No description available.

Thesis (Ph. D.)--University of Wisconsin--Madison, 1981. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

No description available.

Thesis (M.S.) in Food Science and Human Nutrition--University of Maine, 2008. / Includes vita. Includes bibliographical references (leaves 74-77).

Thesis (doctoral)--Lund University, 1997. / Added t.p. with thesis statement inserted.

Thesis (doctoral)--Lund University, 1997. / Added t.p. with thesis statement inserted.

Thesis (M.S.)--University of Delaware, 2007. / Principal faculty advisor: Cheng-Shun (Richard) Fang, Dept. of Health, Nutrition, and Exercise Sciences. Includes bibliographical references.

The ability of wheat bran and oat hulls to bind copper and zinc using a new chromatographic technique was investigated and compared to a centrifugation method. Also investigated was the bioavailability of copper which had been exogenously bound to wheat bran then fed to mice and rats. Wheat bran bound 6 mg Cu/g fiber when pH was raised to 7. Less binding occurred at lower pHs. Seven mg of zinc bound to wheat bran at pH 5 while only a trace bound at pH less than 2. Oat hulls bound 3 mg Cu/g fiber at pH 5, and less than 1 mg of zinc bound per g of oat hull at pH 6. Binding for both fibers depended on the level of mineral added to the fiber slurry during incubation. But only wheat bran binding capacity was influenced by pH. The two methods used did not compare favorably, in all cases, to the amount of mineral bound to fiber. Copper when bound to wheat bran, was utilized in both species, with differences occurring between species was noted. Rats fed the copper bound diet compared favorably with rats fed the copper-adequate diet as determined by body weight, weight gain, heart weight, liver copper concentration and heart copper concentration. Mice, on the other hand showed similar liver and heart concentrations of copper for mice fed either the copper-bound diet or the copper-adequate diets. The in vitro results showed that binding of copper or zinc to wheat bran occurred at a pH similar to the intestinal pH and wheat bran binds more copper and zinc than oat hulls. Oat hulls may prove to be a better dietary fiber source for those people who need to increase their dietary fiber, because oat hulls do not appear to bind copper or zinc and would not likely impair their absorption. Although wheat bran had a high binding capacity for copper, this binding did not significantly inhibit copper absorption as determined in animal studies suggesting that fiber-mineral binding (at least for copper bound to wheat bran) does not cause mineral deficiency symptoms as claimed by many researchers.

The purpose of the study was to set up an in vitro model of the colon which would permit the analysis of cellulose fermentation by human colonic microflora. Studies of the degradation of polysaccharides by colonic bacteria may help to explain the observed physiological consequences of consuming dietary fiber common in foods. This study resulted in the use of a simple anaerobic batch fermentation system. It is assumed that the bacteria in fresh feces are representative of colonic bacteria. This batch culture system consists of the culture medium, the food fiber and the fecal inoculum. The fecal inoculum is prepared from freshly voided feces from a single individual. The food fiber is prepared from the vegetable/fruit starting material by repeated extraction with 90% ethanol, resulting in an alcohol insoluble residue(AIR). Extents of cellulose fermentation were measured after 4, 8, 12 and 24 hour fermentation periods at 37°C. The cellulose content of the samples before and after fermentation was determined by measuring the glucose yield (glucose oxidase assay) from an acid hydrolysate of the residue remaining after repeated acid detergent extractions. The extent of cellulose fermentation was then estimated by difference. The susceptibility to intestinal fermentation of the cellulose component of acorn squash and red beets was investigated using this model system. The cellulose content of squash and beet AIR was 26.71% ± 0.95% and 23.22% ± 0.89%, respectively. The extent of cellulose of fermentation of squash cellulose after 4, 8, 12 and 24 hrs incubation was 6.04% ± 0.69%, 10.58% ± 2.10%, 17.11% ± 6.37% and 96.18% ± 1.36%, respectively. The extent of fermentation of beet cellulose after 4, 8, 12 and 24 hrs incubation was 17.52% ± 1.83%, 23.52% ± 1.44%, 30.53% ± 4.12% and 96.06% ± 0.39%, respectively. The results indicate that the cellulose component of both vegetables is susceptible to considerable degradation within the human intestinal tract. / Graduation date: 1991

