Dietary fibers are at the forefront of nutritional research because they positively contribute to human health. Much of our processed foods contain, however, only small quantities of dietary fiber, because their addition often negatively affects the taste, texture, and mouth feel. There is thus an urge …

Presentatie over het lupine onderzoek bij ALIFE.

ALIFE voortgangspresentatie CCC WP2c op 05-12-2013.

Lupin@ ALIFE.Hoe is lupine-onderzoek geïntegreerd op Instituut voor lifescience en technologie.

Kunnen producten op basis van lupine de gezondheid bevorderen?

ALIFE The “all-in-one” method to measure the Total Dietary Fibre content was implemented at the Hanze University of Applies Sciences. Wholemeal bread and crackers showed the expected % of TDF (approx. 6 and10 %, respectively). Enzymatic treatment with a novel starch-modifying enzyme clearly resulted …

ALIFE @ ILST.ALIFE voortgangspresentatie van het CCC- WP2c op 07-02-2011

ALIFE:The “as eaten” method to measure the Total Dietary Fibre content was implemented at the Hanze University of Applied Sciences (WP 4). The enzymatic treatment with the GtfB enzyme clearly resulted in an increased fibre content of starch from 1.6% to approx. 20% (fig A). When using this modified starch …

The “as eaten” method to measure the Total Dietary Fibre content and an in vitro fermentation with colon bacteria were successfully coupled to see if fibre fractions have a prebiotic effect. Similar growth pattern for modified starch, FOS and GOS were observed (Fig A). The qPCR results indicate a significant …

ALIFE @ ILST.ALIFE voortgangspresentatie van het CCC- WP2c op 07-02-2011