Prebiotic potential of pectins and pectic oligosaccharides derived from lemon peel wastes and sugar beet pulp: A comparative evaluation-Reference-Cited by-同舟云学术

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Prebiotic potential of pectins and pectic oligosaccharides derived from lemon peel wastes and sugar beet pulp: A comparative evaluation

Published:2016-01 Issue: Volume:20 Page:108-121
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Gómez Belén,Gullón Beatriz,Yáñez Remedios,Schols Henk,Alonso José L.

Funder

Xunta de Galicia

European Union

Spanish Ministry of Education, Culture and Sports

University of Vigo

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference48 articles.

1. A simplified method for accurate determination of cell wall uronide content;Ahmed;Journal of Food Biochemistry,1978

2. In vitro fermentation of sugar beet arabinan and arabino-oligosaccharides by the human gut microflora;Al-Tamimi;Journal of Applied Microbiology,2006

3. Enterotypes of the human gut microbiome;Arumugam;Nature,2011

4. Probiotics, prebiotics and the gut microbiota;Binns,2013

5. Partial depolymerization of pectin by a photochemical reaction;Burana-Osot;Carbohydrate Research,2010

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