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상품코드 : K-TDFR-100A
K-TDFR-100A / Total Dietary Fibre Assay kit (100 Assays) (100)
매주 수요일 4시 발주 마감 후 4-5일 소요
판매가 573,700원
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    Megazyme K-TDFR-100A

    Total Dietary Fibre Assay kit (100 Assays) (100)


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    - Publications - 

     

    Megazyme publication
    Determination of total dietary fibre and available carbohydrates: A rapid integrated procedure that simulates in vivo digestion.

    McCleary, B. V., Sloane, N. & Draga, A. (2015). Starch/Stärke, 67(9-10), 860–883.

    Link to Article 

     

    Megazyme publication
    Modification to AOAC Official Methods 2009.01 and 2011.25 to allow for minor overestimation of low molecular weight soluble dietary fiber in samples containing starch.

    McCleary, B. V. (2014). Journal of AOAC International, 97(3), 896-901.

    Link to Article 

    Megazyme publication

    Measurement of total dietary fiber using AOAC method 2009.01 (AACC International approved method 32-45.01): Evaluation and updates.

    McCleary, B. V., Sloane, N., Draga, A. & Lazewska, I. (2013). Cereal Chemistry, 90(4), 396-414.

    Link to Article 

    Megazyme publication
    Determination of insoluble, soluble, and total dietary fiber (codex definition) by enzymatic-gravimetric method and liquid chromatography: Collaborative Study.

    McCleary, B. V., DeVries, J. W., Rader, J. I., Cohen, G., Prosky, P., Mugford, D. C., Champ, M. & Okuma, K. (2012). Journal of AOAC International, 95(3), 824-844.

    Link to Article 

    Megazyme publication
    Determination of total dietary fiber (CODEX definition) by enzymatic-gravimetric method and liquid chromatography: collaborative study.

    McCleary, B. V., DeVries, J. W., Rader, J. I., Cohen, G., Prosky, L., Mugford, D. C., Champ, M. & Okuma, K. (2010). Journal of AOAC International, 93(1), 221-233.

    Link to Article 

    Megazyme publication
    Development and evaluation of an integrated method for the measurement of total dietary fibre.

    McCleary, B. V., Mills, C. & Draga, A. (2009). Quality Assurance and Safety of Crops & Foods, 1(4), 213–224.

    Link to Article 

     

    Megazyme publication

    An integrated procedure for the measurement of total dietary fibre (including resistant starch), non-digestible oligosaccharides and available carbohydrates.

    McCleary, B. V. (2007). Analytical and Bioanalytical Chemistry, 389(1), 291-308.

    Link to Article 

     

    Megazyme publication
    Measurement of novel dietary fibres.

    McCleary, B. V. & Rossiter, P. (2004). Journal of AOAC International, 87(3), 707-717.

    Link to Article 

     

    Megazyme publication
    Dietary fibre analysis.

    McCleary, B. V. (2003). Proceedings of the Nutrition Society, 62, 3-9.

    Link to Article 

     

    Megazyme publication

    Two issues in dietary fiber measurement.

    McCleary, B. V. (2001). Cereal Foods World, 46, 164-165.

    Link to Article 

     

    Megazyme publication

    Measurement of dietary fibre components: the importance of enzyme purity, activity and specificity.

    McCleary, B. V. (2001), “Advanced Dietary Fibre Technology”, (B. V. McCleary and L. Prosky, Eds.), Blackwell Science, Oxford, U.K., pp. 89-105.

    Link to Article 

    Megazyme publication
    Importance of enzyme purity and activity in the measurement of total dietary fibre and dietary fibre components.

    McCleary, B. V. (2000). Journal of AOAC International, 83(4), 997-1005.

    Link to Article 

    Megazyme publication

    Measuring dietary fibre.

    McCleary, B. V. (1999). The World of Ingredients, 50-53.

    Link to Article 

     

    Megazyme publication

    Enzyme purity and activity in fibre determinations.

    McCleary, B. V. (1999). Cereal Foods World, 44(8), 590-596.

    Link to Article 

     

    Publication
    Development and functional characterization of new antioxidant dietary fibers from pomegranate, olive and artichoke by-products.

    Colantuono, A., Vitaglione, P., Ferracane, R., Campanella, O. H. & Hamaker, B. R. (2017). Food Research International, 101, 155-164.

    Link to Article 

    Publication
    The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta.

