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Ana Jimenezaraujo - One of the best experts on this subject based on the ideXlab platform.

  • effect of extraction method on chemical composition and functional characteristics of high dietary fibre powders obtained from asparagus by products
    Food Chemistry, 2009
    Co-Authors: Jose Maria Fuentesalventosa, Guillermo Rodriguezgutierrez, Sara Jaramillocarmona, J A Espejocalvo, Rocio Rodriguezarcos, Juan Fernandezbolanos, Rafael Guillenbejarano, Ana Jimenezaraujo
    Abstract:

    Abstract Asparagus (Asparagus officinalis L.) by-products, which represent around 50% of the Processed Vegetable, are a potential source of dietary fibre. The way that these by-products are treated affects the composition and functional properties of fibre-rich powders. Factors such as treatment intensity, solvent, and drying system were studied. Only the more soluble components (soluble sugars, uronic acids and proteins) showed significant differences. All the fibre-rich powders had high concentrations of TDF (62–77%). The IF/SF proportion decreased with the severity of treatment, in this way increasing the physiological quality of the fibre. Functional properties, namely water-holding capacity (WHC), oil-holding capacity (OHC), solubility (SOL), and glucose dialysis retardation index (GDRI), varied according to the preparation procedure. WHC and GDRI were higher in intensely extracted fibres; due to the effect of thermal processing. WHC showed values (11–20 ml water/g powder) similar to those described for other agricultural by-products, but OHC and GDRI were much higher (5–8 ml oil/g powder and 25–45%, respectively). These properties make fibre-rich powders from asparagus by-products a valuable source of dietary fibre to be included in the formulation of fibre-enriched foods.

A. Jiménez-araujo - One of the best experts on this subject based on the ideXlab platform.

  • Effect of extraction method on chemical composition and functional characteristics of high dietary fibre powders obtained from asparagus by-products
    Food Chemistry, 2009
    Co-Authors: J. M. Fuentes-alventosa, G. Rodríguez-gutiérrez, S. Jaramillo-carmona, J. A. Espejo-calvo, R. Rodríguez-arcos, J. Fernández-bolaños, R. Guillén-bejarano, A. Jiménez-araujo
    Abstract:

    Asparagus (Asparagus officinalis L.) by-products, which represent around 50% of the Processed Vegetable, are a potential source of dietary fibre. The way that these by-products are treated affects the composition and functional properties of fibre-rich powders. Factors such as treatment intensity, solvent, and drying system were studied. Only the more soluble components (soluble sugars, uronic acids and proteins) showed significant differences. All the fibre-rich powders had high concentrations of TDF (62-77%). The IF/SF proportion decreased with the severity of treatment, in this way increasing the physiological quality of the fibre. Functional properties, namely water-holding capacity (WHC), oil-holding capacity (OHC), solubility (SOL), and glucose dialysis retardation index (GDRI), varied according to the preparation procedure. WHC and GDRI were higher in intensely extracted fibres; due to the effect of thermal processing. WHC showed values (11-20 ml water/g powder) similar to those described for other agricultural by-products, but OHC and GDRI were much higher (5-8 ml oil/g powder and 25-45%, respectively). These properties make fibre-rich powders from asparagus by-products a valuable source of dietary fibre to be included in the formulation of fibre-enriched foods. © 2008 Elsevier Ltd. All rights reserved.

Jose Maria Fuentesalventosa - One of the best experts on this subject based on the ideXlab platform.

