K-ACHDF / Available Carbohydrates/Dietary Assay kit (100 of each)

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상품코드 : K-ACHDF
K-ACHDF / Available Carbohydrates/Dietary Assay kit (100 of each) 매주 수요일 4시 발주 마감 후 4-5일 소요
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Megazyme K-ACHDF

Available Carbohydrates/Dietary Assay kit (100 of each)

- Publications -

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.

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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.

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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.

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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.

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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.

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Dietary fiber and available carbohydrates.

McCleary, B. V. & Rossiter, P. C. (2007). “Dietary Fiber: An International Perspective for Harmonization of Health Benefits and Energy Values”, (Dennis T. Gordon and Toshinao Goda, Eds.), AACC International, Inc., pp. 31-59.

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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.

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Measurement of novel dietary fibres.

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

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Dietary fibre analysis.

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

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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.

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Two issues in dietary fiber measurement.

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

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Measuring dietary fibre.

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

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Effects of bran size and carob seed flour of optimized bread formulas on glycemic responses in humans: A randomized clinical trial.

Papakonstantinou, E., Chaloulos, P., Papalexi, A. & Mandala, I. (2018). Journal of Functional Foods, 46, 345-355.

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Gluten-Free Bread Enriched with Vegetable Flours.

Saccotelli, M. A., Spinelli, S., Conte, A. & Del Nobile, M. A. (2018). Food and Nutrition Sciences, 9(04), 356.

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The Glycemic Potential of White and Red Rice Affected by Oil Type and Time of Addition.

Kaur, B., Ranawana, V., Teh, A. L. & Henry, C. J. (2015). Journal of Food Science, 80(10), H2316-H2321.

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Carbohydrate composition, viscosity, solubility, and sensory acceptance of sweetpotato- and maize-based complementary foods.

Amagloh, F. K., Mutukumira, A. N., Brough, L., Weber, J. L., Hardacre, A. & Coad, J. (2013). Food & Nutrition Research, 57.

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High hydrostatic pressure influences antinutritional factors and in vitro protein digestibility of split peas and whole white beans.

Linsberger-Martin, G., Weiglhofer, K., Thi Phuong, T. P. & Berghofer, E. (2013). LWT-Food Science and Technology, 51(1), 331-336.

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Iron bioaccessibility and sensory analysis of extruded cereals fortified with different Fe sources.

Cagnasso, C. E., Calviño, A., López, L. B., Cellerino, K., Dyner, L., Binaghi, M. J., Rodriguez, V., Drago, S., Gonzalez, R. & Valencia, M. E. (2013). Journal of Food and Nutrition Sciences, 1(4), 57-64.

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Comparative study of colorectal health related compounds in different types of bread: Analysis of bread samples pre and post digestion in a batch fermentation model of the human intestine.

Hiller, B., Schlörmann, W., Glei, M. & Lindhauer, M. G. (2011). Food Chemistry, 125(4), 1202-1212.

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