Processing of rye bran influences both the fermentation of dietary fibre and the bioconversion of lignans by human faecal florain vitro-Reference-Cited by-同舟云学术

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Processing of rye bran influences both the fermentation of dietary fibre and the bioconversion of lignans by human faecal florain vitro

Published:2005 Issue:12 Volume:85 Page:2085-2093
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Aura Anna-Marja,Karppinen Sirpa,Virtanen Hannele,Forssell Pirkko,Heinonen Satu-Maarit,Nurmi Tarja,Adlercreutz Herman,Poutanen Kaisa

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference40 articles.

1. Fructan Content of Rye and Rye Products

2. Dietary fibre in food and protection against colorectal cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC): an observational study

3. Plant foods, fiber, and rectal cancer

4. Whole‐grain intake and cancer: An expanded review and meta‐analysis

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2. How Does Rye Compare to other Cereals? A Comprehensive Review of its Potential Nutritional Value and Better Opportunities for its Processing as a Food-Based Cereal;Food Reviews International;2022-01-10

3. Arabinoxylans;Handbook of Hydrocolloids;2021

4. Bioconversions in extrusion cooking;Extrusion Cooking;2020

5. In vitro fermentation profile of soluble dietary fibers obtained by different enzymatic extractions from barley bran;Bioactive Carbohydrates and Dietary Fibre;2020-01

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