dietary fiber

(redirected from Non-starch polysaccharide)
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dietary fiber

[¦dī·ə‚ter·ē ′fī·bər]
(food engineering)
The plant-cell-wall polysaccharides and lignin in a food or food ingredient that are not broken down by the digestive enzymes of animals and humans.
References in periodicals archive ?
02, AOAC 2007) and non-starch polysaccharides (NSP) which was analyzed with the derivatization of acetic anhydride by gas chromatography.
He added: "Optimal results from diets containing cereals high in non-starch polysaccharides such as wheat, barley, oats, triticale and rye that require enzyme supplementation.
On the industrial side, scientists are developing methods for blending potato starch and non-starch polysaccharides with synthetic biopolymers, biopolymers resins and additives, evaluating of functional properties of improved bioplastic blends and applying bioplastics to packaging and delivery material.
In relation to defining quality, research has also indicated that the content of non-starch polysaccharides (NSP) is responsible for the low AME of some wheats (Annison, 1990; Classen et al.
However, it is known that maize contains substantially less non-starch polysaccharide than viscous cereals (Knudsen, 1997).
Also, lupine flour contains non-starch polysaccharides which act like soluble and insoluble fiber.
Alternatively, the enzymatic-chemical methods identify the non-starch polysaccharides present in food.
However, resistant starch may act synergistically with non-starch polysaccharides at levels typically consumed in Australia leading to improvements in faecal bio-markers of colonic function (26).
Order a copy of Industrial Enzymes Market by Type (Carbohydrases, Proteases, Non-starch Polysaccharides & Others), Application (Food & Beverage, Cleaning Agents, Animal Feed & Others), Brands & by Region - Global Trends and Forecasts to 2020 research report at http://www.
However, the utilization efficiency of wheat is lower than that of corn because it contains more anti-nutritive factors, especially non-starch polysaccharides (NSP).
Scientists at the Institute of Food Research are investigating how proteins unfold, aggregate and interact with other components, such as lipids and non-starch polysaccharides, to form foams.
The report"Industrial Enzymes Market by Type (Carbohydrases, Proteases, Non-starch Polysaccharides & Others), Application (Food & Beverage, Cleaning Agents, Animal Feed & Others), Brands & by Region - Global Trends and Forecasts to 2020", The market for Industrial Enzymes is projected to reach USD 6.