Sökning: "kostfiber"

Visar resultat 1 - 5 av 15 avhandlingar innehållade ordet kostfiber.

1. 1. Polyphenols in Swedish berries and pulses : Characterization and in vivo effects of fractions from lingonberries and brown beans in an Apoe-/- mouse model

   Författare :Jiyun Liu; Cornelia Witthöft; Anne-Maria Pajari; Linnéuniversitetet; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; lingonberry; brown bean; flavonoids; phenolic acids; dietary fiber; HPLC-UV MS; atherosclerotic plaque; plasma lipid; gut microbiota; short-chain fatty acids; trimethylamine N-oxide; Apoe- - mice; lingon; bruna bönor; flavonoider; fenolsyror; kostfiber; HPLCUV MS; aterosklerotisk plaketter; plasmalipid; tarm-mikrobiota; kortkedjiga fettsyror; trimetylamin N-oxid; Apoe- - möss; Livsmedelsvetenskap; Food Science;

   Sammanfattning : Consumption of berries and pulses can protect against atherosclerosis and other metabolic diseases, by modulating plasma lipid profile, gut microbiota, and microbiota-dependent metabolites. These nutritional benefits are often attributed to high content of polyphenols (flavonoids and phenolic acids) and dietary fiber. LÄS MER

3. 2. Effects of dietary fibre on the human metabolism and metabolome

   Författare :Anna Johansson Persson; Tillämpad biokemi; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; arabinoxylan; b-glucan; dietary fibre; inflammation; LC-MS; metabolomics; oat; pectin; postprandial response; randomised controlled trial; rye; sugar beet fibre;

   Sammanfattning : It is well-known that dietary fibre can have a positive effect on the development of lifestyle-dependent diseases such as cardiovascular disease and type 2 diabetes. However, the effect may be different for different kinds of fibre and different sub-populations at risk. LÄS MER

4. 3. Cereal Dietary Fibre - Physicochemical Properties and Suitability for Addition to Low-Fat Meat Products

   Författare :Karin Petersson; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; dietary fibre; cereals; oat bran; rye bran; wheat bran; barley fibre; hydrolytic enzymes; physicochemical properties; low-fat sausages; low-fat meatballs; sensory perception; texture;

   Sammanfattning : It is well known that dietary fibre is good for the health. Cereals, and in particular the outer parts of the cereal kernels, are rich in dietary fibre. Rye bran, wheat bran, oat bran and barley fibre have been investigated regarding their suitability as additives in low-fat meat products. LÄS MER

5. 4. Nutritional and physicochemical characterisation of dietary fibre in wheat fractions

   Författare :Lina Haskå; Avdelningen för livsmedel och läkemedel; []
   Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; dietary fibre; fructan; arabinoxylan; wheat; distillers grains; short-chain fatty acids; microbiota;

   Sammanfattning : Dietary fibre is fermented in the colon to short-chain fatty acids (SCFAs), of which especially butyric and propionic acid may have health-promoting effects. One source of dietary fibre may be by-products from wheat, which are currently used as animal feed. LÄS MER

7. 5. Characterisation of Dietary Fibre Properties to Optimise the Effects on Human Metabolism and the Transcriptome

   Författare :Matilda Ulmius; Tillämpad biokemi; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; field-flow fractionation; gastrointestinal method; aggregation; solubilisation; pectin; β-glucan; sugar beet fibre; Oats; rye; postprandial responses; microarray gene expression;

   Sammanfattning : It is well established that dietary fibre, especially soluble dietary fibre, has beneficial effects and can prevent diseases associated with the modern lifestyle. This has been explained by the viscous effects of soluble fibre, which can reduce or delay the absorption of carbohydrates and fat in the small intestine, resulting in lower blood concentrations of glucose, insulin and cholesterol. LÄS MER