Effects of digested flours from four different sweet potato ( Ipomoea batatas L.) root varieties on the composition and metabolic activity of human colonic microbiota in vitro-Reference-Cited by-同舟云学术

Effects of digested flours from four different sweet potato ( Ipomoea batatas L.) root varieties on the composition and metabolic activity of human colonic microbiota in vitro

Published:2021-07-19 Issue:8 Volume:86 Page:3707-3719
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Albuquerque Thatyane Mariano Rodrigues¹,Magnani Marciane²^ORCID,Lima Marcos dos Santos³^ORCID,Castellano Lúcio Roberto Cançado⁴,Souza Evandro Leite¹^ORCID

Affiliation:

1. Laboratory of Food Microbiology, Department of Nutrition, Health Science Center Federal University of Paraíba João Pessoa Brazil

2. Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology Federal University of Paraíba João Pessoa Brazil

3. Department of Food Technology Federal Institute of Sertão de Pernambuco Petrolina Brazil

4. Laboratory of Cultivation and Cell Analysis, Technical Health School, Health Science Center Federal University of Paraíba João Pessoa Brazil

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15852

Reference40 articles.

1. Potential prebiotic properties of flours from different varieties of sweet potato (Ipomoea batatas L.) roots cultivated in Northeastern Brazil

2. Sweet potato roots: Unrevealing an old food as a source of health promoting bioactive compounds – A review

3. Peeling, drying temperatures, and sulphite-treatment affect physicochemical properties and nutritional quality of sweet potato flour

4. Association of Official Analytical Chemists ‐ AOAC(2016). Official methods of analysis of the AOAC international 20th ed. 97‐8‐093558487‐5 Rockville MD USA.

5. Short-chain fatty acids in control of body weight and insulin sensitivity

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