subject:(Fiber in human nutrition )

University of Missouri – Columbia

1. Gedikoglu, Ayca. Use of Citrus Fiber in Ground Beef Meatballs as a Functional Ingredient.

Degree: 2015, University of Missouri – Columbia

► In recent years, consumer's food choices have shifted towards healthy foods due to an increased concern about coronary heart disease and diabetes. Food products with… (more)

▼ In recent years, consumer's food choices have shifted towards healthy foods due to an increased concern about coronary heart disease and diabetes. Food products with high fat and cholesterol content have been associated with these health problems and consumption of processed meat products have been linked to these diseases. Research in developing healthy meat products is becoming more crucial. Therefore, the objective of this study was to determine the use of citrus fiber in ground beef meatballs as a functional ingredient. The study was conducted in four phases. In the first phase, presence of flavonoid compounds in a citrus fiber was measured by reverse-phase high-pressure liquid chromatography along with total polyphenol content, total carotenoid content and oxygen radical absorbance capacity. Results showed that citrus fiber used in this study had a trace amount of quercetin and kaempferol, and low concentrations of nobiletin, sinensetin, heptamethoxyflavone and tangeretin. For the second phase of the study, the impact of adding citrus fiber on quality attributes of ground beef meatballs were investigated. While addition of citrus fiber increased cooking yield and water holding capacity,did not change the pH of both raw and cooked meatballs. The third phase of the study determined the oxidative stability of ground beef meatballs made with different citrus fiber levels. The stability was evaluated using Fourier transform infrared spectroscopy. Results showed that addition of citrus fiber caused oxidation in ground beef meatballs comparison to control treatments. In the final phase of the study, consumer preferences for citrus fiber added meatballs were tested.Results showed that consumers moderately liked the flavor, texture and over likeness of the meatballs made with citrus fiber. Also, addition of citrus fiber caused tenderness in the meatballs that use of citrus fiber in very lean meatball recipes can help with replacing fat and making tender meatballs. Advisors/Committee Members: Clarke, Andrew (advisor).

Subjects/Keywords: Beef; Meatballs; Fiber in human nutrition; Flavonoids

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APA (6^th Edition):

Gedikoglu, A. (2015). Use of Citrus Fiber in Ground Beef Meatballs as a Functional Ingredient. (Thesis). University of Missouri – Columbia. Retrieved from http://hdl.handle.net/10355/46858

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Gedikoglu, Ayca. “Use of Citrus Fiber in Ground Beef Meatballs as a Functional Ingredient.” 2015. Thesis, University of Missouri – Columbia. Accessed December 06, 2019. http://hdl.handle.net/10355/46858.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Gedikoglu, Ayca. “Use of Citrus Fiber in Ground Beef Meatballs as a Functional Ingredient.” 2015. Web. 06 Dec 2019.

Vancouver:

Gedikoglu A. Use of Citrus Fiber in Ground Beef Meatballs as a Functional Ingredient. [Internet] [Thesis]. University of Missouri – Columbia; 2015. [cited 2019 Dec 06]. Available from: http://hdl.handle.net/10355/46858.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Gedikoglu A. Use of Citrus Fiber in Ground Beef Meatballs as a Functional Ingredient. [Thesis]. University of Missouri – Columbia; 2015. Available from: http://hdl.handle.net/10355/46858

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Massey University

2. Micah, John. Dietary fibre intake : validity of a short-term food frequency questionnaire : association with gastrointestinal health and public perceptions : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Nutrition and Dietetics, Massey University, Albany, New Zealand .

Degree: 2018, Massey University

URL: http://hdl.handle.net/10179/14643

► Introduction: Dietary fibre is an important constituent of the diet as it plays a key role in reducing the risk of certain diseases. There are… (more)

▼ Introduction: Dietary fibre is an important constituent of the diet as it plays a key role in reducing the risk of certain diseases. There are several validated dietary assessment tools that measure current fibre intakes; however these are lengthy, cannot be self-administered or classify dietary fibre intakes. The beneficial effects of fibre consumption have led to dietary recommendations that encourage adequate intake, yet there are a limited number of studies that have investigated the effect fibre has on gut symptoms or examined the perceived benefits versus barriers to eating fibre containing foods. Objectives: This study aimed to validate a tool that measures short term dietary fibre intake against a 4-day food record, and compare dietary fibre intake to gastrointestinal symptoms. The study also aimed to survey perceived benefits and barriers to dietary fibre intake. Methods: One hundred and five healthy male and female participants aged 19-65 years completed the study. All eligible participants completed a 4-day diet record, a food frequency questionnaire based 9-item dietary fibre intake tool (DFiT), a daily gastrointestinal symptom diary and a 15-item dietary fibre perceptions survey. Agreement between the 4-day diet record and DFiT was analysed using a paired t-test, correlation coefficient, cross-classification, weighted k statistic and Bland Altman analysis. Results: The DFiT was accurate in classifying but not estimating total dietary fibre intakes. When different levels of dietary fibre intakes were compared to markers of gastrointestinal health, there were no associations found for occurrence or severity for gastrointestinal symptoms. However, high fibre consumers pass one additional bowel motion per day and had softer stool than low fibre consumers. The survey of perceptions showed that the majority of participants agreed with the health benefits, however just over half of participants identified with barriers. There were some differences in responses between genders, levels of dietary fibre intake and socioeconomic status. Conclusion: The DFiT is a valid, simple, short and easy to use questionnaire for classifying but not estimating total short term dietary fibre intakes. In the context of sustainability and shift towards a higher consumption of dietary fibre, it is important to further investigate the effect of dietary fibre on gastrointestinal symptoms and perceptions of barriers.

Subjects/Keywords: Fiber in human nutrition; Gastrointestinal system – Nutrition – Requirements; Nutrition surveys; Nutrition – Research – Methodology

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APA (6^th Edition):

Micah, J. (2018). Dietary fibre intake : validity of a short-term food frequency questionnaire : association with gastrointestinal health and public perceptions : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Nutrition and Dietetics, Massey University, Albany, New Zealand . (Thesis). Massey University. Retrieved from http://hdl.handle.net/10179/14643

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Micah, John. “Dietary fibre intake : validity of a short-term food frequency questionnaire : association with gastrointestinal health and public perceptions : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Nutrition and Dietetics, Massey University, Albany, New Zealand .” 2018. Thesis, Massey University. Accessed December 06, 2019. http://hdl.handle.net/10179/14643.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Micah, John. “Dietary fibre intake : validity of a short-term food frequency questionnaire : association with gastrointestinal health and public perceptions : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Nutrition and Dietetics, Massey University, Albany, New Zealand .” 2018. Web. 06 Dec 2019.

Vancouver:

Micah J. Dietary fibre intake : validity of a short-term food frequency questionnaire : association with gastrointestinal health and public perceptions : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Nutrition and Dietetics, Massey University, Albany, New Zealand . [Internet] [Thesis]. Massey University; 2018. [cited 2019 Dec 06]. Available from: http://hdl.handle.net/10179/14643.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Micah J. Dietary fibre intake : validity of a short-term food frequency questionnaire : association with gastrointestinal health and public perceptions : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Nutrition and Dietetics, Massey University, Albany, New Zealand . [Thesis]. Massey University; 2018. Available from: http://hdl.handle.net/10179/14643

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Oregon State University

3. Chang, Hung-pi. In Vitro fermentation of dietary cellulose by human fecal microorganisms.

Degree: MS, Food Science and Technology, 1991, Oregon State University

URL: http://hdl.handle.net/1957/27149

► The purpose of the study was to set up an in vitro model of the colon which would permit the analysis of cellulose fermentation by… (more)

▼ The purpose of the study was to set up an in vitro model of the colon which would permit the analysis of cellulose fermentation by human colonic microflora. Studies of the degradation of polysaccharides by colonic bacteria may help to explain the observed physiological consequences of consuming dietary fiber common in foods. This study resulted in the use of a simple anaerobic batch fermentation system. It is assumed that the bacteria in fresh feces are representative of colonic bacteria. This batch culture system consists of the culture medium, the food fiber and the fecal inoculum. The fecal inoculum is prepared from freshly voided feces from a single individual. The food fiber is prepared from the vegetable/fruit starting material by repeated extraction with 90% ethanol, resulting in an alcohol insoluble residue(AIR). Extents of cellulose fermentation were measured after 4, 8, 12 and 24 hour fermentation periods at 37°C. The cellulose content of the samples before and after fermentation was determined by measuring the glucose yield (glucose oxidase assay) from an acid hydrolysate of the residue remaining after repeated acid detergent extractions. The extent of cellulose fermentation was then estimated by difference. The susceptibility to intestinal fermentation of the cellulose component of acorn squash and red beets was investigated using this model system. The cellulose content of squash and beet AIR was 26.71% ± 0.95% and 23.22% ± 0.89%, respectively. The extent of cellulose of fermentation of squash cellulose after 4, 8, 12 and 24 hrs incubation was 6.04% ± 0.69%, 10.58% ± 2.10%, 17.11% ± 6.37% and 96.18% ± 1.36%, respectively. The extent of fermentation of beet cellulose after 4, 8, 12 and 24 hrs incubation was 17.52% ± 1.83%, 23.52% ± 1.44%, 30.53% ± 4.12% and 96.06% ± 0.39%, respectively. The results indicate that the cellulose component of both vegetables is susceptible to considerable degradation within the human intestinal tract. Advisors/Committee Members: Penner, Michael H. (advisor), Harding, Anna (committee member).

Subjects/Keywords: Fiber in human nutrition – Biodegradation

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APA (6^th Edition):

Chang, H. (1991). In Vitro fermentation of dietary cellulose by human fecal microorganisms. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27149

Chicago Manual of Style (16^th Edition):

Chang, Hung-pi. “In Vitro fermentation of dietary cellulose by human fecal microorganisms.” 1991. Masters Thesis, Oregon State University. Accessed December 06, 2019. http://hdl.handle.net/1957/27149.

MLA Handbook (7^th Edition):

Chang, Hung-pi. “In Vitro fermentation of dietary cellulose by human fecal microorganisms.” 1991. Web. 06 Dec 2019.

Vancouver:

Chang H. In Vitro fermentation of dietary cellulose by human fecal microorganisms. [Internet] [Masters thesis]. Oregon State University; 1991. [cited 2019 Dec 06]. Available from: http://hdl.handle.net/1957/27149.

