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...

Description complète

Enregistré dans:
Détails bibliographiques
Publié dans:Appl Environ Microbiol
Auteurs principaux: Smith, Caroline, Van Haute, Mallory J., Rose, Devin J.
Format: Artigo
Langue:Inglês
Publié: American Society for Microbiology 2020
Sujets:
Food Microbiology
Accès en ligne: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
Tags: Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!

Documents similaires