Effect of drying method on the production of in vitro short‐chain fatty acids and histone deacetylase mediation of cocoa pod husk-Reference-Cited by-同舟云学术

Effect of drying method on the production of in vitro short‐chain fatty acids and histone deacetylase mediation of cocoa pod husk

Published:2022-09-14 Issue:10 Volume:87 Page:4476-4490
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Nieto‐Figueroa Karen Haydeé¹,Gaytán‐Martínez Marcela¹,Loarca‐Piña Ma. Guadalupe Flavia¹^ORCID,Campos‐Vega Rocio¹^ORCID

Affiliation:

1. Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry Universidad Autónoma de Querétaro Santiago de Querétaro Qro México

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16309

Reference51 articles.

1. Fermentation of prebiotics by human colonic microbiota in vitro and short‐chain fatty acids production: a critical review

2. Determination of butyric acid dosage based on clinical and experimental studies—A literature review;Banasiewicz T.;Przeglad Gastroenterologiczny,2020

3. Short chain fatty acids in human gut and metabolic health

4. Ammonia Inhibition of Anaerobic Volatile Fatty Acid Degrading Microbial Communities

5. Molecular modifications on carboxylic acid derivatives as potent histone deacetylase inhibitors: Activity and docking studies

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