  • effect of extraction method on chemical composition and functional characteristics of high dietary fibre powders obtained from asparagus by products
    Food Chemistry, 2009
    Co-Authors: Jose Maria Fuentesalventosa, Guillermo Rodriguezgutierrez, Sara Jaramillocarmona, J A Espejocalvo, Rocio Rodriguezarcos, Juan Fernandezbolanos, Rafael Guillenbejarano, Ana Jimenezaraujo
    Abstract:

    Abstract Asparagus (Asparagus officinalis L.) by-products, which represent around 50% of the Processed Vegetable, are a potential source of dietary fibre. The way that these by-products are treated affects the composition and functional properties of fibre-rich powders. Factors such as treatment intensity, solvent, and drying system were studied. Only the more soluble components (soluble sugars, uronic acids and proteins) showed significant differences. All the fibre-rich powders had high concentrations of TDF (62–77%). The IF/SF proportion decreased with the severity of treatment, in this way increasing the physiological quality of the fibre. Functional properties, namely water-holding capacity (WHC), oil-holding capacity (OHC), solubility (SOL), and glucose dialysis retardation index (GDRI), varied according to the preparation procedure. WHC and GDRI were higher in intensely extracted fibres; due to the effect of thermal processing. WHC showed values (11–20 ml water/g powder) similar to those described for other agricultural by-products, but OHC and GDRI were much higher (5–8 ml oil/g powder and 25–45%, respectively). These properties make fibre-rich powders from asparagus by-products a valuable source of dietary fibre to be included in the formulation of fibre-enriched foods.

J. M. Fuentes-alventosa - One of the best experts on this subject based on the ideXlab platform.

  • Effect of extraction method on chemical composition and functional characteristics of high dietary fibre powders obtained from asparagus by-products
    Food Chemistry, 2009
    Co-Authors: J. M. Fuentes-alventosa, G. Rodríguez-gutiérrez, S. Jaramillo-carmona, J. A. Espejo-calvo, R. Rodríguez-arcos, J. Fernández-bolaños, R. Guillén-bejarano, A. Jiménez-araujo
    Abstract:

    Asparagus (Asparagus officinalis L.) by-products, which represent around 50% of the Processed Vegetable, are a potential source of dietary fibre. The way that these by-products are treated affects the composition and functional properties of fibre-rich powders. Factors such as treatment intensity, solvent, and drying system were studied. Only the more soluble components (soluble sugars, uronic acids and proteins) showed significant differences. All the fibre-rich powders had high concentrations of TDF (62-77%). The IF/SF proportion decreased with the severity of treatment, in this way increasing the physiological quality of the fibre. Functional properties, namely water-holding capacity (WHC), oil-holding capacity (OHC), solubility (SOL), and glucose dialysis retardation index (GDRI), varied according to the preparation procedure. WHC and GDRI were higher in intensely extracted fibres; due to the effect of thermal processing. WHC showed values (11-20 ml water/g powder) similar to those described for other agricultural by-products, but OHC and GDRI were much higher (5-8 ml oil/g powder and 25-45%, respectively). These properties make fibre-rich powders from asparagus by-products a valuable source of dietary fibre to be included in the formulation of fibre-enriched foods. © 2008 Elsevier Ltd. All rights reserved.

Song Puju - One of the best experts on this subject based on the ideXlab platform.

  • effects of fruit juice Processed Vegetable juice and vitamin c on endogenous formation of n nitrosoprolinein subjects from a high risk area for stomach cancer
    Chinese Journal of Cancer, 1991
    Co-Authors: Song Puju
    Abstract:

    Effects of rosa laevigata(RL) juce, Processed Vegetable (PV) juice and vitamin C (VC) on the endogenous nitrosation in subjects from a high-risk area for stomach cancer were observed by determining 24-h urinary level of N-nitrosoproline (NPRO) as endogeno-ous nitrosation index. Ingestion of 300mg L-proline resulted in a marked increase in urinary NPRO level in the subjects. Intake of 75mg VC together with L-proline apparently reduced urinary NPRO excretion. However, intake of 57ml RL juice containing the same amount of VC inhibited the NPRO formation to an extent significantly below the baseline. However, PV juiceas proved to enhance the endogenous nitrosation. the present study suggests that endogenous nitrosation in human being mainly depended on external environment factors such as diet and so on.