| ACKNOWLEDGEMENTS | 第1-4页 |
| DEDICATION | 第4-5页 |
| ABSTRACT | 第5-7页 |
| 摘要 | 第7-9页 |
| LIST OF ABBREVIATIONS | 第9-11页 |
| TABLE OF CONTENTS | 第11-18页 |
| CHAPTER 1 INTRODUCTION AND REVIEW OF LITERATURE | 第18-39页 |
| ·General Introduction | 第18-19页 |
| ·Review of Literature | 第19-33页 |
| ·Definition | 第19-20页 |
| ·Analytical Techniques for Dietary Fiber | 第20-22页 |
| ·Non enzymatic-gravimetric methods | 第20页 |
| ·Enzymatic-gravimetric method | 第20-21页 |
| ·Enzymatic-chemical methods | 第21-22页 |
| ·Composition classification and sources of dietary fiber | 第22-24页 |
| ·Importance and consumption of dietary fiber | 第24-25页 |
| ·Physiological Properties | 第25-26页 |
| ·Effects on Carbohydrate Metabolism | 第25页 |
| ·Effects on Lipid Metabolism | 第25页 |
| ·Effects on Mineral Bioavailability | 第25-26页 |
| ·Fermentation in Colon | 第26页 |
| ·Promoting Laxation | 第26页 |
| ·Dietary fiber and vitamin bioavailability | 第26页 |
| ·Physicochemical and Technological Properties | 第26-27页 |
| ·Gastrointestinal and metabolic functions | 第27-28页 |
| ·Dietary fiber and diseases | 第28-29页 |
| ·Bowel Disease/Irritable Bowel Syndrome/Colitis/Crohn's Disease | 第28-29页 |
| ·Dietary Fiber and cancer | 第29页 |
| ·Dietary Fiber and diabete | 第29页 |
| ·Dietary Fiber and heart Disease | 第29页 |
| ·Sources | 第29-30页 |
| ·Effects of processing on the properties of dietary fibers | 第30页 |
| ·Relevance for the food industry | 第30-32页 |
| ·Dietary fiber from defatted rice bran | 第32页 |
| ·Justification and objectives of the research | 第32-33页 |
| References | 第33-39页 |
| CHAPTER 2 OPTIMIZATION OF PROCESSING PARAMETERS FOR EXTRACTION OF TOTAL,INSOLUBLE AND SOLUBLE DIETARY FIBERS FROM DEFATTED RICE BRAN | 第39-62页 |
| ·Introduction | 第39-40页 |
| ·Materials and methods | 第40-45页 |
| ·Proximate analysis of Defatted rice bran | 第40-41页 |
| ·Determination of moisture | 第40页 |
| ·Determination of Ash content | 第40页 |
| ·Determination of fat content | 第40页 |
| ·Determination of protein | 第40页 |
| ·Dietary fibers content | 第40-41页 |
| ·Determination of carbohydrates | 第41页 |
| ·Determination of phytic acid | 第41页 |
| ·Composition of defatted rice bran dietary fiber (DRBDF) | 第41-42页 |
| ·Determination of cellulose | 第41页 |
| ·Determination of hemicellulose | 第41-42页 |
| ·Determination of lignin | 第42页 |
| ·Extraction of TDF, IDF and SDF from defatted rice bran | 第42-44页 |
| ·Optimization of extraction of TDF, IDF, and SDF from DRB | 第44页 |
| ·Data analysis | 第44-45页 |
| ·Results and discussion | 第45-58页 |
| ·Proximate analysis | 第45页 |
| ·Composition of total dietary fiber from DRB | 第45-46页 |
| ·Effect of single factor condition on the yield and purity of TDF, IDF and SDF of DRB | 第46-47页 |
| ·Effect of single factor on yield and purity of TDF | 第46-47页 |
| ·Effect of single factor on yield and purity of ID | 第47页 |
| ·Effect of single factor on yield and purity of SDF | 第47页 |
| ·Optimization of extraction of TDF, IDF, and SDF from defatted rice bran | 第47-58页 |
| ·Optimization of extraction yield and purity of TDF | 第49-52页 |
| ·Optimization of extraction yield and purity of IDF | 第52-55页 |
| ·Optimization of extraction yield and purity of SDF | 第55-58页 |
