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Journals / Akademik Gıda / 2012 / Cilt: 10 Sayı: 4

Effects of Some Vegetable Fibers on Food Emulsions

Bazı Bitkisel Liflerin Gıda Emülsiyonları Üzerine Etkileri

Onur Ketenoğlu(Ankara Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü)
Aziz Tekin(Ankara Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü)
Pages
60–64
Publication Date
2012-12-01
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In this study, some general properties of dietary fibers and their effects on emulsion forming and stability are reviewed based on recent studies

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The interest of food industry and customers on dietary fibers has recently increased because of the low calorie composition and benefits of dietary fibers on either intestines or metabolic functions.
📊
Key Findings & Data:Food products are being enriched by dietary fiber or novel food products with high fiber contents are being produced.
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Conclusion & Impact:In this study, some general properties of dietary fibers and their effects on emulsion forming and stability are reviewed based on recent studies
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Emülsiyon · Diyet lif · Stabilite

Abstract

The interest of food industry and customers on dietary fibers has recently increased because of the low calorie composition and benefits of dietary fibers on either intestines or metabolic functions. Food products are being enriched by dietary fiber or novel food products with high fiber contents are being produced. According to this trend, it is impossible not to pay attention to the importance of dietary fibers on a regular daily diet. Thus, emulsions, which take a large part of food industry, will be also influenced by this trend. In this study, some general properties of dietary fibers and their effects on emulsion forming and stability are reviewed based on recent studies

Özet

Bitkisel liflerin düşük kalorili oluşu ve gerek bağırsak gerekse metabolik fonksiyonlar üzerine sağladığı yararların anlaşılmasıyla, endüstri ve tüketici diyet liflerin öneminin farkına daha iyi varmıştır. Artık gıdaların var olan diyet lif miktarları artırılmaya ve/veya yüksek lif içerikli yeni gıdalar üretilmeye çalışılmaktadır. Tüm bu eğilimlere kulak verildiğinde, diyet liflerin günlük beslenmedeki önemine kayıtsız kalmak mümkün olmamaktadır. Gıda endüstrisinde ve günlük diyetimizde oldukça önemli bir yer kaplayan emülsiyon ürünleri de kuşkusuz bu eğilimden etkilenecektir. Bu derleme çalışmasında, bazı bitkisel liflerin genel özellikleriyle birlikte, emülsiyon oluşturma ve stabilite üzerine etkilerine değinilmiş ve bu lifleri içeren emülsiyonlarla yapılan son çalışmalardan elde edilen bulgular irdelenmiştir

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Cite This Article

Ketenoğlu, O., Tekin, A. (2012). Effects of Some Vegetable Fibers on Food Emulsions. Akademik Gıda, Cilt: 10 Sayı: 4, 60–64. https://ajindex.com/articles/1357575

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