Towards an updated methodology for measurement of dietary fiber, including associated polyphenols, in food and beverages
- Autor
- GONI, Isabel1 ; DIAZ-RUBIO, M. Elena2 ; PEREZ-JIMENEZ, Jara1 ; SAURA-CALIXTO, Fulgencio2
[1] Nutrition and Gastrointestinal Health Unit (UCM/CSIC), Department of Nutrition I, Universidad Complutense de Madrid (UCM), Spain
[2] Department of Metabolism and Nutrition, ICTAN-IF. Consejo Superior de Investigaciones Cientificas (CSIC), c/José Antonio Novais, 10, 28040 Madrid, Spain - Fuente
Food research international. 2009, Vol 42, Num 7, pp 840-846, 7 p ; ref : 1/2 p
- ISSN
- 0963-9969
- Campo Científico
- Food science technology
- Editor
- Elsevier, Kidlington
- País de la publicación
- United Kingdom
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- Analytical method Associated polyphenols Beverages Dietary fiber Plant food Resistant protein
- Palabra clave (fr)
- Aliment Boisson Fibre alimentaire Mesure Méthode Méthodologie Origine végétale Polyphénol Produit alimentaire Protéine
- Palabra clave (in)
- Food Beverage Dietary fiber Measurement Method Methodology Plant origin Polyphenol Foodstuff Protein
- Palabra clave (es)
- Alimento Bebida Fibra alimenticia Medida Método Metodología Origen vegetal Polifenol Producto alimenticio Proteína
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 21561881
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodres.2009.03.010 
https://dx.doi.org/10.1016/j.foodres.2009.03.010
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