Structural features underlying prebiotic activity of conventional and potential prebiotic oligosaccharides in food and health-Reference-Cited by-同舟云学术

Structural features underlying prebiotic activity of conventional and potential prebiotic oligosaccharides in food and health

Published:2017-06-29 Issue:5 Volume:41 Page:e12389
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

C. K. Rajendran Subin R.¹²^ORCID,Okolie Chigozie Louis¹²^ORCID,Udenigwe Chibuike C.³^ORCID,Mason Beth²

Affiliation:

1. Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture; Dalhousie University; Nova Scotia B2N5E3, Canada

2. Verschuren Centre for Sustainability in Energy and the Environment; Cape Breton University; Nova Scotia B1P6L2, Canada

3. School of Nutrition Sciences, Faculty of Health Sciences; University of Ottawa; Ontario K1N6N5, Canada

Funder

Nova Scotia Research and Innovation Graduate Scholarship

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfbc.12389/fullpdf

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5. Fermentation of xylo-oligosaccharides by Bifidobacterium adolescentis DSMZ 18350: Kinetics, metabolism, and β-xylosidase activities;Amaretti;Applied Microbiology and Biotechnology,2013

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