Open AccessDIETARY FIBRE IN CEREAL GRAINS – A REVIEW
Author(s) -
Anna Fraś,
Kinga Gołębiewska,
Damian Gołębiewski,
D. Boros
Publication year - 2018
Publication title -
plant breeding and seed science
Language(s) - English
Resource type - Journals
eISSN - 2083-599X
pISSN - 1429-3862
DOI - 10.37317/pbss-2018-0004
Subject(s) - dietary fibre , biology , component (thermodynamics) , microbiology and biotechnology , agronomy , food science , physics , thermodynamics
The article presents basic information on dietary fibre, including its current definition and characteristicsof individual components. The physiological and health-promoting effects of soluble and insoluble fractionsof fibre, are also presented. The characteristics of dietary fibre are discussed, taking as examples the selectedcereal species most popular in Poland and in Europe which make up a significant part of the diet and, as such,are an important source of this component.