Enzymatic-Gravimetric Determination in Foods of Dietary Fiber as Sum of Insoluble and Soluble Fiber Fractions: Summary of Collaborative Study
1993 ◽
Vol 76
(4)
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pp. 923-925
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Keyword(s):
Abstract A collaborative study was conducted on an enzymatic- gravimetric method for determination of total dietary fiber in foods, in which soluble fiber and insoluble fiber are determined separately. Ten collaborators analyzed blind duplicate test samples from 5 food products: turnip, wheat bran, beans canned with tomato sauce, rice, and whole wheat bread. Repeatability and reproducibility relative standard deviations ranged from 1.48 to 14.73% and from 4.13 to 17.94%, respectively. The method was adopted first action by AOAC International.
1994 ◽
Vol 77
(3)
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pp. 687-689
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1994 ◽
Vol 77
(3)
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pp. 690-694
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1985 ◽
Vol 68
(4)
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pp. 677-679
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Keyword(s):
1992 ◽
Vol 75
(3)
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pp. 395-416
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1997 ◽
Vol 80
(1)
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pp. 89-94
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Keyword(s):
1986 ◽
Vol 69
(4)
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pp. 667-670
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Keyword(s):
Keyword(s):
2002 ◽
Vol 85
(2)
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pp. 435-444
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2010 ◽
Vol 93
(1)
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pp. 221-233
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2019 ◽
Vol 102
(1)
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pp. 196-207
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