Council of Science Editors:

Chang H. In Vitro fermentation of dietary cellulose by human fecal microorganisms. [Masters Thesis]. Oregon State University; 1991. Available from: http://hdl.handle.net/1957/27149

McGill University

4. Farber, Jonathan. Preparation and properties of a dietary fibre (plantix) from apples.

Degree: MS, Department of Agricultural Chemistry and Physics, 1981, McGill University

URL: http://digitool.library.mcgill.ca/thesisfile57259.pdf

Subjects/Keywords: Fiber in human nutrition; Apples.

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Farber, J. (1981). Preparation and properties of a dietary fibre (plantix) from apples. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile57259.pdf

Chicago Manual of Style (16^th Edition):

Farber, Jonathan. “Preparation and properties of a dietary fibre (plantix) from apples.” 1981. Masters Thesis, McGill University. Accessed December 06, 2019. http://digitool.library.mcgill.ca/thesisfile57259.pdf.

MLA Handbook (7^th Edition):

Farber, Jonathan. “Preparation and properties of a dietary fibre (plantix) from apples.” 1981. Web. 06 Dec 2019.

Vancouver:

Farber J. Preparation and properties of a dietary fibre (plantix) from apples. [Internet] [Masters thesis]. McGill University; 1981. [cited 2019 Dec 06]. Available from: http://digitool.library.mcgill.ca/thesisfile57259.pdf.

Council of Science Editors:

Farber J. Preparation and properties of a dietary fibre (plantix) from apples. [Masters Thesis]. McGill University; 1981. Available from: http://digitool.library.mcgill.ca/thesisfile57259.pdf

Massey University

5. Yap, Sia-Yen. Characterisation of food fibres and their effect on starch digestion in an in-vitro system at physiological shear rates.

Degree: PhD, Anatomy and Physiology, 2017, Massey University

URL: http://hdl.handle.net/10179/14110

► The fast pace of life promotes the excessive consumption of processed starchy food containing high levels of sugar, salt and oil; which can increase the… (more)

▼ The fast pace of life promotes the excessive consumption of processed starchy food containing high levels of sugar, salt and oil; which can increase the prevalence of type II diabetes, colon and cardiovascular diseases. The addition of dietary fibres in the diet increases the viscosity of digesta, delays mixing in the gut, and promotes laxation. However, few studies attempt to quantify the possible physical and chemical effects of either soluble (food gums) and insoluble (largely cellulose) fibre in the diet. These effects may encompass the retention of water inside the fibre particles, between particles in the fibre mass and direct effects of the chemical nature of the fibre on the digestion process. In this study, the fractions of water held in the various partitions of insoluble particulate dietary fibres are quantified. The relationship between the volume fraction of soluble and insoluble dietary fibres in simulated digesta at physiological concentrations and the rheological properties of the suspension at physiological shear rates is determined. Furthermore, the impact of fibre and shear rates on the digestion of starch in-vitro at physiological shear rates was measured. This work provides the first quantitative assessment of the effects of the physical attributes of dietary fibre on the digestion of starch in-vitro, at physiological shear rates. In this work, four insoluble fibre types were used to construct aqueous suspensions containing solid volume fractions similar to those of pig digesta from the small intestine; these suspensions also were shown to have similar rheological properties to those of pig digesta at physiological shear rates. In addition, a soluble fibre (Guar gum) was used to construct solutions with viscosities comparable to those of the particulate suspensions. Gelatinised and partially gelatinised starch was added to these suspensions and its rate of digestion at 37°C under simulated small intestinal conditions was measured at shear rates covering the reported physiological range. Important results from this work include: - The proportion of water retained by a given volume of hydrated mass of large fibre particles (AllBran®) was double that of smaller particles (wheat fibre). For all of the solid particles used, the proportion of water sequestered by the intra-particulate voids was less than 4% of the volume of the particles, similar proportions were determined for indigestible particles recovered from the colon of pigs and from human faeces. - Food fibre systems containing less than 20% by volume (solid volume fraction, φ = 0.20) of insoluble dietary fibres showed Newtonian rheological properties and the viscosity of these suspensions could be predicted from φ by the Maron-Pierce model. Starch/fibre suspensions prepared with φ below 20% (φ = 0.68-0.98) had a similar viscosity to that of starch/guar suspension comprising 10% (w/v) starch and 0.4% (w/v) guar. During in-vitro digestion, the viscosity of the starch/fibre suspensions decreased logarithmically over the first 20 minutes…

Subjects/Keywords: Fiber in human nutrition; Carbohydrates in the body; Starch|xViscosity; Gelation; Digestion

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Yap, S. (2017). Characterisation of food fibres and their effect on starch digestion in an in-vitro system at physiological shear rates. (Doctoral Dissertation). Massey University. Retrieved from http://hdl.handle.net/10179/14110

Chicago Manual of Style (16^th Edition):

Yap, Sia-Yen. “Characterisation of food fibres and their effect on starch digestion in an in-vitro system at physiological shear rates.” 2017. Doctoral Dissertation, Massey University. Accessed December 06, 2019. http://hdl.handle.net/10179/14110.

MLA Handbook (7^th Edition):

Yap, Sia-Yen. “Characterisation of food fibres and their effect on starch digestion in an in-vitro system at physiological shear rates.” 2017. Web. 06 Dec 2019.

Vancouver:

Yap S. Characterisation of food fibres and their effect on starch digestion in an in-vitro system at physiological shear rates. [Internet] [Doctoral dissertation]. Massey University; 2017. [cited 2019 Dec 06]. Available from: http://hdl.handle.net/10179/14110.

Council of Science Editors:

Yap S. Characterisation of food fibres and their effect on starch digestion in an in-vitro system at physiological shear rates. [Doctoral Dissertation]. Massey University; 2017. Available from: http://hdl.handle.net/10179/14110

University of Western Australia

6. Lee, Ya Ping. Effects of lupin kernel flour on satiety and features of the metabolic syndrome.

Degree: PhD, 2007, University of Western Australia

URL: http://repository.uwa.edu.au:80/R/?func=dbin-jump-full&object_id=34871&local_base=GEN01-INS01

►

Obesity is now a major public health problem worldwide. More than half the Australian population is now overweight. This is an important public health concern… (more)

▼

Obesity is now a major public health problem worldwide. More than half the Australian population is now overweight. This is an important public health concern primarily because of the impact of overweight and obesity on risk of diabetes, hypertension and cardiovascular disease. Many strategies have been proposed to fight the obesity epidemic. One possible strategy involves understanding of the role of dietary components in the control of food intake. In this regard, dietary protein and fibre appear to be the most satiating nutrients. Foods enriched in protein, replacing energy from carbohydrate, or dietary fibre can increase satiety and reduce energy intake in the short-term. Longer-term trials suggest benefits of increasing protein or fibre intake on weight loss and features of the metabolic syndrome. The effects of dietary approaches which increase both protein and fibre at the expense of refined carbohydrate are uncertain. A practical approach to increasing both protein and fibre content of processed foods is to incorporate high protein and fibre ingredients into high carbohydrate foods. Lupin kernel flour is a novel food ingredient derived from the endosperm of lupin. It contains 40 to 45% protein, 25 to 30% fibre, and negligible sugar and starch. Lupin kernel flour can be incorporated into refined carbohydrate rich foods such as bread to increase protein and fibre content at the expense of refined carbohydrate. ... Body weight was measured every 2 weeks throughout the 16 week intervention, and these data were analysed to determine whether there was any between group difference in the rate of change in weight over 16 weeks. Over 16 weeks, lupin bread compared to white bread resulted in a significant increase in protein (13.7 (2.3, 25.0) g/d) and fibre (12.5 (8.8, 16.2) g/d) intakes, and a decrease in carbohydrate intake (-19.9 (-45.2, 5.5) g/d). There was a significant difference between groups in the rate of weight change over the 16 weeks (P=0.05).

However, at 16 weeks there was no significant effect on body weight (-0.4 (-1.3, 0.6) kg), fat mass (-0.5 (-1.2, 0.2) kg) or fat free mass (0.2 (-0.5, 0.8) kg). Plasma adiponectin and leptin were not altered. Mean 24 hour systolic blood pressure (-2.4 (-3.4, -1.3) mm Hg) and pulse pressure (-3.1 (-3.9, -2.3) mm Hg) were lower for lupin relative to white bread, but diastolic blood pressure was not significantly different between groups. Apart from a lower HDL cholesterol for lupin relative to white bread (-0.09 (-0.17, -0.01) mmol/L), there were no significant differences in other blood lipids and glucose and insulin concentrations. Interpretation of the results was not influenced after adjustment for potential confounding factors. These studies assessed effects of bread enriched in lupin kernel flour relative to white bread, resulting in a higher protein and fibre intake and lower refined carbohydrate intake. This increased satiety and reduced energy intake acutely, but did not significantly influence body weight over 16 weeks. Systolic blood pressure and pulse…

Subjects/Keywords: Lupinus Angustifolius; Fiber in human nutrition; Proteins in human nutrition; Carbohydrates in human nutrition; Energy metabolism; Metabolic syndrome; Obesity; Lupin kernel flour; Overweight; Satiety; Metabolic syndrome

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APA (6^th Edition):

Lee, Y. P. (2007). Effects of lupin kernel flour on satiety and features of the metabolic syndrome. (Doctoral Dissertation). University of Western Australia. Retrieved from http://repository.uwa.edu.au:80/R/?func=dbin-jump-full&object_id=34871&local_base=GEN01-INS01

Chicago Manual of Style (16^th Edition):

Lee, Ya Ping. “Effects of lupin kernel flour on satiety and features of the metabolic syndrome.” 2007. Doctoral Dissertation, University of Western Australia. Accessed December 06, 2019. http://repository.uwa.edu.au:80/R/?func=dbin-jump-full&object_id=34871&local_base=GEN01-INS01.

MLA Handbook (7^th Edition):

Lee, Ya Ping. “Effects of lupin kernel flour on satiety and features of the metabolic syndrome.” 2007. Web. 06 Dec 2019.

Vancouver:

Lee YP. Effects of lupin kernel flour on satiety and features of the metabolic syndrome. [Internet] [Doctoral dissertation]. University of Western Australia; 2007. [cited 2019 Dec 06]. Available from: http://repository.uwa.edu.au:80/R/?func=dbin-jump-full&object_id=34871&local_base=GEN01-INS01.

Council of Science Editors:

Lee YP. Effects of lupin kernel flour on satiety and features of the metabolic syndrome. [Doctoral Dissertation]. University of Western Australia; 2007. Available from: http://repository.uwa.edu.au:80/R/?func=dbin-jump-full&object_id=34871&local_base=GEN01-INS01

Texas A&M University

7. Parish, Pamela Denise. The effect of wheat bran and pectin supplementation on luminal pH and short chain fatty acid production in the rat large intestine.

