Analysis of dietary fibre of boiled and canned legumes commonly consumed in the United Kingdom

Orfila, C, Chu, J and Burley, V (2014) Analysis of dietary fibre of boiled and canned legumes commonly consumed in the United Kingdom. Journal of Food Composition and Analysis, 36 (1-2). 111 - 116 (6). ISSN 1096-0481

Abstract

Metadata

Authors/Creators:
  • Orfila, C
  • Chu, J
  • Burley, V
Copyright, Publisher and Additional Information: © 2014. Elsevier. Uploaded in accordance with the publisher's self-archiving policy. NOTICE: this is the author’s version of a work that was accepted for publication in Journal of Food Composition and Analysis. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Journal of Food Composition and Analysis, 36 (1-2),(2014) DOI:10.1016/j.jfca.2014.06.010
Keywords: Dietary fibre; Insoluble fibre; Legume; AOAC method; Cooking method; Food Analysis; Food Composition; Pulses; Non-starch polysaccharides; Canning
Dates:
  • Published: 14 October 2014
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 02 Mar 2015 12:06
Last Modified: 20 Apr 2015 18:59
Published Version: http://dx.doi.org/10.1016/j.jfca.2014.06.010
Status: Published
Publisher: Elsevier
Refereed: Yes
Identification Number: https://doi.org/10.1016/j.jfca.2014.06.010

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