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In vitro and in vivo evaluation of the prebiotic effect of raw and roasted almonds (Prunus amygdalus)
BACKGROUND: Almonds contain considerable amounts of potential prebiotic components, and the roasting process may alter these components. The aim of this study was to compare the in vitro fermentation properties and in vivo prebiotic effect of raw and roasted almonds. RESULTS: In vitro, predigested r...
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| Publicado no: | J Sci Food Agric |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley & Sons, Ltd
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5067696/ https://ncbi.nlm.nih.gov/pubmed/26749248 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/jsfa.7604 |
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