    Zeppa, G., Belviso, S., Bertolino, M., Cavallero, M. C., Bello, B. D., Ghirardello, D., Giorgis, M., Grosso, A., Rolle, L., & Gerbi, V. (2015). Journal of the Science of Food and Agriculture, 95(8), 1678-1688.

    Link to Article 

    Publication
    Assessment of Nutritional Quality of Developed Faba Bean (Vicia faba L.) Lines.

    Singh, A. K., Bhardwaj, R. & Singh, I. S. (2014). Journal of AgriSearch, 1(2), 96-101.

    Link to Article 

     

    Publication
    Characteristics of destarched corn fiber extrudates for ethanol production.

    Myat, L. & Ryu, G. H. (2014). Journal of Cereal Science, 60(2), 289-296.

    Link to Article 

    Publication
    The effects of bread‐making process factors on Australian sweet lupin‐wheat bread quality characteristics.

    Villarino, C. B., Jayasena, V., Coorey, R., Chakrabarti‐Bell, S. & Johnson, S. (2014). International Journal of Food Science & Technology, 49(11), 2373-2381.

    Link to Article 

    Publication
    Effects of fermented and extruded wheat bran on total tract apparent digestibility of nutrients, minerals and energy in growing pigs.

    Kraler, M., Schedle, K., Domig, K. J., Heine, D., Michlmayr, H. & Kneifel, W. (2014). Animal Feed Science and Technology, 197, 121-129.

    Link to Article 

    Publication
    Hypocholesterolemic activity of buckwheat flour is mediated by increasing sterol excretion and down-regulation of intestinal NPC1L1 and ACAT2.

    Yang, N., Li, Y. M., Zhang, K., Jiao, R., Ma, K. Y., Zhang, R., Ren G. & Chen, Z. Y. (2014). Journal of Functional Foods, 6, 311-318.

    Link to Article 

     

    Publication
    Dietary fibre fractions in cereal foods measured by a new integrated AOAC method.

    Hollmann, J., Themeier, H., Neese, U. & Lindhauer, M. G. (2013). Food Chemistry, 140(3), 586-589.

    Link to Article 

     

    Publication
    Wheat bread biofortification with rootlets, a malting by‐product.

    Waters, D. M., Kingston, W., Jacob, F., Titze, J., Arendt, E. K. & Zannini, E. (2013). Journal of the Science of Food and Agriculture, 93(10), 2372-2383.

    Link to Article 

    Publication
    Effects of process variables and addition of polydextrose and whey protein isolate on the properties of barley extrudates.

    Kirjoranta, S., Solala, K., Suuronen, J. P., Penttilä, P., Peura, M., Serimaa, R., Tenkanen M. & Jouppila, K. (2012). International Journal of Food Science & Technology, 47(6), 1165-1175.

    Link to Article 

     

    Publication

    The Choice of Nutritionally Lucrative Flour Streams from Barley Milling Flow.

    Velebna, N., Slukova, M., Honcu, I. & Prihoda, J. (2012). Procedia Engineering, 42, 1855-1862.

    Link to Article 

     

    Publication
    Elimination of resistant starch type II within the framework of total starch and dietary fibre analysis by microwave irradiation.

    Themeier, H., Hollmann, J., Neese, U. & Lindhauer, M. G. (2010). Quality Assurance and Safety of Crops & Foods, 2(1), 46-51.

    Link to Article 

     

    Publication
    The influence of germination conditions on beta-glucan, dietary fibre and phytate during the germination of oats and barley.

    Hübner, F., O’Neil, T., Cashman, K. D. & Arendt, E. K. (2010). European Food Research and Technology, 231(1), 27-35.

    Link to Article 

     

    Publication
    Mushrooms of genus Pleurotus as a source of dietary fibres and glucans for food supplements.

    Synytsya, A., MíčKoVá, K., Jablonský, I., Sluková, M. & Čopíková, J. (2008). Czech Journal of Food Sciences, 26(6), 441-446.

    Link to Article 

    Publication
    Insoluble fiber-rich fractions derived from Averrhoa carambola: hypoglycemic effects determined by in vitro methods.

    Chau, C. F., Chen, C. H. & Lin, C. Y. (2004). LWT-Food Science and Technology, 37(3), 331-335.

    Link to Article 

     

     



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    404,400원

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    667,400원

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    667,400원

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    430,200원



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