[Dietary fiber-- a new chapter in the chemistry and technology of food].
In the last years the number of publications, devoted to composition, structure, properties, technology and use of food fibres, has much increased. It is caused their important physiologic role in a feeding and functions of digestion system and extending potentialities of them introduction as the additives in various kinds of food-stuffs. It is possible already today to allocate all accumulated information on food fibres in independent section of chemistry and technology of food and to carry out their systematization. Proposed systematization allows to expand opportunities of creation and allocation of the composition additives on the basis of food fibres, to establish interrelation between a structure, properties, medical-biological efficiency of these additives, to solve problems of formulas and sales of new kinds of food and etc.
Dudkin
M S
MS
Shchelkunov
L F
LF
D004043:Dietary Fiber; D005503:Food Additives; D005524:Food Technology / Q000639:trends*; D013329:Structure-Activity Relationship
D004043:Dietary Fiber; D005503:Food Additives