Boosting the value of insoluble dietary fiber to increase gut fermentability through food processing-Reference-Cited by-同舟云学术

Boosting the value of insoluble dietary fiber to increase gut fermentability through food processing

Published:2021 Issue:21 Volume:12 Page:10658-10666
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Lamothe Lisa M.¹²,Cantu-Jungles Thaisa M.¹^ORCID,Chen Tingting¹³^ORCID,Green Stefan⁴,Naqib Ankur⁴^ORCID,Srichuwong Sathaporn²⁵,Hamaker Bruce R.¹^ORCID

Affiliation:

1. Whistler Center for Carbohydrate Research and Department of Food Science, Purdue University, 745 Agriculture Mall Dr., West Lafayette, IN 47906, USA

2. Nestlé Research Center, Department of Food Science and Technology, PO Box 44, Vers-chez-les-blanc, Lausanne 26, 1000 Switzerland

3. Nanchang University, Food Science, Jangxi, China

4. cDNA Services Facility, University of Illinois at Chicago, Chicago, Illinois, USA

5. ICL Food Specialties, Ladenburg, Germany

Abstract

Processing can increase the fermentability of insoluble dietary fibers by the human gut microbiota.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D1FO02146J