Carob Fiber for Dairy Foods

Rudi Van Mol

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Carob Fiber for Dairy Foods

机译：乳制品的角豆纤维

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Today's health-conscious consumers increasingly recognize that high-fiber foods contribute to a well-balanced diet. Carob fiber helps boost the fiber levels of everyday foods. In addition, with its cholesterol-lowering abilities and antioxidative potential, insoluble dietary fiber derived from the pulp of the carob fruit is an ingredient that enables manufacturers to capitalize on consumers' concern for health and well being.

机译：如今，注重健康的消费者越来越认识到高纤维食品有助于均衡饮食。角豆纤维有助于提高日常食品的纤维含量。此外，由于具有降低胆固醇的能力和抗氧化的潜力，源自角豆果果肉的不溶性膳食纤维是一种成分，使制造商能够利用消费者对健康和福祉的关注。

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《Dairy foods》 |2003年第3期|p.56|共1页
作者
Rudi Van Mol;
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作者单位

Nutrinova Inc, Somerset, N.J.;

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正文语种 eng
中图分类乳品加工工业;
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专利

1. Application of dietary fibers as value addition in dairy and food products [J] . P Suvera, PD Sawale, PS Prajapati Indian Journal of Dairy Science . 2017,第5期

机译：膳食纤维在乳制品和食品中的价值添加
2. Review On "Dietary Fiber Incorporated Dairy Foods: A Healthy Trend [J] . Ambuja S. R., Rajakumar S. N. International Journal of Engineering Research and Applications . 2018,第2期

机译：评论“膳食纤维掺入的乳制品：健康趋势
3. Reformulation initiative for partial replacement of saturated with unsaturated fats in dairy foods attenuates the increase in LDL cholesterol and improves flow-mediated dilatation compared with conventional dairy: the randomized, controlled REplacement of SaturatEd fat in dairy on Total cholesterol (RESET) study [J] . Vasilopoulou Dafni, Markey Oonagh, Kliem Kirsty E., The American Journal of Clinical Nutrition: Official Journal of the American Society for Clinical Nutrition . 2020,第4期

机译：乳制品中不饱和脂肪饱和饱和脂肪饱和脂肪饱和脂肪的重构倡议减轻了与常规乳制品相比的LDL胆固醇的增加，并改善了与常规乳制品的流量介导的扩张：总胆固醇（重置）研究中的乳制品中的随机控制替代饱和脂肪
4. Role of Optimized Plant Protein Combinations as a Low-Cost Alternative to Dairy Ingredients in Foods for Prevention and Treatment of Moderate Acute Malnutrition and Severe Acute Malnutrition [C] . Mark Manary, Meghan Callaghan-Gillespie Nestlé Nutrition Workshop . 2020

机译：优化的植物蛋白质组合的作用是用于预防和治疗中度急性营养不良和严重急性营养不良的食物中的低成本替代乳制品
5. Effectiveness of a dairy foods curriculum packet and inservice and the assessment of barriers to dairy foods education. [D] . Kahnke, Sheri L. 2004

机译：奶制品课程数据包和服务的有效性以及对奶制品教育障碍的评估。
6. Reformulation initiative for partial replacement of saturated with unsaturated fats in dairy foods attenuates the increase in LDL cholesterol and improves flow-mediated dilatation compared with conventional dairy: the randomized controlled REplacement of SaturatEd fat in dairy on Total cholesterol (RESET) study [O] . Dafni Vasilopoulou, Oonagh Markey, Kirsty E Kliem, -1

机译：与常规乳制品相比乳制品中部分不饱和脂肪饱和替代品的新配方倡议可减轻LDL胆固醇的增加并改善流量介导的扩张：根据总胆固醇（RESET）研究对乳制品中的SaturatEd脂肪进行随机受控的置换
7. Replacing the nutrients in dairy foods with non-dairy foods will increase cost, energy intake and require large amounts of food: National Health and Nutrition Examination Survey 2011–2014 [O] . Christopher J Cifelli, Nancy Auestad, Victor L Fulgoni 2020

机译：用非乳制品取代乳制品中的营养素将增加成本，能源摄入量，并需要大量食品：2011-2014国家健康和营养考试调查

Carob Fiber for Dairy Foods

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