In vitrofermentation gas kinetics and end-products of soluble and insoluble cereal flour dietary fibres are similar
Author:
Affiliation:
1. The University of Queensland
2. Centre for Nutrition and Food Sciences
3. ARC Centre of Excellence in Plant Cell Walls
4. Queensland Alliance for Agriculture and Food Innovation
5. St Lucia
Abstract
Similarin vitrofermentation rates, extents, and levels of short chain fatty acid metabolites suggest that soluble and insoluble fibre fractions from refined flour (and models for baking and extrusion) are likely to have similar large intestinal nutritional functionality.
Funder
Australian Research Council
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2018/FO/C7FO01724C
Reference31 articles.
1. Short-Chain Fatty Acids in the Human Colon: Relation to Gastrointestinal Health and Disease
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