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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Detalles Bibliográficos
Publicado en:Appl Environ Microbiol
Autores principales: Smith, Caroline, Van Haute, Mallory J., Rose, Devin J.
Formato: Artigo
Lenguaje:Inglês
Publicado: American Society for Microbiology 2020
Materias:
Food Microbiology
Acceso en línea: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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