Degree: MS, nutrition, 2012, Texas A&M University

URL: http://hdl.handle.net/1969.1/ETD-TAMU-1985-THESIS-P233

Subjects/Keywords: nutrition.; Major nutrition.; Fiber in human nutrition.; Intestinal absorption.

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APA (6^th Edition):

Parish, P. D. (2012). The effect of wheat bran and pectin supplementation on luminal pH and short chain fatty acid production in the rat large intestine. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1985-THESIS-P233

Chicago Manual of Style (16^th Edition):

Parish, Pamela Denise. “The effect of wheat bran and pectin supplementation on luminal pH and short chain fatty acid production in the rat large intestine.” 2012. Masters Thesis, Texas A&M University. Accessed December 06, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1985-THESIS-P233.

MLA Handbook (7^th Edition):

Parish, Pamela Denise. “The effect of wheat bran and pectin supplementation on luminal pH and short chain fatty acid production in the rat large intestine.” 2012. Web. 06 Dec 2019.

Vancouver:

Parish PD. The effect of wheat bran and pectin supplementation on luminal pH and short chain fatty acid production in the rat large intestine. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 06]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1985-THESIS-P233.

Council of Science Editors:

Parish PD. The effect of wheat bran and pectin supplementation on luminal pH and short chain fatty acid production in the rat large intestine. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1985-THESIS-P233

University of KwaZulu-Natal

8. March, Tanya. Current dietary practice of South African dietitians in the treatment symptomatic uncomplicated diverticular disease.

Degree: 2017, University of KwaZulu-Natal

URL: http://hdl.handle.net/10413/14982

► Introduction: There is a global rise in diverticular disease (DD) in Westernized countries although the prevalence in South Africa (SA) is unknown. This has a… (more)

▼ Introduction: There is a global rise in diverticular disease (DD) in Westernized countries although the prevalence in South Africa (SA) is unknown. This has a significant effect, not only on the quality of life but also economically as the requirement for surgical interventions and hospital admissions have increased, putting additional pressure on healthcare systems. Dietary approaches to the treatment of DD differ and are contradictory. The traditional restrictive low fiber diet approach recommends the avoidance of insoluble fiber including nuts, seeds, popcorn and corn while the International Current Consensus Guidelines (ICCG) from a number of countries such as Italy, Poland, Denmark, America, Great Britain, advocate a liberal unrestricted high fiber diet (HFD). Although the ICCG have concluded that the consumption of nuts, seeds and popcorn does not appear to exacerbate DD symptoms and complications, there has been anecdotal evidence that their inclusion may worsen symptoms and provoke attacks in some patients suffering with symptomatic uncomplicated DD (SUDD). There are also conflicting views as to whether fiber supplementation is necessary in SUDD. Aim: The aim was to determine dietary treatment methods used by registered dietitians (RDs) practicing in SA when treating SUDD and to determine their beliefs regarding the ICCG for SUDD, trigger foods and the use of fiber, prebiotic and probiotic supplements. Methods: Snowball sampling was used in this quantitative descriptive study to identify 155 RDs in SA who treated SUDD. The RDs completed a closed and open-ended self-administered questionnaire. Results: Diverticular disease was treated by 75% of dietitians in the private sector compared to 25% in the government sector. A third of the dietitians treated less than five patients per year and a third treated two or more patients per month. Their approach to treatment was not significantly different. A significant portion (77%) disagreed with the ICCG and 79% identified foods (including seeds, nuts, pips, wheat, popcorn and fruits), which they believed triggered symptoms. None supplemented with bran and only 1.3% recommended insoluble fiber. Supplementation with prebiotics was considered least beneficial (20%) compared to 74% who routinely prescribed probiotics. The main probiotic species prescribed were Lactobacillus acidophilus, Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium bifidum, Lactobacillus casei, Lactobacillus rhamnosous, Lactobacillus plantarum and Streptococcus thermophiles. Only 7%, however, prescribed an evidence based strain. Many RDs (74%) felt that patients responded well to their treatment with significant improvement in symptoms and had a decreased relapse rate. Conclusion: The majority of dietitians practicing in SA do not support the ICCG advocating a liberal, unrestricted HFD as the appropriate dietary approach for the treatment of SUDD. An individual treatment approach for each patient was reported throughout the study. Practice regarding the… Advisors/Committee Members: Biggs, Chara. (advisor).

Subjects/Keywords: Fiber in human nutrition.; Dietitians - Practice.; Theses - Dietetics and Human Nutrition.; Dietary treatment.; Symptomatic uncomplicated diverticular disease.; Trigger food.

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APA (6^th Edition):

March, T. (2017). Current dietary practice of South African dietitians in the treatment symptomatic uncomplicated diverticular disease. (Thesis). University of KwaZulu-Natal. Retrieved from http://hdl.handle.net/10413/14982

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

March, Tanya. “Current dietary practice of South African dietitians in the treatment symptomatic uncomplicated diverticular disease.” 2017. Thesis, University of KwaZulu-Natal. Accessed December 06, 2019. http://hdl.handle.net/10413/14982.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

March, Tanya. “Current dietary practice of South African dietitians in the treatment symptomatic uncomplicated diverticular disease.” 2017. Web. 06 Dec 2019.

Vancouver:

March T. Current dietary practice of South African dietitians in the treatment symptomatic uncomplicated diverticular disease. [Internet] [Thesis]. University of KwaZulu-Natal; 2017. [cited 2019 Dec 06]. Available from: http://hdl.handle.net/10413/14982.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

March T. Current dietary practice of South African dietitians in the treatment symptomatic uncomplicated diverticular disease. [Thesis]. University of KwaZulu-Natal; 2017. Available from: http://hdl.handle.net/10413/14982

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Arizona

9. ROCKWAY, SUSIE WILSON. INTERACTION AND BIOAVAILABILITY OF TRACE MINERALS WITH CEREAL BRANS (FIBER, COPPER).

Degree: 1985, University of Arizona

URL: http://hdl.handle.net/10150/187963

► The ability of wheat bran and oat hulls to bind copper and zinc using a new chromatographic technique was investigated and compared to a centrifugation… (more)

▼ The ability of wheat bran and oat hulls to bind copper and zinc using a new chromatographic technique was investigated and compared to a centrifugation method. Also investigated was the bioavailability of copper which had been exogenously bound to wheat bran then fed to mice and rats. Wheat bran bound 6 mg Cu/g fiber when pH was raised to 7. Less binding occurred at lower pHs. Seven mg of zinc bound to wheat bran at pH 5 while only a trace bound at pH less than 2. Oat hulls bound 3 mg Cu/g fiber at pH 5, and less than 1 mg of zinc bound per g of oat hull at pH 6. Binding for both fibers depended on the level of mineral added to the fiber slurry during incubation. But only wheat bran binding capacity was influenced by pH. The two methods used did not compare favorably, in all cases, to the amount of mineral bound to fiber. Copper when bound to wheat bran, was utilized in both species, with differences occurring between species was noted. Rats fed the copper bound diet compared favorably with rats fed the copper-adequate diet as determined by body weight, weight gain, heart weight, liver copper concentration and heart copper concentration. Mice, on the other hand showed similar liver and heart concentrations of copper for mice fed either the copper-bound diet or the copper-adequate diets. The in vitro results showed that binding of copper or zinc to wheat bran occurred at a pH similar to the intestinal pH and wheat bran binds more copper and zinc than oat hulls. Oat hulls may prove to be a better dietary fiber source for those people who need to increase their dietary fiber, because oat hulls do not appear to bind copper or zinc and would not likely impair their absorption. Although wheat bran had a high binding capacity for copper, this binding did not significantly inhibit copper absorption as determined in animal studies suggesting that fiber-mineral binding (at least for copper bound to wheat bran) does not cause mineral deficiency symptoms as claimed by many researchers. Advisors/Committee Members: Weber, Charles W (advisor), Berry, James (committeemember), Lei, David (committeemember).

Subjects/Keywords: Fiber in human nutrition.; Trace elements in nutrition.

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APA (6^th Edition):

ROCKWAY, S. W. (1985). INTERACTION AND BIOAVAILABILITY OF TRACE MINERALS WITH CEREAL BRANS (FIBER, COPPER). (Doctoral Dissertation). University of Arizona. Retrieved from http://hdl.handle.net/10150/187963

Chicago Manual of Style (16^th Edition):

ROCKWAY, SUSIE WILSON. “INTERACTION AND BIOAVAILABILITY OF TRACE MINERALS WITH CEREAL BRANS (FIBER, COPPER). ” 1985. Doctoral Dissertation, University of Arizona. Accessed December 06, 2019. http://hdl.handle.net/10150/187963.

MLA Handbook (7^th Edition):

ROCKWAY, SUSIE WILSON. “INTERACTION AND BIOAVAILABILITY OF TRACE MINERALS WITH CEREAL BRANS (FIBER, COPPER). ” 1985. Web. 06 Dec 2019.

Vancouver:

ROCKWAY SW. INTERACTION AND BIOAVAILABILITY OF TRACE MINERALS WITH CEREAL BRANS (FIBER, COPPER). [Internet] [Doctoral dissertation]. University of Arizona; 1985. [cited 2019 Dec 06]. Available from: http://hdl.handle.net/10150/187963.

