DIETARY FIBRE IN CEREAL GRAINS – A REVIEW | Zendy

Anna Frás | Zendy; Kinga Gołębiewska | Zendy; Damian Gołębiewski | Zendy; Danuta Boros | Zendy

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DIETARY FIBRE IN CEREAL GRAINS – A REVIEW

Author(s) -

Anna Frás,

Kinga Gołębiewska,

Damian Gołębiewski,

Danuta 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.

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