Cheung, Wing Kwun. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2009. / Includes bibliographical references (leaves 101-116). / Abstracts in English and Chinese. / Abstract --- p.i / 摘要 --- p.iii / List of Tables --- p.v / List of Figures --- p.viii / Chapter 1. --- Introduction --- p.1 / Chapter 1.1 --- Dietary fiber --- p.1 / Chapter 1.1.1 --- Introduction of dietary fiber --- p.1 / Chapter 1.1.2 --- Sclerotia of Pleurotus tuber-regium as a source of dietary fiber --- p.2 / Chapter 1.2 --- Bakery products --- p.3 / Chapter 1.2.1 --- Wheat --- p.3 / Chapter 1.2.2 --- Flour --- p.4 / Chapter 1.2.2.1 --- Flour protein --- p.4 / Chapter 1.2.2.2 --- Rheological test of flour quality --- p.5 / Chapter 1.2.3 --- Bread --- p.8 / Chapter 1.2.3.1 --- Ingredient --- p.8 / Chapter 1.2.3.2 --- Bread-making process --- p.10 / Chapter 1.2.4 --- Crackers and cookies --- p.12 / Chapter 1.2.5 --- Effect of addition of dietary fiber in bakery products --- p.14 / Chapter 1.3 --- Extrusion cooking --- p.18 / Chapter 1.3.1 --- Introduction of extrusion cooking --- p.18 / Chapter 1.3.2 --- Food extruders --- p.19 / Chapter 1.3.3 --- Application of extrusion --- p.21 / Chapter 1.3.4 --- Extrusion of starchy materials --- p.23 / Chapter 1.3.5 --- Effect of extrusion dietary fiber content --- p.24 / Chapter 1.3.6 --- Effect of extrusion on other nutritional properties --- p.26 / Chapter 1.4 --- Objectives --- p.28 / Chapter 2 --- Materials and Methods --- p.29 / Chapter 2.1 --- Mushroom powder --- p.29 / Chapter 2.2 --- Flour --- p.29 / Chapter 2.2.1 --- Crude protein content --- p.29 / Chapter 2.2.2 --- Moisture content --- p.30 / Chapter 2.2.3 --- Farinograph --- p.30 / Chapter 2.3 --- Bakery products --- p.31 / Chapter 2.3.1 --- Bread --- p.31 / Chapter 2.3.2 --- Crackers --- p.33 / Chapter 2.3.3 --- Cookies --- p.35 / Chapter 2.4 --- Extrudates --- p.36 / Chapter 2.5 --- Physical measurement --- p.37 / Chapter 2.5.1 --- Bread --- p.37 / Chapter 2.5.1.1 --- "Weight, volume and density" --- p.37 / Chapter 2.5.1.2 --- Hardness --- p.38 / Chapter 2.5.2 --- Crackers --- p.40 / Chapter 2.5.2.1 --- "Weight, dimensions and thickness" --- p.40 / Chapter 2.5.2.2 --- Volume --- p.40 / Chapter 2.5.2.3 --- Hardness --- p.40 / Chapter 2.5.2.4 --- Moisture --- p.41 / Chapter 2.5.3 --- Cookies --- p.42 / Chapter 2.5.3.1 --- "Weight, thickness and diameter" --- p.42 / Chapter 2.5.3.2 --- Hardness --- p.42 / Chapter 2.5.4 --- Extrudates --- p.43 / Chapter 2.5.4.1 --- Expansion ratio --- p.43 / Chapter 2.5.4.2 --- Density --- p.43 / Chapter 2.5.4.3 --- Hardness --- p.43 / Chapter 2.5.4.4 --- Water absorption index (WAI) --- p.43 / Chapter 2.5.4.5 --- Water solubility index (WSI) --- p.44 / Chapter 2.6 --- Dietary fiber content --- p.44 / Chapter 2.6.1 --- Preparation of samples --- p.44 / Chapter 2.6.2 --- "Total dietary fiber (TDF), Insoluble dietary fiber (IDF) and Soluble dietary fiber (SDF)" --- p.45 / Chapter 2.6.3 --- Protein and ash correction --- p.46 / Chapter 2.7 --- Nutritional evaluation of extrudates using rat model --- p.47 / Chapter 2.7.1 --- Determination of crude protein content in extrudates --- p.47 / Chapter 2.7.2 --- Diet preparation --- p.47 / Chapter 2.7.3 --- Feeding experiments --- p.50 / Chapter 2.7.4 --- Nitrogen balance experiment --- p.50 / Chapter 2.7.5 --- Determination of serum lipid profile --- p.51 / Chapter 2.7.5.1 --- Serum total triglyceride (TG) --- p.51 / Chapter 2.7.5.2 --- Serum total cholesterol (TC) --- p.51 / Chapter 2.7.5.3 --- Serum high-density lipoprotein cholesterol (HDL-C) --- p.52 / Chapter 2.8 --- Statistical analysis --- p.53 / Chapter 3 --- Results and Discussion --- p.54 / Chapter 3.1 --- MP-enriched flours --- p.54 / Chapter 3.1.1 --- Crude protein content of plain flour --- p.54 / Chapter 3.1.2 --- Moisture content of plain flour --- p.55 / Chapter 3.1.3 --- Farinograph of MP-enriched flours --- p.56 / Chapter 3.2 --- Physical characteristics of MP-containing bakery products --- p.59 / Chapter 3.2.1 --- MP-enriched bread --- p.59 / Chapter 3.2.1.1 --- "Weight, volume and density" --- p.59 / Chapter 3.2.1.2 --- Hardness --- p.61 / Chapter 3.2.2 --- MP-enriched crackers --- p.63 / Chapter 3.2.2.1 --- "Weight, dimensions and thickness" --- p.63 / Chapter 3.2.2.2 --- Volume --- p.65 / Chapter 3.2.2.3 --- Hardness --- p.66 / Chapter 3.2.3 --- MP-enriched cookies --- p.68 / Chapter 3.2.3.1 --- "Weight, thickness and diameter" --- p.68 / Chapter 3.2.3.2 --- Hardness --- p.70 / Chapter 3.2.4 --- Extrudates of MP-enriched pastry flour --- p.71 / Chapter 3.2.4.1 --- Expansion ratio --- p.71 / Chapter 3.2.4.2 --- Density --- p.75 / Chapter 3.2.4.3 --- Hardness --- p.75 / Chapter 3.2.4.4 --- Water absorption index (WAI) --- p.78 / Chapter 3.2.4.5 --- Water solubility index (WSI) --- p.80 / Chapter 3.2.4.6 --- Effect of extrusion condition on physical attributes of extrudates --- p.81 / Chapter 3.3 --- Dietary fiber content in MP-containing bakery products --- p.87 / Chapter 3.3.1 --- MP-enriched bread --- p.87 / Chapter 3.3.2 --- MP-enriched crackers --- p.88 / Chapter 3.3.3 --- MP-enriched cookies --- p.89 / Chapter 3.3.4 --- Extrudates produced form MP-enriched pastry flour --- p.90 / Chapter 3.4 --- Nutritional evaluation of extrudates using rat model --- p.93 / Chapter 3.4.1 --- Weight of animals --- p.93 / Chapter 3.4.2 --- Weight of vital organs --- p.93 / Chapter 3.4.3 --- Nitrogen balance experiment --- p.94 / Chapter 3.4.4 --- Serum lipid profile --- p.96 / Chapter 4 --- Conclusion --- p.98 / Chapter 5 --- References --- p.101