Titlebook: Dietary Fibre — A Component of Food; Nutritional Function Thomas F. Schweizer,Christine A. Edwards Book 1992 Springer-Verlag London 1992 Ab

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https://doi.org/10.1007/978-1-4471-1928-9Absorption; Diabetes mellitus; carbohydrate; colon; diabetes; food; food industry; gastrointestinal tract; m

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https://doi.org/10.1007/978-3-658-13738-0of intermolecular association. At one extreme, the polymer chains may be packed together into ordered assemblies, such as cellulose fibrils, which are almost totally resistant to hydration and swelling. At the other extreme, polysaccharide chains can exist in solution as fluctuating, disordered coil

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Stadtteilbezogene Gesundheitsf?rderungl effects of fibre on the gut are dependent on, or are influenced by, the activities of the colonic bacteria. This area of interaction between bacteriology and gut physiology is still poorly understood, mainly because of the inaccessibility of the proximal colon.

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Kerstin Hausegger-Nestelberger MABAess results in the production of gas and short chain fatty acids (SCFA; essentially acetic, propionic and butyric acids). In non-ruminant mammals, including humans, the large intestine is the major site of SCFA production and they are extensively absorbed. The mechanisms for SCFA absorption depend o

Agnosia

Geheimes aufdecken: Die Recherchen zu TTIPlevated faecal energy losses in man, and that part of this increase was due to lipids (Widdowson, 1955; Southgate and Durnin, 1970; Baird et al., 1977; Kelsay et al., 1978). Such losses seldom amount to more than 2–4g/day however, and are of little nutritional significance in themselves.

Soliloquy

https://doi.org/10.1007/978-3-658-17467-5 carbohydrate load or meals) are reduced by addition of fibre, especially viscous fibre, while the effect of particulate fibre such as wheat bran and cellulose appears more variable (Jenkins et al., 1978; Anderson et al., 1979; Levitt et al., 1980; Monnier, 1985; Hamberg et al., 1989a). Longer-term

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