지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2012.1
- 수록면
- 695 - 705 (11page)
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초록· 키워드
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Dietary fiber naturally present in various sources of cereals, legumes, fruits and vegetables plays a physiological role in human health, such as lowering cholesterol and blood pressure, improving blood glucose control in diabetes, helping with weight loss and management, and reducing cancer risk. In addition, dietary fibers have has been added as a functional food ingredient to food products to provide water-holding capacity, viscosity, gel-forming ability, and fat-binding capacity to food products. These beneficial characteristics of dietary fiber components can improve the image of meat products to be healthy and functional food products. This article reviews the concept and current definition of dietary fibers in food products along with their health benefits and functional characteristics. Dietary fibers from different sources like cereals, legumes, fruits, and vegetables and soluble dietary fibers have been applied as functional ingredients to various types of meat products, such as beef patties, ground beef and pork, pork and chicken sausages, meatballs, and jerky etc. Based on the application of dietary fibers to different types of meat products, possible future characteristics in selecting appropriate dietary fiber ingredients and their proper incorporation are explored to develop and produce healthy and functional meat products with high dietary fiber contents.
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참고문헌 (88)
참고문헌 신청
AACC / 2001 / The definition of dietary fiber. Association of American Cereal Chemists Report :112~126
Aleson-Carbonell, L. / 2005 / Functional and sensory effects of fiber-rich ingredients on breakfast fresh sausages manufacture / Food Science and Technology International 11:89~97
Anderson, J. W. / 2009 / Health benefits of dietary fiber / Nutrition Reviews 67:188~205
Anderson, J. W. / 2004 / Carbohydrate and fiber recommendations for individuals with diabetes: a quantitative assessment and meta-analysis of the evidence / Journal of the American College of Nutrition 23:5~17
Ayadi, M. A. / 2009 / Influence of carrageenan addition on turkey meat sausages properties / Journal of Food Engineering 93:278~283
Aleson-Carbonell, L. / 2005 / Functional and sensory effects of fiber-rich ingredients on breakfast fresh sausages manufacture / Food Science and Technology International 11:89~97
Anderson, J. W. / 2009 / Health benefits of dietary fiber / Nutrition Reviews 67:188~205
Anderson, J. W. / 2004 / Carbohydrate and fiber recommendations for individuals with diabetes: a quantitative assessment and meta-analysis of the evidence / Journal of the American College of Nutrition 23:5~17
Ayadi, M. A. / 2009 / Influence of carrageenan addition on turkey meat sausages properties / Journal of Food Engineering 93:278~283
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