Modeling and simulation of the inulin extraction from garlic (Allium sativum L. var. chonan) batch process at different temperatures.

  title={Modeling and simulation of the inulin extraction from garlic (Allium sativum L. var. chonan) batch process at different temperatures.},
  author={Raquel Manozzo Galante and Marintho Bastos Quadri and Ricardo Antonio Francisco Machado and Mara Gabriela Novy Quadri},
  journal={Brazilian Journal of Food Technology},
Summary Inulin is an important reserve carbohydrate found in various plants which, besides providing basic nutritional needs, can improve some physiological functions, sometimes preventing the occurrence of diseases. To model the batch extraction of inulin the transient diffusion model was used with an external resistance to the garlic particle with spherical geometry, and an analytical model with two resistances in cartesian coordinates, which allows one to observe the variation in Biot of the… 



Technological functionality of inulin and oligofructose

  • A. Franck
  • Medicine, Chemistry
    British Journal of Nutrition
  • 2002
Fat and carbohydrate replacement with chicory inulin and oligofructose offers the advantage of not compromising on taste and texture, while delivering nutritionally enhanced products.

On the presence of inulin and oligofructose as natural ingredients in the western diet.

Methods to determine inulin and oligofructose in natural foodstuffs are optimized and used to determine the loss of inulin during storage and during preparation of the food, which allow quantification of the amount of in insulin and olig ofructose in the average daily western diet.

Applications of inulin and oligofructose in health and nutrition

Experimental studies have shown the use of inulin and oligofructose as bifidogenic agents, stimulating the immune system of the body, decreasing the levels of pathogenic bacteria in the intestine, relieving constipation, and reducing the risk of osteoporosis, among others.

Introducing inulin-type fructans

A series of animal studies demonstrate that inulin-type fructans affect the metabolism of lipids primarily by decreasingtriglyceridaemia because of a reduction in the number of plasma VLDL particles and the human data largely confirm the animal experiments.

Functional food properties of non-digestible oligosaccharides: a consensus report from the ENDO project (DGXII AIRII-CT94-1095)

It was concluded that the nutritional properties of NDO may prove to be a key issue in nutritional research in the future and there is preliminary evidence in experimental animals of a preventive effect against colon cancer.

Dietary fiber, inulin, and oligofructose: a review comparing their physiological effects.

  • M. Roberfroid
  • Biology, Medicine
    Critical reviews in food science and nutrition
  • 1993
It is concluded from this review that "nondigestible fructo-oligosaccharides," even though they are not included in the carbohydrate fraction that is quantified as dietary fiber by classic analytical methods, have most of the physiological effects of a dietary fiber.

Nutritional and Health Benefits of Inulin and Oligofructose Concepts in Functional Foods: The Case of Inulin and Oligofructose 1

Research still must be done to support any ‘‘disease risk reduction claim,’ but sound hypotheses do already exist for designing the relevant human nutrition trials, and strong evidence exists for a prebiotic effect and improved bowel habit.