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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
01/08/1992 |
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Data da última atualização: |
22/06/2023 |
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Autoria: |
VAN SOEST, P. J. |
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Afiliação: |
Peter J. Van Soest. |
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Título: |
Dietary fibers: their definition and nutritional properties. |
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Ano de publicação: |
1978 |
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Fonte/Imprenta: |
American Journal Clinical Nutrition, v. 31, p. S12-S20, 1978. Suppl. 10. |
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DOI: |
10.1093/ajcn/31.10.S12 |
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Idioma: |
Inglês |
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Conteúdo: |
Fiber is a variable material with respect to its nutritional qualities depending upon its composition and physical properties. Biological properties possessed by one type of fiber might not be shared by another type. Separate methods are required to describe quantity, composition, and quality of fiber in foods. Fibers can be generally classified into three groups: vegetable fibers, which are highly fermentable with low indigestible residue; brans, which are less fermentable; and chemically purified fibers such as wood cellulose, which are relatively unfermentable. A class of soluble substances including pectins and gums may not be true fibers, but are considered part of the dietary fiber complex because of the similar effects they can elicit in the diet. A major need is the replacement of the crude fiber method, the present official method, which is seriously defective. Since crude fiber values are erratic and poorly related to the true fiber value of food, a second major need is the reanalysis of all foodstuffs by appropriate methods and the replacement of standard tables of food composition. Accomplishment of these purposes will require more support and promotion than is presently being received. Sonie early fiber values compared with modern analyses; (values are on dry matter basis). Composition of toasted products (21). Hydration capacity, bulk volume, and cation exchange capacity of various plant fibers. Fermentability by rumen organisms and lignification of vegetable fibers. Digestibility of fiber in various animal species. MenosFiber is a variable material with respect to its nutritional qualities depending upon its composition and physical properties. Biological properties possessed by one type of fiber might not be shared by another type. Separate methods are required to describe quantity, composition, and quality of fiber in foods. Fibers can be generally classified into three groups: vegetable fibers, which are highly fermentable with low indigestible residue; brans, which are less fermentable; and chemically purified fibers such as wood cellulose, which are relatively unfermentable. A class of soluble substances including pectins and gums may not be true fibers, but are considered part of the dietary fiber complex because of the similar effects they can elicit in the diet. A major need is the replacement of the crude fiber method, the present official method, which is seriously defective. Since crude fiber values are erratic and poorly related to the true fiber value of food, a second major need is the reanalysis of all foodstuffs by appropriate methods and the replacement of standard tables of food composition. Accomplishment of these purposes will require more support and promotion than is presently being received. Sonie early fiber values compared with modern analyses; (values are on dry matter basis). Composition of toasted products (21). Hydration capacity, bulk volume, and cation exchange capacity of various plant fibers. Fermentability by rumen organisms and lignification of vegetable f... Mostrar Tudo |
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Palavras-Chave: |
Dietary fibres; Digestible fibre; Fibra digestível; Fibres. |
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Thesagro: |
Animal; Celulose; Digestão; Digestibilidade; Fibra bruta; Nutrição; Valor nutritivo. |
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Thesaurus Nal: |
Cellulose; Digestibility; Digestion; Ruminant nutrition. |
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Categoria do assunto: |
-- |
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Marc: |
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001 1520605
005 2023-06-22
008 1978 bl uuuu u00u1 u #d
024 7 $a10.1093/ajcn/31.10.S12$2DOI
100 1 $aVAN SOEST, P. J.
245 $aDietary fibers$btheir definition and nutritional properties.$h[electronic resource]
260 $c1978
520 $aFiber is a variable material with respect to its nutritional qualities depending upon its composition and physical properties. Biological properties possessed by one type of fiber might not be shared by another type. Separate methods are required to describe quantity, composition, and quality of fiber in foods. Fibers can be generally classified into three groups: vegetable fibers, which are highly fermentable with low indigestible residue; brans, which are less fermentable; and chemically purified fibers such as wood cellulose, which are relatively unfermentable. A class of soluble substances including pectins and gums may not be true fibers, but are considered part of the dietary fiber complex because of the similar effects they can elicit in the diet. A major need is the replacement of the crude fiber method, the present official method, which is seriously defective. Since crude fiber values are erratic and poorly related to the true fiber value of food, a second major need is the reanalysis of all foodstuffs by appropriate methods and the replacement of standard tables of food composition. Accomplishment of these purposes will require more support and promotion than is presently being received. Sonie early fiber values compared with modern analyses; (values are on dry matter basis). Composition of toasted products (21). Hydration capacity, bulk volume, and cation exchange capacity of various plant fibers. Fermentability by rumen organisms and lignification of vegetable fibers. Digestibility of fiber in various animal species.
650 $aCellulose
650 $aDigestibility
650 $aDigestion
650 $aRuminant nutrition
650 $aAnimal
650 $aCelulose
650 $aDigestão
650 $aDigestibilidade
650 $aFibra bruta
650 $aNutrição
650 $aValor nutritivo
653 $aDietary fibres
653 $aDigestible fibre
653 $aFibra digestível
653 $aFibres
773 $tAmerican Journal Clinical Nutrition$gv. 31, p. S12-S20, 1978. Suppl. 10.
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
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