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Edelweiss Journal of Food Science and Technology

Dietary Fiber

Dietary fiber is a type of carbohydrate found in cereals, grains, nuts, lentils, peas and vegetables. Dietary fiber based on its physical properties is classified in to soluble and insoluble fiber (resistant starch). It cannot be digested by our body enzymes and reaches the large bowel undigested. It gets fermented by bacteria in the large intestine and break down in to methane, hydrogen, carbon dioxide and short-chain fatty acids. It supports the growth of friendly bacteria needed to maintain a healthy gut, slows down the digestion time and makes one feel fuller for longer. It also helps to control blood sugar levels by slow absorption of glucose in to the blood stream. It helps in maintaining healthy heart by reducing absorption of cholesterol.

Edelweiss Journal of Food Science and Technology publishes articles related to food science and technology and cover various topics such as nutrition, health, dietetics, clinical nutrition and many more. Dietary Fiber articles can be research, review or Case reports. All of these types of manuscripts are welcomed to publish in the Edelweiss Journal of Food Science and Technology. This Journal is running by Edelweiss publications with eminent editors for peer review process. 

Editorial Board

Jhon Smith

Professor

editor
Jhon Smith

Professor

editor
Jhon Smith

Professor

editor
Jhon Smith

Director

editor