Synthesis and characterization of calcium phosphorylated inulin complex as a new source of enriched calcium supplement with prebiotic effect in food-Reference-Cited by-同舟云学术

Synthesis and characterization of calcium phosphorylated inulin complex as a new source of enriched calcium supplement with prebiotic effect in food

Published:2019-06 Issue:suppl 1 Volume:39 Page:237-244
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

WEI Lingyun¹,YANG Wenzhu²,WANG Jianhua³,TIAN Quanhua¹,HE Zhixiong²

Affiliation:

1. Wuhan Institute of Technology, China

2. Agriculture and Agri-Food Canada, Canada

3. The Ministry of Agriculture of the People’s Republic of China, China

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v39s1/0101-2061-cta-fst37017.pdf

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3. The probiotic Lactobacillus johnsonii NCC 533 produces high-molecular-mass inulin from sucrose by using an inulosucrase enzyme;Anwar M. A.;Applied and Environmental Microbiology,2008

4. Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions;Bedani R.;Food Microbiology,2013

5. Bone mineral density and content during weight cycling in female rats: effects of dietary amylase-resistant starch;Bogden J. D.;Nutrition & Metabolism,2008

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