Council of Science Editors:

ROCKWAY SW. INTERACTION AND BIOAVAILABILITY OF TRACE MINERALS WITH CEREAL BRANS (FIBER, COPPER). [Doctoral Dissertation]. University of Arizona; 1985. Available from: http://hdl.handle.net/10150/187963

10. Ana Augusta Odorissi Xavier. Desenvolvimento de geléia de café contendo ingredientes funcionais.

Degree: 2008, Universidade Estadual de Londrina

URL: http://www.bibliotecadigital.uel.br/document/?code=vtls000134685

►

Nos últimos anos tem aumentado o interesse da população sobre os benefícios que uma dieta dita saudável pode proporcionar. Devido a isso, cresce o consumo… (more)

▼

Nos últimos anos tem aumentado o interesse da população sobre os benefícios que uma dieta dita saudável pode proporcionar. Devido a isso, cresce o consumo dos chamados alimentos funcionais, definidos como aqueles que, se consumidos juntamente com uma dieta balanceada, além de fornecer os nutrientes básicos, podem reduzir riscos de diversas doenças. Estes alimentos podem ser produzidos por adição de ingredientes funcionais ou ainda a partir de matérias-primas que sejam ricas em substâncias bioativas. Os compostos mais comumente associados à funcionalidade dos alimentos são fitoquímicos, compostos fenólicos e os oligo e polissacarídeos. Alguns polissacarídeos têm a capacidade de incentivar o desenvolvimento da flora benéfica do trato gastrintestinal do homem, causando melhor funcionamento do intestino, e são denominados prebióticos. Os antioxidantes são compostos, na maioria das vezes fenólicos, responsáveis por inibir ou retardar a oxidação lipídica no corpo humano em nível celular. Diversos produtos de origem vegetal, como o café, são ricos em antioxidantes naturais. O trabalho teve por objetivo produzir geléias de café com ingredientes funcionais, como inulina, maçã e o próprio café, através de um planejamento fatorial 2 x 3, com uma variável qualitativa que variou em dois níveis: polpa e suco de maçã, e uma variável quantitativa que variou em três níveis: 0, 4 e 8% de inulina. Foram avaliadas a capacidade antioxidante, de acordo com o método TEAC (Capacidade Antioxidante Equivalente ao Trolox), e as características sensoriais dos produtos, através de teste de aceitação com escala hedônica híbrida, intenção de compra e escala do ideal. As geléias foram caracterizadas por análises físicas, químicas e tecnológicas. Ocorreram falhas na geleificação das geléias produzidas a partir do suco de maçã e por isso o experimento seguiu apenas com as três amostras formuladas com polpa de maçã (F0 sem inulina; F4 com 4 g inulina/100 g polpa; F8 com 8 g inulina/100 g polpa). As geléias F0 e F4 foram consideradas fonte de fibra alimentar, enquanto que a geléia F8 obteve alto teor de fibras. Os valores de TEAC para as geléias F0, F4, F8 e comercial foram 171, 192, 129 e 52 µM de equivalente Trolox/g de amostra, respectivamente.. No teste de aceitação os provadores atribuíram notas acima de 7, numa escala de 0 a 10, para todas as formulações, e o teor de inulina não influenciou a aceitação do produto. Foi possível desenvolver geléias de café com boa aceitação sensorial e com características de alimento funcional, ou seja, elevados teor de fibras e atividade antioxidante, utilizando maçã e inulina na formulação.

In the last years, the interest about the benefits of a healthy diet has increased and, consequently, the consumption of functional foods, defined as "those foods that encompass potentially healthful products including any modified food or ingredient that may provide a health benefit beyond the traditional nutrients it contains". Thisfoods can be produced both by addition of functional ingredients or from sources rich…

Advisors/Committee Members: Fábio Yamashita ., Adelaide del Pino Beléia, Neusa Fátima Seibel.

Subjects/Keywords: Alimentos funcionais; Fibras na nutrição; Inulina; Geléia; Functional foods; Fiber in human nutrition; Inulin; Jam

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APA (6^th Edition):

Xavier, A. A. O. (2008). Desenvolvimento de geléia de café contendo ingredientes funcionais. (Thesis). Universidade Estadual de Londrina. Retrieved from http://www.bibliotecadigital.uel.br/document/?code=vtls000134685

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Xavier, Ana Augusta Odorissi. “Desenvolvimento de geléia de café contendo ingredientes funcionais.” 2008. Thesis, Universidade Estadual de Londrina. Accessed December 06, 2019. http://www.bibliotecadigital.uel.br/document/?code=vtls000134685.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Xavier, Ana Augusta Odorissi. “Desenvolvimento de geléia de café contendo ingredientes funcionais.” 2008. Web. 06 Dec 2019.

Vancouver:

Xavier AAO. Desenvolvimento de geléia de café contendo ingredientes funcionais. [Internet] [Thesis]. Universidade Estadual de Londrina; 2008. [cited 2019 Dec 06]. Available from: http://www.bibliotecadigital.uel.br/document/?code=vtls000134685.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Xavier AAO. Desenvolvimento de geléia de café contendo ingredientes funcionais. [Thesis]. Universidade Estadual de Londrina; 2008. Available from: http://www.bibliotecadigital.uel.br/document/?code=vtls000134685

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Drexel University

11. Duan, Tin-Wen. Co-product utilization: Environmentally friendly methods for recovery of high-value products from orange peel.

Degree: 2018, Drexel University

URL: https://idea.library.drexel.edu/islandora/object/idea%3A8112

► Orange processing generates waste streams including peels and pulps. Orange peels can be utilized for the recovery of high-value products such as limonene, soluble sugars,… (more)

▼ Orange processing generates waste streams including peels and pulps. Orange peels can be utilized for the recovery of high-value products such as limonene, soluble sugars, and dietary fiber. However, organic or hazardous solvents are typically used for the extraction of such components. Further, no work has reported simultaneous extraction of different bioactive components aiming at complete utilization of a co-product. The aim of this study was to evaluate different environmentally friendly methods for simultaneous extraction of oil, soluble sugars, and dietary fiber from orange peels. Enzyme-assisted aqueous extraction (cellulase) and ethanol extraction (95% v/v) methods were evaluated. After extraction, oil was recovered and analyzed for limonene, liquid fraction was analyzed for sugars, and solid fraction was analyzed for soluble and insoluble dietary fiber. Further, in enzyme-assisted oil extraction, different cellulase concentrations (0, 0.4, 0.85, or 2% of dried solids) and incubation times (1, 3, 5, or 14.5 h) were tested. There was no significant difference between oil yields from cellulase treatments by 0.85% cellulase concentration in acetate buffer for 1, 3, 5, and 14.5 h from two replications, and by 2% cellulase concentration in DI water for 1,3, and 5 h from a single replication. With 2% enzyme concentration, higher limonene contents were recovered for 1h treatment compared to longer treatment times. There was no significant different between aqueous and acetate buffer solution on the oil yield from orange peels with 0.85% enzyme treatment for 1h. Highest oil yield, 12.23±3.79 % for fresh samples and 9.28±10.51% for dried powders, was achieved by 2% cellulase concentration with 1 h incubation, however, highest limonene content, 306.40±24.19 [mu]-g/ml for fresh samples and 195.97±19.22 µg/ml for dried powders, was recovered by 0.4% cellulase concentration with 1h incubation. For ethanol oil extraction, higher limonene content, 714.54±94.36 µg/ml, can be obtained from fresh samples compared to dried powders, 96.08±4.73 [mu]-g/ml. Higher limonene contain from fresh samples can be obtained by ethanol extraction, 714.54±94.36 [mu]-g/ml, compared to 0.4% enzyme extraction, 306.40±24.19 [mu]-g/ml. Lower IDF% can be observed after enzyme-assisted extraction compared to water extraction (control). Solid fractions after ethanol extraction contained higher IDF%, 56.09±8.62 % for fresh samples and 57.29±1.37 % for dried powders, compared to enzyme-assisted extraction or water extraction (control). Higher SDFP% were obtained most after 0.4% enzyme-assisted extraction in dried powders, 24.94±0.92 %, and after 95% ethanol extraction in fresh samples, 24.30±2.57 %. These results indicate that both enzyme-assisted aqueous method and ethanol extraction could be used for recovery of functional components from orange peel, simultaneous recovery of various products and oil recovery will be better observed with suitable enzyme concentration. The fermented sugars can be obtained more in the liquid fraction of dried powders… Advisors/Committee Members: Sekhon, Jasreen, Center for Food and Hospitality Management.

Subjects/Keywords: Food; Oranges; Orange peel; Fiber in human nutrition; Citrus fruits – Processing; Agricultural wastes

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APA (6^th Edition):

Duan, T. (2018). Co-product utilization: Environmentally friendly methods for recovery of high-value products from orange peel. (Thesis). Drexel University. Retrieved from https://idea.library.drexel.edu/islandora/object/idea%3A8112

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Duan, Tin-Wen. “Co-product utilization: Environmentally friendly methods for recovery of high-value products from orange peel.” 2018. Thesis, Drexel University. Accessed December 06, 2019. https://idea.library.drexel.edu/islandora/object/idea%3A8112.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Duan, Tin-Wen. “Co-product utilization: Environmentally friendly methods for recovery of high-value products from orange peel.” 2018. Web. 06 Dec 2019.

Vancouver:

Duan T. Co-product utilization: Environmentally friendly methods for recovery of high-value products from orange peel. [Internet] [Thesis]. Drexel University; 2018. [cited 2019 Dec 06]. Available from: https://idea.library.drexel.edu/islandora/object/idea%3A8112.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Duan T. Co-product utilization: Environmentally friendly methods for recovery of high-value products from orange peel. [Thesis]. Drexel University; 2018. Available from: https://idea.library.drexel.edu/islandora/object/idea%3A8112

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Florida

12. Watson, Jessica. Increasing Fiber Intakes of Patients with Chronic Kidney Disease: Impact on Gastrointestinal Function and Nutrient Intakes.

Degree: 2011, University of Florida

URL: http://ufdc.ufl.edu/AA00059756

► As today’s population strays further from wholesome foods to the fast food Western diet, the consumption of the Adequate Intake of fiber, set by the… (more)

Subjects/Keywords: Cholesterols; Diet; Dietary fiber; Energy intake; Fats; Food; Micronutrients; Nutrition; Vitamin D; White people; Chronic renal failure; Chronic renal failure – Nutritional aspects; Fiber in human nutrition; Food – Fiber content

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APA (6^th Edition):

Watson, J. (2011). Increasing Fiber Intakes of Patients with Chronic Kidney Disease: Impact on Gastrointestinal Function and Nutrient Intakes. (Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/AA00059756

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Watson, Jessica. “Increasing Fiber Intakes of Patients with Chronic Kidney Disease: Impact on Gastrointestinal Function and Nutrient Intakes.” 2011. Thesis, University of Florida. Accessed December 06, 2019. http://ufdc.ufl.edu/AA00059756.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Watson, Jessica. “Increasing Fiber Intakes of Patients with Chronic Kidney Disease: Impact on Gastrointestinal Function and Nutrient Intakes.” 2011. Web. 06 Dec 2019.

Vancouver:

Watson J. Increasing Fiber Intakes of Patients with Chronic Kidney Disease: Impact on Gastrointestinal Function and Nutrient Intakes. [Internet] [Thesis]. University of Florida; 2011. [cited 2019 Dec 06]. Available from: http://ufdc.ufl.edu/AA00059756.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Watson J. Increasing Fiber Intakes of Patients with Chronic Kidney Disease: Impact on Gastrointestinal Function and Nutrient Intakes. [Thesis]. University of Florida; 2011. Available from: http://ufdc.ufl.edu/AA00059756

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Florida

13. Anand, Ambika. The Effect of Pea Hull Fiber on Microbiota Composition.

Degree: 2014, University of Florida

URL: http://ufdc.ufl.edu/AA00057368

► Gut microbiota has been associated with proper digestive function, immunity, and other metabolic functions. Microbiota differs among individuals and over time, and it is influenced… (more)

Subjects/Keywords: Bacteria; Dietary fiber; DNA; Gels; Genomes; High protein diets; Peas; Prebiotics; Probiotics; Sequencing; Bifidobacterium; Digestive organs; Fiber in human nutrition; Microorganisms

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APA (6^th Edition):

Anand, A. (2014). The Effect of Pea Hull Fiber on Microbiota Composition. (Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/AA00057368

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Anand, Ambika. “The Effect of Pea Hull Fiber on Microbiota Composition.” 2014. Thesis, University of Florida. Accessed December 06, 2019. http://ufdc.ufl.edu/AA00057368.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Anand, Ambika. “The Effect of Pea Hull Fiber on Microbiota Composition.” 2014. Web. 06 Dec 2019.

