc. The analysis of the Environmental Flow Components showed, that the essential differences were recorded in groups of the small and large floods, when, after the establishment of the Šušvė Reservoir, the large floods no longer took place and the probability of frequency of the small floods didn’t exceed 1 time per year.

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