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.
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
Journal of Food Science and Technology. This Journal is
running by Edelweiss publications with eminent editors for peer review process.