Vancouver:

Anand A. The Effect of Pea Hull Fiber on Microbiota Composition. [Internet] [Thesis]. University of Florida; 2014. [cited 2019 Dec 06]. Available from: http://ufdc.ufl.edu/AA00057368.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Anand A. The Effect of Pea Hull Fiber on Microbiota Composition. [Thesis]. University of Florida; 2014. Available from: http://ufdc.ufl.edu/AA00057368

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Massey University

14. Sills, Victor Ernest. Studies on methodology in dietary fibre analysis : a neutral detergent fibre method using glucoamylase.

Degree: M. Phil., Food Technology, 1979, Massey University

URL: http://hdl.handle.net/10179/13775

► The dietary fibre content of foods is conveniently and rapidly determined by the neutral and acid detergent methods devised originally by Van Soest and associates.… (more)

▼ The dietary fibre content of foods is conveniently and rapidly determined by the neutral and acid detergent methods devised originally by Van Soest and associates. A serious disadvantage of the neutral detergent method relates to the interference caused by starch during filtration when the method is applied to cereals and cereal products. In these circumstances the results of neutral detergent fibre (NDF) measurements are variable and often over-estimated . A study of the starch-lipid reaction which takes place when cereal products are heated in Van Soest's neutral detergent solution showed that although the precipitate derived from pure wheat starch and lipid is soluble in hot water this action is often far from complete when much fibrous cereal matter is present. Much of the starch appears to be occluded in the NDF residue which then takes on a gummy-like character and tends to clog the filter. Southgate recently recommended purified amyloglucosidase from Aspergillus niger (Boehringer) for the purpose of hydrolysing starch in cereal samples before starting the neutral detergent extraction. Present studies have been concerned with the development of this enzymatic procedure with the aim of devising improved methodology and enhancing existing knowledge of the behavioural characteristics of amyloglucosidases from A. niger and from an alternative source, Rhizopus spp. Preliminary investigations showed that amyloglucosidase from A. niger (Boehringer) was completely effective as a starch hydrolysing agent in the pretreatment of a cereal substrate but that in order to use the enzyme economically it was necessary to use a semi micro version of Van Soest's neutral detergent extraction procedure. The main features of the new method are as follows: preparation of a subsample of lipid-free food sample of fine particle size; gelatinization of starch before enzyme treatment; treatment with the minimum quantity of enzyme (2 mg); extraction with neutral detergent at half the normal rate; separation of detergent solution from the residue by means of centrifugation; dehydration of the residue with acetone before filtration; special techniques for filtration, drying and weighing procedures. A table of NDF values for various cereal products determined by the semi micro procedure is presented. The results agree, for the most part, with the results of other workers in this field, the exceptions being for cornflakes, rolled oats and puffed wheat. The coefficients of variation for the NDF values compare favourably with those of other workers. A semi micro version of Van Soest's acid detergent method of evaluating dietary fibre was devised and is described with supporting analytical data. Tests performed with a low cost preparation of amyloglucosidase from Rhizopus spp (Sigma) showed that the crude enzyme was capable of fully hydrolysing the starch component of cereal products before commencing the neutral detergent extraction procedure but that it also seriously reduced the NDF values. In order to establish the cause of the discrepancies…

Subjects/Keywords: Fiber in human nutrition; Food – Fiber content.

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Sills, V. E. (1979). Studies on methodology in dietary fibre analysis : a neutral detergent fibre method using glucoamylase. (Masters Thesis). Massey University. Retrieved from http://hdl.handle.net/10179/13775

Chicago Manual of Style (16^th Edition):

Sills, Victor Ernest. “Studies on methodology in dietary fibre analysis : a neutral detergent fibre method using glucoamylase.” 1979. Masters Thesis, Massey University. Accessed December 06, 2019. http://hdl.handle.net/10179/13775.

MLA Handbook (7^th Edition):

Sills, Victor Ernest. “Studies on methodology in dietary fibre analysis : a neutral detergent fibre method using glucoamylase.” 1979. Web. 06 Dec 2019.

Vancouver:

Sills VE. Studies on methodology in dietary fibre analysis : a neutral detergent fibre method using glucoamylase. [Internet] [Masters thesis]. Massey University; 1979. [cited 2019 Dec 06]. Available from: http://hdl.handle.net/10179/13775.

Council of Science Editors:

Sills VE. Studies on methodology in dietary fibre analysis : a neutral detergent fibre method using glucoamylase. [Masters Thesis]. Massey University; 1979. Available from: http://hdl.handle.net/10179/13775

Michigan State University

15. Brandt, Laura Ann Morabito. Effects of cooking in solutions of varying pH on the dietary fiber components of vegetables.

Degree: MS, Department of Food Science and Human Nutrition, 1983, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:46039

Subjects/Keywords: Fiber in human nutrition; Vegetables; Food – Fiber content

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APA (6^th Edition):

Brandt, L. A. M. (1983). Effects of cooking in solutions of varying pH on the dietary fiber components of vegetables. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:46039

Chicago Manual of Style (16^th Edition):

Brandt, Laura Ann Morabito. “Effects of cooking in solutions of varying pH on the dietary fiber components of vegetables.” 1983. Masters Thesis, Michigan State University. Accessed December 06, 2019. http://etd.lib.msu.edu/islandora/object/etd:46039.

MLA Handbook (7^th Edition):

Brandt, Laura Ann Morabito. “Effects of cooking in solutions of varying pH on the dietary fiber components of vegetables.” 1983. Web. 06 Dec 2019.

Vancouver:

Brandt LAM. Effects of cooking in solutions of varying pH on the dietary fiber components of vegetables. [Internet] [Masters thesis]. Michigan State University; 1983. [cited 2019 Dec 06]. Available from: http://etd.lib.msu.edu/islandora/object/etd:46039.

Council of Science Editors:

Brandt LAM. Effects of cooking in solutions of varying pH on the dietary fiber components of vegetables. [Masters Thesis]. Michigan State University; 1983. Available from: http://etd.lib.msu.edu/islandora/object/etd:46039

Texas A&M University

16. Gazzaniga, Jeanne Marie. The bulking effect of dietary fiber in the rat large intestine: an in vivo study of cellulose, guar, pectin, wheat bran and oat bran.

Degree: MS, nutrition, 2012, Texas A&M University

URL: http://hdl.handle.net/1969.1/ETD-TAMU-1985-THESIS-G289

Subjects/Keywords: nutrition.; Major nutrition.; Fiber in human nutrition.; High-fiber diet.

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APA (6^th Edition):

Gazzaniga, J. M. (2012). The bulking effect of dietary fiber in the rat large intestine: an in vivo study of cellulose, guar, pectin, wheat bran and oat bran. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1985-THESIS-G289

Chicago Manual of Style (16^th Edition):

Gazzaniga, Jeanne Marie. “The bulking effect of dietary fiber in the rat large intestine: an in vivo study of cellulose, guar, pectin, wheat bran and oat bran.” 2012. Masters Thesis, Texas A&M University. Accessed December 06, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1985-THESIS-G289.

MLA Handbook (7^th Edition):

Gazzaniga, Jeanne Marie. “The bulking effect of dietary fiber in the rat large intestine: an in vivo study of cellulose, guar, pectin, wheat bran and oat bran.” 2012. Web. 06 Dec 2019.

Vancouver:

Gazzaniga JM. The bulking effect of dietary fiber in the rat large intestine: an in vivo study of cellulose, guar, pectin, wheat bran and oat bran. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 06]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1985-THESIS-G289.

Council of Science Editors:

Gazzaniga JM. The bulking effect of dietary fiber in the rat large intestine: an in vivo study of cellulose, guar, pectin, wheat bran and oat bran. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1985-THESIS-G289

Texas A&M University

17. Morin, Janet Louise. The effects of barley bran flour on colonic physiology.

Degree: MS, nutrition, 2012, Texas A&M University

URL: http://hdl.handle.net/1969.1/ETD-TAMU-1990-THESIS-M858

Subjects/Keywords: nutrition.; Major nutrition.; High-fiber diet.; Fiber in human nutrition.; Colon (Anatomy) - Physiology.

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APA (6^th Edition):

Morin, J. L. (2012). The effects of barley bran flour on colonic physiology. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1990-THESIS-M858

Chicago Manual of Style (16^th Edition):

Morin, Janet Louise. “The effects of barley bran flour on colonic physiology.” 2012. Masters Thesis, Texas A&M University. Accessed December 06, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1990-THESIS-M858.

MLA Handbook (7^th Edition):

Morin, Janet Louise. “The effects of barley bran flour on colonic physiology.” 2012. Web. 06 Dec 2019.

Vancouver:

Morin JL. The effects of barley bran flour on colonic physiology. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 06]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1990-THESIS-M858.

Council of Science Editors:

Morin JL. The effects of barley bran flour on colonic physiology. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1990-THESIS-M858

University of Florida

18. Monarch, Brandee. The Effect of the Addition of Oligofructose to the Usual Diets of Adults on Marginal Nutrient Intake.

Degree: 2012, University of Florida

URL: http://ufdc.ufl.edu/AA00060405

► Fiber, calcium, potassium and vitamin D are nutrients of public health concern because Americans do not consume the recommended dietary allowance (RDA) or Average Intake… (more)

Subjects/Keywords: Calcium; Control groups; Food; Fructans; Nutrients; Potassium; Snacking; Sodium; Vitamin D; Yogurt; Calcium in human nutrition; Fiber in human nutrition; Nutrition; Potassium

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APA (6^th Edition):

Monarch, B. (2012). The Effect of the Addition of Oligofructose to the Usual Diets of Adults on Marginal Nutrient Intake. (Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/AA00060405

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Monarch, Brandee. “The Effect of the Addition of Oligofructose to the Usual Diets of Adults on Marginal Nutrient Intake.” 2012. Thesis, University of Florida. Accessed December 06, 2019. http://ufdc.ufl.edu/AA00060405.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Monarch, Brandee. “The Effect of the Addition of Oligofructose to the Usual Diets of Adults on Marginal Nutrient Intake.” 2012. Web. 06 Dec 2019.

