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Processing Has Differential Effects on Microbiota-Accessible Carbohydrates in Whole Grains during In Vitro Fermentation
Whole grains are generally low in nondigestible carbohydrates that are available for fermentation by the gut microbiota, or microbiota-accessible carbohydrates (MAC). However, there is potential to increase MAC in whole grains through food processing. Five processing methods: boiling, extrusion, sou...
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| Udgivet i: | Appl Environ Microbiol |
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| Main Authors: | , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
American Society for Microbiology
2020
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7580540/ https://ncbi.nlm.nih.gov/pubmed/32859598 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.01705-20 |
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