| ·Conclusion | 第58-59页 |
| References | 第59-62页 |
| CHAPTER 3 EFFECT OF PHYSICAL TREATMENTS ON INSOLUBLE, SOLUBLE AND TOTAL DIETARYFIBERS CONTENT OF DEFATTED RICE BRAN | 第62-72页 |
| ·Introduction | 第62页 |
| ·Materials and Methods | 第62-63页 |
| ·High pressure treatment | 第62-63页 |
| ·Autoclaving treatment | 第63页 |
| ·Extrusion treatment | 第63页 |
| ·Extraction of insoluble and soluble dietary fiber | 第63页 |
| ·Neutral-sugars composition of IDF and SDF | 第63页 |
| ·Results and Discussions | 第63-69页 |
| ·High pressure treatment | 第63-65页 |
| ·Effects of the pressure on the DRB fiber fractions | 第63-65页 |
| ·Effects of the applying time on the DRB fiber fractions | 第65页 |
| ·Autoclaving treatment | 第65-66页 |
| ·Extrusion treatment | 第66-67页 |
| ·Effects of different physical treatments on monomeric sugar contents of IDF and SDF from DRB | 第67-69页 |
| ·Conclusion | 第69页 |
| References | 第69-72页 |
| CHAPTER 4 PHYSICO-CHEMICAL AND FUNCT IONAL PROPERTIES OF INSOLUBLE, SOLUBLE ANDTOTAL DIETARY FIBER PREPARED FROM DEFATTED RICE BRAN | 第72-95页 |
| ·Introduction | 第72页 |
| ·Materials and Methods | 第72-78页 |
| ·Materials | 第72页 |
| ·Methods | 第72-78页 |
| ·Extraction of defatted rice bran dietary fibers (DRBDF) fractions | 第72-73页 |
| ·Analysis of Scanning Electron Microscopy (SEM) | 第73页 |
| ·IR-Spectra analysis | 第73页 |
| ·Determination of color | 第73页 |
| ·Density | 第73-74页 |
| ·Porosity | 第74页 |
| ·Fat binding or Oil absorption capacity | 第74页 |
| ·Emulsifying Capacity (EC) | 第74页 |
| ·Water Holding Capacity (WHC) | 第74-75页 |
| ·Water binding (retention) Capacity (WBC) | 第75页 |
| ·Swelling Capacity (SWC) | 第75页 |
| ·Viscosity | 第75-76页 |
| ·The glucose dialysis retardation index (GDRI) | 第76页 |
| ·Determination of cation-exchange capacity (CEC) | 第76页 |
| ·Determination of cholesterol absorption capacity | 第76页 |
| ·Determination of sodium cholate absorption capacity | 第76-77页 |
| ·Antioxidant properties | 第77-78页 |
| ·Statistical Analysis | 第78页 |
| ·Results and discussions | 第78-89页 |
| ·Extraction of TDF, IDF and SDF | 第78页 |
| ·FT-IR spectra and Scanning Electron Microscopy (SEM) | 第78-80页 |
| ·Colour | 第80-81页 |
| ·Density and porosity | 第81页 |
| ·Fat binding or Oil absorption and emulsifying capacities | 第81-82页 |
| ·Hydration properties | 第82-84页 |
| ·WHC, WBC, and WSC of DRB fiber fractions | 第82-83页 |
| ·Viscosity of IDF, TDF and SDF from DRB | 第83-84页 |
| ·Physiological properties | 第84-88页 |
| ·Glucose dialysis retardation index (GDRI) | 第84-85页 |
| ·Cation exchange capacity of TDF, IDF, and SDF of DRB | 第85-86页 |
| ·Cholesterol and sodium cholate absorption capacity | 第86-88页 |
| ·Antioxidant properties of DRB fibers fractions | 第88-89页 |
| ·2,2-Diphenyl-1-picryhydrazyl (DPPH) radical scavenging activity | 第88页 |
| ·Metal-chelating activity | 第88页 |
| ·Reducing power | 第88-89页 |
| ·Conclusion | 第89-90页 |
| References | 第90-95页 |
| CHAPTER 5 STUDY ON PHYSICAL MODIFIED DEFATTED RICE BRAN DIETARY FIBER | 第95-117页 |
| ·Introduction | 第95-96页 |
| ·Materials and methods | 第96-100页 |
| ·Experimental design of preparation of modified DRBDF | 第96-97页 |