Vancouver:

Monarch B. The Effect of the Addition of Oligofructose to the Usual Diets of Adults on Marginal Nutrient Intake. [Internet] [Thesis]. University of Florida; 2012. [cited 2019 Dec 06]. Available from: http://ufdc.ufl.edu/AA00060405.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Monarch B. The Effect of the Addition of Oligofructose to the Usual Diets of Adults on Marginal Nutrient Intake. [Thesis]. University of Florida; 2012. Available from: http://ufdc.ufl.edu/AA00060405

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Texas A&M University

19. Tracey, Colleen Anne. Dietary fiber and food energy intakes of women and their children at breakfast, snacks and food away from home.

Degree: MS, nutrition, 2012, Texas A&M University

URL: http://hdl.handle.net/1969.1/ETD-TAMU-1991-THESIS-T759

Subjects/Keywords: nutrition.; Major nutrition.; Women - Nutrition.; Preschool children - Nutrition.; Fiber in human nutrition.

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APA (6^th Edition):

Tracey, C. A. (2012). Dietary fiber and food energy intakes of women and their children at breakfast, snacks and food away from home. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1991-THESIS-T759

Chicago Manual of Style (16^th Edition):

Tracey, Colleen Anne. “Dietary fiber and food energy intakes of women and their children at breakfast, snacks and food away from home.” 2012. Masters Thesis, Texas A&M University. Accessed December 06, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1991-THESIS-T759.

MLA Handbook (7^th Edition):

Tracey, Colleen Anne. “Dietary fiber and food energy intakes of women and their children at breakfast, snacks and food away from home.” 2012. Web. 06 Dec 2019.

Vancouver:

Tracey CA. Dietary fiber and food energy intakes of women and their children at breakfast, snacks and food away from home. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 06]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1991-THESIS-T759.

Council of Science Editors:

Tracey CA. Dietary fiber and food energy intakes of women and their children at breakfast, snacks and food away from home. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1991-THESIS-T759

Massey University

20. Healey, Genelle Rose. The influence of habitual dietary intake on the responsiveness of the gut microbiota to a dietary intervention.

Degree: PhD, Nutritional Science, 2017, Massey University

URL: http://hdl.handle.net/10179/12785

► Preliminary evidence suggests that inter-individual variability in gut microbiota response to a dietary intervention is influenced by baseline gut microbiota composition. Differing habitual dietary intakes… (more)

▼ Preliminary evidence suggests that inter-individual variability in gut microbiota response to a dietary intervention is influenced by baseline gut microbiota composition. Differing habitual dietary intakes lead to distinctions in baseline gut microbiota composition making it plausible that habitual dietary intake may also influence gut microbiota response. Prior to conducting this research no studies had been undertaken to determine whether habitual dietary intake has an impact on gut microbiota responsiveness. Therefore, the aim of this research was to investigate the influence habitual dietary intake has on gut microbiota response to a dietary intervention. Initially, secondary data analysis was conducted to determine whether there was any support for the hypothesis that individuals with differing habitual dietary intakes would have gut microbiota that respond in a distinctive manner to a dietary intervention. The secondary data analysis results demonstrated that dietary groups rich in dietary fibre had the greatest impact on gut microbiota responsiveness. An in vitro three-stage colonic model system study was conducted to determine whether media with differing fermentable carbohydrate (i.e. dietary fibre) contents influenced gut microbiota response to an inulin-type fructan prebiotic. It was demonstrated that differing prebiotic driven changes in organic acids and bacterial taxa occurred between the low (LFC) and high fermentable carbohydrate (HFC) content media. The results of the secondary data analysis and in vitro study provided evidence to suggest that a human intervention study was warranted. A randomised, double-blind, placebo-controlled, cross-over, human intervention study in 34 healthy participants was undertaken to determine whether habitual dietary fibre intake influenced gut microbiota response to an inulin-type fructan prebiotic. The results of the human intervention study demonstrated that the low habitual dietary fibre (LDF) group harboured gut microbiota that were less responsive to the inulin-type fructan prebiotic than the high habitual dietary fibre (HDF) group. Future studies which aim to modulate the gut microbiota via dietary change or to determine the prebiotic potential of a novel fermentable substrate should take habitual dietary fibre intakes into consideration when recruiting participants or analysing the data. This will help reduce the confounding influence of inter-individual variability in gut microbiota responsiveness and ensure the true efficacy of a dietary intervention is demonstrated.

Subjects/Keywords: Intestines; Microbiology; Fiber in human nutrition; Food habits; Research Subject Categories::INTERDISCIPLINARY RESEARCH AREAS::Domestic science and nutrition

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APA (6^th Edition):

Healey, G. R. (2017). The influence of habitual dietary intake on the responsiveness of the gut microbiota to a dietary intervention. (Doctoral Dissertation). Massey University. Retrieved from http://hdl.handle.net/10179/12785

Chicago Manual of Style (16^th Edition):

Healey, Genelle Rose. “The influence of habitual dietary intake on the responsiveness of the gut microbiota to a dietary intervention.” 2017. Doctoral Dissertation, Massey University. Accessed December 06, 2019. http://hdl.handle.net/10179/12785.

MLA Handbook (7^th Edition):

Healey, Genelle Rose. “The influence of habitual dietary intake on the responsiveness of the gut microbiota to a dietary intervention.” 2017. Web. 06 Dec 2019.

Vancouver:

Healey GR. The influence of habitual dietary intake on the responsiveness of the gut microbiota to a dietary intervention. [Internet] [Doctoral dissertation]. Massey University; 2017. [cited 2019 Dec 06]. Available from: http://hdl.handle.net/10179/12785.

Council of Science Editors:

Healey GR. The influence of habitual dietary intake on the responsiveness of the gut microbiota to a dietary intervention. [Doctoral Dissertation]. Massey University; 2017. Available from: http://hdl.handle.net/10179/12785

University of Arizona

21. Hassani, Bibizahra, 1959-. Binding of trace elements with various dietary fiber sources .

Degree: 1989, University of Arizona

URL: http://hdl.handle.net/10150/277058

► Mineral binding capacity of rice bran, oat hull, soy bran, wheat bran, peanut, apple, tomato, and barley fiber were investigated. Defatted fibers were analyzed for… (more)

Subjects/Keywords: Trace elements in nutrition.; Minerals in nutrition.; Minerals – Bioavailability.; Fiber in human nutrition.

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APA (6^th Edition):

Hassani, Bibizahra, 1. (1989). Binding of trace elements with various dietary fiber sources . (Masters Thesis). University of Arizona. Retrieved from http://hdl.handle.net/10150/277058

Chicago Manual of Style (16^th Edition):

Hassani, Bibizahra, 1959-. “Binding of trace elements with various dietary fiber sources .” 1989. Masters Thesis, University of Arizona. Accessed December 06, 2019. http://hdl.handle.net/10150/277058.

MLA Handbook (7^th Edition):

Hassani, Bibizahra, 1959-. “Binding of trace elements with various dietary fiber sources .” 1989. Web. 06 Dec 2019.

Vancouver:

Hassani, Bibizahra 1. Binding of trace elements with various dietary fiber sources . [Internet] [Masters thesis]. University of Arizona; 1989. [cited 2019 Dec 06]. Available from: http://hdl.handle.net/10150/277058.

Council of Science Editors:

Hassani, Bibizahra 1. Binding of trace elements with various dietary fiber sources . [Masters Thesis]. University of Arizona; 1989. Available from: http://hdl.handle.net/10150/277058

University of Alberta

22. Reimer, Raylene Alison. Regulation of intestinal proglucagon expression and GLP-1 secretion by diet in normal and diabetic states.

Degree: PhD, Department of Agricultural, Food, and Nutritional Science, 1997, University of Alberta

URL: https://era.library.ualberta.ca/files/db78tf19g

Subjects/Keywords: Intestinal absorption.; Diet in disease.; Fiber in human nutrition.

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APA (6^th Edition):

Reimer, R. A. (1997). Regulation of intestinal proglucagon expression and GLP-1 secretion by diet in normal and diabetic states. (Doctoral Dissertation). University of Alberta. Retrieved from https://era.library.ualberta.ca/files/db78tf19g

Chicago Manual of Style (16^th Edition):

Reimer, Raylene Alison. “Regulation of intestinal proglucagon expression and GLP-1 secretion by diet in normal and diabetic states.” 1997. Doctoral Dissertation, University of Alberta. Accessed December 06, 2019. https://era.library.ualberta.ca/files/db78tf19g.

MLA Handbook (7^th Edition):

Reimer, Raylene Alison. “Regulation of intestinal proglucagon expression and GLP-1 secretion by diet in normal and diabetic states.” 1997. Web. 06 Dec 2019.

Vancouver:

Reimer RA. Regulation of intestinal proglucagon expression and GLP-1 secretion by diet in normal and diabetic states. [Internet] [Doctoral dissertation]. University of Alberta; 1997. [cited 2019 Dec 06]. Available from: https://era.library.ualberta.ca/files/db78tf19g.

