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Filtering by: Creator Muñoz-Amatriaín, Maria Subject Food -- Fiber content

Effect of cooking on the fiber content of cauliflower and carrots

Creator:

Loghmani, Emily S.

Abstract:

This study investigated the effect of cooking on the neutral detergent fiber (NDF) content of cauliflower and carrots. For each replication the vegetable was divided in half to serve as its own control. One half was used raw and the other half was cooked in 60 ml of distilled water...

Resource Type:

Masters Thesis

Full Text:

glucose 14 into the blood stream and enhance peripheral sensitivity to insulin (Munoz, Sandstead
Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients

Creator:

Tseng, Angela Y.

Abstract:

Wine grape pomace (WGP), the byproduct from winemaking, is a good source of polyphenols and dietary fibers, and may be utilized as antioxidant dietary fibers (ADF) for food applications. The objectives of this thesis research were to first determine the phenolic compounds, antioxidant and antimicrobial activities in red WGP under...

Resource Type:

Masters Thesis