| ·Extraction of defatted rice bran dietary fiber (DRBDF) | 第96页 |
| ·Physical modification of DRBDF | 第96-97页 |
| ·Physicochemical and functional properties of physically modified DRBDF | 第97页 |
| ·Particle size distribution of physically modified DRBDF | 第97页 |
| ·Color analysis | 第97页 |
| ·Determination of solubility and viscosity of physically modified DRBDF | 第97页 |
| ·Water holding capacity | 第97页 |
| ·Oil/fat binding capacity (OBC/FBC) | 第97页 |
| ·Emulsifying capacity | 第97页 |
| ·In vitro studies on functional properties of modified DRBDF | 第97-99页 |
| ·In-vitro water binding and Swelling Capacity | 第97-98页 |
| ·Cation exchange capacity (CEC) | 第98页 |
| ·Glucose dialysis retardation index (GDRI) | 第98页 |
| ·Glucose diffusion Assay | 第98页 |
| ·Determination of glucose adsorption capacity | 第98-99页 |
| ·In-vitro fermentation by human faecal bacteria and bile salts binding capacity of modifiedDRBDF | 第99-100页 |
| ·Fermentation by human fecal bacteria | 第99页 |
| ·Bile salts binding capacity | 第99-100页 |
| ·Statistical Analysis | 第100页 |
| ·Results and discussion | 第100-113页 |
| ·Physico-chemical and functional properties of physical modified DRBDF | 第100-103页 |
| ·Particle size distribution of physically modified DRBDF | 第100页 |
| ·Color | 第100-101页 |
| ·Solubility and Viscosity of physically modified DRBDF | 第101-102页 |
| ·Effect of physical treatments on WHC, FBC/OBC and EC of DRB fibers | 第102-103页 |
| ·In-vitro studies of some functional properties | 第103-109页 |
| ·Effect of physical treatments and pH on WBC and SWC | 第103-105页 |
| ·,2 Effect of physical treatments and pH on Cation Exchange Capacity (CEC) | 第105-106页 |
| ·Glucose dialysis retardation index (GDRI) | 第106-107页 |
| ·Effect of physical modified DF on glucose diffusion in a glucose-dietary ifber system | 第107-108页 |
| ·Effect ofhsical treatments on the Glucose Adsortion Caacit(GAC) of dietarifber | 第108-109页 |
| ·In-vitro fermentation and bile salts binding | 第109-113页 |
| ·Conclusion | 第113页 |
| References | 第113-117页 |
| CHAPTER 6 APPLICATION OF PHYSICAL MODIFIED DEFATTED RICE BRAN DIETARY FIBERS INMEAT PRODUCTS:CASE OF BOLOGNA SAUSAGE | 第117-129页 |
| ·Introduction | 第117-118页 |
| ·Materials & Methods | 第118-120页 |
| ·Materials | 第118页 |
| ·Dietary fibers | 第118页 |
| ·Meat | 第118页 |
| ·Other ingredients | 第118页 |
| ·Sausage manufacture | 第118页 |
| ·Proximate composition | 第118-119页 |
| ·Cooking yield | 第119页 |
| ·Physicochemical analysis | 第119页 |
| ·Color analysis | 第119页 |
| ·pH measurement | 第119页 |
| ·Energy values | 第119页 |
| ·Texture profile analysis(TPA) | 第119页 |
| ·Sensory evaluation | 第119-120页 |
| ·Statistical analysis | 第120页 |
| ·Resulls and discussion | 第120-126页 |
| ·Proximate composition of bologna sausage | 第120-121页 |
| ·Physicochemical analysis | 第121-123页 |
| ·Texture profile analysis(TPA) | 第123-124页 |
| ·Sensory evaluation | 第124-126页 |
| ·Conclusion | 第126页 |
| Reference | 第126-129页 |
| CHAPTER 7 GENERAL CONCLUSIONS AND RECOMMENDATIONS | 第129-131页 |
| ·General conclusions | 第129页 |
| ·Key innovation of the thesis | 第129-130页 |
| ·Recommendations | 第130-131页 |
| LIST OF PUBLICATION | 第131-132页 |
| Appendices | 第132-135页 |