Council of Science Editors:

Reimer RA. Regulation of intestinal proglucagon expression and GLP-1 secretion by diet in normal and diabetic states. [Doctoral Dissertation]. University of Alberta; 1997. Available from: https://era.library.ualberta.ca/files/db78tf19g

University of Florida

23. Keeter, Emily. The Effects of Potato Starch on Gastrointestinal Function and Symptoms.

Degree: 2013, University of Florida

URL: http://ufdc.ufl.edu/AA00060427

► The gastrointestinal benefits of fiber include stool bulking, increased stool frequency and decreased gastrointestinal transit time. However, Americans are currently consuming less than half of… (more)

▼ The gastrointestinal benefits of fiber include stool bulking, increased stool frequency and decreased gastrointestinal transit time. However, Americans are currently consuming less than half of their recommended daily intake of fiber. Foods with added fiber may be needed to close the gap between recommendations and current intakes. However, all novel fibers need to be tested for efficacy. The purpose of this study was to determine the effects of resistant potato starch (RS) on stool bulking, daily bowel movement frequency (BMF) and gastrointestinal symptoms (bloating, flatulence, abdominal cramping, intestinal noises, etc.). Using a randomized, crossover design, healthy adults (n=13) were fed biscotti and Koolaid® fortified with a total of 30 g/d RS or similar control foods for 7 days, and commercially- available, low-fiber meals on days 3 to7, with a 2-week washout period between treatments. All stools were collected throughout the 5-day dietary intervention. Daily diaries were completed throughout baseline and intervention to determine gastrointestinal symptoms, daily BMF, as well as overall well-being. Participants rated symptoms from “0” no symptoms to “10” severe discomfort. The study showed no significant difference between the control and RS treatment for gastrointestinal symptoms: bloating (0.7 ± 0.8 vs 0.9 ± 0.6; p = 0.47), flatulence (2.3 ± 1.6 vs 2.2 ± 1.3; p = 0.42), abdominal cramping (0.4 ± 0.7 vs 0.8 ± 0.9; p = 0.72), intestinal noises (1.2 ± 0.9 vs 1.1 ± 0.8; p = 0.37), and overall well-being (0.1 ± 0.1 vs 0.1 ± 0.2; p = 0.65). Daily BMF did not change with the average number of bowel movements per day averaging to 1.1± 0.5 for control and 1.1± 0.4 for treatment groups. Stool bulking was also not significant between the control (155.3g ± 46.3g) and treatment period (158.5g ± 45.8g). The resistant potato starch had no impact on gastrointestinal symptoms or function, suggesting that the proposed fiber may not be resistant. Further research is needed to determine the digestibility of the resistant potato starch. ( en )

Subjects/Keywords: Diabetic diets; Dietary fiber; Diseases; Fermentation; Flatulence; Food; Nutrition; Starches; Symptomatology; Type 2 diabetes mellitus; Feces; Fiber in human nutrition; Gastrointestinal system; Starch

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APA (6^th Edition):

Keeter, E. (2013). The Effects of Potato Starch on Gastrointestinal Function and Symptoms. (Thesis). University of Florida. Retrieved from http://ufdc.ufl.edu/AA00060427

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Keeter, Emily. “The Effects of Potato Starch on Gastrointestinal Function and Symptoms.” 2013. Thesis, University of Florida. Accessed December 06, 2019. http://ufdc.ufl.edu/AA00060427.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Keeter, Emily. “The Effects of Potato Starch on Gastrointestinal Function and Symptoms.” 2013. Web. 06 Dec 2019.

Vancouver:

Keeter E. The Effects of Potato Starch on Gastrointestinal Function and Symptoms. [Internet] [Thesis]. University of Florida; 2013. [cited 2019 Dec 06]. Available from: http://ufdc.ufl.edu/AA00060427.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Keeter E. The Effects of Potato Starch on Gastrointestinal Function and Symptoms. [Thesis]. University of Florida; 2013. Available from: http://ufdc.ufl.edu/AA00060427

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Western Australia

24. Belski, Regina. The effects of lupin-enriched foods on body weight, body composition aand cardiovascular disease risk factors.

Degree: PhD, 2010, University of Western Australia

URL: http://repository.uwa.edu.au/R/-?func=dbin-jump-full&local_base=GEN01-INS01&object_id= ; http://repository.uwa.edu.au:80/R/?func=dbin-jump-full&object_id=30022&local_base=GEN01-INS01

►

[Truncated abstract] More than a third of the Australian population are now overweight (1). Many strategies have been proposed to fight the obesity epidemic. One… (more)

▼

[Truncated abstract] More than a third of the Australian population are now overweight (1). Many strategies have been proposed to fight the obesity epidemic. One approach is to develop foods that can reduce appetite and ultimately energy intake and body weight when included in the diet long-term. Data suggest that a higher protein or fibre diet can enhance satiety and reduce energy intake acutely, and contribute to body weight loss in the longer-term (2-5). Increasing both protein and fibre in the diet can be difficult because popular low carbohydrate, high protein diets tend to have considerably low fibre intakes (6). Thus there are limited data on the effects of regular consumption of diets higher in both protein and fibre at the expense of starch. Protein and fibre can independently increase satiety (2-6), and these effects are likely to result via different mechanisms. .... If consumption of lupin-enriched foods has similar effects on energy intake longer-term, such effects could translate into weight loss. Diets higher in plant protein and fibre may also benefit blood pressure (10-13), serum lipids (14-15), and glucose and insulin metabolism (16- 17). Another 16 week trial by Lee et al (18) showed that consumption of lupin flour-enriched bread reduced 24-hour systolic blood pressure by 3.0 mm Hg. Lupin-enriched diets have also been shown to reduce blood cholesterol concentrations in animals (19-21) and humans (22). Furthermore, acute reductions in postprandial glucose and insulin have been demonstrated with lupin flour-enriched bread consumption (9, 23), but longer-term effects are not clear (8). The effects of a lupin flour-enriched diet on body weight, body composition, and cardiovascular disease risk factors in the setting of weight loss and longer-term maintenance of weight loss have not been investigated.

Objective To investigate the effects of a lupin flour-enriched diet, during and following energy restriction, on body weight, body composition and cardiovascular disease risk factors in overweight individuals. Design Participants (n=131) were recruited to a 12-month parallel-design trial. They were randomly assigned to consume either lupin flour-enriched foods or matching high-carbohydrate control foods. All participants underwent 3 months of weight loss, 1 month weight stabilisation, and 8 months of weight maintenance. Body weight, body composition and cardiovascular disease risk factors were assessed at baseline, 4 months and 12 months. Results Lupin, relative to the control, did not significantly influence (mean difference (95%CI)) weight loss to 4 months (0.1 kg (-1.2, 1.4)) and 12 months (-0.6 kg (- 2.0, 0.8)), maintenance of weight loss (4-12 months) or measures of fat and fat free mass. Relative to control, bone density was higher at 4 months (10 mg/cm² (1,18), P=0.031) but not 12 months (9 mg/cm² (-1, 18), P=0.067) in the lupin group. Twenty-four-hour ambulatory systolic/diastolic blood pressure was lower at 12 months (-1.3 mmHg (-2.4, -0.3), P=0.016/-1.0 mmHg (-1.9, -0.2), P=0.021), but not at…

Subjects/Keywords: Cardiovascular system; Body composition; Weight loss; Obesity; Proteins in human nutrition; Fiber in human nutrition; Lupinus Angustifolius; Lupin; Cardiovascular disease; Weight loss; Protein; Fibre

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APA (6^th Edition):

Belski, R. (2010). The effects of lupin-enriched foods on body weight, body composition aand cardiovascular disease risk factors. (Doctoral Dissertation). University of Western Australia. Retrieved from http://repository.uwa.edu.au/R/-?func=dbin-jump-full&local_base=GEN01-INS01&object_id= ; http://repository.uwa.edu.au:80/R/?func=dbin-jump-full&object_id=30022&local_base=GEN01-INS01

Chicago Manual of Style (16^th Edition):

Belski, Regina. “The effects of lupin-enriched foods on body weight, body composition aand cardiovascular disease risk factors.” 2010. Doctoral Dissertation, University of Western Australia. Accessed December 06, 2019. http://repository.uwa.edu.au/R/-?func=dbin-jump-full&local_base=GEN01-INS01&object_id= ; http://repository.uwa.edu.au:80/R/?func=dbin-jump-full&object_id=30022&local_base=GEN01-INS01.

MLA Handbook (7^th Edition):

Belski, Regina. “The effects of lupin-enriched foods on body weight, body composition aand cardiovascular disease risk factors.” 2010. Web. 06 Dec 2019.

Vancouver:

Belski R. The effects of lupin-enriched foods on body weight, body composition aand cardiovascular disease risk factors. [Internet] [Doctoral dissertation]. University of Western Australia; 2010. [cited 2019 Dec 06]. Available from: http://repository.uwa.edu.au/R/-?func=dbin-jump-full&local_base=GEN01-INS01&object_id= ; http://repository.uwa.edu.au:80/R/?func=dbin-jump-full&object_id=30022&local_base=GEN01-INS01.

Council of Science Editors:

Belski R. The effects of lupin-enriched foods on body weight, body composition aand cardiovascular disease risk factors. [Doctoral Dissertation]. University of Western Australia; 2010. Available from: http://repository.uwa.edu.au/R/-?func=dbin-jump-full&local_base=GEN01-INS01&object_id= ; http://repository.uwa.edu.au:80/R/?func=dbin-jump-full&object_id=30022&local_base=GEN01-INS01

Texas A&M University

25. Wolf, Henrietta. Effect of meal frequency and dietary fiber on plasma glucose, insulin and cholesterol.

Degree: MS, nutrition, 2012, Texas A&M University

URL: http://hdl.handle.net/1969.1/ETD-TAMU-1992-THESIS-W853

Subjects/Keywords: nutrition.; Major nutrition.; Fiber in human nutrition.; Blood cholesterol.; Glucose.; Insulin.

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APA (6^th Edition):

Wolf, H. (2012). Effect of meal frequency and dietary fiber on plasma glucose, insulin and cholesterol. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1992-THESIS-W853

Chicago Manual of Style (16^th Edition):

Wolf, Henrietta. “Effect of meal frequency and dietary fiber on plasma glucose, insulin and cholesterol.” 2012. Masters Thesis, Texas A&M University. Accessed December 06, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1992-THESIS-W853.

MLA Handbook (7^th Edition):

Wolf, Henrietta. “Effect of meal frequency and dietary fiber on plasma glucose, insulin and cholesterol.” 2012. Web. 06 Dec 2019.

Vancouver:

Wolf H. Effect of meal frequency and dietary fiber on plasma glucose, insulin and cholesterol. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 06]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1992-THESIS-W853.

Council of Science Editors:

Wolf H. Effect of meal frequency and dietary fiber on plasma glucose, insulin and cholesterol. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1992-THESIS-W853

Texas A&M University

26. Haynes, Susan Renee. Cellulose and psyllium supplementation in 10 females: the effect on food intake and in vitro fermentation variables.

Degree: MS, nutrition, 2012, Texas A&M University

URL: http://hdl.handle.net/1969.1/ETD-TAMU-1988-THESIS-H424

Subjects/Keywords: nutrition.; Major nutrition.; Fiber in human nutrition.; Cellulose - Physiological effect.; Dietary supplements.

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APA (6^th Edition):

Haynes, S. R. (2012). Cellulose and psyllium supplementation in 10 females: the effect on food intake and in vitro fermentation variables. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1988-THESIS-H424

Chicago Manual of Style (16^th Edition):

Haynes, Susan Renee. “Cellulose and psyllium supplementation in 10 females: the effect on food intake and in vitro fermentation variables.” 2012. Masters Thesis, Texas A&M University. Accessed December 06, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1988-THESIS-H424.

MLA Handbook (7^th Edition):

Haynes, Susan Renee. “Cellulose and psyllium supplementation in 10 females: the effect on food intake and in vitro fermentation variables.” 2012. Web. 06 Dec 2019.

Vancouver:

Haynes SR. Cellulose and psyllium supplementation in 10 females: the effect on food intake and in vitro fermentation variables. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 06]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1988-THESIS-H424.

Council of Science Editors:

Haynes SR. Cellulose and psyllium supplementation in 10 females: the effect on food intake and in vitro fermentation variables. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1988-THESIS-H424

Texas A&M University

27. Villalba, Leonilde Nonita. Fermentation of pectin and cellulose to short chain fatty acids: a comparative study with humans, baboons, pigs, and rats.

Degree: MS, nutrition, 2012, Texas A&M University

URL: http://hdl.handle.net/1969.1/ETD-TAMU-1989-THESIS-V714

Subjects/Keywords: nutrition.; Major nutrition.; Digestive enzymes.; Fiber in human nutrition.; Pectin.; Cellulose - Biodegration.

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APA (6^th Edition):

Villalba, L. N. (2012). Fermentation of pectin and cellulose to short chain fatty acids: a comparative study with humans, baboons, pigs, and rats. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-1989-THESIS-V714

Chicago Manual of Style (16^th Edition):

Villalba, Leonilde Nonita. “Fermentation of pectin and cellulose to short chain fatty acids: a comparative study with humans, baboons, pigs, and rats.” 2012. Masters Thesis, Texas A&M University. Accessed December 06, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-1989-THESIS-V714.

MLA Handbook (7^th Edition):

Villalba, Leonilde Nonita. “Fermentation of pectin and cellulose to short chain fatty acids: a comparative study with humans, baboons, pigs, and rats.” 2012. Web. 06 Dec 2019.

Vancouver:

Villalba LN. Fermentation of pectin and cellulose to short chain fatty acids: a comparative study with humans, baboons, pigs, and rats. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2019 Dec 06]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1989-THESIS-V714.

Council of Science Editors:

Villalba LN. Fermentation of pectin and cellulose to short chain fatty acids: a comparative study with humans, baboons, pigs, and rats. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-1989-THESIS-V714

California State University – Northridge

28. Hamamura, JoAnn Tadakuma. The evaluation of potential in vitro interaction between dietary fiber components and digoxin.

Degree: MS, Department of Home Economics, 1985, California State University – Northridge

URL: http://hdl.handle.net/10211.3/130722

► The elderly population comprise the largest group of persons using the cardiac glycoside digoxin, which is prescribed for the treatment of congestive heart failure. The… (more)

Subjects/Keywords: Fiber in human nutrition.; Dissertations, Academic – CSUN – Home Economics

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APA (6^th Edition):

Hamamura, J. T. (1985). The evaluation of potential in vitro interaction between dietary fiber components and digoxin. (Masters Thesis). California State University – Northridge. Retrieved from http://hdl.handle.net/10211.3/130722

Chicago Manual of Style (16^th Edition):

Hamamura, JoAnn Tadakuma. “The evaluation of potential in vitro interaction between dietary fiber components and digoxin.” 1985. Masters Thesis, California State University – Northridge. Accessed December 06, 2019. http://hdl.handle.net/10211.3/130722.

MLA Handbook (7^th Edition):

Hamamura, JoAnn Tadakuma. “The evaluation of potential in vitro interaction between dietary fiber components and digoxin.” 1985. Web. 06 Dec 2019.

Vancouver:

Hamamura JT. The evaluation of potential in vitro interaction between dietary fiber components and digoxin. [Internet] [Masters thesis]. California State University – Northridge; 1985. [cited 2019 Dec 06]. Available from: http://hdl.handle.net/10211.3/130722.

Council of Science Editors:

Hamamura JT. The evaluation of potential in vitro interaction between dietary fiber components and digoxin. [Masters Thesis]. California State University – Northridge; 1985. Available from: http://hdl.handle.net/10211.3/130722

University of Alberta

29. McDougall, Roderick. Cholesterol cholelithiasis: role of dietary fiber.

Degree: PhD, Department of Surgery, 1978, University of Alberta

URL: https://era.library.ualberta.ca/files/7d278w37n

Subjects/Keywords: Fiber in human nutrition.; Gallstones – Prevention.; Cholesterol.

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APA (6^th Edition):

McDougall, R. (1978). Cholesterol cholelithiasis: role of dietary fiber. (Doctoral Dissertation). University of Alberta. Retrieved from https://era.library.ualberta.ca/files/7d278w37n

Chicago Manual of Style (16^th Edition):

McDougall, Roderick. “Cholesterol cholelithiasis: role of dietary fiber.” 1978. Doctoral Dissertation, University of Alberta. Accessed December 06, 2019. https://era.library.ualberta.ca/files/7d278w37n.

MLA Handbook (7^th Edition):

McDougall, Roderick. “Cholesterol cholelithiasis: role of dietary fiber.” 1978. Web. 06 Dec 2019.

Vancouver:

McDougall R. Cholesterol cholelithiasis: role of dietary fiber. [Internet] [Doctoral dissertation]. University of Alberta; 1978. [cited 2019 Dec 06]. Available from: https://era.library.ualberta.ca/files/7d278w37n.

Council of Science Editors:

McDougall R. Cholesterol cholelithiasis: role of dietary fiber. [Doctoral Dissertation]. University of Alberta; 1978. Available from: https://era.library.ualberta.ca/files/7d278w37n

30. Neusa Fátima Seibel. Caracterização, fracionamento e hidrólise enzimática dos componentes do resíduo do processamento da soja [Glycine Max (L.) Merrill], fibras dos cotilédones.

Degree: 2006, Universidade Estadual de Londrina

URL: http://www.bibliotecadigital.uel.br/document/?code=vtls000118533

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Ingredientes derivados de soja, fibras de cotilédones, farinha desengordurada e concentrado protéico foram avaliados quanto às características químicas e propriedades funcionais. O macromineral de maior… (more)

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Ingredientes derivados de soja, fibras de cotilédones, farinha desengordurada e concentrado protéico foram avaliados quanto às características químicas e propriedades funcionais. O macromineral de maior concentração foi o potássio e o micromineral foi o ferro em todos os ingredientes. O maior percentual de ácido fítico estava nas amostras protéicas, assim como as isoflavonas, no entanto, as fibras apresentaram mais genisteína e daidzeína e o total de isoflavonas correspondeu a 45% do valor encontrado na farinha. As fibras alimentares tiveram as melhores propriedades de hidratação e as propriedades relacionadas com o óleo foram similares à da farinha de soja, mesmo tendo menores percentuais de proteínas. A parede celular das fibras dos cotilédones de soja foi fracionada e o componente majoritário foi a hemicelulose, correspondendo a 55%, em média. Com a constituição dos monossacarídeos das frações houve a distinção de dois grupos: (1) celulose e (2) pectina e hemiceluloses. A classificação das proteínas foi baseada na solubilidade em diferentes solventes, a farinha desengordurada de soja apresentou a maior fração extraída com solução salina e o concentrado protéico, assim como as fibras de cotilédones, com solução alcalina. A eletroforese apresentou as proteínas majoritárias da soja, ß-conglicinina e glicinina nas fibras de cotilédones e nos ingredientes protéicos. A proteína extraída das fibras também revelou bandas com peso molecular próximo aos 30KDa, sendo provavelmente glicoproteínas de parede celular, ricas em hidroxiprolina. Após a determinação das melhores condições, as fibras de soja foram hidrolisadas com carboidrase e com protease. As frações sólidas das fibras hidrolisadas com carboidrase tiveram maior quantidade de proteínas e aumento nas propriedades hidrofílicas, enquanto que a fração solúvel teve 73% dos carboidratos e 50% dos ácidos urônicos da quantidade inicial das amostras. A protease foi capaz de solubilizar 54% do total das proteínas, produzindo uma fração sólida contendo 76% de fibras alimentares totais. A fração solúvel teve peptídeos de baixo peso molecular, menor que 10KDa e uma banda de peso molecular próximo aos 25KDa. As micrografias da MEV confirmaram a redução das partículas na amostra micronizada em relação à original. A estrutura física da fibra original hidrolisada com protease ficou mais porosa superficialmente do que a fibra micronizada. As amostras hidrolisadas com carboidrase apresentaram uma estrutura mais compactada.

Soybean derived ingredients: cotyledon fibers, defatted flour and protein concentrate were evaluated for chemical characteristics and functional properties. Potassium was the macro and iron the micro mineral in highest concentration in all the ingredients. The highest concentration of phytic acid was in the protein concentrate, as well as the highest concentration of isoflavones, however, the fibers had more genistin and daidzein and the total isoflavones in the fibers corresponded to 45% of the amount in the defatted flour. Dietary fibers had the best hydration…

Advisors/Committee Members: Adelaide Del Pino Beléia ., Sandra Helena Prudêncio, Marta de Toledo Benassi.

Subjects/Keywords: Soja - Processamento; Fibras na nutrição humana; Alimentos - Composição; Soja - Parede celular vegetal; Fiber in human nutrition; Soybean - Processing

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APA (6^th Edition):

Seibel, N. F. (2006). Caracterização, fracionamento e hidrólise enzimática dos componentes do resíduo do processamento da soja [Glycine Max (L.) Merrill], fibras dos cotilédones. (Thesis). Universidade Estadual de Londrina. Retrieved from http://www.bibliotecadigital.uel.br/document/?code=vtls000118533

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Seibel, Neusa Fátima. “Caracterização, fracionamento e hidrólise enzimática dos componentes do resíduo do processamento da soja [Glycine Max (L.) Merrill], fibras dos cotilédones.” 2006. Thesis, Universidade Estadual de Londrina. Accessed December 06, 2019. http://www.bibliotecadigital.uel.br/document/?code=vtls000118533.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Seibel, Neusa Fátima. “Caracterização, fracionamento e hidrólise enzimática dos componentes do resíduo do processamento da soja [Glycine Max (L.) Merrill], fibras dos cotilédones.” 2006. Web. 06 Dec 2019.

Vancouver:

Seibel NF. Caracterização, fracionamento e hidrólise enzimática dos componentes do resíduo do processamento da soja [Glycine Max (L.) Merrill], fibras dos cotilédones. [Internet] [Thesis]. Universidade Estadual de Londrina; 2006. [cited 2019 Dec 06]. Available from: http://www.bibliotecadigital.uel.br/document/?code=vtls000118533.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Seibel NF. Caracterização, fracionamento e hidrólise enzimática dos componentes do resíduo do processamento da soja [Glycine Max (L.) Merrill], fibras dos cotilédones. [Thesis]. Universidade Estadual de Londrina; 2006. Available from: http://www.bibliotecadigital.uel.br/document/?code=vtls000118533

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

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